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World's Best Cinnamon Raisin Bread (Not Bread Machine

By Lydia Holton on August 31, 2004 123 Review s Prep Tim e: 3 hrs Total Tim e: 3 hrs 45 mins Serves: 36, Yield: 3 loaves

About This Recipe
"This is the best Cinnamon Raisin Bread I've ever had! It really has a great consistency and smells WONDERFUL while baking. I made this for the first Photo by JoKopelli time about a year ago and since it makes 3 loaves, I gave one to my neighbor. Now she asks for it constantly and since it is so fun to make, I oblige her, plus I get to keep the other 2 loaves!"

1 1/2 cups milk 1 cup warm water ( must be between 110-115 degrees) 2 (1/4 ounce) package active dry yeast 3 eggs 1/2 cup white sugar 1 teaspoon salt 1/2 cup unsalted butter, softened 1 cup raisins 8 cups all-purpose flour 2 tablespoons milk 1 cup white sugar 3 tablespoons ground cinnamon 2 tablespoons butter, melted ( approx.)

1. Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally. 2. Remove from heat. 3. Let cool until lukewarm, about 120-125 degrees. 4. Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure
your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.

5. Knead the dough on a lightly floured surface for a few minutes until smooth. 6. Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.

All Rights Reserved. 9. 10.4m g Total Carbohydrate Saturated Fat 2.World's Best Cinnamon Raisin Bread (Not Bread Machine) (cont. Cover with a warm. Let rise in warm place. Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped. damp cloth and let rise (I like to let my bread rise in the oven with the light on. .8 g % Daily Value 6% 12% 8% Calories 189.8 g Protein 4. Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough. LLC. Nutrition Facts Serving Size: 1 (67 g) Servings Per Recipe: 36 Am ount Per Serving % Daily Value Am ount Per Serving Total Fat 4. http://w w w . The roll should be about 3 inches in diameter. 20.) Allow to rise until doubled.5m g Sugars 10. 11. 12. Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. 13. Roll up tightly (the long way). 8. Allow to cool before slicing. 15. Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.4g Cholesterol 25. and tuck under ends and pinch bottom together. Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves. uncovered. Cut into thirds. Remove from oven and let cool on rack. After about 20 minutes.) Page 2 of 2 Directions 7.3g Sugars 10. lay loaves on their sides and remove from pans. 18. usually about 1 1/2 hours. Take melted butter and spread over tops of loaves.5 Calories from Fat 38 20% Sodium 83.1g 3% 11% 5% 43% 8% © 2013 Scripps Netw orks.9g Dietary Fiber 1. again for about an hour. It has just the right amount of heat and keeps the bread out of drafts. 19. 16. 14.