From my favorite 1975 hippie bread book — Bread Baking. This is my Granny’s favorite bread, and this is also a good basic bread recipe (minus the cinnamon & raisin). This basic loaf also can be made into a cheddar bread and lots of other variations.
Cinnamon Raisin Bread
2 Packages (4 1/2 tsp) Active Dry Yeast
1 C warm water
1 C milk
3 T sugar
2 1/2 tsp salt
3 T butter
5 C all purpose flour
Egg Glaze: 1 egg white beaten with 1 T water
6 T Sugar
2 t cinnamon
Raisins, to taste
Sprinkle yeast into warm water. Let stand until dissolved. Heat milk. Pour into a large mixing bowl containing sugar, salt and butter. Cool to lukewarm. Stir in dissolved yeast. Add 3 C flour. Beat 5 minutes. Gradually add enough remaining flour to make a soft dough. Turn out onto a lightly floured board. Knead until smooth and no longer sticky, about 10 minutes. Place into a greased bowl. Butter top of dough lightly. Cover with a clean kitchen towel and let rise in a warm place until doubled in size – about 1 to 1 1/2 hours. Punch dough down. Turn onto a lightly floured board. Knead a minute or two. Divide in half. Roll into 15×7″ rectangle. Spread each one with 1 T soft butter. Combine 6 T sugar with 2 tsp cinnamon. Spread half the mixture on each rectangle. Roll tightly, like with a jelly roll, beginning with narrow side. Place in pans to rise in a warm place until almost doubled – 35 to 40 minutes. Brush top with egg white. Bake 375 for 40 minutes or until done.
Loaves are completely rolled and rising the second time….