CINNAMON RAISIN BREAD RECIPE
----------------------------
COURSE: BREAKFAST
CUISINE: AMERICAN
PREP TIME: 1 HOUR 25 MINUTES
COOK TIME: 35 MINUTES
TOTAL TIME: 2 HOURS
SERVINGS: 2 LOAVES
CALORIES: 2370 KCAL
AUTHOR: JULIE ESPY
This Cinnamon Raisin Bread Recipe is home-baked goodness at it's finest! Your house is going to smell amazing and breakfast will never be the same!
INGREDIENTS
-----------
BREAD:
* 1 cup 2% milk warmed (between 100-105 degrees F)
* 0.50 ounce packets dry active yeast (or two 0.25 ounce packets)
* 6 1/2 cups all-purpose flour ( https://amzn.to/2KRi3rg )
* 1/2 cup sugar
* 1 1/2 teaspoons salt ( https://amzn.to/31x2LxL )
* 1 cup warm water
* 2 eggs
* 1 cup raisins
CINNAMON SWIRL:
* 1/2 cup sugar
* 2 tablespoons ground cinnamon ( https://amzn.to/2HYjZyg )
* 2 1/2 tablespoons unsalted butter melted
INSTRUCTIONS
------------
*
Pour cold milk into a measuring cup and microwave for 1 minute. Test to make sure to milk to warmed to 100-105 degrees F. (The milk should feel quite warm, but not hot.)
*
Add the yeast to the milk and stir to combine. Set aside for a couple minutes while you grab the rest of the ingredients to let the yeast bloom.
*
In the bowl of a stand mixer fitted with a dough hook, combine 4 cups of flour with the sugar and salt. Pour in the milk/yeast mixture and water; mix until just combined. Add the eggs and mix to combine. The dough will look WAY too wet right now. That's okay.
*
Add 2 more cups of flour to the dough. Mix until a ball begins to form. Add more flour 1/4 cup at a time as needed until the dough isn't crazy sticky and pulls away from the bowl.
*
Add in the raisins and mix until incorporated.
*
Turn the dough out onto a lightly floured surface.Sprinkle the dough with flour as needed and knead for 2 minutes.
*
Grease a large mixing bowl with a light coat of butter or non-stick cooking spray. Place the dough into the bowl and cover with a tea towel. Let the dough sit on your kitchen counter for 1 hour, or until the dough doubles in size.
*
Gently punch down the dough and then divide in half.
*
On a lightly floured surface, roll the dough into an 18-inch x 9-inch rectangle.
*
Brush about 1/2 of the melted butter over the dough.
*
In a bowl, mix together the sugar and cinnamon. Sprinkle 1/2 of the cinnamon sugar mixture over the dough.
*
Starting with the 9-inch end, roll up the dough until your reach the other side. Use your fingers to pinch the seam closed. Tuck the ends under the bottom side a bit, and place the loaf into a buttered loaf pan. Brush the top of the loaf with melted butter.
*
Repeat with the other half of the dough. Cover the loaves with a tea towel and let sit for 1 hour until the dough doubles in size.
*
Preheat your oven to 375 degrees F. Bake the loaves for 30 to 35 minutes, or until the bread is a deep golden brown and sounds hollow when tapped.
*
Carefully remove from the oven and let on a wire rack.
Source: Bread Booze Bacon
(From Bake Sale Greats (Rhonda))
----------------------------
COURSE: BREAKFAST
CUISINE: AMERICAN
PREP TIME: 1 HOUR 25 MINUTES
COOK TIME: 35 MINUTES
TOTAL TIME: 2 HOURS
SERVINGS: 2 LOAVES
CALORIES: 2370 KCAL
AUTHOR: JULIE ESPY
This Cinnamon Raisin Bread Recipe is home-baked goodness at it's finest! Your house is going to smell amazing and breakfast will never be the same!
INGREDIENTS
-----------
BREAD:
* 1 cup 2% milk warmed (between 100-105 degrees F)
* 0.50 ounce packets dry active yeast (or two 0.25 ounce packets)
* 6 1/2 cups all-purpose flour ( https://amzn.to/2KRi3rg )
* 1/2 cup sugar
* 1 1/2 teaspoons salt ( https://amzn.to/31x2LxL )
* 1 cup warm water
* 2 eggs
* 1 cup raisins
CINNAMON SWIRL:
* 1/2 cup sugar
* 2 tablespoons ground cinnamon ( https://amzn.to/2HYjZyg )
* 2 1/2 tablespoons unsalted butter melted
INSTRUCTIONS
------------
*
Pour cold milk into a measuring cup and microwave for 1 minute. Test to make sure to milk to warmed to 100-105 degrees F. (The milk should feel quite warm, but not hot.)
*
Add the yeast to the milk and stir to combine. Set aside for a couple minutes while you grab the rest of the ingredients to let the yeast bloom.
*
In the bowl of a stand mixer fitted with a dough hook, combine 4 cups of flour with the sugar and salt. Pour in the milk/yeast mixture and water; mix until just combined. Add the eggs and mix to combine. The dough will look WAY too wet right now. That's okay.
*
Add 2 more cups of flour to the dough. Mix until a ball begins to form. Add more flour 1/4 cup at a time as needed until the dough isn't crazy sticky and pulls away from the bowl.
*
Add in the raisins and mix until incorporated.
*
Turn the dough out onto a lightly floured surface.Sprinkle the dough with flour as needed and knead for 2 minutes.
*
Grease a large mixing bowl with a light coat of butter or non-stick cooking spray. Place the dough into the bowl and cover with a tea towel. Let the dough sit on your kitchen counter for 1 hour, or until the dough doubles in size.
*
Gently punch down the dough and then divide in half.
*
On a lightly floured surface, roll the dough into an 18-inch x 9-inch rectangle.
*
Brush about 1/2 of the melted butter over the dough.
*
In a bowl, mix together the sugar and cinnamon. Sprinkle 1/2 of the cinnamon sugar mixture over the dough.
*
Starting with the 9-inch end, roll up the dough until your reach the other side. Use your fingers to pinch the seam closed. Tuck the ends under the bottom side a bit, and place the loaf into a buttered loaf pan. Brush the top of the loaf with melted butter.
*
Repeat with the other half of the dough. Cover the loaves with a tea towel and let sit for 1 hour until the dough doubles in size.
*
Preheat your oven to 375 degrees F. Bake the loaves for 30 to 35 minutes, or until the bread is a deep golden brown and sounds hollow when tapped.
*
Carefully remove from the oven and let on a wire rack.
Source: Bread Booze Bacon
(From Bake Sale Greats (Rhonda))
