Raisin Bread

Raisin Bread
Raisin Bread

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 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

  • GLAZE:

  • 1/2

    cup confectioners' sugar

  • 1

    tablespoon milk

Directions

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. 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. x 3-in. loaf pans. Cover and let rise until doubled, about 1 hour. 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.

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