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Cinnamon-Raisin Bread Recipe

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This recipe for Cinnamon-Raisin Bread is from The McDonnel Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 lb (cantaloupe-size) portion of Master Recipe Bread
1/3 c sugar
1 1/2 tsp ground cinnamon
1 c raisins
1 egg
1 tbsp water
Directions:
Directions:
Combine sugar and cinnamon in small bow. Generously butter 8 1/2 x 4 1/2-inch nonstick loaf pan, sprinkle with 1 tbsp of the cinnamon sugar to coat pan.
Hold dough and dust surface with flour, quickly shape into ball by stretching surface of dough around to bottom on all four sides, rotating dough a quarter turn as you go.
On lightly floured surface, roll dough into 15x12 rectangle, adding only enough additional four to keep dough from sticking.
Reserve 1 tbsp of the cinnamon sugar, sprinkle remaining cinnamon sugar and raisins over dough. Roll dough into log, starting at short end. Fold ends under loaf, place in pan. Cover loosely, let stand in warm draft-free place 1 hour or until dough is slightly puffed and no longer chilled.
Place oven rack in second lowest oven position, heat oven to 375º. Whisk egg and water in small bowl, lightly brush over top of loaf. Sprinkle with reserved 1 tbsp cinnamon sugar.
Bake 45 minutes or until deep golden brown and loaf sounds hollow when tapped on bottom. Cool 10 minutes, remove from pan. Cool completely on wire rack.

 

 

 

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