Thursday, July 14, 2011

Cinnamon Raisin Bread

I baked this bread today. It's very moist and delicious. I just love the cinnamon swirl in the middle of the loaf. I used to make this bread in the bread machine, but thought it would be neat to attempt it by hand. I'm pleased with how it turned out.

Cinnamon Raisin Bread

1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
2 cups warm milk (110 to 115 degrees F)
1/3 cup sugar
1/4 cup vegetable oil
2 teaspoons salt
5 3/4 cups all-purpose flour
2 cups raisins
1 tablespoon ground cinnamon
1/2 cup sugar
1 tablespoon water
1/2 cup confectioners' sugar
1 tablespoon milk

In a mixing bowl, dissolve yeast in warm water. Add milk, 1/3 cup sugar, oil, salt and 2 cups flour. Beat until smooth. Add raisins and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch dough down.

On a lightly floured surface, divide in half. Roll each into a 15-in. x 7-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough. Sprinkle with water. Starting with a short side, roll up tightly, jelly-roll style. Pinch seams and ends to seal. Place, seam side down, in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 1 hour.

Bake at 350 degrees F for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool completely.

Combine glaze ingredients; drizzle over loaves.





Anonymous said...

This looks delicious. Can't wait to try it.

Donalacasa said...

I have GOT to try this. Thanks for sharing!