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.
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
On Friday, John and I celebrated 16 years of marriage. I'm so blessed to have such a wonderful husband to share this journey called life. On Saturday, we attended the wedding of our friend's daughter. We've know her since she was 8 years old...
Joe and Elaine, parents of the bride.
John, Virgil and I are at the reception. It was soooo hot! 
Drinks in at the club house before the reception
We were also able to do some shopping during our weekend at the Prime Outlets. I got to visit my favorite home store....Kirkland's! I bought the arrangement above for the mantel, but it is too tall. It may just stay on the hearth. The colors are perfect. I also picked up a nightlight and a mat for the porch with a monogram. I just love monograms!
