Cinnamon Raisin Bread

Name: Cinnamon Raisin Bread
Total time: 2100 s
Yield: 2 loaves
Cuisine: American
Ingredients: 1 packet yeast; 2 cups warm water; 6-7 cups flour; 2 tsp baking powder; 2 tsp baking soda; 1 tsp salt; 6 tbsp melted butter, divided; 1 egg; 1/2 cup sugar; 2 tsp cinnamon; Cinnamon sugar for sprinkling; 1 cup Raisins

SherryRandall: The Leftover Chronicles @sherrys_chronicles

Benton, Kentucky

Have I mentioned I’ve tried to make yeast bread over the last 35 years and failed miserably? Well, I have. I’ve followed recipes down to a T. Failure! I’m thinking I’m making it harder than it has to be. I know there’s a lot of ‘feel’ to it. I introduced my grandson to cinnamon raisin bread and the smell alone, from the toaster, was all it took to sell him hard. It’s expensive stuff right now!! 5 bucks a loaf? And the loaves are dinky. Delicious, but dinky. I went in WITHOUT a recipe except my own little quick hot roll recipe, and made 2 loaves for Pennie’s, literally. I even used whole wheat flour and golden raisins. It can be made with either flour. I like the fiber in whole wheat.

SherryRandall: The Leftover Chronicles @sherrys_chronicles

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Ingredients

35 minutes

2 loaves

1 packetyeast
2 cupswarm water
6-7 cupsflour
2 tspbaking powder
2 tspbaking soda
1 tspsalt
6 tbspmelted butter, divided
1egg
1/2 cupsugar
2 tspcinnamon
Cinnamon sugar for sprinkling
1 cupRaisins

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Steps

35 minutes

1

I preheated my oven way ahead of time because I wanted a warm place to let the dough rise. Preheat your oven to 375. In a bowl, add 2 cups of warm water, a tsp of sugar and 1 packet of yeast. Set aside and let it foam.
2

In a large bowl, combine 4 cups of flour, salt, baking powder, baking soda, and 2 tsp cinnamon. Whisk and set aside.
3

In a measuring cup, melt 3 tbsp butter and whisk the egg into it. Add to flour misxture, add the yeast and water. Stir thoroughly. Add another cup of flour and mix.
4

Dump dough onto floured board. Using as much flour as you need to make the dough workable, start working the bread until it becomes elastic. Cut dough into 2 pieces and place in 2 prepared, sprayed, loaf tins. Allow to rise, I let mine rise on the stove top, covered, for an hour. The bread will double in size.
5

After an hour, punch the bread down. On a floured board, knead it a little then roll it out into a rectangle. Brush the rectangle with butter, then a layer of cinnamon sugar, then a handful of raisins, spread evenly. Starting at one of the smaller ends, roll tightly and tuck as you go and pinch it closed. Place seam side down in loaf tin. Repeat with the other dough. Brush tops of both loaves with butter then sprinkle tops with cinnamon and sugar. Allow to rise, covered, for another hour.
6

When the dough has risen, bake in preheated oven for about 30-40 minutes or until it sounds hollow when tapped. Allow to cool then remove to a rack.

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SherryRandall: The Leftover Chronicles @sherrys_chronicles

on July 04, 2022 22:02

Benton, Kentucky

I'm an army brat with a Cajun mother and an Irish dad. I'm married to the love of my life, David, and we have 2 daughters and 2 grandchildren. I've been a barber for 40 years. Im an old fashioned, old school cook and my recipes are basic. I change them up all the time.Since finding out I’m diabetic I’ve had to rearrange old habits. Any recipe I have can be made the old fashioned way OR replaced with lower carb options. Just ask and I’ll tell you what has worked for me.I’m the self proclaimed queen of the leftover. I have issues with leftovers looking back at me with the same sappy look they had the day before. Can’t do it. My super power is turning what I find in my fridge into something I want to eat. I work so much better under pressure. I live for shortcuts and not having to run to the grocery every day. Work with what you have. Adapt and overcome. Also, the less dishes, bowls, and pots I hafta use, the better. Hope some of these recipes work out for ya!