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Spiral Cinnamon Raisin Bread

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Ingredients
  Milk 1 1⁄2 Cup (24 tbs)
  Sugar 1⁄4 Cup (4 tbs)
  Salt 2 Teaspoon
  Butter/Regular margarine 1⁄2 Cup (8 tbs)
  Raisins 1 1⁄2 Cup (24 tbs)
  Warm water 1⁄2 Cup (8 tbs)
  Active dry yeast 1⁄2 Ounce
  Eggs 3
  All purpose flour 7 1⁄2 Cup (120 tbs)
  Sugar 1⁄2 Cup (8 tbs)
  Cinnamon 2 Teaspoon
  Butter/Regular margarine 1⁄4 Cup (4 tbs)
Directions

In small saucepan, heat milk until bubbles form around edge of pan; remove from heat.
Add 1/4 cup sugar, the salt, 1/2 cup butter, and the raisins; stir until butter melts; cool to lukewarm.
If possible, check temperature of water with thermometer.
Sprinkle yeast over water in large bowl, stirring until dissolved.
Stir in milk mixture.
Add eggs and 4 cups flour; beat vigorously with wooden spoon until smooth—about 2 minutes.
Gradually add remaining flour; mix in last of it with hand until dough is stiff enough to leave side of bowl.
Turn out dough onto lighdy floured pastry cloth or board.
Knead until smooth and elastic—about 10 minutes.
Place in lightly greased large bowl; turn dough over to bring up greased side.
Cover with towel; let rise in warm place (85F), free from drafts, until double in bulk—about 1-1/2 hours.
In small bowl, mix 1/2 cup sugar and the cinna- mon.
Turn dough out onto lightly floured pastry cloth or board.
Divide in half.
Roll out one half into 16- by-8-inch rectangle.
Sprinkle with 3 tablespoons cinnamon-sugar, reserving rest.
Starting at narrow end, roll up jelly-roll fashion.
Pinch edges and ends together to seal.
Tuck ends under to give a smooth shape.
Place, seam side down, in greased 9-by-5-by-3- inch loaf pan.
Brush surface lightly with 1 table- spoon melted butter.
Cover with towel.
Repeat with other half of dough.
Let rise in warm place, free from drafts, until sides come to top of pan and tops are rounded — about 1 hour.
1Place oven rack in middle of oven.
Preheat oven to375F.
1Brush each loaf with remaining melted butter, and sprinkle with cinnamon-sugar.
Bake 35 to 40 minutes—tops should be well browned.
(If crust seems too brown after 25 minutes of baking, cover with foil or brown paper.) Baked loaf should sound hollow when tapped with knuckle.
1Remove from pan immediately; cool slightly on wire rack, away from drafts.
Serve warm.
Makes 2 loaves

Recipe Summary

Cuisine: 
European
Course: 
Side Dish

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