Cinnamon Raisin Bread

Makes 1 loaf



1/2 cup milk

1/3 cup warm water (must be between 110-115 degrees)

2/3 (1/4 ounce) package active dry yeast

1 egg

1/4 cup white sugar

1/4 cup unsalted butter, softened

1/3 teaspoon salt

1/3 cup raisins

2 1/2 cups all-purpose flour

1 tablespoon milk

2/3 cups white sugar

2 tablespoons ground cinnamon



Warm the milk in a small saucepan, or carefully in the microwave, until it just starts to bubble. Remove from heat and let cool until lukewarm.


Add warm water to a large bowl. Dissolve yeast in water and set aside, about 10 minutes or so. Mix in egg, sugar, butter, salt and raisins. Stir in the cooled milk slowly so you don't cook the eggs. Add the flour gradually to make a stiff dough. Knead the dough on a lightly floured surface for a few minutes, until smooth.


Spray the large bowl with nonstick cooking spray and add the dough. Turn to grease the dough evenly. Cover with a warm, damp cloth and let rise. Allow to rise until doubled, usually about 1 1/2 hours.


Roll out on a lightly floured surface into a large rectangle, half an inch thick. Moisten the dough with 1 tablespoon milk, and rub all over the dough with your hands. Mix together 2/3 cup of sugar and 2 tablespoons cinnamon, and sprinkle mixture evenly on top of the moistened dough.


Roll the dough tightly (the long way). Tuck under ends and pinch bottom together.


Place a piece of parchment paper inside the loaf pan (for easy removal), spray with cooking spray, and add the loaf. Lightly grease the top of the loaf. Let rise in warm place, uncovered, again for about an hour.


Bake at 350 degrees for 45 minutes, or until loaves are lightly browned and sound hollow when tapped. Remove from oven and let cool on rack. After about 10 minutes, remove the loaf from the pan. Allow to cool before slicing.


Store in a large Ziploc bag in the refrigerator for up to five days.




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