Cinnamon Raisin Batter Bread
|All-purpose flour||3 Cup (48 tbs) (Divided)|
|Ground cinnamon||1 Teaspoon|
|Ground allspice||1⁄4 Teaspoon|
|Active dry yeast||1⁄4 Ounce (1 Package)|
|Skim milk||1 Cup (16 tbs)|
|Molasses||1⁄4 Cup (4 tbs)|
|Egg||1 , lightly beaten|
|Raisins||1⁄2 Cup (8 tbs)|
|Vegetable cooking spray||1|
1. Combine 1 1/2 cups flour, sugar, and next 4 ingredients in a large bowl; stir well. Set flour mixture aside.
2. 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.
3. 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.
4. Bake at 350° for 35 to 40 minutes or until golden. Remove from pan, and let cool on a wire rack.