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Cinnamon Raisin Bread




Source of Recipe


Lydia's Legacy


List of Ingredients




2 cups of milk

2 Tbls. shortening, softened (She recommends ½ lard and ½ vegetable shortening, I’ve not tried it that way)

1 cup of warm water

1 pkg. active dry yeast

¾ cup brown sugar (I use just a bit more because we like the extra cinnamon)

1 Tbls. salt

1 Tbls. vanilla extract

2 eggs, slightly beaten

2 cups quick oatmeal (do not use old-fashioned)

5 ½ - 6 cups unbleached all-purpose flour

2 tsp. ground cinnamon (we like more, so in this and other recipes I automatically add extra to taste)

Oil and butter for brushing



Recipe



In a small saucepan, combine the milk and shortening; scald over medium heat. In a large, warm mixer bowl, combine the warm water and the yeast with a fork; set aside in a warm place to proof until the mixture starts to bubble, about 10 minutes.



To the hot milk, add ¼ cup brown sugar, salt, and the vanilla, mix. Add to the yeast-water mixture, then stir in the beaten eggs and oatmeal; blend. Add half the flour and mix well. Gradually work in the rest of the flour. Knead until smooth and elastic, about 5 minutes. Return to a large oiled bowl, and oil the top of the dough. Cover and let rise until doubled in bulk, about 1 hour, or a bit more.



After the dough has risen, punch down thoroughly and divide in half. On a floured board, roll out each half into a 13 X 8 inch rectangle, pressing out as many air bubbles as possible. Combine the remaining brown sugar and cinnamon and sprinkle half of it on each rectangle (do not butter first). Roll tightly, beginning at a short edge. Pinch the edge of the dough to seal well; press in ends of roll. Place loaves, seam side down, in 2 well-greased 9 X 5 X 3 pans. Brush lightly with oil. Cover and let rise in a warm place until doubled, 30 to 45 minutes.



Pre-heat the oven to 400° F. Bake loaves for 10 minutes, lower heat to 350° F., and bake 25 to 30 minutes longer, or until loaves are a deep golden brown and make a hollow sound when tapped. Immediately spread the tops of the hot loaves with cold butter (I skip this step and later use icing instead) She says this bread will freeze well, but if your family is like mine two loaves barely last a full 24 hours!