The Best Cinnamon Raisin Bread

"This was my dad's recipe. A yummy moist bread loaded with raisins and
cinnamon. The best raisin cinnamon bread I've ever had! Great plain, toasted, or
with a light glaze of buttercream frosting! It really has a great consistency
and smells WONDERFUL while baking."

Servings: 0

Author:

Prep Time
30 minutes

Cook Time
45 minutes

Keywords:

cinnamon raisin bread The Best Cinnamon Raisin Bread

Instructions

1 Warm the milk in a small saucepan until it bubbles, then removes from heat. Let
cool until lukewarm.
2 Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs,
sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the
flour gradually to make a stiff dough.
3 Knead dough on a lightly floured surface for a few minutes. Place in a large,
greased, mixing bowl, and turn to grease the surface of the dough. Cover with a
damp cloth. Allow rising until doubled.
4 Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2
tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll
up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and
tuck under ends. Place loaves into well-greased 9 x 5-inch pans. Lightly grease
tops of loaves. Let rise again for 1 hour.
5 Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are
lightly browned and sound hollow when knocked. Remove loaves from pans, and
brush with melted butter or margarine. Let cool before slicing.

The Best Cinnamon Raisin Bread

Keywords:

🧂 Ingredients

Instructions

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