10.19.2011

Cinnamon Raisin Bread


Cinnamon Raisin Bread
(Recipe from allrecipes.com)


Note: This recipe yields three loaves. I made the full recipe: I gave two away to friends and kept one for my apartment. I'm sure you could just (somehow?) cut the recipe into 1/3 and make one loaf...but where's the fun in that? (:

Ingredients:

1 1/2 cups milk
1 cup warm water
2 (.25 ounce) packages active dry yeast
3 eggs
1/2 cup white sugar
1 teaspoon salt
1/2 cup margarine, softened
1 cup raisins
8 cups all-purpose flour
2 tablespoons milk
3/4 cup white sugar
2 tablespoons ground cinnamon
2 tablespoons butter, melted

Directions:

1. Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.

2. Dissolve yeast in warm water, and set aside until yeast is frothy (note: I added a pinch of salt to help the yeast froth-up a lot quicker). Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.


3. Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl,and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled. Note: A great tip that Ruth gave me was to put the bowl (with the dough inside it) on top of the oven while it is warming up - it helps the dough rise a whole lot faster!


4. Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. 


Roll up tightly; the roll should be about 3 inches in diameter. 


Cut into thirds, 


 and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Cover and let rise again for 1 hour.

Pre-rise:

Post-rise:


5. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until the loaves are lightly browned and sound hollow when knocked. Note: I got a little worried when I "knocked" on the loaves and it sounded like they were super hard...I thought I had burned them!! But (as you can see from the next two pictures) they actually turned out perfectly - not too burnt/hard/crisp or anything! Just right. (:


Remove loaves from pans, and brush with melted butter or margarine (I added on some more of the cinnamon-sugar mixture on top of each loaf, too). Let cool before slicing.


And voilà! Super-extra yummy cinnamon raisin bread (:


Enjoy!

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