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Cinnamon Raisin Bread

  • 1 1/2 cups milk
  • 1 cup warm water (110 F/45 C)
  • 2 (.25 oz) packages active dry yeast
  • 3 eggs
  • 1/2 cup white sugar
  • 1 tsp salt
  • 1/2 cup margarine or butter, softened
  • 1 cup raisins
  • 8 cups all-purpose flour
  • 2 tbsp milk
  • 3/4 cup white sugar
  • 2 tbsp ground cinnamon
  • 2 tbsp butter, melted

  • Warm the milk until it bubbles, remove from heat.
  • Let cool until lukewarm. Dissolve yeast in warm water, and set aside until yeast is frothy.
  • Mix in eggs, sugar, butter or margarine, salt, and raisins.
  • Stir in cooled milk.
  • Add the flour gradually to make a stiff dough.
  • Knead dough on a lightly floured surface for a few minutes.
  • Place in a large, greased, mixing bowl, and turn to grease the surface of the dough.
  • Cover with a damp cloth.
  • Allow to rise until doubled.
  • Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
  • Moisten dough with 2 tablespoons milk.
  • Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough.
  • Roll up tightly; the roll should be about 3 inches in diameter.
  • Cut into thirds, and tuck under ends.
  • Place loaves into well greased 9 x 5 inch pans.
  • Lightly grease tops of loaves.
  • Let rise again for 1 hour.
  • Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked.
  • Remove loaves from pans, and brush with melted butter or margarine.
  • Let cool before slicing.