Cinnamon Raisin Bread

I know that I’m a couple days late in posting, but Wednesday we went on a day trip to San Francisco and by the time we got back we were all tired so we called it a day. Yesterday I had physical therapy and then math homework took over the rest of the day. However, now it is time for me to share another recipe with all of my devoted readers. Better later than never, right?

When I was growing up there was a bakery by our house that had the best cinnamon raisin bread. I’m pretty far away from that bakery now, so I decided to try my hand at making this bread. So, here’s the recipe.

What You’ll Need…

1 1/2 Cups Milk

1 Cup Warm Water (Between 110-115 degrees)

2 (1/4 oz) Packages Active Dry Yeast (4 ½ teaspoons)

3 Eggs

1/2 cup White Sugar

1 Teaspoon Salt

1/2 Cup Butter (Softened)

3 Cups Raisins (Divided)

8 Cups All-Purpose Flour

3 Teaspoons of cinnamon

Filling

 

2 Tablespoons Milk

1 Cup White Sugar (Divided)

3 Tablespoons Ground Cinnamon (Divided)

First heat 1 ½ cups of milk on the stovetop. Bring it to a bubble and then turn it off to cool.

Activate 4 ½ teaspoons yeast of active dry yeast in one cup of warm water. The water needs to be about 110 degrees. Let the tap run for about a minute turned all of the way to hot and the water will be the right temperature.

Once the yeast is activated add the three eggs 3 eggs, ½ cup sugar, one stick softened butter, 1 teaspoon salt, 1 ½ Cups raisins, and 3 teaspoons cinnamon. Stir until all of the ingredients are combined.

Slowly add the lukewarm milk. Make sure that the milk is not hot; otherwise it will scramble the eggs that are in the mixture. Once the milk has been added add the flour to the mixture. Once the eight cups of flour have been added stir the mixture as well as you can, and then knead the dough until it is smooth.

Place the dough in a greased bowl and let it rise. This should take about 2 hours, or until the dough is doubled in size.

Once the dough has risen punch it down and then divide it into three bowls. Roll each bowl of dough into a rectangle about 9x9, maybe even 12x12. 

Rub each rectangle with about a tablespoon of milk so that the cinnamon, sugar and raisins stick. Sprinkle each rectangle with 1/3 cup sugar, 1 tablespoon of cinnamon and ½ cup raisins.

Once the cinnamon, sugar, and raisins are spread evenly roll up the dough up, tuck edges and place in greased pans. At this point pre-heat your oven to 350.

Allow the dough to rise for an additional hour and then bake for 45 minutes at 350.

This bread is great by itself, warm it butter, or as the bread for a peanut butter and jelly sandwich. Store the loaves wrapped in foil at room temperature, you can also store the extra loaves in the freezer. 

Enjoy!