Description
A cinnamon raisin batter bread with a sugar glaze just like the school cafeteria used to make. It is a yeast bread baked in a sheet, and cut into servings after cooling. This recipe has been passed down for generations.
Ingredients
- ½ cup white sugar
- 2 (.25 ounce) packages active dry yeast
- 1 ½ cups warm milk
- 2 eggs, beaten
- ½ cup butter or margarine, melted
- 4 ½ cups all-purpose flour
- 1 ½ teaspoons salt
- 1 teaspoon ground cinnamon
- 1 cup raisins
- ½ cup confectioners’ sugar
- 1 tablespoon milk
- ½ teaspoon vanilla extract
Instructions
- In a large bowl
- dissolve the white sugar in the warm milk
- and sprinkle yeast over the top. Let stand for 5 minutes. Grease a 9z13 inch pan.
- Whisk the eggs into the yeast mixture. Combine the flour
- salt and cinnamon; stir into the yeast mixture until smooth. Mix in raisins. Spread into the prepared pan
- and brush the top with melted butter. Let rise until double in size
- but don’t let it run over the edge of the pan.
- Preheat the oven to 350 degrees F (175 degrees C). Prepare the glaze by mixing the confectioners’ sugar
- 1 tablespoon of milk and vanilla extract in a small bowl until smooth.
- Bake for 30 minutes in the preheated oven
- or until golden brown on the top. Drizzle with the sugar glaze.
- and cool before slicing and serving.
Prep Time: 1 hr 15 mins
Cook Time: 30 mins
Total Time: 1 hr 45 mins
Servings: 24