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Cinnamon Raisin Bread

1 pkg (1/4 oz)    Active dry yeast  
¼ cup    Warm water (110° to 115°)  
2 cups    Warm milk  
1/3 cup    Plus ½ cup sugar, divided  
¼ cup    Vegetable oil  
2 tsp    Salt  
5-3/4 to 6¼ cups    All purpose flour  
2 cups    Raisins  
1 Tbs    Ground Cinnamon  
1 Tbs    Water  
½ cup    Powdered sugar  
1 Tbs    Milk  
1 In a mixing bowl, dissolve yeast in warm water.
2 Add milk, 1/3 cup sugar, oil, salt and 2 cups flour. Beat until smooth.
3 Add raisins and enough remaining flour to form a soft dough.
4 Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.
5 Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1¼ hours.
6 Punch dough down. On a lightly floured surface, divide in half. Roll each into 15" x 7" rectangle.
7 Combine cinnamon and remaining sugar; sprinkle over dough.
8 Sprinkle with water.
9 Starting with a short side, roll up tightly, jelly-roll style. Pinch seams and ends to seal.
10 Place, seam side down, in two greased 9" x 5" x 3" loaf pans. Cover and let rise until doubled, about 1 hour.
11 Bake at 350° for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool completely.
12 Combine glaze ingredients; drizzle over loaves.
Yield: 2 loaves
 Cooking Tips
Helen uses dried cranberries in place of the raisins!
 Recipe Source

Author: Virginia Carpenter Winsyrg

Source: From the test kitchens at Taste of Home