Ingredients
- 2 ½ teaspoons active dry yeast
- 3 cups all-purpose flour
- 1 teaspoon ground cinnamon
- 1 teaspoon salt
- ¼ cup white sugar
- 2 tablespoons margarine, softened
- 1 cup water
- 1 cup margarine
- 1 cup packed brown sugar
- 1 cup raisins
Directions
- Remove the baking pan from the bread machine. Place yeast, flour, cinnamon, salt, white sugar, 2 tablespoons margarine, and water in the order recommended for the bread machine. Make sure that no liquid comes in contact with yeast. Select dough cycle and press start.
- Transfer dough to a floured surface; knead 10 to 12 times. Set aside to rest.
- Melt 1 cup margarine in a medium saucepan over low heat. Stir in brown sugar and raisins until smooth. Remove from heat.
- Preheat the oven to 375 degrees F (190 degrees C). Grease a Bundt or tube pan.
- Cut dough into 1-inch chunks. Drop a chunk at a time into brown sugar mixture to thoroughly coat. Layer dough pieces loosely in the prepared pan, staggering layers, so you’re plopping each dough chunk over a space between two below. Let rise in a warm, draft-free spot until dough is just over the top of the pan, 15 to 20 minutes.
- Bake in the preheated oven until golden brown, 20 to 25 minutes.
- Remove from the oven and cover the pan with a plate. Holding the plate and the pan with oven mitts, flip over both until bread slides out onto the plate. Serve warm.
Cooking Time
Prep Time: 30 mins
Cook Time: 25 mins
Additional Time: 2 hrs 25 mins
Total Time: 3 hrs 20 mins
Servings: 12
Yield: 1 bundt pan
Nutrition Facts
- 389 Calories
- 17g Fat
- 56g Carbs
- 4g Protein