I had a craving. Not pregnancy related at all, but a collective craving between me and my husband after walking past the cinnamon raisin bread in the grocery store. I generally hate buying store bought bread unless I know its fresh from the bakery, since I can’t stand the idea of bread filled with preservatives and unnecessary sweeteners. By the time we got home, we both still really wanted cinnamon raisin bread, so I searched for a recipe since this it is something I have never made before.
This recipe is from Food.com, and honestly I don’t think I changed anything from the original recipe since it was so well done. Be prepared though- this recipes makes a lot of bread, as in three full size loaves a lot. Fine by me since I always like to give away food that I make, but I was surprised by the amount! I used a Gold Touch Loaf Pan from Williams-Sonoma, and then used some disposable ones for additional loaves. It took a lot of will power not to pick up this cute bread pan from Williams-Sonoma though…
I personally prefer to eat Cinnamon Raisin Bread still warm from the oven, or heated up in the toaster with a generous amount of butter (I have zero shame when it comes to the amount of butter I consume). We also used up a bunch of the leftover bread before it went stale by using it to make French Toast, which turned out delicious. That idea was from my sweet tooth husband, who I seriously think would put Maple Syrup on everything if I wasn’t looking.
The recipe is below. Enjoy!
- 1 ½ cups milk
- 1 cup warm water
- (1/4 ounce) packages active dry yeast
- 3 eggs
- 1/2 cup white sugar
- 1 teaspoon salt
- 1/2 cup (113.4 grams) unsalted butter, softened
- 1 cup raisins
- 8 cups all-purpose flour
- 2 tablespoons milk
- 1 cup white sugar
- 3 tablespoons ground cinnamon
- 2 tablespoons (+/-) butter, melted
- Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally. Remove from heat. Let cool until lukewarm.
- Dissolve the yeast in warm water and set aside until yeast is bubble, about 10 minutes.
- Once yeast is bubbly, combine with the eggs, sugar, butter, salt and raisins.
- Stir in the milk slowly.
- Add the flour gradually.
- Knead the dough on a lightly floured surface for a few minutes until smooth.
- Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
- Cover with a cloth and let rise until doubled, about 1 ½ hours.
- Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
- Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
- Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
- Roll up tightly (the long way). Cut into thirds, and tuck under ends and pinch bottom together.
- Place loaves into well greased 9 x 5 inch pans and lightly grease tops of loaves.
- Let rise, uncovered, for about an hour.
- Bake at 350F for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
- Remove from oven and let cool on rack. Take melted butter and spread over tops of loaves.
- Once the loaves are cooled (about 20 minutes) remove from pans.