Savor September with a swirl of cinnamon! This Cinnamon Raisin Bread recipe is perfect for fall get-togethers or as a sweet start to the day.
- 1 ½ cups of milk
- 1 cup of warm water (approx. 110° F)
- 2 (.25 ounce) packets of active dry yeast
- 1 cup of raisins
- 3 large eggs
- 1 ¼ cups of white sugar, divided
- 1 tsp. of salt
- ½ cup of margarine, softened
- 8 cups of all-purpose flour
- 2 tbsp. of milk
- 2 tbsp. of ground cinnamon
- 2 tbsp. of butter, melted
- Warm 1½ cups milk in a small saucepan over medium heat until bubbles appear. Remove from heat and let cool until lukewarm.
- Mix warm water and yeast in a large bowl. Let sit until frothy, about 5 minutes. Add raisins, eggs, ½ cup sugar, margarine, and salt and mix until combined. Stir in cooled milk. Add flour gradually to make a stiff dough.
- Place dough on a lightly floured surface and knead for several minutes. Transfer to a large, greased bowl and turn the dough to grease the entire surface. Cover the bowl with a damp cloth and let rise for about 1 hour, or until it’s doubled in size.
- Grease three 9x5-inch loaf pans and set them aside.
- Punch down the dough and transfer to a lightly floured surface. Roll dough into a large rectangle, about ½-inch thick. Moisten dough with 2 tablespoons milk. Mix remaining ¾ cup sugar and cinnamon in a small bowl, then sprinkle over moistened dough. Roll tightly into a log that is about 3 inches in diameter.
- Cut the log into thirds and tuck the ends under to form loaves. Place into the prepared loaf pans, lightly greasing the tops. Cover and let rise again, approximately 1 hour.
- Preheat the oven to 350°F. Once your oven is ready, bake for about 45 minutes, or until loaves are lightly browned and sound hollow when tapped. Remove loaves from pans and brush with melted butter. Let cool on a wire rack before slicing.