Cinnamon Raisin Bread
This delicious bread is great for breakfast, a snack, or even as a dessert. Cinnamon, sugar, and raisins all together in a yummy bread.
Warm the milk until it just starts bubbling, stirring occasionally. Remove from heat and let cook until lukewarm.
Dissolve yeast in warm water and set aside for about 10 minutes or until frothy.
Mix in eggs (1 full egg, 1 only the whites), 1/4 cup sugar, softened butter, salt and raisins. Then, stir in cooled milk slowly, you don't want the eggs to cook.
Mix in flour 1/2 cup at a time until dough is stiff. Knead dough on lightly floured surace until smooth.
Place in a large, buttered mixing bowl and turn to grease surface of the dough. Make sure the bowl isn't cold so you don't shock the yeast.
Cover with a warm, damp cloth and allow to rise until doubled, about 1 1/2-2 hours. You need a warm place free of drafts. I use my oven with the light on and this tends to work well.
On a lightly floured surface, roll dough into a large rectangle so dough is about 1/2 in thick.
Moisten dough with 1 tbsp milk and rub all over the dough.
Mix 1/2 cup sugar with ground cinnamon and sprinkle mixture evenly on moistened dough, save a small amount for later. Then, roll up tightly, the long way.
Place in well greased pan. If you don't have pan long enough, cut loaf in half to fit into smaller bread pans. Lightly grease the tops of the loafs, and allow to rise, uncovered in a warm place for about another hour.
Sprinkle remainder of cinnamon sugar mixture onto the top of the loaf. Bake at 350 degrees for 45 minutes or until loaf is lightly browned.
Remove from oven and allow to cool on a wire rack. Spread melted butter over the top of the loaf.
Allow to cool completely before slicing. Serve and Enjoy!
Ingredients
Directions
Warm the milk until it just starts bubbling, stirring occasionally. Remove from heat and let cook until lukewarm.
Dissolve yeast in warm water and set aside for about 10 minutes or until frothy.
Mix in eggs (1 full egg, 1 only the whites), 1/4 cup sugar, softened butter, salt and raisins. Then, stir in cooled milk slowly, you don't want the eggs to cook.
Mix in flour 1/2 cup at a time until dough is stiff. Knead dough on lightly floured surace until smooth.
Place in a large, buttered mixing bowl and turn to grease surface of the dough. Make sure the bowl isn't cold so you don't shock the yeast.
Cover with a warm, damp cloth and allow to rise until doubled, about 1 1/2-2 hours. You need a warm place free of drafts. I use my oven with the light on and this tends to work well.
On a lightly floured surface, roll dough into a large rectangle so dough is about 1/2 in thick.
Moisten dough with 1 tbsp milk and rub all over the dough.
Mix 1/2 cup sugar with ground cinnamon and sprinkle mixture evenly on moistened dough, save a small amount for later. Then, roll up tightly, the long way.
Place in well greased pan. If you don't have pan long enough, cut loaf in half to fit into smaller bread pans. Lightly grease the tops of the loafs, and allow to rise, uncovered in a warm place for about another hour.
Sprinkle remainder of cinnamon sugar mixture onto the top of the loaf. Bake at 350 degrees for 45 minutes or until loaf is lightly browned.
Remove from oven and allow to cool on a wire rack. Spread melted butter over the top of the loaf.
Allow to cool completely before slicing. Serve and Enjoy!
