Cinnamon Raisin Bread

By KimberlyB

Ingredients

• 1 1/2 c milk
• 1 c warm water
• 2 pkg yeast
• 3 eggs
• 1/2 c white sugar
• 1 tsp salt
• 1/2 c butter
• 1 1/2 c raisins
• 8 c flour
• Filling Ingredients
• 3/4 c white sugar
• 3 TBS cinnamon
• 2 TBS butter, melted

Details

Preparation time 120mins
Cooking time 165mins
Adapted from chefcatalog.com

Preparation

Step 1

Grease 3 9x5 bread pans. Set aside

In a small bowl mix warm water, 1 TBS sugar, and yeast together. Let sit 5-6 minutes until yeast is frothy. In large mixing bowl, combine in eggs, sugar, butter, salt, and raisins. Stir in cooled milk. Gradually, add enough flour to make a stiff dough. Pour out onto a lightly floured surface and knead 3-4 minutes., until smooth and elastic. Place in a large, buttered mixing bowl, and turn to grease the surface of the dough. Cover with a warm, damp cloth and place in a warm, draft-free area to rise. Allow to rise until doubled in size.

Punch down dough and roll into a large rectangle 1/2 inch thick. Using a pastry brush, brush surface of dough with 2 TBS milk. In a small bowl, combine 3/4 c sugar and cinnamon, and sprinkle mixture on top of the moistened dough. Roll up dough into log. Cut into thirds, and tuck under ends forming a loaf. Place loaves into loaf pans. Brush tops of loaves with melted butter and place in a warm, draft-free area to rise for 1 hour.

Preheat oven to 350'. Bake in preheated oven for 45 minutes, or until loaves are lightly browned. Remove loaves from pans, and brush with melted butter. Cool completely before slicing.