Prep 5 hrs
Cook 30 mins
- active dry yeast, 2 packages
- 1⁄4 cup water
- 1 cup milk, scalded
- 1 cup sugar
- 2 teaspoons cinnamon
- 1⁄2 cup butter
- 1⁄2 teaspoon salt
- all-purpose flour, 6 cans
- 4 eggs
- 2 cups raisins (optional)
- In a small bowl dissolve yeast in warm water and allow to proof, about 10 minutes.
- Scald milk and stir in sugar, butter and salt. Stir until butter is melted.
- Combine cinnamon and flour.
- Add half the flour to the milk and mix until smooth.
- Beat 3 eggs and add them and the yeast to the mixture. Continue adding flour to make a soft dough.
- Turn out onto a lightly floured surface and knead until smooth and satiny, about 15 minutes.
- Knead raisins in at this point, if using.
- Shape into a ball and place into a well buttered bowl, turning to cover, and allow to rise until doubled in bulk, 2 1/2 - 3 hours.
- Punch dough down and divide in half.
- Place in two greased loaf pans and allow to rise until doubled in bulk, 1 1/2 - 2 hours.
- Preheat oven to 350 degrees.
- Beat remaining egg. Brush tops of loaves with egg.
- Bake for 20 - 30 minutes or until golden and hollow sounding when thumped on the bottom.
- Cool on wire racks.
This is the recipe I have used for many years. It is so yummy. It is easy to make and a treat to eat. It is good for every day type bread and wonderful to give as a gift. It is a favorite of my family.
This recipe isn't even close to what I grew up making with my grandmother
first you DONOT put raisons
second you are missing a lot of ingredients
Thanks for posting this recipe!. I used to make this for my mom years ago and lost the recipe before I had a family of my own to share it with. I made one large round loaf instead of using loaf pans. It was always a hit :)