“Easy recipe - my 14 year old son made this for a 4-H project”
2hrs 40mins

Ingredients Nutrition


  1. Place raisins in a small saucepan, cover with water and bring to a boil.
  2. Remove from heat, cover and let stand for 15 mintues. Drain well.
  3. Heat milk over low heat in a small, heavy saucepan; remove from heat.
  4. Add butter to pan, stir until butter melts.
  5. Combine 2 3/4 cups flour, brown sugar, cinnamon, salt, and yeast in a large bowl, stirring with a whisk.
  6. Add warm milk mixture and 2 eggs to flour mixture, and stir until a soft dough forms.
  7. Add raisins.
  8. Turn dough out onto a lightly floured surface.
  9. Knead about 8 minutes or until smooth and elastic. Add flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will still feel tacky).
  10. Place dough in a large bowl coated with cooking spray, turning to coat top.
  11. Cover and let rise in a warm place for 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
  12. Punch dough down; cover and let rest 5 minutes.
  13. Roll dough into a 14 x 7 rectangle on a lightly floured surface.
  14. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.
  15. Place roll, seam side down, in a 9 x 5 inch loaf pan coated with cooking spray.
  16. Cover and let rise 30 minutes or until doubled in size.
  17. Bake at 350 degrees for 40 mintues or until loaf is browned on bottom and sounds hollow when tapped.
  18. Remove from pan; cool on a wire rack.

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