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Cinnamon Raisin Bread Recipe

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This recipe for Cinnamon Raisin Bread, by , is from The TTU CDL Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Grace Roe, Toddler Room Mom, CDL
Added: Monday, January 28, 2008


1/2 cup dark brown sugar
3/4 cup + 2 tbsp. milk
2 tsp. dry yeast
3 1/2 cups unbleached flour
1 1/2 tsp. salt
2 tsp. ground cinnamon
2 eggs, beaten
3 tbsp. butter, plus extra to grease pan
1 cup raisins
egg glaze, made with 1 egg & 1 tbsp. water

Add the dark brown sugar to 1/2 cup milk in bowl. Stir to dissolve completely. Sprinkle the yeast into milk. Leave for 5 minutes, stir to dissolve. Mix the flour, salt and cinnamon in large bowl. Make a well in the center and add the dissolved yeast, beaten eggs and melted butter. Mix in the flour. Stir in the remaining milk, as needed, to form a moist, sticky dough.
Turn the dough out into a lightly floured work surface. Knead until smooth, soft, and supple, about 10 minutes. Put the dough in a clean bowl and cover with a dish towel. Let rise until doubled in size, about 1 1/2 hours. Grease a 9x5x3 loaf pan. Punch down the dough, then let rest for 10 minutes.
Roll out the dough on a lightly floured surface to form an 8x12 rectangle. Sprinkle with the raisins, pressing them down lightly into the dough. Roll the dough tightly like a swiss roll. Pinch the seam to seal. Place in the loaf pan with the ends underneath. Cover with a dish towel and proof the dough until it is 1/2" above the top of the pan, 30-45 minutes. Brush the loaf with the egg glaze and bake in the preheated oven for 45 minutes, then reduce to 350 and bake for 30 minutes more, until dark, shiny and hollow sounding when tapped underneath. Turn out into a wire rack to cool.




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