Description
This was my dad’s recipe. A yummy moist bread loaded with raisins and cinnamon. The best raisin cinnamon bread I’ve ever had! Great plain, toasted, or with a light glaze of buttercream frosting!
Ingredients
- 1 ½ cups milk
- 1 cup warm water (110 degrees F/45 degrees C)
- 2 (.25 ounce) packages active dry yeast
- 3 eggs
- ½ cup white sugar
- 1 teaspoon salt
- ½ cup margarine, softened
- 1 cup raisins
- 8 cups all-purpose flour
- 2 tablespoons milk
- ¾ cup white sugar
- 2 tablespoons ground cinnamon
- 2 tablespoons butter, melted
Instructions
- Warm the milk in a small saucepan until it bubbles
- then remove from heat. Let cool until lukewarm.
- Dissolve yeast in warm water
- and set aside until yeast is frothy. Mix in eggs
- sugar
- butter or margarine
- salt
- and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
- 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.
- 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. Let rise again for 1 hour.
- Bake at 350 degrees F (175 degrees C) for 45 minutes
- or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans
- and brush with melted butter or margarine. Let cool before slicing.
Prep Time: 30 mins
Cook Time: 45 mins
Total Time: 3 hrs 20 mins
Servings: 36