This post was recently updated with some helpful information to help you get the perfect cinnamon raisin bread 3/24/2020. When was the last time you ate some cinnamon raisin toast for breakfast? That’s when people normally eat that right? I like using cinnamon raisin bread for French toast or just as toast in the morning for breakfast. I’ll pick up a loaf of it every now and then and smear it with some cream cheese. Bread is also so easy to make at home if you keep some fresh yeast and flour in your pantry at all times!
Can you freeze bread dough?
This recipe makes a total of 3 loaves. So, you might want to freeze some of the dough for later use. To freeze it, divide the dough into 3 portions and wrap it tightly with saran wrap. When ready to bake allow the dough to thaw overnight and place it in a bread loaf pan. Then bake when the dough has risen.
Grocery List
Here is the basic rundown of what is needed for this dish. I’ve also included substitutes that can be used if you do not have any of these items. Milk - Any kind of oats is fine. Water- Let the hot water run a little until warm. Bread won’t rise if there’s cold water being used Yeast - Always check the expiration date on your yeast first before making bread. Wondering why your bread isn’t rising? That could be why. It happened to me before. Raisins To make this bread really fancy, use a mix of golden raisins and regular raisins.
How to make Cinnamon Raisin Bread
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. In a bowl, mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour and water 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 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.
Other Recipes You Might Like
2 Ingredient Bread Dough Beer Bread Easy Cheesy Garlic Bread Sticks Low Carb Bread *If you make this recipe please comment and rate the recipe below to let everyone know how it is, or tag me on Instagram! If you want to upload a photo you can do that on Pinterest. Just find the post for it. 5 from 1 reviews 1 cup warm water (110 degrees f/45 degrees) 2 (.25 ounce) packages active dry yeast 3 eggs 2 tablespoons of butter, melted ½ cup white sugar 1 cup raisins 2 teaspoons of cinnamon 8 cups of all purpose flour Dissolve yeast in warm water, and set aside until yeast is frothy. In a bowl, mix in eggs, sugar, butter or margarine, salt, cinnamon, and raisins. Stir in cooled milk. Add the flour and water 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 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 Makes 3 loaves, cut each loaf into 12 slices each Cut each loaf into 12 slices.
