2 cups all-purpose flour
1 cup unsalted butter, room temperature
2 teaspoons baking powder
1 cup raisins
1/4 cup honey
1 cup white sugar
1 teaspoon salt
1 cup milk
1 egg
2 1/4 cups water
1 teaspoon vanilla extract
1 teaspoon active dry yeast
1/4 cup white sugar
1 cup water
1/4 cup butter
1 cup milk
1/3 cup milk
1 tablespoon instant dry yeast
4 cups milk, room temperature
2 teaspoons vanilla extract
1 tablespoon scoop of bread token
In a small bowl, combine flour, butter, baking powder, raisins and honey. Mix well and set aside. In a large bowl, whisk together the milk, sugar, salt and egg. In a small saucepan over medium heat, bring milk and water to a boil. Bring to a boil and stir. Reduce heat and continue to boil, stirring constantly until all ingredients are reduced and mixture is bubbly and thick. Remove from heat and stir in vanilla extract and yeast. Add 1/4 cup milk, 1/3 cup water, 1/4 cup butter or margarine, 1 cup flour, 1/2 teaspoon salt and 1 cup milk. Stir until all ingredients are combined. If dough is sticky, add 2 tablespoons water.
Heat oven to 350 degrees F (175 degrees C) Grease a 9x13 inch baking pan. Stir together the eggs and milk/vanilla/ground cinnamon. Spread warm milk mixture into prepared pan.
In a small bowl, stir together the egg/vanilla mixture, 1 cup flour, 1/2 teaspoon salt, 1/2 teaspoon ground cinnamon.
Bake in preheated oven 15 minutes, or until a toothpick inserted into the center of the loaf comes out clean.
While warm, make the bread cubes.
To make milk or tea: In a small saucepan, combine 1/2 cup milk, 1 tablespoon tea powder, 1 cup flour, 1/2 teaspoon of cinnamon and 1 cup flour. Bring to a boil and cook until heated. Add flour mixture, 1 tablespoon tea powder and 1 cup flour. Whisk for 1 minute; pour into a saucepan and cook over medium heat until thickened. Stir in 1/2 teaspoon of the cinnamon and cook 4 minutes more. Stir in 5 cups milk and cook until mixture thickens to the consistency of pudding.