Cinnamon Raisin Bread I Best Dishes

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Cinnamon Raisin Bread I

"This was my dad's recipe. A yummy moist bread loaded with raisins and cinnamon. The pleasant raisin cinnamon bread I've ever had! Great plain, toasted, or with a light glaze of buttercream frosting!"

Ingredients :

1 1/2 cups milk
1 cup heat water (110 levels F/45 ranges C)
2 (.25 ounce) programs energetic dry yeast
3 eggs
1/2 cup white sugar
1 teaspoon salt
half of cup margarine, softened
1 cup raisins
eight cups all-purpose flour
2 tablespoons milk
three/4 cup white sugar
2 tablespoons floor cinnamon
2 tablespoons butter, melted

Instructions :

Prep : 30M	Cook : 36M	Ready in : 3H20M

Warm the milk in a small saucepan till it bubbles, then put off from warmness. Let cool until lukewarm.
Dissolve yeast in heat water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour step by step to make a stiff dough.
Knead dough on a gently floured surface for a couple of minutes. Place in a big, greased, blending bowl, and flip to grease the floor of the dough. Cover with a moist fabric. Allow to rise until doubled.
Roll out on a lightly floured floor into a big rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and a couple of tablespoons cinnamon, and sprinkle combination on top of the moistened dough. Roll up tightly; the roll have to be approximately 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into properly greased nine x five inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.
Bake at 350 stages F (a hundred seventy five tiers C) for forty five minutes, or until loaves are lightly browned and sound hollow while knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool earlier than slicing.

Notes :

Reynolds® Aluminum foil can be used to hold meals wet, prepare dinner it flippantly, and make smooth-up less difficult.

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