Swedish Raisin Bread - Jet Stream Oven
1/4 cup milk
1 package dry yeast
1/4 cup warm water (110-115º F)
1½ cups flour
3 Tbsp sugar
1/2 tsp salt
1/3 cup margarine
1 egg, beaten
1/2 cup raisins
1 Tbsp margarine
1 Tbp sugar
Scald milk; cool to lukewarm. Dissolve yeast in warm water; stir in milk.
Combine flour, 3 Tbsp sugar and salt; cut in margarine with pastry blender until mixture resembles coarse crumbs. Add egg, raisins and yeast mixture; mix thoroughly.
Coat 9-inch round cake pan with vegetalbe oil. Pour in batter. Dot with one Tbsp margarine and sprinkle with one Tbsp sugar. Cover and let rise in warm place until double in size, 30 to 45 minutes.
Assemble NESCO®/American Harvest® Jet Stream Oven® with one Expander Ring. Place bread in oven and cover with hold-down rack. Bake at 325º F on low fan speed for 15 minutes.
Raise temperature to 375º F and fan speed to high and continue baking another 5 to 6 minutes or until done.