Ingredients: |
Ingredients: 2 pkgs active dry yeast (equals 4 1/2 tsp)
1 tsp sugar
1/2 cup warm water (110º to 115º)
2/3 cup dry milk
1/4 cup butter
1/4 cup sugar
1 1/2 tsp salt
1 1/2 cups warm water
3 eggs, slightly beaten
2 cups raisins, lightly packed
7 1/4 to 7 1/2 cups bread flour
6 Tbsp butter, divided
3/4 cup sugar, divided
6 tsps cinnamon, divided
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Directions: |
Directions:In a small bowl, mix yeast, 1 tsp sugar and 1/2 cup warm water, stir until dissolved, let yeast proof, it will raise and get bubbly, this will take about 5 minutes. In large mixing bowl combine dry milk, 1/4 cup sugar, 1/4 cup butter (cut into chunks), salt, and 1 1/2 cups warm water and stir together until butter is almost melted then add raisins, and slightly beaten eggs, stir well. Add yeast mixture and 3 1/2 cups flour, mix together until smooth. Add enough remaining dough to make dough easy enough to handle. Turn onto lightly floured surface, and knead for 5 minutes, continuing to add flour until it is smooth and elastic, you might not use all the flour. Place in a greased bowl, turning to grease the top. Cover with a damp cloth and let rise in a warm place until double about 1 1/2 to 2 hours, the dough is ready if an indentation remains when touched. Gently punch down and let raise again until almost double. Punch down dough and divide into 3 parts. Roll each part into a rectangle 16" x 8" inches. Spread each loaf with 2 Tablespoons butter, sprinkle with 1/4 cup sugar and 2 teaspoons cinnamon. Beginning at the narrow side roll the loaf tightly and pinch the edge of the dough into the roll to seal. Place seam side down in a well greased 9" x 5" x 3" pan. Cover with a damp towel and let rise until double, about 1 hour. Bake in a 350º oven for about 40 minutes. Cool and if desired frost with Creamy Frosting.
* Hint, may substitute milk in place of dry milk and water. |
This recipe for Mom's Cinnamon Raisin Bread is from