Cinnamon Raisin Bread

Cinnamon Raisin Bread

  • Prep Time: 20 mins
  • Total Time: 2 hrs 50 mins
  • Serves: 30-36,Yield: 3.08 inch loaves

    • Ingredients

  • 1packagedry yeast
  • 1/2 cupwater
  • 1 3/4 cupswater
  • 3tablespoonssugar
  • 1tablespoonsalt
  • 2tablespoonsshortening
  • 6 -7cupsflour
  • 1cupraisins
  • 1/4 cupsugar
  • 2teaspoonscinnamon
  • 2tablespoonswater

    • Directions

  • Dissolve yeast in 1/2 cup warm water.
  • Stir in 1 3/4 cups warm water, 3 tablespoons sugar, the salt, shortening and 3 1/2 cups of the flour.
  • Beat until smooth.
  • Mix in raisins and enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes.
  • Place in greased bowl, turn greased side up.
  • Cover; let rise in warm place until double, about 1 hour.
  • (Dough is ready if an indentation remains when touched.) Punch down dough; divide into halves.
  • Roll each half into rectangle, 18 x 9-inches.
  • Mix 1/4 cup sugar and cinnamon.
  • Sprinkle each half with 1 tablespoon water and half the sugar mixture. Roll up and place in pans.
  • Brush with butter; let rise 1 hour.
  • Bake at 425 degrees f or 25 to 30 minutes.

    • Reviews

  • “I didnt have any raisins so I subbed chopped prunes. It came out tasty, but I was hoping for a more soft, gooey bread.”

  • “This bread gets 5 stars for flavor and texture.I did have issues with the bread not rising properly, but I think it might have something to do with the cold weather.Also baked these at 350F for 35 minutes.”

  • “This is fabulous!!!!I also baked at 350 deg. for 35 minutes and it came out perfect.”

  • “This bread was very soft inside with nice crispy crust. I basically halved the recipe but used slightly more raisins and used brown sugar. I soaked the raisins with a few tablespoons of brandy to make a grown-up version of this bread. I baked the bread at 350F setting for 35 min (no preheating). It was delicious and I will definitely make it again.”

  • “I was casually talking with one of my sons and my husband and they mentioned how much they would like to have some cinnamon raisin toast for breakfast the next day. So instead of running to the store to purchase some I ran to my favorite recipe site and looked up the recipe.I tried it and it was a big hit with my family. It is now a saved recipe on my online cookbook as well as a printed out version for easy access when I am not at my computer.”

  • “Excellent flavour, temperature is too high, needs to be cooked longer at a lower temperature,I added some cinnamon to the actual bread mix instead of just on the outside. Whole houseloved it. Thank you.”

  • “This bread came out wonderful.The flavor was terrific-the texture great.My only other comment would be to watch it while it cooks.At 425 degrees my bread was done in 15 minutes.”

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