Cinnamon raisin bread

Cinnamon Raisin Bread recipe


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Ingredients
2 packages rapid-rise yeast
1/2 cup warm water
1 Tablespoon sugar
3-1/2 cups warm water
1/2 cup Criscooil
1 egg
1/3 cup sugar
1 Tablespoon salt
10 to 11 cups flour

Instructions:

Combine yeast, 1/2 cup warm water, and 1 Tablespoon sugar; let sit for 10 minutes. Add 3-1/2 cups water, oil, egg, and 1/3 cup sugar. Thoroughly mix together with a whisk. With electric mixer, beat in 5 cups flour (I use Canadian Robin Hood brand). Add last of flour and mix with wooden spoon as well as you can and then continue mixing with hands. Let rest 10 minutes.

Pour out on floured board. Cut in half. Knead until you can handle easily (not real sticky). Put in greased dish and let rise until double. Knead to get out air bubbles. Roll out on floured board. Brush with butter, cinnamon, and small amount of brown sugar. Sprinkle raisins on top. Roll up and put in buttered bread pans. Bake in 450-degree oven for 10 minutes or 325-degree oven for 25 minutes.

Makes: 3 to 4 loaves


Tags: recipe, Cinnamon raisin bread, cooking, diy