1/4 cup sugar
2 cups buttermilk (or, 6 tablespoons buttermilk powder in 2 cups water)
2 tsp salt
1 cup Craisins (dried cranberry "raisins")
1/4 cup canola oil
4 cups hard wheat flour
5 teaspoons dry yeast (either standard or quick-acting)
Hold in reserve:
1 cup (approx.) hard wheat flour
1 tablespoon cinnamon in 3/4 cup sugar
Mix dry ingredients in large bowl, holding 1 cup of flour in reserve. Heat liquid ingredients to pleasantly warm temperature (about 120 degrees F) and add to dry mixture. Mix until a sticky dough results, then knead in remaining cup of flour continuing until dough is smooth and elastic (may not require a full cup of additional flour). Place dough in covered bowl and let rise until doubled in bulk (1 to 1 1/2 hours).
Divide dough into 3 parts, each to make a 1-pound loaf. Roll out each part into a square approx. 8X11 inches. Sprinkle upper surface evenly with cinnamon/sugar (about 3 tablespoons) and roll tightly from long edge, forming a compact loaf. Let rise in greased (or, non-stick) glass loaf pan until loaf is well-formed. Bake at 350 degrees F for 35 minutes. Cool on wire rack.
Craisins (expensive enough) are available in the bulk foods section of some grocery stores. Blueberry raisins (very expensive ) or currants (inexpensive) may be suitable substitutes for the cranberry raisins.
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Date created: December 27, 1995 Last modified: November, 1997 Copyright © 1995-1997, George R. Spangler Maintained by: G. Spangler GRS@fw.umn.edu