Cinnamon Raisin Bread 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 vegetable 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 Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Cinnamon Raisin Bread cont. In a mixing 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 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 Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008

	Cinnamon Raisin Bread 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 loaves. Yield: 2 loaves. Printed from tasteofhome.com Sep 7, 2008 Copyright Reiman Media Group, Inc © 2008