Cinnamon Raisin Bread 2 Loaves Recipes

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CINNAMON RAISIN BREAD I



Cinnamon Raisin Bread I image

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

1 ½ cups milk
1 cup warm water (110 degrees F/45 degrees C)
2 (.25 ounce) packages active dry yeast
3 eggs
½ cup white sugar
1 teaspoon salt
½ cup margarine, softened
1 cup raisins
8 cups all-purpose flour
2 tablespoons milk
¾ cup white sugar
2 tablespoons ground cinnamon
2 tablespoons butter, melted

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 BREAD II



Cinnamon Raisin Bread II image

This is a moist, delicious, not too sweet bread. It is a favorite with family and friends.

Provided by MARYLYN PISSERI

Categories     Breakfast and Brunch     Breakfast Bread Recipes

Time 3h5m

Yield 15

Number Of Ingredients 10

1 cup milk, room temperature
3 tablespoons butter, softened
3 tablespoons honey
1 tablespoon brown sugar
1 egg, room temperature
1 teaspoon salt
1 teaspoon ground cinnamon
3 cups bread flour
2 ¼ teaspoons bread machine yeast
1 cup raisins

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.

Nutrition Facts : Calories 75.7 calories, Carbohydrate 11.8 g, Cholesterol 19.8 mg, Fat 3 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 1.8 g, Sodium 184.3 mg, Sugar 5.1 g

RAISIN CINNAMON BREAD



Raisin Cinnamon Bread image

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

1 package (1/4 ounce) active dry yeast
1/4 cup warm water (110° to 115°)
2 cups warm milk (110° to 115°)
1/3 cup plus 1/2 cup sugar, divided
1/4 cup canola oil
2 teaspoons salt
5-3/4 to 6-1/4 cups all-purpose flour
2 cups raisins
1 tablespoon ground cinnamon
1 tablespoon water
GLAZE:
1/2 cup confectioners' sugar
1 tablespoon milk

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.

FANTASTIC CINNAMON RAISIN BREAD



Fantastic Cinnamon Raisin Bread image

The title says it all. This is so good. This is a sweet bread, great for breakfast or snack. I must warn you, it touched the top of my breadmaker. It is too good not to share. I changed another recipe and added some things. My additions were the raisins and cinnamon. It origially was suppose to make a 1 1/2 lb. loaf. I didn't think the raisons and cinnamon would have add that much, but I guess it did. You might want to adjust to make a 1 1/2lb. loaf because I will list this as a 2 lb. loaf. It is so good! It knead the heck out of the raisins so there is little bits all through the bread. Chewy, sweet and moist. I used sugar free syrup to cut down on sugar. I hope you enjoy it as much as my family does. Please leave feedback.

Provided by Scotty Callies Mom

Categories     Yeast Breads

Time 10m

Yield 2 lb. loaf, 12 serving(s)

Number Of Ingredients 12

1 tablespoon oil
1 1/4 cups warm water, plus
1 tablespoon warm water
1/4 cup honey
1/4 cup maple-flavor syrup (can use sugarfree)
1 teaspoon salt
1 1/2 teaspoons cinnamon
1 cup oatmeal
3 cups bread flour, plus
2 tablespoons bread flour
1/2-3/4 cup raisins
2 1/4 teaspoons active dry yeast

Steps:

  • In bread machine pan, place ingredients in order given, except raisins and yeast.
  • Circle inside of pan with raisins.
  • Make a well in flour and pour in yeast.
  • Bake on white cycle.
  • *** My dough looked fine when kneading and then look almost like a batter when it started to rise and was very sticky. I had to leave the house at this point and expected it to be a flop. When I came home and it had touched the top, I thought it was going to be raw and would have to be thrown away. But to my suprise it tasted fantastic.

Nutrition Facts : Calories 212.1, Fat 1.9, SaturatedFat 0.3, Sodium 202, Carbohydrate 44.5, Fiber 2.1, Sugar 11.7, Protein 4.9

CINNAMON RAISIN BREAD



Cinnamon Raisin Bread image

This bread is good right out of the oven or stored for several days and used for toast.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 2 loaves

Number Of Ingredients 14

2 cups plus 1 1/2 teaspoons warm water (100 degrees to 110 degrees)
2 1/2 teaspoons active dry yeast
5 3/4 cups bread flour, plus more for dusting
2 tablespoons nonfat powdered milk
4 teaspoons sugar, plus more for sprinkling
1 tablespoon salt
3 tablespoons unsalted butter, melted and cooled
2 cups dark raisins
Canola oil, for bowl and plastic wrap
3/4 cup sugar
7 teaspoons cinnamon
1 large egg, beaten
4 tablespoons unsalted butter, melted and cooled
1 large egg white, beaten

Steps:

  • In the bowl of an electric mixer, combine 1/4 cup warm water and yeast. Let sit until yeast is foamy, about 10 minutes. Add flour, powdered milk, sugar, salt, 3 tablespoons melted butter, and 1 3/4 cups warm water. Mix, using the paddle attachment, on low speed for 1 minute. Change to dough hook, and mix on medium-low speed for 7 minutes. Or knead by hand, 15 or 20 minutes. Add raisins, and mix on medium-low speed until dough is firm but not dry, 3 minutes.
  • Transfer to a lightly floured surface, and knead by hand into a ball. Place dough, smooth side up, in a large, lightly oiled bowl. Cover with plastic wrap; let rise in a warm place until doubled in bulk, about 1 1/2 hours.
  • Butter two 9-by-5-inch loaf pans generously, and set aside. In a small bowl, combine sugar and cinnamon, and set aside. Transfer dough to a lightly floured surface, and cut in half. Cover one piece of dough loosely with lightly oiled plastic wrap.
  • Press the other piece of dough into a 10-by-12-inch rectangle. Brush with half of the beaten egg, sprinkle with half the cinnamon sugar, and drizzle with half the melted butter. Rub the surface with the back of a spoon to blend butter and cinnamon sugar. Starting at a short end, roll up dough tightly, and pinch together along crease. Roll the dough back and forth to make it cylindrical, and pinch the ends together. Transfer to a loaf pan, seam side down, and cover loosely with lightly oiled plastic wrap. Repeat process with second piece of dough. Let loaves rise in a warm place, 45 minutes to 1 hour. Thirty minutes before this final rise is completed, place a baking stone, if using, in the lower third of oven. Heat oven to 425 degrees.
  • Brush tops of loaves with egg white, and sprinkle each loaf with 1 1/2 teaspoons sugar. Bake 15 minutes; lower oven to 400 degrees, and bake 15 minutes more. Remove from oven; cool on a wire rack for at least 30 minutes before slicing.

CINNAMON RAISIN QUICK BREAD



Cinnamon Raisin Quick Bread image

Cinnamon and raisins bring heartwarming flavor to this mildly sweet bread. It's ideal for an on-the-go breakfast or a quick snack before dinner. -Flo Burtnett, Gage, Oklahoma

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (12 slices each).

Number Of Ingredients 9

4 cups all-purpose flour
2 cups sugar, divided
2 teaspoons baking soda
1 teaspoon salt
2 large eggs, room temperature
2 cups buttermilk
1/2 cup canola oil
1/2 cup raisins
3 teaspoons ground cinnamon

Steps:

  • Preheat oven to 350°. In a large bowl, combine flour, 1-1/2 cups sugar, soda and salt. In a small bowl, whisk eggs, buttermilk and oil. Stir into dry ingredients just until moistened. Fold in raisins. Combine cinnamon and remaining sugar; set aside. , Spoon half the batter into 2 greased 8x4-in. loaf pans. Sprinkle with half of the reserved cinnamon sugar; repeat layers. Cut through batter with a knife to swirl. , Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool 10 minutes before removing from pans to wire racks. Freeze option: Wrap cooled bread in foil and freeze for up to 3 months. To use, thaw at room temperature.

Nutrition Facts : Calories 204 calories, Fat 5g fat (1g saturated fat), Cholesterol 18mg cholesterol, Sodium 231mg sodium, Carbohydrate 36g carbohydrate (20g sugars, Fiber 1g fiber), Protein 3g protein.

CINNAMON RAISIN LOAVES



Cinnamon Raisin Loaves image

Yield serves 24

Number Of Ingredients 12

Vegetable cooking spray
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups sugar
1 can (10 3/4 ounces) Campbell's® Healthy Request® Condensed Tomato Soup
6 egg whites
1/3 cup vegetable oil
1 teaspoon vanilla extract
2 small zucchini, shredded (about 2 cups)
1 cup raisins

Steps:

  • 1. Heat the oven to 350°F. Spray 2 (8 1/2 x 4 1/2-inch) loaf pans with the cooking spray.
  • 2. Stir the flour, cinnamon, baking soda and baking powder in a large bowl.
  • 3. Beat the sugar, soup, egg whites, oil and vanilla extract in a medium bowl with a fork or whisk. Add the soup mixture to the flour mixture, stirring just until blended. Fold in the zucchini and raisins. Pour the batter into the loaf pans.
  • 4. Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Let the loaves cool in the pans on wire racks for 10 minutes. Remove the loaves from the pans and let cool completely on wire racks.

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



World's Best Cinnamon Raisin Bread (Not Bread Machine) image

This is the best Cinnamon Raisin Bread I've ever had! It really has a great consistency and smells WONDERFUL while baking. I made this for the first time about a year ago and since it makes 3 loaves, I gave one to my neighbor. Now she asks for it constantly and since it is so fun to make, I oblige her, plus I get to keep the other 2 loaves!

Provided by Lydia Holton

Categories     Yeast Breads

Time 3h45m

Yield 3 loaves, 36 serving(s)

Number Of Ingredients 13

1 1/2 cups milk
1 cup warm water (must be between 110-115 degrees)
2 (1/4 ounce) packages active dry yeast
3 eggs
1/2 cup white sugar
1 teaspoon salt
1/2 cup unsalted butter, softened
1 cup raisins
8 cups all-purpose flour
2 tablespoons milk
1 cup white sugar
3 tablespoons ground cinnamon
2 tablespoons butter, melted (approx.)

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.

Nutrition Facts : Calories 189.6, Fat 4.3, SaturatedFat 2.5, Cholesterol 25.5, Sodium 83.4, Carbohydrate 34, Fiber 1.4, Sugar 10.8, Protein 4.1

CINNAMON RAISIN BREAD (2 LOAVES)



Cinnamon Raisin Bread (2 Loaves) image

This was in the November/December 2008 issue of Simple & Delicious magazine, submitted by Flo Burnett. This recipe makes 2 delicious loaves of flavorful bread! So easy and I love that I can make a loaf for my family and share the other!

Provided by Dine Dish

Categories     Quick Breads

Time 1h15m

Yield 2 Loaves

Number Of Ingredients 9

4 cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
2 cups sugar, divided
1/2 cup vegetable oil
2 eggs
2 cups buttermilk
1/2 cup raisins
3 teaspoons ground cinnamon

Steps:

  • In a large bowl, combine the flour, soda and salt. I a mixing bowl, beat 1-1/2 cups sugar and oil. Beat in eggs and buttermilk until combined. Stir into dry ingredients just until moistened. Fold in raisins. Combine cinnamon and remaining sugar; set aside.
  • Spoon half of the better into two greased 8-in x 4-in x 2-in loaf pans. Sprinkle with half of the reserved cinnamon-sugar mixture; repeat layers. Cut through batter with a knife to swirl. Bake at 350 degrees for 55-60 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing from pans to wire racks.

Nutrition Facts : Calories 2454.6, Fat 64.3, SaturatedFat 10.4, Cholesterol 221.3, Sodium 2758.4, Carbohydrate 434.3, Fiber 9.9, Sugar 234.2, Protein 41.5

NO-KNEAD CINNAMON AND RAISIN BREAD



No-Knead Cinnamon and Raisin Bread image

This crusty, raisin-studded bread can be made with just a few pantry items. It takes little hands-on time to prepare and will make your house smell like a bakery.

Provided by Bren

Categories     Bread     Yeast Bread Recipes

Time 3h50m

Yield 8

Number Of Ingredients 9

3 cups bread flour
1 tablespoon white sugar
1 ½ teaspoons ground cinnamon
1 teaspoon table salt
½ teaspoon dry instant yeast
1 ½ cups warm water (110 degrees F (43 degrees C))
¾ cup golden raisins
1 tablespoon bread flour
parchment paper

Steps:

  • Stir 3 cups flour, sugar, cinnamon, salt, and yeast together in a large bowl. Pour in water and stir until all the flour has been incorporated and a shaggy, wet dough forms. Stir in raisins and cover with plastic wrap.
  • Place bowl in a warm, draft-free space for 30 minutes or in the oven with the oven light on.
  • Sprinkle a clean working surface with 1 tablespoon flour. Scrape dough out onto the counter and use a bench scraper to fold the dough over onto itself several times, incorporating most of the flour into the dough. Rinse and dry the bowl.
  • Cut parchment paper into a liner for the bowl, folding it so that it sits flat against the bowl. Place dough on the parchment paper in the bowl and cover with plastic wrap. Let rise for 30 minutes.
  • Meanwhile, place a 5-quart Dutch oven into the oven and preheat to 400 degrees F (200 degrees C). Set timer for 30 minutes.
  • Remove warmed Dutch oven from the oven and transfer dough with the parchment liner into the Dutch oven. Cover with a lid.
  • Bake in the preheated oven for 30 minutes. Uncover and bake for 5 minutes more. Remove from oven and carefully transfer bread onto a wire rack. Remove parchment paper. Cool completely before slicing, about 2 hours.

Nutrition Facts : Calories 220.9 calories, Carbohydrate 47.7 g, Fat 0.9 g, Fiber 2 g, Protein 6.2 g, SaturatedFat 0.1 g, Sodium 295 mg, Sugar 10.9 g

CINNAMON RAISIN BREAD



Cinnamon Raisin Bread image

My grandma's raisin bread is a long-standing tradition in our family.

Provided by Taste of Home

Time 1h10m

Yield 2 loaves (16 slices each).

Number Of Ingredients 15

2 packages (1/4 ounce each) active dry yeast
1/3 cup warm water (110° to 115°)
1 cup warm whole milk (110° to 115°)
1/2 cup sugar
6 tablespoons butter, softened
2 large eggs, lightly beaten
1-1/4 teaspoons salt
5-1/2 to 6 cups all-purpose flour
FILLING:
1-1/3 cups golden raisins
1-1/3 cups raisins
1 cup water
1/3 cup apple juice or cider
1 tablespoon ground cinnamon
1 large egg, beaten

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.

Nutrition Facts : Calories 160 calories, Fat 3g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 126mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.

CINNAMON-RAISIN LOAVES



Cinnamon-Raisin Loaves image

Fantastic to take as a hostess gift, this fragrant bread is packed with goodness and a few tasty surprises.

Yield Serves 24

Number Of Ingredients 12

Vegetable cooking spray
3 cups all-purpose flour
2 teaspoons ground cinnamon
1 teaspoon baking soda
1/2 teaspoon baking powder
1 1/2 cups sugar
1 can (10 3/ 4 ounces) Campbell's® Healthy Request® Condensed Tomato Soup
6 egg whites
1/3 cup vegetable oil
1 teaspoon vanilla extract
2 small zucchini, shredded (about 2 cups)
1 cup raisins

Steps:

  • Heat the oven to 350°F. Spray 2 (8 1/2 x 4 1/2-inch) loaf pans with the cooking spray.
  • Stir the flour, cinnamon, baking soda and baking powder in a large bowl.
  • Beat the sugar, soup, egg whites, oil and vanilla extract in a medium bowl with a fork or whisk. Add the soup mixture to the flour mixture, stirring just until blended. Fold in the zucchini and raisins. Pour the batter into the loaf pans.
  • Bake for 55 minutes or until a toothpick inserted in the center comes out clean. Let the loaves cool in the pans on wire racks for 10 minutes. Remove the loaves from the pans and let cool completely on wire racks.
  • Serving size 1 serving;
  • Calories 165;
  • Total Fat 3g;
  • Saturated Fat 0g;
  • Cholesterol 0mg;
  • Sodium 117mg;
  • Total Carbohydrate 31g;
  • Dietary Fiber 1g;
  • Protein 3g

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Cinnamon Raisin Bread for 2-lb. Loaf Bread Maker From The Hamilton Beach Test Kitchen Added by Pat Ingredients 1 1/4 cups water 2 teaspoons salt 1/3 cup sugar 2 1/2 Tablespoons nonfat dry milk 2 1/2 Tablespoons butter or vegetable oil 4 cups bread flour 2 1/2 teaspoons cinnamon 2 1/2 teaspoons bread machine yeast 1 cup raisins Directions
From hamiltonbeach.com


CINNAMON RAISIN BREAD 2-LB LOAF – KUISSENTIAL
In bread pan of the Kuissential 2-lb Programmable Bread Machine, combine water butter, salt and sugar. On top of that add the flour and the cinnamon. Make a small well and add the yeast into that. Select the sweet setting (4), 2 lb. Loaf lb loaf and color of choice and press start. When the timer goes off add raisins and close lid.
From kuissential.com


CINNAMON RAISIN TWIST BREAD - SEASONS AND SUPPERS
2014-05-13 Allow to rise until doubled, about 90 minutes. Grease two 9x5 (or three 8x4) loaf pans and set aside. Mix together the white sugar and cinnamon and set aside. Divide dough into 2 equal pieces (or 3 if using 8x4 pans). Roll each piece out on a lightly floured surface into a large rectangle about 1/2 inch thick.
From seasonsandsuppers.ca


CINNAMON RAISIN BREAD | RICARDO
In a large cast Iron Dutch oven or in a pot, combine the flour, raisins, salt, cinnamon and yeast. Add the water. With a fork, stir until the flour is completely moistened, but the dough is not entirely smooth. Cover and let sit for 8 to 12 hours, or overnight, at room temperature. Coating
From ricardocuisine.com


CINNAMON-RAISIN BREAD 2 LB (BREAD MACHINE) RECIPE
2005-01-28 1 1/4 ts Ground cinnamon. 2 1/4 ts Active dry yeast; (or bread. -machine) MIX-INS. 3/4 c Raisins. 1) Remove bread pan; attach kneading blade. 2) Place all ingredients in bread pan in order listed. 3) Insert bread pan, close lid and plug in. 4) Select bread type …
From bakerrecipes.com


CINNAMON RAISIN BREAD 2 LOAVES RECIPE - WEBETUTORIAL
Cinnamon raisin bread 2 loaves is the best recipe for foodies. It will take approx 75 minutes to cook. If it is the favorite recipe of your favorite restaurants then you can also make cinnamon raisin bread 2 loaves at your home.. The ingredients or substance mixture for cinnamon raisin bread 2 loaves recipe that are useful to cook such type of recipes are:
From webetutorial.com


CINNAMON SWIRL RAISIN BREAD, CINNAMON LOAF | JENNY CAN COOK
2014-11-12 Instructions: Combine flour, yeast, sugar & salt in a mixing bowl. Add warm milk followed by oil and egg. Beat with electric mixer on medium-high for 2 minutes. Stir in raisins and enough flour to form a mass (about 1/3 cup). Transfer to a floured surface and knead for 2 minutes, about 80 turns.
From jennycancook.com


ROBINHOOD | CINNAMON RAISIN BREAD – SMALL LOAF
1 cup water. 1 1/2 tbsp butter. 2 cups Robin Hood ® Best For Bread Homestyle White Flour. 1 tbsp sugar. 1 tsp salt. 1/2 tsp cinnamon. 3/4 tsp bread machine yeast. 2 tbsp raisins. Serving Size: 1 small loaf.
From robinhood.ca


CINNAMON RAISIN BREAD RECIPE - - THE BUSY BAKER
2020-03-30 If you're using a stand mixer add 5 1/2 cups of the flour and the salt and mix on low speed until a dough forms. Add the last 1/2 cup of flour and mix on low until the dough just comes together. Cover the bowl with plastic wrap and rise in a warm, draft-free place for 60 minutes or until at least doubled in size.
From thebusybaker.ca


CINNAMON-RAISIN BREAD 2 LB (BREAD MACHINE) - BIGOVEN.COM
2 tb Margarine 1/4 c Sugar MIXINS 2 ts Salt 1 1/4 ts Ground cinnamon Servings INSTRUCTIONS 1) Remove bread pan; attach kneading blade. 2) Place all ingredients in bread pan in order listed. 3) Insert bread pan, close lid and plug in. 4) Select bread type -Sweet Bread cycle. (For Oster number 8). 5) Press start.
From bigoven.com


CINNAMON QUICK BREAD 2 LOAVES - ALL INFORMATION ABOUT HEALTHY …
teaspoon cinnamon 2 tablespoons butter, softened DIRECTIONS Preheat oven to 350 degrees F. Grease and flour the bottom of a 9x5-inch loaf pan. In a mixing bowl, combine all the ingredients for the loaf, beating until well mixed, about 3 minutes. Pour into prepared pan. In a small bowl, combine all streusel ingedients, mixing until it is crumbly.
From therecipes.info


CINNAMON SWIRL RAISIN BREAD | BLUE FLAME KITCHEN
2019-07-02 Directions. Combine 3 cups bread flour, whole wheat flour, yeast, 1 1/2 tsp cinnamon, salt and nutmeg in a stand mixer fitted with a flat beater. Whisk together warm water, heated milk, egg, honey, vanilla and orange peel until blended. Add water mixture to flour mixture. Using low speed, beat until dough comes together and forms a ball ...
From atcoblueflamekitchen.com


HOMEMADE CINNAMON RAISIN BREAD IN ABOUT AN HOUR - THAT RECIPE
2015-08-25 Add eggs one at a time and beat until fluffy. Blend in honey and buttermilk. In a separate bowl, whisk together flour, baking soda, cinnamon, cloves and salt until combined and fluffy. Add dry ingredients to the butter mixture. Stir in raisins and nuts. Spoon into loaf pan. Bake until toothpick inserted in the center comes out clean, about 1 hour.
From thatrecipe.com


EASY CINNAMON RAISIN BREAD: NO-KNEAD RECIPE MAKES TWO …
2013-04-09 1-½ cup powdered sugar. 5 Tbsp. ground cinnamon. Egg Wash. 1 large egg, lightly beaten. Place flour, milk powder, sugar, yeast, and salt into a large mixing bowl and whisk together. Stir in raisins and set aside. In a small bowl, whisk together 2 beaten eggs, melted butter, and water.
From iowasource.com


CINNAMON RAISIN BREAD | NEIGHBORFOOD
2019-02-16 Grease two 8-inch by 4-inch loaf pans. Carefully lift the loaves into the prepared pans. Sprinkle any raisins that fell out on top. Cover loosely with saran wrap and allow to rise until the dough is about an inch above the pans. Preheat oven to 350° F. Bake for 45-50 minutes total, covering with foil halfway through.
From neighborfoodblog.com


CINNAMON RAISIN BREAD - KING ARTHUR BAKING
1 loaf Save Recipe Print Ingredients Dough 3/4 cup (170g) lukewarm milk 2 tablespoons (28g) butter, softened 1/2 cup (85g) raisins (or chopped dates, dried cranberries, or your favorite dried fruit) 1/2 cup (45g) old-fashioned rolled oats 1/4 cup (50g) light brown sugar or dark brown sugar, packed 1 1/4 teaspoons (8g) salt 1 teaspoon cinnamon
From kingarthurbaking.com


CINNAMON RAISIN BREAD - BUTTER WITH A SIDE OF BREAD
2022-04-26 In a small bowl, mix together 3/4 cup sugar and 2 tablespoons cinnamon, and then sprinkle the mixture on top of the moistened dough. Cinnamon Raisin Bread is a soft, fluffy bread with cinnamon swirl inside & sweet glaze on top! Perfect homemade Cinnamon Raisin Bread Recipe that everyone will love! Roll into a log
From butterwithasideofbread.com


CINNAMON RAISIN BREAD (NO-KNEAD RECIPE) - BIGGER BOLDER BAKING
2015-10-01 Scrape your dough out of the bowl and onto a floured surface and fold it two times on itself, kind of like a book. Roll your dough into a round ball or ‘boule’ getting it nice and smooth on the bottom. Let rise for 1 hours at room temperature covered with a floured tea towel. It might take longer than an hour.
From biggerbolderbaking.com


EASY CINNAMON RAISIN BREAD - SIMPLY DELICIOUS
2022-04-13 Whisk water, milk, sugar and yeast together. Allow to stand for 10 minutes until foamy. In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, spiced and salt. With the mixer running, add the yeast mixture and allow to knead in.
From simply-delicious-food.com


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