"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Raisin and Cinnamon Bread Recipe

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This recipe for Raisin and Cinnamon Bread, by , is from For The Love Of Cooking, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Kathy M. Bertron
Added: Wednesday, May 3, 2006


1 package yeast
1/2 cup warm water
1 3/4 cups skim milk
1 1/2 tsp salt
1/2 cup butter
4 to 5 cups all purpose flour
1 1/2 cups whole wheat flour
2 cups raisins soaked in water for 15 to 30 minutes
Non stick cooking spray
1/2 cup sugar
1 Tblsp cinnamon


1. In a large bowl, dissolve yeast in water that tests warm (not hot) on wrist. Set aside.
2. Heat milk, the 3 tablespoons sugar, salt, and butter to lukewarm. Add to yeast mixture.
3. Stir in flours (the smaller amount in each case) and raisins. Mix to form stiff dough.
4. Turn out onto a floured surface and knead for 10 minutes, adding the extra flour as needed (dough should be elastic but not sticky).
5. Shape into a ball, place in a bowl that has been sprayed with nonstick cooking spray, turn dough over to coat all sides with the oil, then cover loosely with plastic wrap and let rise in warm place for 11/4 to 11/2 hours (dough should look doubled in size).
6. Punch down dough. Knead for 30 seconds on a lightly floured surface. Divide in half into 2 balls. Cover with a damp towel for 10 minutes.
7. Flatten each ball and roll out into an 8 x 15 inch rectangle. Combine the ½ cup sugar and cinnamon and sprinkle half over each rectangle. Roll up like a jellyroll sealing edges and seams. Placed, with seam side down, in 41/2 x 81/2 inch loaf pans spray with nonstick cooking spray. Cover pans loosely with plastic wrap and let rise in warm place for 1 hour or until doubled in size.
8. Bake in a 375-degree oven for 30 minutes. Cover with foil and bake an additional 15 minutes. Cool on wire racks.

Personal Notes:
Personal Notes:
This recipe is worth the time it requires. Try making it when there’s not much else to do.




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