RAISIN CINNAMON BREAD
Here's my version of the time-honored cinnamon swirl bread. Confectioners' sugar icing makes it even more special. The recipe makes two loaves, perfect for sharing with the neighbors. -Deanna Patterson, Greenville, Texas
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 13
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.
Nutrition Facts : Calories 162 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 157mg sodium, Carbohydrate 32g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
CINNAMON RAISIN BREAD I
This was my dad's recipe. A yummy moist bread loaded with raisins and cinnamon. The best raisin cinnamon bread I've ever had! Great plain, toasted, or with a light glaze of buttercream frosting!
Provided by Faye Salisbury
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 3h20m
Yield 36
Number Of Ingredients 13
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.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 32.4 g, Cholesterol 18.1 mg, Fat 4.1 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 114.9 mg, Sugar 10 g
CINNAMON RAISIN OATMEAL BREAD
I got this from thefreshloaf.com. It looked and sounded delicious to me so thought I would share it with others that may not have come across it otherwise! I can't wait to try it!
Provided by Suzie_Q
Categories Yeast Breads
Time 3h45m
Yield 3 loaves, 36 serving(s)
Number Of Ingredients 12
Steps:
- At least half an hour before you begin, soak the raisins in warm water.
- Next, soak the oats in the 2 1/2 cups water for 20 to 30 minutes. If you are using active dry yeast instead of instant yeast, which I did, withhold 1/2 cup of the water to proof the yeast inches.
- Mix the flours, yeast, milk, honey, oil, salt, and cinnamon into the oats. Mix well, until all of the flour is hydrated. Knead by hand for 5 minutes or in a standmixer for 3, then mix in the drained raisins. Knead or mix until the raisins are distributed throughout the dough.
- Cover the bowl of dough and allow it to rise for 1 hour. Then remove the dough from the bowl and fold it, degassing it gently as you do.
- Place the dough on a floured work surface, top side down. Fold the dough in thirds, like a letter, gently degassing as you do. Fold in thirds again the other way. Flip the dough over, dust off as much of the raw flour as you can, and place it back into the bowl.
- Cover the bowl and allow the dough to rise in bulk again for another hour. Then divide the dough in thirds and shape the loaves.
- Place each shaped loaf into a greased bread pan. Spray or gently brush each loaf with water and sprinkle with some more oats.
- Cover the pans and set aside to rise until the loaves crest above the edge of the pans, roughly 90 minutes.
- Preheat the oven to 450. Place the loaves in the center rack of the oven. After 5 minutes, reduce the oven temperature to 375. Rotate the loaves 180 degrees after 20 minutes, and bake for another 15 to 25 minutes, until the tops of the loaves are nicely browned, the bottoms of the loaves make a hollow sound when tapped, and the internal temperature of the loaf registers above 185 degrees when measured with an instant read thermometer.
CINNAMON OATMEAL RAISIN BREAD
This is a great bread lightly toasted and spread with honey or cream cheese. I got this recipe from my old West Bend BM. I no longer have the BM but I make this using the KA mixer. Use Old Fashion or Quick Oats, not instant. If you use dry active yeast, increase it to 2 1/4 teaspoons. Also, if desired, you can use AP flour or substitute one cup of whole wheat for one cup of the bread flour. Recipe makes a pound and a half loaf.
Provided by Riverside Len
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- If using a BM, add warm milk to pan, then add flour, oats, brown sugar, salt and cinnamon to pan. Place butter in corners of pan, make a well in center of dry ingredients and add yeast. Program for Specialty and desired Bread Color. When the signal alerts sound durring kneading cycle add the raisins (if your machine does not have an alert for add ins near the end of the kneading cycle, you will need to set your own timer, you want to add the raisins near the end of the kneading cycle).
- **********************************.
- If using a stand mixer, add dry ingredients to pan, add milk and butter, mix with paddle until a ball forms.
- Cover and let rest for 20 minutes.
- Change to the kneading hook and knead for 4 minutes. Let rest for 5 minutes. Knead 4 minutes more, then add raisins and knead until raisins are incorporated.
- Form into a ball and place in a bowl, cover and let rise until doubled.
- Form into loaf and put into greased pan (non-stick spray works well). Cover and let rise until doubled.
- Bake in pre heated 350 f oven for about 40 minutes. Internal temp should register at least 190 f on an instant read thermometer.
- Although the original recipe calls for only 1/2 cup raisins, I use a full cup.
Nutrition Facts : Calories 214.2, Fat 3.9, SaturatedFat 2, Cholesterol 8.7, Sodium 322.4, Carbohydrate 39, Fiber 2.4, Sugar 5.9, Protein 6.1
OATMEAL CINNAMON BREAD
We grow a couple hundred acres of certified oat seed each year, so I use oats in lots of my recipes.-Gordon Brockmueller, Freeman, South Dakota
Provided by Taste of Home
Time 1h10m
Yield 2 loaves.
Number Of Ingredients 11
Steps:
- In a bowl, dissolve yeast in warm water. Add oats, milk, shortening, 1/2 cup sugar, eggs, salt and 2 cups flour; beat until smooth. Add 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 rise in a warm place until doubled, about 1 hour., Punch dough down; cover and let rest for 10 minutes. Divide in half; roll each portion into a 16x8-in. rectangle. Brush with butter. Combine cinnamon and remaining sugar; sprinkle over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seams to seal., Place loaves seam side down in two greased 9x5-in. loaf pans. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 375° for 40-45 minutes or until golden brown. Cover loosely with foil if bread browns too quickly. Remove from pans to cool on wire racks.
Nutrition Facts :
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