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Cinnamon Raisin Bread Recipe

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This recipe for Cinnamon Raisin Bread, by , is from The Werner Family Cookbook Project, 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!

Ann Werner


! 1/2 cups milk
1 cup warm water
2 T active dry yeast
3 eggs
1/2 cup white sugar
1 t salt
1/2 cup butter, softened
1 cup raisins
8 cups flour (can be part whole wheat if desired)
2 T milk
1 cup white sugar
3 T cinnamon
2 T butter, melted

1. Slightly warm milk.
2. Dissolve yeast in warm water, mix in eggs, 1/2 cup sugar, butter, salt, raisins, cooled milk.
3. Add flour gradually to make a stiff dough (not too stiff or too soft).
4. Knead dough on lightly floured board a few minutes until smooth.
5. Let rise in a warm place, in a buttered bowl until double ( maybe 1-2 hours).
6. Roll out on lightly floured board into a rectangle about 1/2 inch thick.
7. Rub 2 T milk over dough. Mix 1 cup sugar and cinnamon and sprinkle over dough.
8. Roll up VERY tightly the long way. Should be about 3 inches diameter.
9. Cut in thirds, tuck in ends and pinch bottom together.
10. Place in 3 9x5 loaf pans well greased. Let rise about i hour til doubled.
11. Bake in preheated oven at 350 for 45 minutes until lightly browned and sounding hollow.
12. Remove from oven and brush with melted butter.
13. After 20 minutes, lay on sides and remove from pans.

Number Of Servings:
Number Of Servings:
3 loaves
Preparation Time:
Preparation Time:
maybe 3-4 hours
Personal Notes:
Personal Notes:
This is especially good toasted.
Be sure to roll it tightly.
Use as much whole wheat flour as you like.




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