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CINNAMON RAISIN BREAD




Source of Recipe


Grace






List of Ingredients



• 1-1/2 C. milk
  
• 1/4 C. sugar
  
• 1 T. salt
  
• 1/4 C. shortening
  
• 1/2 C. warm water
  
• 2 pkgs. active dry yeast or 2 cakes compressed yeast
  
• 2 eggs
  
• 7 to 7-1/2 C. sifted all-purpose flour
  
• 1-1/2 tsp. ground cinnamon
  
• 2 C. seedless raisins
  
• 1 egg white
  
• 2 T. water
  






Instructions



1. Combine milk, sugar, salt, & shortening in saucepan. Heat until bubbles appear around the edge & shortening is melted; cool to lukewarm.
   
2. Measure warm water into large mixing bowl; sprinkle or crumble in yeast;
   
3. stir to dissolve. Add lukewarm milk mixture & eggs. Mix 4 C. flour & cinnamon; add to yeast mixture; beat until smooth.
   
4. Add raisins & enough remaining flour to make soft dough. Turn out onto floured board. Knead about 5 minutes or until dough is smooth & elastic.
   
5. . Put dough into large, greased bowl; turn over to bring greased side up; cover with damp towel. Let rise in warm place, free from draft, about 1-1/2 hours or until doubled in bulk.
   
6. . Punch dough down; let rise about 30 minutes or until almost double. Grease 2 9x5x3" loaf pans. Punch dough down; turn out onto board; knead to distribute air bubbles.
   
7. Divide dough in half; divide each half into thirds. Shape each third into rope about 12" long. Braid 3 together; repeat with other 3. Place in pans; cover. Let rise 50 to 60 minutes or until doubled in bulk. Beat egg white slightly with water; brush on loaves. Bake at 375 for 30 to 35 minutes. Makes 2 loaves.