Cinnamon Raisin Bread
July 27, 2017
"A simple but fantastic bread. Light, and fluffy. You can adjust the cinnamon to your taste. I often add a tsp of cinnamon in with the first 2 cups of flour to get a more intense cinnamon flavour * cooking times do not include rising time. Makes 2 loaves"
- Serving Size: 1 (1179.9 g)
- Calories 2762
- Total Fat - 31 g
- Saturated Fat - 13.6 g
- Cholesterol - 53.4 mg
- Sodium - 3776.7 mg
- Total Carbohydrate - 556.2 g
- Dietary Fiber - 19.9 g
- Sugars - 105 g
- Protein - 63 g
- Calcium - 180 mg
- Iron - 9 mg
- Vitamin C - 2 mg
- Thiamin - 0.9 mg
Dissolve yeast in 3/4 cup warm water.
Add 2 2/3 cup warm water, 1/4 cup sugar, salt, butter and 5 cups flour. Mix well.
Add enough remaining flour to make dough easy to work with.
Turn dough out onto a lightly floured, cloth covered surface and knead until smooth and elastic.
Place dough in an oiled bowl, turning dough to coat in oil.
Let rise, covered with a damp cloth, until doubled. approximately 1 hr.
Punch down dough and divide in half.
Roll each half of the dough into a rectangle, 18 x 19 inches.
Combine 1/4 cup sugar and cinnamon.
Sprinkle each rectangle with 1 tablespoon water and half of cinnamon mixture,.
Starting at the short end, roll the dough up into a log and pressing down on the ends to seal them, Fold ends under loaf and place roll of dough in bread pan, seam side down.
Let dough rise until double.
Heat oven to 425 F.
Place loaves in oven so that the top of the pan is in the center of the oven.
Bake 30 - 35 minute Loaves should be golden brown and sound hollow when tapped.
Tips & Variations
No special items needed.