Description
Discover the secrets to baking perfect cinnamon raisin bread with our easy-to-follow recipe. Learn tips on creating a soft, flavorful loaf every time.
Ingredients
Scale
- 5 cup (360 ml) s milk
- 1 cup (240 ml) warm water (110 degrees F/45 degrees C)
- 2 (.25 ounce (709 g)) packages active dry yeast
- 1 cup (240 ml) raisins
- 3 large eggs
- 25 cup (300 ml) s white sugar, divided
- 5 cup (120 ml) margarine, softened
- 1 teaspoon (5 ml) salt
- 8 cup (1920 ml) s all-purpose flour
- 2 tablespoon (30 ml) s milk
- 2 tablespoon (30 ml) s ground cinnamon
- 2 tablespoon (30 ml) s vegetable oil, melted
Instructions
- Heat 1.5 cups of milk in a small pot over medium heat until it starts to bubble, then take it off the stove. Allow it to cool until it is just warm.
- Combine the warm water and yeast in a big mixing bowl; let it rest until it becomes bubbly, which takes about 5 minutes. Blend in the raisins, eggs, 0.5 cup sugar, margarine, and salt until everything is mixed well. Add the cooled milk to the mixture. Gradually incorporate the flour to form a firm dough.
- Place the dough on a surface lightly dusted with flour and knead it for a few minutes. Move it to a large, greased bowl, turning the dough so all sides are coated. Cover the bowl with a damp cloth and leave it to rise until it doubles in size, roughly 1 hour.
- Prepare three loaf pans measuring 9×5 inches by greasing them; put them aside.
- Deflate the dough and put it back on a lightly floured surface. Shape the dough into a large rectangle, about 1/2-inch thick. Brush the dough with 2 tablespoons of milk. In a small bowl, combine the remaining 0.75 cup sugar and cinnamon; sprinkle this mixture over the dough. Roll the dough tightly into a log about 3 inches in diameter.
- Divide the log into three equal parts; tuck the ends underneath to form loaves. Place them in the greased loaf pans and lightly oil the tops. Cover them and let them rise again for about 1 hour.
- Set your oven to 350 degrees F (175 degrees C) to preheat.
- Bake in the preheated oven until the tops are golden brown and the loaves sound hollow when tapped, which should take about 45 minutes. Take the loaves out of the pans and brush them with melted vegetable oil. Allow them to cool on a wire rack before cutting into slices.
Notes
- Warm the milk slightly before combining with yeast to ensure the dough rises properlynIf the dough is sticky during kneading, lightly dust with flour but use sparingly to maintain softnessnTightly roll the dough to evenly spread the cinnamon-sugar, creating a distinct swirl
- Prep Time: 30 minutes
- Cook Time: 45 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: International
Nutrition
- Calories: 182 kcal
- Fat: 4 g
- Protein: 4 g
Keywords: cinnamon raisin bread, homemade bread recipe, active dry yeast baking, milk bread dough, cinnamon sugar filling, oven baked loaves
