Mmmm, Yummy! One of my all time favorites. Warm, delicious and filling. Who doesn’t like raisin bread? Great toasted with a little butter for a fast on the go breakfast or snack.
Tip: The yeast mixture is very important in most baking recipes. I recommend using a thermometer for consistency.
Cinnamon Raisin Bread Recipe
2 packages (1/4 ounces each) active dry yeast
2 cups warm water (110* to 115*)
1 cup sugar, divided
1/4 cup canola oil
3 teaspoons salt
6 to 6-1/2 cups unbleached flour
1 cup raisins
Additional canola oil
3 teaspoons ground cinnamon
STEP 1. In a large, bowl, dissolve yeast in warm water. Add 1/2 cup sugar, oil,salt,eggs and 4 cups flour. Beat until smooth. Stir in enough Remaining flour to form a soft dough.
STEP 2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
STEP 3. Punch dough down. Turn onto a lightly floured surface; divide in half. Knead 1/2 cup raisins into each; roll each portion into a 15-inch+9-inch rectangle. Brush with additional oil. Combine cinnamon and remaining sugar; sprinkle to within 1/2 inch of edges.
STEP 4. Tightly roll up jelly style, starting with a short side; pinch seam to seal. Place seam side down in two greased 9-inch+5-inch loaf pans. Cover and let rise until doubled, about 30 minutes.
STEP 5. Brush with oil bake at 375* for 45-50 minutes or until golden brown. Remove from pans to wire racks to cool.
Today’s recipe is provided by: Shquita. Shquita, pronounced (sha- kee- ta) currently resides in Las Vegas Nevada with her husband and 2 dogs. Shquita’s interest in cooking began in Las Vegas about 5 years ago. This hobby quickly turned to passion. She is also a proud “pet parent” and enjoys cooking for her beloved dachshunds, Roscoe and Rusty.