Cinnamon Raisin Bread

Name: How to cook Cinnamon Raisin Bread - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 loaves
Cuisine: Us

Introduce

Chef :

SherryRandall: The Leftover Chronicles

Cinnamon Raisin Bread

Have I mentioned I’ve tried to make yeast bread over the last 35 years and failed miserably? Well, I have. I’ve followed recipes down to a T. Failure! I’m thinking I’m making it harder than it has to be. I know there’s a lot of ‘feel’ to it. I introduced my grandson to cinnamon raisin bread and the smell alone, from the toaster, was all it took to sell him hard. It’s expensive stuff right now!! 5 bucks a loaf? And the loaves are dinky. Delicious, but dinky. I went in WITHOUT a recipe except my own little quick hot roll recipe, and made 2 loaves for Pennie’s, literally. I even used whole wheat flour and golden raisins. It can be made with either flour. I like the fiber in whole wheat.

Ingredient

Food ration :

2 loaves

Cooking time :

35 minutes

1 packet

yeast

2 cups

warm water

6-7 cups

flour

2 tsp

baking powder

2 tsp

baking soda

1 tsp

salt

6 tbsp

melted butter, divided

egg

1/2 cup

sugar

2 tsp

cinnamon

1 cup

Raisins

Cooking instructions

* Step 1

I preheated my oven way ahead of time because I wanted a warm place to let the dough rise. Preheat your oven to 375. In a bowl, add 2 cups of warm water, a tsp of sugar and 1 packet of yeast. Set aside and let it foam.

* Step 2

In a large bowl, combine 4 cups of flour, salt, baking powder, baking soda, and 2 tsp cinnamon. Whisk and set aside.

* Step 3

In a measuring cup, melt 3 tbsp butter and whisk the egg into it. Add to flour misxture, add the yeast and water. Stir thoroughly. Add another cup of flour and mix.

* Step 4

Dump dough onto floured board. Using as much flour as you need to make the dough workable, start working the bread until it becomes elastic. Cut dough into 2 pieces and place in 2 prepared, sprayed, loaf tins. Allow to rise, I let mine rise on the stove top, covered, for an hour. The bread will double in size.

* Step 5

After an hour, punch the bread down. On a floured board, knead it a little then roll it out into a rectangle. Brush the rectangle with butter, then a layer of cinnamon sugar, then a handful of raisins, spread evenly. Starting at one of the smaller ends, roll tightly and tuck as you go and pinch it closed. Place seam side down in loaf tin. Repeat with the other dough. Brush tops of both loaves with butter then sprinkle tops with cinnamon and sugar. Allow to rise, covered, for another hour.