Cinnamon Raisin Bread I Good Recipes

Sunday, July 1, 2018

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Cinnamon Raisin Bread I

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

Ingredients :

1 half of cups milk
1 cup heat water (110 degrees F/forty five stages C)
2 (.25 ounce) programs lively dry yeast
3 eggs
half of cup white sugar
1 teaspoon salt
half of cup margarine, softened
1 cup raisins
8 cups all-cause flour
2 tablespoons milk
three/4 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 dispose of from warmth. Let cool till lukewarm.
Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour steadily to make a stiff dough.
Knead dough on a gently floured surface for a few minutes. Place in a big, greased, mixing bowl, and flip to oil the surface of the dough. Cover with a moist fabric. Allow to upward push until doubled.
Roll out on a gently floured floor right into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together three/4 cup sugar and a couple of tablespoons cinnamon, and sprinkle combination on top of the moistened dough. Roll up tightly; the roll ought to be about 3 inches in diameter. Cut into thirds, and tuck below ends. Place loaves into well greased nine x five inch pans. Lightly grease tops of loaves. Let upward push once more for 1 hour.
Bake at 350 tiers F (a hundred seventy five stages C) for forty five mins, or till loaves are gently browned and sound hollow whilst knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.

Notes :

Reynolds® Aluminum foil can be used to preserve meals moist, cook it flippantly, and make smooth-up less difficult.

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