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Cinnamon Raisin Bread

Bread:
1 1/2 cupsmilk
1 cupwarm water
2 packagesactive dry yeast
3 largeeggs
1/2 cupwhite sugar
1 teaspoonsalt
1/2 cupmargarine, softened
1-1/2 cupsraisins
8 cupsall-purpose flour
Filling:
2 tablespoonsmilk
3/4 cupwhite sugar
3 tablespoonsground cinnamon
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Cinnamon Raisin Bread - Ingredients Continued

2 tablespoonsbutter, melted
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Cinnamon Raisin Bread - Instructions

Grease 3 9x5 inch bread pans. Set aside.

In a small saucepan, warm the milk to slightly warmer than body temperature, about 110
F. If milk bubbles, allow to cool slightly.

In a small bowl mix warm water, 1 tablespoon of sugar, and yeast together. Let sit 5
to 6 minutes until yeast is frothy. In large mixing bowl, combine in eggs, sugar,
butter or margarine, salt, and raisins. Stir in cooled milk. Gradually, add enough
flour to make a stiff dough. Pour out onto a lightly floured surface and knead 3 to 4
minutes, until smooth and elastic. Place in a large, buttered mixing bowl, and turn to
grease the surface of the dough. Cover with a warm, damp cloth and place in a warm,
draft-free area to rise.. Allow to rise until doubled in size.

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Cinnamon Raisin Bread - Instructions Continued

Punch down dough and roll into a large rectangle 1/2 inch thick. Using a pastry brush,
brush surface of dough with 2 tablespoons milk. In a small bowl, combine 3/4 cup sugar
and cinnamon, and sprinkle mixture on top of the moistened dough. Roll up dough into
log. Cut into thirds, and tuck under ends forming a loaf. Place loaves into loaf pans.
Brush tops of loaves with melted butter and place in a warm, draft-free area to rise
for 1 hour.

Pre heat oven to 350 F. Bake in pre-heated oven for 45 minutes, or until loaves are
lightly browned. Remove loaves from pans, and brush with melted butter or margarine.
Cool completely before slicing.

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