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Cinnamon raisin bread

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Ingredients/Components

salt - 1/2 tsp
butter - 1/4 c
all-purpose flour - 2 c
plus 1 Tbsp - 1/2 c
raisins
ground cinnamon - 2 tsp
plus 2 tsp - 2 Tbsp
dry yeast - 1 pkg
milk, scalded - 2 c
melted butter, divided - 1/4 c
additional melted butter optional - 1 item

How to make cinnamon raisin bread:

Combine milk and 1/4 cup butter, stirring until butter melts. Cool mixture to 105° to 115°. Combine 2 cups flour, 1/2 cup plus 1 tablespoon sugar, salt and yeast. Gradually add milk mixture to dry ingredients, mixing at low speed of electric mixer. Beat 2 minutes on medium speed, scraping bowl occasionally. Add 3/4 cup flour; beat at medium-high speed 2 minutes. Stir in enough remaining flour to make a soft dough (2 1/2 to 3 cups); stir in raisins. Turn dough out onto a lightly floured surface; knead until smooth and elastic (about 7 minutes).

Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°), free from drafts, 1 hour and 20 minutes or until doubled in bulk. Punch dough down; turn out on a lightly floured surface. Cover and let dough rest 15 minutes. Combine 2 tablespoons plus 2 teaspoons sugar and cinnamon. Divide in half. Set aside.

Divide dough in half and place on a lightly floured surface. Roll each half into an 18 x 8-inch rectangle; brush each rectangle with 2 tablespoons melted butter. Sprinkle each with half of sugar mixture. Roll up rectangles in jellyroll fashion, beginning at narrow edge. Pinch seams and ends together to seal. Place rolls, seam side down, in two well-greased 9 x 5 x 3-inch loaf pans.

Cover and let rise 55 minutes or until doubled in bulk. Bake at 350° for 25 to 30 minutes or until loaves sound hollow when tapped. Brush with melted butter, if desired. Remove from pans; cool on wire r

Recipe categories: Breads, Low fat, Yeast breads.

Rating:

3.3

Average rating: 3.3, total votes: 7

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Related ingredients:

sugar, cinnamon, eggs, milk, flour