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Cinnamon Raisin Bread I

Rated:
Submitted By: Faye Salisbury
Photo By: Baricat
Prep Time: 30 Minutes
Cook Time: 45
Minutes
Ready In: 3 Hours 20
Minutes
Servings: 36
"Raisin bread the way it is meant to be -rolled around the sweetened cinnamon butter so
that the spice ribbons throughout the loaf . This generous recipe will give you three lovely
loaves."
INGREDIENTS:
1 1/2 cups milk
1 cup warm water (110 degrees F/45
degrees C)
2 (.25 ounce) packages active dry yeast
3 eggs
1/2 cup white sugar
1 teaspoon salt
1/2 cup margarine, sof tened
1 cup raisins
8 cups all-purpose f lour
2 tablespoons milk
3/4 cup white sugar
2 tablespoons ground cinnamon
2 tablespoons butter, melted
DIRECTIONS:
1. Warm the milk in a small saucepan until it bubbles, then remove f rom heat. Let cool until
lukewarm.
2. Dissolve yeast in warm water, and set aside until yeast is f rothy. Mix in eggs, sugar,
butter or margarine, salt, and raisins. Stir in cooled milk. Add the f lour gradually to
make a stif f dough.
3. Knead dough on a lightly f loured surf ace f or a f ew minutes. Place in a large, greased,
mixing bowl, and turn to grease the surf ace of the dough. Cover with a damp cloth.
Allow to rise until doubled.
4. Roll out on a lightly f loured surf ace into a large rectangle 1/2 inch thick. Moisten dough
with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and
sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about
3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well
greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again f or 1 hour.
5. Bake at 350 degrees F (175 degrees C) f or 45 minutes, or until loaves are lightly
browned and sound hollow when knocked. Remove loaves f rom pans, and brush
with melted butter or margarine. Let cool bef ore slicing.
ALL RIGHTS RESERVED 2014 Allrecipes.com Printed f rom Allrecipes.com 8/10/2014