Cinnamon Raisin Bread
A rich bread, great for toasting or simply eating with butter or margarine.
Ingredients
  • 2 1/4 Cups Milk
  • 3Tbsp Butter or Margarine
  • 2Pkgs Active Dry Yeast, 1/4 oz each
  • 2Tbsp Sugar
  • 2tsp Salt
  • 6 - 6 1/2 Cups Flour
  • 1 1/2 Cups Raisins
  • 1/2Cup Brown Sugar
  • 4Tbsp Melted Margarine (set aside)
Instructions
  1. Heat milk and butter to 125 degrees
  2. Combine raisins and brown sugar and set aside.
  3. Put yeast, salt and half of the flour in a mixing bowl.
  4. Add the milk mixture to the dry mixture and begin mixing with dough hooks or a spoon until all ingredients are blended together.
  5. Gradually add the remaining flour and continue mixing. Dough will become stiff.
  6. Knead with dough hooks until a ball forms and exterior is a bit shiny. Add a little more flour if dough is too wet and won't form a ball. If kneading by hand look for the same indicators.
  7. Place in a greased bowl, turn dough once so that all sides are greased. Cover bowl with a hot damp towel and allow to raise until double. Usually between 30 and 60 minutes
  8. Punch down and turn onto floured board or surface.
  9. Knead dough for a few minutes by hand.
  10. Divide dough into 2 - 4 equal parts depending on the size of loaves you wish to make.
  11. Roll out dough into a rectangle. Turning over at least once
  12. Brush surface with melted margarine.
  13. Spread 1/2 to 1/4 of the raisin mixture on the dough dependent on the number of loaves you are making.
  14. Roll rectangle like a jelly roll, fold over the ends and place in loaf pan or on cookie sheet.
  15. Repeat for each loaf.
  16. Allow to raise until doubled.
  17. Preheat oven to 375 degrees
  18. Bake for ten minutes and then reduce heat to 350 degrees and continue baking for 30 - 35 minutes.
  19. If desired brush loaves with melted margarine and return to the oven for five minutes.
  20. Turn out of pans onto racks and allow to cool.
  21. This bread may be frozen.