Cinnamon Raisin Bread

By á-10881

Homemade cinnamon raisin bread is the perfect comfort food hot out of the oven with butter, or even the next day as French toast.

Ingredients

• GLAZE:
• 1 (1/4 ounce) package 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 canola 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
• 1/2 cup confectioners' sugar
• 1 tablespoon milk

Preparation

Step 1

In a large 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. 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°F for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool completely. Combine glaze ingredients; drizzle over warm loaves. Yield: 2 loaves (16 slices each).