Cinnamon Raisin Bread
"Given to me by a friend. My family really enjoys this."
- Ready In:
- 3hrs 40mins
- Ingredients:
- 11
- Yields:
-
1 loaf
- Serves:
- 16
ingredients
- 1 egg
- 2 tablespoons powdered milk
- 1 1⁄4 cups warm water
- 1⁄4 cup softened butter
- 1⁄3 cup sugar
- 3⁄4 teaspoon salt
- 3 1⁄2 cups bread flour
- 2 teaspoons dry active yeast
- 1⁄2 cup raisins
-
Filling
- 1⁄3 cup sugar
- 1 1⁄2 tablespoons cinnamon
directions
- Add ingredients one at a time to bread machine following the list in order until you reach the filling.
- Set machine to dough cycle.
- Add raisins at the beep.
- Remove the dough at the end of the cycle.
- Preheat oven to 350 degrees.
- Roll dough into a 10x12 rectangle.
- Combine sugar and cinnamon, spread over dough leaving a space at the edge.
- Roll from short side, pinch to where it meets to seal.
- Place in loaf pan, cover and let rise for 1 hour.
- When oven is ready bake for 30-40 minutes ovens may vary.
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Reviews
-
Fantastic!! This made a perfect loaf of bread. I like the ease of using the bread machine to mix the dough. The directions were easy to follow and it was baked to a beautiful golden brown in 30 minutes. Thanks for sharing! -
This turned out great for me. I made the dough up in the evening and then put it in a zip-loc bag overnight in the refrigerator. The next evening I took it out, brought it to room temperature and rolled the dough out as described in the directions. The dough was easy to handle and baked into a beautiful cinnamon swirl loaf. -
This recipe makes a very delicious bread! I took it to my co-workers surprise birthday dinner as part of her birthday present but the smells of freshly baked bread, cinnamon and raisins were too irresistible for her and she ended up slicing and serving it before we all had appetizers and dinner! :) without a doubt will make this bread again! Thanks for sharing this wonderful recipe with us. ;) -
I don't have a bread machine so I made this the old fashioned way. The aroma while it was baking was heavenly. The loaf didn't last long enough to take a picture. I'll be making it again soon.
RECIPE SUBMITTED BY
I live in a small town in cottage country of Ontario. I am a personal support worker by profession. My favorite cookbook is an antique cookbook from St.Thomas Ontario printed in 1901. I generally don't use it as I would like to preserve it. I am a single mother of two growing boys. I often struggle with cooking healthy and keeping the cost down. My heaven on earth is spending a day out painting a new landscape. I am greatly peeved when the creative juices are flowing and someone interrupts me.
