First I want to apologize to everyone! It’s been so long since I’ve had a new post because I’ve been working out of state and SOOOO busy the few days I’ve had a home recently. It’s not an excuse by any means but I just wanted each of you to know that I’m still here and more posts are on the way!!
I have another recipe I’d like to share with you. This is a super easy recipe for Cinnamon Swirl Raisin Bread. For those of you who don’t like raisin just leave them out and you’ll get a delicious Cinnamon Swirl Bread instead! Either way it’s heavenly!
Cinnamon Swirl Raisin Bread
Yield: 3 – 9″ loaves
1 ½ cups milk
1 cup warm water, the water will need to be 110-115 degrees F
2 (¼ oz) packages of active dry yeast
3 eggs at room temperature
½ cup sugar
1 teaspoon salt
½ cup unsalted butter, softened to room temperature
1 cup raisins, I prefer golden raisins
8 cups all-purpose flour or bread flour
2 tablespoons milk
1 cup sugar
3 tablespoons ground cinnamon
2 tablespoons butter, melted
- Warm the milk and ½ cup butter in a small saucepan until it just starts to bubble. Remove from heat. Cool milk mixture to 120-125 degrees F.
- While milk mixture is cooling dissolve the yeast into warm water and set aside. The water should be between 110 and 115 degrees F. Water that is too cool will not activate the yeast and water that is too hot will kill it. Set aside the yeast until it is frothy. This will take around 10 minutes.
- In the bowl of a mixer, combine the milk mixture, salt, sugar, and eggs.
- Change out the attachment in the mixer to a dough hook. If you like the raisins add them now along with 2 cups of flour.
- Add in the remaining flour slowly, ½ cup at a time, until you obtain a stiff dough.
- Pour the dough onto a floured board and knead by hand for a few minutes until the dough becomes smooth.
- Place dough ball into a large, non-stick spray coated mixing bowl. I prefer to use Pam for Baking spray but it doesn’t really matter what you use. Turn the dough allowing the spray to coat the surface.
- Cover with a layer of plastic wrap and a warm, damp cloth.
- Allow the dough to rise undisturbed until it has doubled in size. This usually takes around 1 ½ to 2 hours.
- Pour the dough onto a floured surface and roll into a large rectangle about ½ inch thick.
- Moisten the dough with 2 tablespoons of milk.
- In a small bowl, mix together 1 cup sugar with 3 tablespoons of cinnamon. Sprinkle the cinnamon/sugar mixture over the moistened dough evenly.
- From the longest side, roll the dough up tightly. The roll should be around 3 inches in diameter. Cut dough into thirds, tuck ends under and pinch the seam together.
- Place loaves into well greased 9×5″ loaf pans. Let rise, uncovered, for about an hour.
- Bake loaves at 350 degrees F for about 45 minutes. Remove from oven and cool on racks.
- Brush tops with melted butter and serve once completely cooled!
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