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@m.mc894: In ảnh treo tường cho bé yêu #inanhgiare #inanh

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Sunday 19 April 2026 11:45:00 GMT
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لست خائفا من النهايه...انا من يصنعها 🤷🏻‍♂️💯 . . .#تصميم_فيديوهات #تصميم #تصميمي #تصميم_فيديوهات🎶🎤🎬 #foryou
لست خائفا من النهايه...انا من يصنعها 🤷🏻‍♂️💯 . . .#تصميم_فيديوهات #تصميم #تصميمي #تصميم_فيديوهات🎶🎤🎬 #foryou
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Getting rich with her>>>
Getting rich with her>>>


🍞 Cinnamon Raisin Bread Dough • 1½ cups raisins or sultanas • 1½ cups lukewarm milk • 2 tsp yeast • 2 tsp sugar • 4 cups bread flour (plain flour works too) • Pinch of salt • 1 tbsp cinnamon • 60g butter, melted and cooled Filling • ½ cup brown sugar • 2 tsp cinnamon Cover the raisins with boiling water and leave for 15 minutes. In a jug, combine the milk, yeast and sugar. Leave until foamy. In a mixer bowl, whisk together the flour, salt and cinnamon. Add the yeast mixture and cooled butter, then knead with a dough hook for 5 minutes. Drain the raisins well, squeezing out any excess water. Add to the dough and knead for another 5 minutes. Cover and leave to rise for 45 minutes or until doubled in size. Roll the dough into a rectangle, sprinkle over the brown sugar and cinnamon, then spread evenly over the surface. Fold the sides in slightly, roll into a log and pinch the ends and seam closed. Place into a well-greased loaf tin (mine is 8 x 5 x 4½ inches Cover and leave to rise for another 45 minutes. Bake at 180°C for 50 minutes or until the internal temperature reaches 90°C. Allow to cool completely before slicing. Store in a beeswax bread bag for the best freshness. #EasyRecipe #easybaking #raisinbread #recipes
🍞 Cinnamon Raisin Bread Dough • 1½ cups raisins or sultanas • 1½ cups lukewarm milk • 2 tsp yeast • 2 tsp sugar • 4 cups bread flour (plain flour works too) • Pinch of salt • 1 tbsp cinnamon • 60g butter, melted and cooled Filling • ½ cup brown sugar • 2 tsp cinnamon Cover the raisins with boiling water and leave for 15 minutes. In a jug, combine the milk, yeast and sugar. Leave until foamy. In a mixer bowl, whisk together the flour, salt and cinnamon. Add the yeast mixture and cooled butter, then knead with a dough hook for 5 minutes. Drain the raisins well, squeezing out any excess water. Add to the dough and knead for another 5 minutes. Cover and leave to rise for 45 minutes or until doubled in size. Roll the dough into a rectangle, sprinkle over the brown sugar and cinnamon, then spread evenly over the surface. Fold the sides in slightly, roll into a log and pinch the ends and seam closed. Place into a well-greased loaf tin (mine is 8 x 5 x 4½ inches Cover and leave to rise for another 45 minutes. Bake at 180°C for 50 minutes or until the internal temperature reaches 90°C. Allow to cool completely before slicing. Store in a beeswax bread bag for the best freshness. #EasyRecipe #easybaking #raisinbread #recipes
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#fyp

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