Cinnamon Raisin Bread
1/2 cups milk
1 cup warm water
2 (.25 ounce) packages active dry yeast
3eggs
1/2 cup white sugar
1 teaspoon salt
1/2 cup margarine, softened
1 cup raisins
8 cups all-purpose flour
2 tablespoons milk
3/4 cup white sugar
2 tablespoons ground cinnamon
2 tablespoons butter, melted
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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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