"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cinnamon Raisin Bread Recipe

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Cinnamon Raisin Bread image

 

This recipe for Cinnamon Raisin Bread, by , is from Charlie's Cookbook: A Collection From Over The Years, 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!

Contributor:  
Contributor:  
Charles Cupoli

Category:
Category:

Ingredients:  
Ingredients:  
For The Dough:

1 cup milk
4 Tbsp unsalted butter
3 Tbsp honey
2.25 tsp instant yeast
3 1/2 cups all purpose flour
1 tsp salt
2 eggs
1/2 cup raisins
butter for greasing the pan


For The Cinnamon Filling:

1/4 cup brown sugar
2 tbsp ground cinnamon
2 tbsp unsalted butter
1/8 tsp salt

Directions:
Directions:
Combine the milk, melted butter, and honey in a microwave safe glass bowl

Heat the liquid in the microwave to 110 to 115 degrees F then stir in yeast. Let this mixture sit for 10 minutes until foamy

Pour the yeast liqiud into the bowl of a stand mixer, and add the flour, salt, eggs, and raisins

Stir it around with a wooden spoon or the dough hook of the mixer until roughly combined and then on low speed knead for ten minutes

Cover bowl with plastic wrap and let rise for 1-2 hours or doubled

Lightly flour your countertop and spread the dough into a rectangle that is the length of your loaf pan. About 9 inches. It doesn't need to be perfect

Make the cinnamon filling by stirring together the brown sugar, cinnamon, butter, and salt

Spread this mixture all over the top of the dough rectangle, then roll the dough up like a cinnamon roll and pinch seam to shut

Grease a loaf pan with butter and place the bread roll seam side down into pan.

Cover the pan and let it rise again for 1 hour

Preheat the often to 375 degrees and place a sheet pan on the lowest rack. Add enough boiling water to cover the bottom of the sheet pan then bake the bread on the rack above for 40-50 minutes until inside registers 190 to 200 degrees

Let the bread cool completely on a wire rack before slicing

**Ear right away. Since there are no preservatives the bread will only keep a few days at room temperature or freeze unused bread. ENJOY!!

 

 

 

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