Cinnamon Rasin Bread

I love a good rainy lazy Sunday once in awhile. It gives me a good chance and excuse to be lazy. I did a good job at it but, did get up the strength to whip up some Cinnamon Raisin Bread! As I was getting out my ingredients I noticed I did not have enough cinnamon?? I love Cinnamon and wouldn't mind putting a little extra in. But, it is lazy Sunday and I really don't want to drive to the store. So, I decided to text my neighbor who is unfortunately allergic to cinnamon and hoping that on a whim she would have some? Yes I do and don't know why? Yay for me!! So I didn't have to run to the store and can continue my lazy cinnamon bread day.

Warm milk in a saucepan till it bubbles remove from heat and cool

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. Shape into a ball

Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. 

Cover with a damp cloth. 

An Play the waiting game. do do do do do do do do do do do dodododo.............

Let it double in Size

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.

Now for this part I may do it a little different next time. You are supposed to then roll up the dough tightly and then cut in 3 equal portion. Next time I think I will separate the dough before I roll it out. It would make it easier to roll because they wouldn't be so big.

After you cut it into 3 equal portions place in 9x13 greased pan and let rise for 1 hour.

And then bake at 350 for about 45 minutes or until your bread sounds hollow when knocked on. I only had to bake my bread for about 30 minutes.

Take out of oven and cool before slicing.

Enjoy some sweet sugary cinnamony bread slathered with melted butter.

This recipe does make enough for 3 loaves so, after I cut them into 3 I made 2 and froze the 3rd dough for a later time.

Cinnamon Raisin Bread

Courtesy of All Recipes

Yields: 3 loaves

Ingredients

• 1 1/2 cups milk
• 1 cup warm water (110 degrees F/45 degrees C)
• 2 (.25 ounce) packages active dry yeast
• 3 eggs
• 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.
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• 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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I also just wanted to share one of my favorite tools in the kitchen from chef mate food scraper/chopper. It works wonders for clean up especially after bread making and all the flour on the counter. I just scrape it all into a pile and then I am ready to wipe off the counter!! It also has a ruler on the bottom so I used to to measure how thick my dough and roll was.