Thursday, February 11, 2010

Cinnamon Raisin Bread

When I asked Julie if she would like to help me make some bread today, she got so excited and asked if we could make cinnamon raisin bread...and how could I say no?! :-) She's so adorable!

So, here we go. This is the recipe I'm going to try. Got it from All Recipes, although I think it came from Taste of Home originally. Some of the reviews said it needed an egg to make it a little more moist, so I was going to add some egg replacer. BUT, I forgot when the time came to add it, so I ended up following the recipe as is.

It was so good! we thought it was better than the kinds we have had in restaurants! YUMMY!!! You want a super tasty treat (that is relatively easy to prepare), you should definitely try this one out! I know I'll be making it again and again!

And, what a simple and beautiful (and of course tasty) treat to make for your friends or neighbors as little gifts for them! :-)

1 (.25 ounce) package active dry yeast
1/4 cup warm water (105 degrees to 115 degrees)
2 cups warm milk (110 to 115 degrees F)
1/3 cup sugar
1/4 cup vegetable oil
2 teaspoons salt
5 3/4 cups all-purpose flour
2 cups raisins
1 tablespoon ground cinnamon
1/2 cup sugar
1 tablespoon water

1/2 cup confectioners' sugar
1 tablespoon milk

1. 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.
2. 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.

3. 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. x 3-in. loaf pans. Cover and let rise until doubled, about 1 hour.
4. Bake at 350 degrees F for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool completely. Combine glaze ingredients; drizzle over loaves.

I added a little red sparkly glaze/icing to the top for a cute Valentine's breakfast!

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