Saturday, February 11, 2012

Cinnamon Raisin Bread

There's nothing quite like the smell of fresh, homemade bread to make your house smell like a home.  Plus the kids like to eat this almost as fast as I do.  Therefore, freshly baked bread does not last long in my house.  But that's ok, it's still worth the effort!  

For those of you who don't have a bread machine, this recipe is for you.  No bread machine required.  This one is done the old-fashioned way... you know, in bread pans in the oven.  I have to admit, I have become addicted to using my bread machine.  But sometimes I like the way a bread comes out when it's all done by hand.  

Follow along and I'll show you how to make this awesome bread that my husband said looks like I bought at Great Harvest or somewhere similar.  I'll take that as a compliment, thank-you!

Cinnamon Raisin Bread
*Recipe from Taste of Home
2 packages (1/4 ounce each) active dry yeast (or 4 1/2 teaspoons)
2 cups warm water (110 to 115 degrees)
1 cup sugar, divided
1/4 cup canola or vegetable oil
2 teaspoons salt
2 eggs
6 to 6-1/2 cups all-purpose flour
1 cup raisins
Additional canola or vegetable oil
3 teaspoon ground cinnamon

In a large bowl, dissolve yeast in warm water.  
Add 1/2 cup sugar, oil, salt, eggs and 4 cups flour.  Beat until smooth.
Stir in enough remaining flour to form a soft dough.
Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.
Place in a large greased bowl, turning once to grease top.  Cover and let rise in a warm place or until doubled, about 1 hour.
Punch dough down.  Turn onto a lightly floured surface; divide in half.  Knead 1/2 cup raisins into each.
Roll each portion into a 15-in. x 9-in. rectangle.  Brush with additional oil.  Combine cinnamon and remaining sugar; sprinkle to within 1/2 inch of edges.  I did not use the entire amount of the cinnamon-sugar mixture.
Tightly roll up, jelly-roll style, starting with a short side; pinch seam to seal.  Place seam side down in two greased 9-in. x 5-in. loaf pans.  Cover and let rise until doubled, about 30 minutes.
Brush with oil.  Bake at 375 degrees for 45-50 minutes or until golden brown.  Remove from pans to wire racks to cool.  

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