Wednesday, September 23, 2009

Cinnamon Raisin Bread



Spencer loves cinnamon raisin bread.  It seems like he gets a loaf almost every time we go do our major grocery shopping.  I don't know why but I've never really thought about trying to make it before.  The idea came to me one day while I was looking at some food blogs I saw on Le Petit Pierogi where she had made some homemade raisin bread.  I thought that was a great idea, I mean we buy it quite often and since it seems to be one of Spencer's favorite things I might as well give it a shot and see if the homemade version turns out any good.  I'm so glad I attempted this recipe, it was so good and it definitely hit the spot.  Spencer loved the bread, it definitely met his expectations as well as mine.

This recipe was very tasty and very easy to follow.   This recipe makes three loaves of dough, so keep that in mind while mixing it.  Be sure the bowls that you use to mix in and let the dough rise in are large, you'll definitely need room to maneuver while mixing and the dough will need plenty of room to expand and rise.  If you have a sturdy mixer with a dough hook I definitely suggest using that; if you attempt to use a handheld mixer it won't be strong enough once the flour starts being added and if you knead it by hand your arms and hands will be worn out by the time you're finished and you'll be up to your elbows in dough.  Be sure you allow ample room for both mixing and letting the dough rise.  The dough rose perfectly, and the consistency was perfect, it was light and fluffy.  It was very easy to work with too.

I definitely recommend making this recipe if you are a fan of cinnamon raisin bread, you won't be disappointed.  This would be great for breakfast, with a cup of coffee or for a snack.  It will hit the spot no matter when you eat it.  We loved it, and I know I will be making this again.

Cinnamon Raisin Bread
Cinnamon Raisin Bread
Ingredients:

1 1/2 Cups milk
1 Cup warm water
1 (1/4 ounce) packages active dry yeast
3 Eggs
1 1/2 Cups white sugar, divided
1 Teaspoon salt
1/2 Cup unsalted butter, softened
1 Cup raisins
8 Cups all purpose flour
2 Tablespoons milk
5 Tablespoons cinnamon, divided
2 Tablespoons butter, melted

Directions:

Place raisins in a small bowl and cover with warm water while mixing the dough.  This will allow the raisins to become nice and plump. 

Warm the milk in a saucepan over medium heat until it just starts to bubble, stir occasionally.  Remove from heat and let cool until lukewarm.

Pour yeast packets in a large mixing bowl and then add warm water.  Let yeast dissolve in the water and set aside until frothy (about 10 minutes). 

Once yeast has dissolved mix in eggs, 1/2 cup butter, 1/2 cup sugar, 1 teaspoon salt, and 2 tablespoons of cinnamon.  Gradually add the flour to form a stiff dough.  Once flour is mixed, place the dough on a floured surface, add raisins, and begin to knead for a few minutes until the dough becomes smooth.

Place the dough in a greased bowl and turn to coat all of the dough.  Place a towel over the dough and let rise in a warm place until the dough has doubled in size, about 1 1/2 hours.

Remove dough from the bowl and roll on a floured surface.  Roll the dough into a rectangle that is about 1/2 an inch thick. 

Pour the two tablespoons of milk on the rolled dough and moisten.  Spread the milk over all of the dough with hands. 

Mix 1 cup of sugar and 3 tablespoons of cinnamon together.  Sprinkle the mixture evenly over the moistened dough.  

Tightly roll the dough, long ways.

Cut the dough into three equal pieces.  Place pieces in 3 greased loaf pans.  Let the dough rise for another hour, uncovered.  

Bake dough at 350 degrees for 30-45 minutes, until golden brown.  Remove from oven, let cool for just a moment.  Melt butter and spread over the top of the loaves.  Remove loaves from pan, place on rack and let cool.  Let cool before slicing.
Cinnamond Raisin Bread       



Recipe Source:  Seen on: Le Petit Pierogi, Originally from: Recipe Zaar 

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