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
GLAZE:
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.

Enjoy!

~blessings~

Lisa

The Easiest Dinner Roll

I made these rolls for dinner yesterday. The recipe is from Southern Living's December 2009 issue.

Hurry Up Homemade Crescent Rolls


Yield: Makes 1 dozen


Ingredients
1 (1/4-oz.) envelope active dry yeast
3/4 cup warm water (105° to 115°)
3 to 3 1/2 cups all-purpose baking mix (Bisquick)
2 tablespoons sugar
All-purpose flour


1. Combine yeast and warm water in a 1-cup measuring cup; let stand 5 minutes. Combine 3 cups baking mix and sugar in a large bowl; gradually stir in yeast mixture.

2. Turn dough out onto a floured surface, and knead, adding additional baking mix (up to 1/2 cup) as needed, until dough is smooth and elastic (about 10 minutes).

3. Roll dough into a 12-inch circle; cut circle into 12 wedges. Roll up wedges, starting at wide end, to form a crescent shape; place, point sides down, on a lightly greased baking sheet. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in bulk.

4. Preheat oven to 425°. Bake 10 to 12 minutes or until golden.

Note: To make rolls in a heavy-duty electric stand mixer, prepare as directed in Step 1. Beat dough at medium speed, using dough hook attachment, about 5 minutes, beating in 1/2 cup additional baking mix, if needed, until dough leaves the sides of the bowl and pulls together, becoming soft and smooth. Proceed with recipe as directed in Step 3. I used Bisquick All-Purpose Baking Mix.

To Make Ahead: Rolls may be frozen up to 2 months. Bake at 425º for 5 minutes; cool completely (about 30 minutes). Wrap in aluminum foil, and freeze in an airtight container. Thaw at room temperature on a lightly greased baking sheet; bake at 425° for 7 to 8 minutes or until golden.

They were really good!

Blessings,
Lisa