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Worlds Best Cinnamon Raisin Bread


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  • 1 1/2 c. milk
  • 1 c. warm water
  • 2 pkgs. active dry yeast
  • 3 eggs
  • 1/2 c. white sugar
  • 1 tsp. salt
  • 1/2 c. butter, softened
  • 1 c. raisins
  • 8 c. flour
  • 2 T. milk
  • 1 c. sugar
  • 3 T. ground cinnamon
  • 2 T. melted butter


Servings 3


Step 1

Dissolve yeast in warm water and set aside until yeast is frothy. Mix in eggs, sugar, butter, salt, raisins and warm milk. Add flour gradually to make a stiff dough. Knead dough on a lightly floured surface for a few minutes until smooth. Place in a large, buttered, mixing bowl and turn to grease the surface of the dough. Cover with a warm, damp cloth and let rise until doubled, about 1 1/2 hours. Roll out on a lightly floured surface into a large rectangle 1/2" thick. Moisten dough with the 2 T. milk and rub all over the dough. Mix together 1 c. sugar and 3 T. cinnamon and sprinkle mixture evenly on top of the moistened dough. Roll up tightly (the long way). Cut into 3 pieces and tuck under ends and pinch bottom together. Place loaves into well greased 9x5 pans and lightly grease tops of loaves. Let rise in warm place, uncovered for about an hour. Bake at 350° for 45 minutes or until loaves are lightly browned and sound hollow when tapped. Remove from oven and let cool on rack. Spread melted butter over tops of loaves.

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