Cinnamon Raisin Bread
How to Make Cinnamon Raisin Bread
- Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
- Remove from heat. .Let cool until lukewarm, about 120-125 degrees.
- Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins stir in the cooled milk slowly so you don't cook the eggs. Add water and yeast mixture. Add the flour gradually to make a stiff dough.
- Knead the dough on a lightly floured surface for a few minutes until smooth.
- Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
- Cover with a warm, damp cloth and let rise. Allow to rise until doubled, usually about 1 1/2 hours.
- Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
- Moisten the dough with tablespoons milk and rub all over the dough with your hands.
- Mix together 1/3 cup of sugar and 1 tablespoon cinnamon and sprinkle mixture evenly on top of the moistened dough.
- Roll up tightly (the long way). The roll should be about 3 inches in diameter.
- Place loaf into well greased 9 x 5 inch pan and lightly grease tops of loaf.
- Let rise in a warm place covered, again for about an hour.
- Bake at 350 degrees for 45 minutes or until lightly browned and sound hollow when tapped.