Cinnamon Raisin Bread

Cinnamon Raisin Bread is so good. Moist, delicious sweet bread loaded with raisins and cinnamon.  Slather with butter or eat it plain, or you can even add a light glaze of buttercream frosting over the top of the loaf. This bread is great for breakfast or anytime of the day.

Ingredients

1/2 c. warm water (around 110°)
2 pkg dry yeast or 2 Tbs. yeast
1/2 c. sugar
1/2 c. butter or margarine
3 eggs
1 c. raisins
2 c. milk
8 c. flour
2 Tbs. butter
1 c. sugar
3 Tbs. cinnamon

Directions

Grease three 9 x 5-inch loaf pans. 

In a heavy bottom sauce pan, scald the milk over medium heat. The temperature should be about 170°. There will be a skin that forms over the top, letting you know the milk is the right temperature. Do not bring the milk to a boil.  Set aside to cool to lukewarm.

In a large bowl, dissolve the yeast and 1 tablespoon sugar in warm water. Set aside in a warm location for the yeast to proof or start to grow.  This takes about 10 minutes.

Mix in the eggs, sugar, butter, salt and raisins. Pour in the cooled milk, stirring to combine. Make sure the milk is cool, or it might kill the yeast or cook the eggs.

Gradually add the flour to make a stiff dough. Turn the dough out onto a floured surface and knead the dough for 6 to 10 minutes, or until the dough is smooth. 

Place the dough in a greased bowl. Turn the dough over, so all sides are greased.  I use the same bowl I mixed the dough in to save of doing extra dishes. Cover the bowl with a tea towel or a sheet of plastic wrap. Place the bowl in a warm location and let the dough rise for about 90 minutes, or until doubled in size. Punch down.

Place the dough on a lightly floured surface.  Roll the dough out into a rectangle that is about 1/2 inch thick.

Spread 2 tablespoons butter over the top of the dough. 

In a small bowl, combine 1 cup sugar and cinnamon.  Sprinkle the mixture evenly over the top of the butter you just spread over the dough. 

Starting on the long side, roll the dough up tightly. Seal the seam to keep the cinnamon sugar from spilling out. 

Cut the dough log into 3 equal pieces. Tuck ends under. Place the cinnamon raisin loaves into prepared pans. Lightly grease the tops of each loaf with butter or a bit of grease or oil to keep the dough from drying out. 

Place in a warm location and let rise.  This can take about 60 minutes.

Bake at 350° for 45 minutes, or until the loaves are browned. They will sound hollow when tapped on the top. 

Run a stick of butter over the top of each loaf, so it gets a nice coating of butter. 

Remove the bread from the pans and place on a rack to cool.