CINNAMON SWIRL RAISIN BREAD - FOR BREAD MACHINE RECIPE ...
I have been experimenting with bread machine recipes; and this has to be the BEST yet. I love it! Wonderful warm from the oven or toasted.
Total Time 3 hours 35 minutes
Prep Time 3 hours
Cook Time 35 minutes
Yield 1 loaf, 15 serving(s)
Number Of Ingredients 14
Steps:
- Put milk and egg into measuring cup.
- Add enough tepid water to make 1 cup.
- Pour into bread machine pan.
- Add the softened butter, 1/3 cup sugar, salt, bread flour and yeast.
- Set bread machine to dough cycle.
- Add raisins at the beep.
- Remove the dough at the end of the dough cycle.
- Roll dough to 10x12 rectangle.
- Brush egg white on surface of dough.
- Brush with melted butter.
- Combine cinnamon and sugar.
- Sprinkle over dough; leaving about 1 inch on each edge.
- Roll from short side.
- Pinch where it meets and roll ends under.
- Place in loaf pan.
- Cover with cloth and let rise for about an hour.
- Preheat oven to 350 degrees.
- Once the dough has risen, brush top with egg white and sprinkle with 1 1/2 teaspoon sugar.
- Bake at 350 for about 35 minutes.
Nutrition Facts : Calories 231.4, FatContent 8, SaturatedFatContent 4.8, CholesterolContent 31.9, SodiumContent 230.3, CarbohydrateContent 36.3, FiberContent 1.4, SugarContent 12.3, ProteinContent 4.3
WORLD'S BEST CINNAMON RAISIN BREAD (NOT BREAD MACHINE ...
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
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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