CINNAMON RAISIN NUT BREAD RECIPES

Name: Raisin Cinnamon Bread
Prep time: 25 min
Cook time: 30 min
Total time: 55 min
Yield: 2 loaves (16 slices each).
Ingredients: 1 package (1/4 ounce) active dry yeast; 1/4 cup warm water (110° to 115°); 2 cups warm milk (110° to 115°); 1/3 cup plus 1/2 cup sugar, divided; 1/4 cup canola oil; 2 teaspoons salt; 5-3/4 to 6-1/4 cups all-purpose flour; 2 cups raisins; 1 tablespoon ground cinnamon; 1 tablespoon water; GLAZE:; 1/2 cup confectioners' sugar; 1 tablespoon milk

RAISIN CINNAMON BREAD RECIPE: HOW TO MAKE IT

Raisin Cinnamon Bread Recipe: How to Make It image

Here's my version of the time-honored cinnamon swirl bread. Confectioners' sugar icing makes it even more special. The recipe makes two loaves, perfect for sharing with the neighbors. —Deanna Patterson, Greenville, Texas

Provided by Taste of Home

Total Time 55 minutes

Prep Time 25 minutes

Cook Time 30 minutes

Yield 2 loaves (16 slices each).

Number Of Ingredients 13

Ingredients

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
2 cups warm milk (110° to 115°)
1/3 cup plus 1/2 cup sugar, divided
1/4 cup canola oil
2 teaspoons salt
5-3/4 to 6-1/4 cups all-purpose flour
2 cups raisins
1 tablespoon ground cinnamon
1 tablespoon water
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon milk

Steps:

In a large bowl, dissolve yeast in warm water. Add milk, 1/3 cup sugar, oil, salt and 2 cups flour. Beat until smooth. Add raisins and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch dough down. On a lightly floured surface, divide in half. Roll each into a 15x7-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough. Sprinkle with water. Starting with a short side, roll up tightly, jelly-roll style. Pinch seams and ends to seal. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Preheat oven to 350°. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool completely. Combine glaze ingredients; drizzle over warm loaves.

Nutrition Facts : Calories 162 calories, FatContent 3g fat (1g saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 157mg sodium, CarbohydrateContent 32g carbohydrate (14g sugars, FiberContent 1g fiber), ProteinContent 3g protein.

WORLD'S BEST CINNAMON RAISIN BREAD (NOT BREAD MACHINE ...

World's Best Cinnamon Raisin Bread (Not Bread Machine ... image

This is the best Cinnamon Raisin Bread I've ever had! It really has a great consistency and smells WONDERFUL while baking. I made this for the first time about a year ago and since it makes 3 loaves, I gave one to my neighbor. Now she asks for it constantly and since it is so fun to make, I oblige her, plus I get to keep the other 2 loaves!

Total Time 3 hours 45 minutes

Prep Time 3 hours

Cook Time 45 minutes

Yield 3 loaves, 36 serving(s)

Number Of Ingredients 13

Ingredients

1 1/2 cups milk
1 cup warm water (must be between 110-115 degrees)
2 (1/4 ounce) packages active dry yeast
3 eggs
1/2 cup white sugar
1 teaspoon salt
1/2 cup 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 (approx.)

Steps:

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, about 120-125 degrees.
Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
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 warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 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).
The roll should be about 3 inches in diameter.
Cut into thirds, and tuck under ends and pinch bottom together.
Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
Let rise in warm place, uncovered, again for about an hour.
Bake at 350 degrees 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.
After about 20 minutes, lay loaves on their sides and remove from pans.
Allow to cool before slicing.

Nutrition Facts : Calories 189.6, FatContent 4.3, SaturatedFatContent 2.5, CholesterolContent 25.5, SodiumContent 83.4, CarbohydrateContent 34, FiberContent 1.4, SugarContent 10.8, ProteinContent 4.1

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