Cinnamon Raisin Bread I The Best Recipes

Thursday, June 22, 2017

Cinnamon Raisin Bread I

"This become my dad's recipe. A yummy moist bread loaded with raisins and cinnamon. The satisfactory raisin cinnamon bread I've ever had! Great plain, toasted, or with a mild glaze of buttercream frosting!"

Ingredients :

1 1/2 cups milk
1 cup warm water (one hundred ten degrees F/forty five stages C)
2 (.25 ounce) applications energetic dry yeast
3 eggs
1/2 cup white sugar
1 teaspoon salt
1/2 cup margarine, softened
1 cup raisins
8 cups all-purpose flour
2 tablespoons milk
three/four cup white sugar
2 tablespoons floor cinnamon
2 tablespoons butter, melted

Instructions :

Prep : 30M	Cook : 36M	Ready in : 3H20M

Warm the milk in a small saucepan until it bubbles, then get rid of from warmness. Let cool till lukewarm.
Dissolve yeast in warm water, and set apart till yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour progressively to make a stiff dough.
Knead dough on a lightly floured surface for a couple of minutes. Place in a large, greased, blending bowl, and flip to oil the floor of the dough. Cover with a moist cloth. Allow to upward push until doubled.
Roll out on a gently floured floor into a big rectangle half inch thick. Moisten dough with 2 tablespoons milk. Mix collectively three/four cup sugar and 2 tablespoons cinnamon, and sprinkle combination on top of the moistened dough. Roll up tightly; the roll should be approximately 3 inches in diameter. Cut into thirds, and tuck below ends. Place loaves into properly greased 9 x five inch pans. Lightly grease tops of loaves. Let rise once more for 1 hour.
Bake at 350 stages F (175 stages C) for 45 minutes, or till loaves are gently browned and sound hollow whilst knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool earlier than cutting.

Notes :

Reynolds® Aluminum foil may be used to keep food moist, cook it lightly, and make easy-up easier.

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