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My review
Cinnamon Raisin Bread I
Faye Salisbury
"This was my dad's recipe. A yummy moist bread loaded with raisins and cinnamon. The best raisin cinnamon bread I've ever had! Great plain, toasted, or with a light glaze of buttercream frosting!"
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Ingredients
3 h 20 m servings 182Original recipe yields 36 servings (3 loaves)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Warm the milk in a small saucepan until it bubbles, then 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.
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Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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Reviews
Read all reviews 642798 Ratings
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Most helpful positive review
4/8/2003
I would love to be able to give this recipe 4 1/2 stars- it is very good. It is simple to make, tastes really good, and makes plenty. I won't give it 5 stars because it took considerably less ...
Most helpful critical review
12/24/2005
I couldn't decide between 3 and 4, so I give this a 3.5. I made this bread twice (no raisins both times). The first time, I didn't have any problems with the dough, but it came out bland. That'...
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4/8/2003
I would love to be able to give this recipe 4 1/2 stars- it is very good. It is simple to make, tastes really good, and makes plenty. I won't give it 5 stars because it took considerably less ...
8/18/2002
This is the best bread in the universe! My whole family and all my friends have become addicted to it since the first time that I made it, and now I have to bake it by the dozen! It's moist an...
11/28/2002
Oh my word is this bread simple to make and DELICIOUS! I've already made two batches this week. Just for any one who wants to know, this recipe can be halved and still get two hearty loaves ou...
11/14/2005
This was the closest I have come to making my "dream" cinnamon-raisin swirl bread that I used to eat at an Amish restaurant I where I waited tables. I used my Bosch mixer to make it, and I subs...
10/13/2007
This recipe is a hit! This was my first time baking raisin bread and it turned out beautiful and delicious (I have posted pictures). What I suggest is to use BREAD FLOUR and NOT all-purpose ...
10/22/2002
Oh my heck, this is delicious! Two of the loaves were devoured by my son and husband within 24 hours! It is heavenly with some real butter melting on a warm, toasted slice. I see myself making ...
8/18/2002
Delicious and so easy! I made mine in a Bundt pan and loaf pan, it made the bread easy to slice and carry to work! Definitely a tried and true recipe! Thanks so much for sharing!
9/12/2008
Hands down the best bread I've ever made! I wanted to use my bread machine so I made 1/3 of the recipe. Here is the conversion: 1/2 c. milk, 1/3 c. water, 1-1/2 t. bread machine yeast, 1 egg, 3 ...
10/6/2007
I don't really like raisins so I decided not to add them. I also used ~1 T of sugar in the yeast mixture to ensure proofing. Buttering the top of the dough (I used butter flavored PAM) before...