Monday, September 10, 2012

Cinnamon Raisin Bread

This is another recipe from

  • 1 (.25 ounce) package active dry yeast
  • 1/4 cup warm water (105 degrees to 115 degrees)
  • 2 cups warm milk (110 to 115 degrees F)
  • 1/3 cup sugar
  • 1/4 cup vegetable oil
  • 2 teaspoons salt
  • 5 3/4 cups all-purpose flour
  • 2 cups raisins
  • 1 tablespoon ground cinnamon
  • 1/2 cup sugar
  • 1 tablespoon water
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon milk
 In a mixing bowl, dissolve yeast in warm water. Add milk, 1/3 cup sugar, oil, salt and 2 cups flour. Beat until smooth. Add raisins and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch dough down. On a lightly floured surface, divide in half. Roll each into a 15-in. x 7-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough. Sprinkle with water. Starting with a short side, roll up tightly, jelly-roll style. Pinch seams and ends to seal. Place, seam side down, in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 350 degrees F for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool completely. Combine glaze ingredients; drizzle over loaves. 

I've made this with and without the glaze--it's great either way!  Like all homemade bread, it dries out quickly, but makes wonderful toast with honey; it also works for french toast. 

It's obviously been awhile since I updated this blog, because now I realize I already posted this recipes.  Oops! 

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