Cinnamon Raisin Bread
photo by flor_enojada
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Yields:
-
2 loaves
- Serves:
- 20
ingredients
- 1 1⁄2 cups warm water
- 2 tablespoons milk
- 2 tablespoons shortening
- 1 teaspoon salt
- 4 cups bread flour
- 3 tablespoons white sugar
- 2 teaspoons active dry yeast
- 1 cup raisins
- 2 tablespoons butter, softened
- 2 tablespoons brown sugar
- 1 teaspoon ground cinnamon
- 1 tablespoon butter, melted
directions
- Place water, milk, shortening, salt, flour, sugar and yeast in the pan of the bread machine in the order recommended by the manufacturer.
- Select cycle; press Start.
- If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.
- Take dough out after first kneading cycle has finished.
- (If you don't have a bread machine just knead by hand for a good 10 min, or until throughoully combined).
- Turn dough out onto a lightly floured surface and roll out into a rectangle.
- Spread dough with butter, brown sugar, and cinnamon.
- Roll dough, and divide into two parts.
- Place loaves in two lightly greased 9x5 inch bread pans.
- Cover and let rise in a warm place until doubled in size, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Brush tops of risen loaves with melted butter and bake in preheated oven for 30 to 40 minutes, until crust is brown and loaves sound hollow when tapped.
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Reviews
-
I used my Kitchen Aid to mix this. DE-LISH-US!!! I took notes from others and plumped up my raisins in water first and also added 1t. cinnamon to dough while mixing. One loaf went to a friend, the other was made into French toast. I will need to get cracking on another batch - DH didn't get a taste of this one...OOPS! :)
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I made this without a breadmaker. Added about 1tsp cinnamon to the flour, used the sugar and water to proof the yeast, and heated the milk, shortening, and salt together before mixing. Dough was a bit tough to knead at first, but softened after the first rising, and the final product is well worth it - this recipe's a keeper!
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Very nice raisin bread. I have made it 3 times so far. The first time I made it by hand as with half whole wheat,half bread flour, with raisins in the dough, and the whole family loved it. The second time I layered the raisins with the butter/cinnamon sugar and the bread still came out good, but the raisins kept falling out of the slices. Third time was a charm. I made as with 50/50 flour mixture, kicked up the cinnamon a little bit ,raisins in dough. Good stuff. When I used the whole wheat I did use a 1/4 tsp. more yeast. Thanks for the recipe, and it freezes well.
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RECIPE SUBMITTED BY
Katrina
United States
My life is horseback riding - I have my own horse PJ (Quarter Horse mare).
I have 1 dog, Buddy (chiuhuha/jack russel terrier mix).
I'm 16 and love to cook.