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Ultimate Cinnamon Raisin Loaf: Beyond Traditional Bread

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Ingredients

Adjust Servings:
1 1/2 cups milk
1 cup warm water (must be between 110-115 degrees)
2 (1/4 ounce) packages active dry yeast
3 eggs
1/2 cup white sugar
1 teaspoon salt
1/2 cup unsalted butter, softened
1 cup raisins
8 cups all-purpose flour
2 tablespoons milk

Nutritional information

189.6
Calories
38 g
Calories From Fat
4.3 g
Total Fat
2.5 g
Saturated Fat
25.5 mg
Cholesterol
83.4 mg
Sodium
34 g
Carbs
1.4 g
Dietary Fiber
10.8 g
Sugars
4.1 g
Protein
67 g
Serving Size

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Ultimate Cinnamon Raisin Loaf: Beyond Traditional Bread

Features:
    Cuisine:

    This is a great basic recipe! I love some of the tweaks in this post, and the clay pot bread is beautiful. used fresh buttermilk in place of the milk.

    • 245 min
    • Serves 36
    • Easy

    Ingredients

    Directions

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    World’s Best Cinnamon Raisin Bread (Not Bread Machine),This is the best Cinnamon Raisin Bread I’ve ever had! It really has a great consistency and smells WONDERFUL while baking. I made this for the first time about a year ago and since it makes 3 loaves, I gave one to my neighbor. Now she asks for it constantly and since it is so fun to make, I oblige her, plus I get to keep the other 2 loaves!,This is a great basic recipe! I love some of the tweaks in this post, and the clay pot bread is beautiful. used fresh buttermilk in place of the milk.,Any chance you could convert you recipe to grams/ml for those of us that would want to make just one or two loafs? Thanks


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    Steps

    1
    Done

    Warm the Milk in a Small Sauce Pan on the Stove Until It Just Starts to Bubble, Stirring Occasionally.

    2
    Done

    Remove from Heat.

    3
    Done

    Let Cool Until Lukewarm, About 120-125 Degrees.

    4
    Done

    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 the Flour Gradually to Make a Stiff Dough.

    5
    Done

    Knead the Dough on a Lightly Floured Surface For a Few Minutes Until Smooth.

    6
    Done

    Place in a Large, Buttered, Mixing Bowl and Turn to Grease the Surface of the Dough.

    7
    Done

    Cover With a Warm, Damp Cloth and Let Rise (i Like to Let My Bread Rise in the Oven With the Light On. It Has Just the Right Amount of Heat and Keeps the Bread Out of Drafts.) Allow to Rise Until Doubled, Usually About 1 1/2 Hours.

    8
    Done

    Roll Out on a Lightly Floured Surface Into a Large Rectangle 1/2 Inch Thick.

    9
    Done

    Moisten the Dough With 2 Tablespoons Milk and Rub All Over the Dough With Your Hands.

    10
    Done

    Mix Together 1 Cup of Sugar and 3 Tablespoons Cinnamon and Sprinkle Mixture Evenly on Top of the Moistened Dough.

    Avatar Of Diana Fuller

    Diana Fuller

    BBQ pitmaster specializing in slow-cooked and tender smoked meats.

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