Printable | Taste of Home

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

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.

Printed from tasteofhome.com Sep 7, 2008

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Cinnamon Raisin Bread cont.

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 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.