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Cinnamon Raisin Bread
1 package dry yeast
2 1/4 cups warm water
3 Tbsp. sugar
1 Tbsp. salt
2 Tbsp. butter
6 to 7 cups flour
1 cup raisins
1/4 cup sugar
1 Tbsp. cinnamon
2 Tbsp. water
2 Tbsp. melted butter
(1) Dissolve yeast in 1/2 cup of the warm water and 1 Tbsp. of the sugar. Let stand 5 minutes.
(2) Stir in the remaining 1 3/4 cups warm water, 2 Tbsp. sugar, salt, butter, and 3 1/2 cups of the flour. Beat until smooth. Mix in raisins and enough remaining flour to make dough easy to handle.
(3) Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes.
Kneaded dough in greased bowl. |
(4) Place the dough in a greased bowl, turn to coat all sides, then cover and let rise in warm place until doubled. |
Dough that has doubled in size. |
(5) Mix together 1/4 cup sugar and cinnamon in a small bowl.
1/2 of dough is rolled and sprinkled with cinnamon sugar. |
(6) Roll each half into rectangle, 18 x 9-inches. Sprinkle each with 1 tablespoon water and half the sugar mixture. Roll dough from short end and pinch seams shut. Placed into greased loaf pans. |
Place dough in greased loaf pan. |
Dough that has risen in an 8 x 3 3/4-inch loaf pan. |
(7)Brush tops of dough with melted butter and let rise 1 hour. |
Dough that has risen in a 9 1/4 x 5 1/4-inch loaf pan. |
Baked bread in an 8 x 3 3/4-inch loaf pan. |
(8) Bake at 425 degrees F. for 25 to 30 minutes. Remove to rack to cool. |
Baked bread in a 9 1/4 x 5 1/4-inch loaf pan. |
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