Bread Maker Cinnamon Raisin Bread Recipes

BREAD MACHINE CINNAMON-RAISIN BREAD - GOLD MEDAL FLOUR

Steps:

• Measure carefully, placing all ingredients except raisins in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.
• Select Sweet or Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan and cool on wire rack.
• Why is Gold Medal™ Better for Bread™ flour better for bread? With more protein than all-purpose flour, bread flour produces a heartier, more breadlike loaf.
• Spreads with at least 65% vegetable oil can be used in place of the butter.

CINNAMON RAISIN BREAD FOR THE BREAD MACHINE

Steps:

• Add all the ingredients in order given except the raisins.
• Add raisins in on the "add in" beep.
• Bake on "sweet bread" setting.

WORLD'S BEST CINNAMON RAISIN BREAD (NOT BREAD MACHINE)

Steps:

• Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
• Remove from heat.
• Let cool until lukewarm, about 120-125 degrees.
• Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, 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.
• Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
• Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
• Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
• Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
• Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
• Roll up tightly (the long way).
• The roll should be about 3 inches in diameter.
• Cut into thirds, and tuck under ends and pinch bottom together.
• Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
• 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.
• Take melted butter and spread over tops of loaves.
• After about 20 minutes, lay loaves on their sides and remove from pans.
• Allow to cool before slicing.

RAISIN CINNAMON BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add milk, 1/3 cup sugar, oil, salt and 2 cups flour. Beat until smooth. Add raisins and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch dough down. On a lightly floured surface, divide in half. Roll each into a 15x7-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough. Sprinkle with water. Starting with a short side, roll up tightly, jelly-roll style. Pinch seams and ends to seal. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Preheat oven to 350°. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool completely. Combine glaze ingredients; drizzle over warm loaves.

CINNAMON RAISIN BREAD II

Steps:

• Add all ingredients, except raisins, in the order given above, or as directed in your bread machine manual. Set the bread maker on Sweet Dough setting.
• Add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.

CINNAMON RAISIN BREAD

Steps:

• In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, salt and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., In a saucepan, bring first five filling ingredients to a boil. Reduce heat to medium; cook for 15-20 minutes or until almost all the liquid is absorbed, stirring occasionally. Remove from the heat; set aside. , Punch dough down. Turn onto a lightly floured surface; knead for 1 minute. Divide in half. Roll each half into a 12x8-in. rectangle; brush with egg. Spread half of the filling over each rectangle to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch to seal. Place each loaf seam side down in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 35-40 minutes or until bread sounds hollow when tapped. Cover loosely with foil if top browns to quickly. Remove from pans to cool on a wire rack.

CINNAMON RAISIN BREAD I

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
• Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
• Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.
• Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.
• Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.