Cinnamon Raisin Bread


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
Butter, softened
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.

raisin2Rolling the bread…


Loaves are completely rolled and rising the second time….


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