Recipes from Amish Country :: Amish Yeast and Quick Breads
1 pkg. dry yeast
1/4 c. warm water
1 c. milk, scalded
3 Tbsp. sugar
1/2 tsp. salt
3 1/4 (three and one-fourth) c. sifted flour, divided
3 Tbsp. soft butter
1/2 c. chopped raisins
2 Tbsp. currants
2 Tbsp. finely chopped citron
1/4 c. firmly packed brown sugar
1/2 tsp. cinnamon
3 Tbsp. brown sugar
Soften yeast in warm water and let stand for 5-10 mins.
Add milk to sugar and salt. Mix and cool to lukewarm.
Add 1 c. flour and mix until smooth. Stir in yeast. Add remaining flour mixing well. Knead dough on floured board until smooth. Put in greased bowl, grease top, cover with towel and let rise in warm room until double.
Punch down dough, and roll into a rectangle about 1/4 in. thick. Brush with the softened butter and spread with mixture of raisins, currants, citron, the 1/4 c. brown sugar and cinnamon. Roll up like a jellyroll and cut into 1/4-in. thick slices. Lay the slices in a buttered 13 x 9 x 2-in. pan. Cover and let rise until doubled.
Sprinkle and distribute top with the 3 Tbsp. brown sugar. Bake at 375 degrees fahrenheit for 20 to 25 mins.
