Sun Maid Cinnamon Raisin Bread Recipe 425

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SUN-MAID CINNAMON RAISIN BREAD RECIPE - (4.2/5)



Sun-maid cinnamon raisin bread Recipe - (4.2/5) image

Provided by Unicorn1259

Number Of Ingredients 12

2/3 cups warm water
2 tablespoons cut up Butter or margarine
1 large egg (scant 1/4 cup)
2 tablespoons honey
2 cups bread flour
1/2 cup whole wheat flour
1 tablespoon packed light brown sugar
1 tablespoon dry milk powder
1 1/2 teaspoons bread machine yeast
1 teaspoon salt
3/4 teaspoon ground cinnamon
2/3 cup Sun-Maid raisins

Steps:

  • MEASURE carefully, adding ingredients to bread machine pan in the order recommended by the manufacturer. SELECT sweet or basic/white cycle. USE light or medium crust color. ADD raisins at the raisin/nut cycle or 5 minutes before last kneading cycle ends. This is supposed to be a soft and sticky dough. Do not add flour as the bread will become tough. Remove baked bread from pan and cool on wire rack. PER SERVING: 250 calories, 7g protein, 47g carbohydrate, 4g fat, 2g dietary fiber, 340mg sodium, 2mg iron. (Each one pound loaf makes 8 servings.)

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.

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