Cinnamon-Raisin Bread Recipe
The most popular of all breakfast breads is extra-special when made homemade.
Ingredients
- DOUGH:
- 2 Cups Milk
- 1/4 Cup Plus 1/2 Tbsp. Granulated Sugar
- 1/4 Cup Vegetable Shortening, Chilled
- 1 1/4 Tsp. Salt
- 2 Pkgs. Active Dry Yeast
- 1/4 Cup Warm Water (105°-110°F)
- 5 1/2 Cups All Purpose Flour
- FILLING:
- 1/4 Cup Plus 1 Tbsp. Butter, Softened
- 2 Tbsp. Granulated Sugar
- 1 1/2 Tsp. Ground Cinnamon
- 3/8 Cup Dark Raisins
- GLAZE:
- 1 Cup Powdered Sugar
- 1 - 2 Tbsp. Milk
- 1/2 Tsp. Vanilla Extract
Directions
- To Prepare Dough: In a saucepan, heat milk until bubbles appear around the edges. Combine sugar, shortening, and salt. Add hot milk; stir well. Cool to lukewarm (95° - 105°F).
- In a small bowl, dissolve yeast in warm water. Let stand 5 - 10 minutes.
- Add yeast mixture to milk mixture. Using an heavy-duty electric mixer fitted with the paddle attachment and set on low speed, beat flour into yeast mixture, 1/2 cup at a time, until a stiff dough forms.
- On a floured surface, knead dough until smooth and elastic, 5 - 10 minutes, adding more flour to prevent sticking. Place dough in a large greased bowl, turning to coat. Cover loosely with a damp cloth; let rise in a warm place until doubled, 1 hour.
- Grease two 9 x 5-Inch loaf pans. Punch down dough. On a floured surface, divide dough in half. Using a floured rolling pin, roll each half into a 13 x 9-Inch rectangle.
- To Prepare Filling: Spread softened butter evenly over each rectangle. Mix together sugar and cinnamon; sprinkle evenly over butter. Sprinkle with raisins.
- Starting with a short side, roll up each rectangle, jelly-roll style. Tuck in ends. Place loaves in prepared pans. Cover loosely with a damp cloth; let rise in a warm place until doubled, 45 minutes.
- Preheat oven to 400°F. Bake loaves until they are golden brown and sound hollow when tapped, 30 minutes. Turn loaves out onto a wire rack to cool completely.
- To Prepare Glaze: Mix together confectioners sugar, milk and vanilla; glaze should be thin. Spread glaze over tops of loaves.
- YIELD: 2 Loaves
- Cook's Tip: Leftover bread getting stale? Cut into thick slices and make French toast. Yummm...
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 96g | |
| Recipe makes 18 servings | |
| Calories 287 | |
| Calories from Fat 82 | 29% |
| Total Fat 9.32g | 12% |
| Saturated Fat 4.5g | 18% |
| Trans Fat 0.95g | |
| Cholesterol 16mg | 5% |
| Sodium 211mg | 9% |
| Potassium 126mg | 4% |
| Total Carbs 45.85g | 12% |
| Dietary Fiber 1.4g | 5% |
| Sugars 15.74g | 10% |
| Protein 5.32g | 9% |
