Cinnamon raisin english m

100 Servings

Ingredients

Quantity Ingredient
8¼ cup WATER; WARM
2¼ cup WATER; WARM
10 EGGS SHELL
7¼ ounce MILK; DRY NON-FAT L HEAT
3 pounds RAISINS #10
8¾ pounds FLOUR GEN PURPOSE 10LB
1½ pounds FLOUR GEN PURPOSE 10LB
4½ ounce SUGAR; GRANULATED 10 LB
¾ ounce SUGAR; GRANULATED 10 LB
1½ pounds SHORTENING; 3LB
3 ounces CINNAMON GROUND 1 LB CN
2¼ ounce YEAST BAKER 2 LB
1 ounce SALT TABLE 5LB

Directions

TEMPERATURE: 325 F. GRIDDLE

350 F. OVEN

1. SPRINKLE YEAST OVER WATER. DO NOT USE TEMPERATURES ABOVE 110 F MIX WELL. LET STAND 5 MINUTES. ADD SUGAR; STIR UNTIL DISSOLVED.

LET STAND 10 MINUTES, THEN STIR AGAIN. SET ASIDE FOR USE IN STEP 3.

2. PLACE SUGAR, SALT,AND SHORTENING IN MIXER BOWL. ADD WATER; STIR UNTIL SHORTENING IS MELTED.

3. SIFT TOGETHER FLOUR AND MILK; ADD TO SUGAR AND SHORTENING MIXTURE.

ADD GROUND CINNAMON AND WASHED DRAINED RAISINS TO THE FLOUR MIXTURE.

BEAT AT MEDIUM SPEED UNTIL SMOOTH. ADD YEAST SOLUTION.

4. ADD ½ OF THE FLOUR MIXTURE; MIX WELL. ADD EGGS. TWO AT A TIME, BEATING WELL AFTER EACH ADDITION. ADD REMAINING FLOUR. BEAT TO FORM A SMOOTH DOUGH.

5. FERMENT: SET IN A WARM PLACE (80 F) 150 TO 2 HOURS OR UNTIL DOUBLE IN BULK.

6. PUNCH: LET STAND 1 HOUR.

7. MAKE UP: DIVIDE DOUGH INTO 5 BALLS. LET REST 10 MINUTES.ROLL DOUGH TO ½" THICKNESS. CUT EACH DOUGH PIECE INTO 20-4" CIRCLES.

8. PLACE CUT CIRCLES ABOUT 1 INCH APART ON PANS WHICH HAVE BEEN SPRINKLED LIGHTLY WITH CORNMEAL (ABOUTS ½ CUP PER PAN).

9. PROOF: AT 80 F FOR 45 MINUTES OR UNTIL DOUBLE IN SIZE.

10. BAKE: BROWN MUFFINS ON LIGHTLY GREASED GRIDDLE 5 MINUTES PER SIDE. PLACE BROWNED MUFFINS ON SHEET PANS; BAKE 15 TO 20 MINUTES.

11. TO SERVE, SPLIT MUFFINS AND TOAST. SERVE IMMEDIATELY.

Recipe Number: D02101

SERVING SIZE: 1 MUFFIN

From the <Army Master Recipe Index File> (actually used today!).

Downloaded from Glen's MM Recipe Archive, .

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