Cinnamon Raisin Batter Bread
|All purpose flour||3 Cup (48 tbs), divided|
|Ground cinnamon||1 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Dry yeast||1 Tablespoon (1 Package)|
|Skim milk||1 Cup (16 tbs)|
|Molasses||1⁄2 Cup (8 tbs)|
|Egg||1 , beaten|
|Raisins||1⁄2 Cup (8 tbs)|
|Vegetable cooking spray||1|
Combine 1 1/2 cups flour, sugar, cinnamon, salt, allspice, and yeast in a large bowl; stir well.
Set flour mixture aside.
Combine milk, molasses, and margarine in a small saucepan; cook over medium heat until very warm (120° to 130°).
Gradually add to flour mixture, beating at low speed of an electric mixer until smooth.
Add egg, and beat at low speed of electric mixer until blended.
Beat an additional 3 minutes at medium speed.
Stir in remaining 1 1/2 cups flour and raisins.
Spoon batter into a 9- x 5- x 3-inch loafpan coated with cooking spray.
Cover and let rise in a warm place (85°), free from drafts, 40 minutes or until doubled in bulk.
Bake at 350° for 35 to 40 minutes or until golden.
Remove from pan, and let cool on a wire rack.