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Cinnamon Raisin Bread

Cinnamon Raisin Bread
Tasty swirls of cinnamon and rich yeasty flavor make this recipe from "Deanna Patterson of Greenville, Texas wonderful in all ways. The raisin-dotted bread is sure to rise to any occasion, whether you take it to a gathering, serve it for brunch or offer it as a snack to your family.
32 ServingsPrep: 25 min. + rising Bake: 30 min.

Ingredients

  • 1 package (1/4 ounce) active dry yeast
  • 1/4 cup warm water (110° to 115°)
  • 2 cups warm milk (110° to 115°)
  • 1/3 cup plus 1/2 cup sugar, divided
  • 1/4 cup canola oil
  • 2 teaspoons salt
  • 5-3/4 to 6-1/4 cups all-purpose flour
  • 2 cups raisins
  • 1 tablespoon ground cinnamon
  • 1 tablespoon water
  • GLAZE:
  • 1/2 cup confectioners' sugar
  • 1 tablespoon milk

Directions

  • In a large bowl, dissolve yeast in warm water. Add milk, 1/3 cup
  • sugar, oil, salt and 2 cups flour. Beat until smooth. Add raisins
  • and enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, about
  • 6-8 minutes. Place in a greased bowl, turning once to grease top.
  • Cover and let rise in a warm place until doubled, about 1-1/4 hours.
  • Punch dough down. On a lightly floured surface, divide in half. Roll
  • each into a 15-in. x 7-in. rectangle. Combine cinnamon and remaining
© Taste of Home 2012

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Cinnamon Raisin Bread (continued)

Directions (continued)

  • sugar; sprinkle over dough. Sprinkle with water. Starting with a
  • short side, roll up tightly, jelly-roll style. Pinch seams and ends
  • to seal. Place, seam side down, in two greased 9-in. x 5-in. loaf
  • pans. Cover and let rise until doubled, about 1 hour.
  • Bake at 350° for 30-35 minutes or until golden brown. Remove from
  • pans to wire racks to cool completely. Combine glaze ingredients;
  • drizzle over warm loaves. Yield: 2 loaves (16 slices each).
Nutrition Facts: 1 serving (1 slice) equals 162 calories, 3 g fat (1 g saturated fat), 2 mg cholesterol, 157 mg sodium, 32 g carbohydrate, 1 g fiber, 3 g protein.
© Taste of Home 2012