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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
1 cup white sugar
3 tablespoons ground cinnamon
2 tablespoons butter, melted (approx.)

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
67g
Serving Size

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Ultimate Cinnamon Raisin Loaf: Beyond Traditional Bread

Features:
    Cuisine:

    The basic recipe as laid out here is a definite success. used some whole wheat bread flour and bran, but all within the volume specified. I also used half brown sugar and maybe a bit if extra cinnamon. Oh, and had to balance unsalted butter with salted as I didn't have enough. But the result was magnificent!

    • 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!, The basic recipe as laid out here is a definite success used some whole wheat bread flour and bran, but all within the volume specified I also used half brown sugar and maybe a bit if extra cinnamon Oh, and had to balance unsalted butter with salted as I didn’t have enough But the result was magnificent!, In the video she adds two cups of flour, but in the recipe it is 8 In addition, the recipe calls for you to rise your bread in the oven with the light on with a warm clothe over the top, but they covered it with plastic wrap in the video I guess I am wondering if anyone else had these questions as well?


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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.

    11
    Done

    Roll Up Tightly (the Long Way).

    12
    Done

    the Roll Should Be About 3 Inches in Diameter.

    13
    Done

    Cut Into Thirds, and Tuck Under Ends and Pinch Bottom Together.

    14
    Done

    Place Loaves Into Well Greased (you Can Use Crisco or Butter For This) 9 X 5 Inch Pans and Lightly Grease Tops of Loaves.

    15
    Done

    Let Rise in Warm Place, Uncovered, Again For About an Hour.

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    David Fisher

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