Email to Cat      

Cinnamon-Raisin Bread

Source of Recipe


Unknown






List of Ingredients



• 1-1/2 cups scalded milk
  
• 1 cup warm water (110 degrees F)
  
• 2 Tbsp active dry yeast
  
• 3 eggs
  
• 1/2 cup white sugar
  
• 1 tsp salt
  
• 1/2 cup butter, softened
  
• 1 cup raisins
  
• 8 cups all-purpose flour
  
• 2 Tbsp milk
  
• 3/4 cup white sugar
  
• 2 Tbsp ground cinnamon
  
• 2 Tbsp butter, melted
  






Instructions



1. Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in the eggs, sugar, butter, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
   
   
2. Knead dough on a lightly floured surface for a few minutes. Place in a large, greased mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth; allow to rise until doubled.
   
   
3. Roll out on a lightly floured surface into a large rectangle 1/2-inch thick. Moisten dough with the 2 tablespoons of milk. Mix together the 3/4 cup sugar and 2 tablespoons cinnamon and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well-greased (9x5-inch) pans. Lightly grease tops of loaves. Let rise again for 1 hour.
   
   
4. Bake at 350 degrees (F) for 45 minutes or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans and brush with melted butter.
   
   Let cool before slicing.
   
   Makes 3 loaves.