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Cinnamon Raisin Bread


  • 1 1/2 cup Milk
  • 1 cup Warm Water (110 degrees)
  • 4 1/2 tsp Active Dry Yeast (2 packets)
  • 3 Eggs
  • 1/2 cup Sugar
  • 1 tsp Salt
  • 2 tsp Cinnamon
  • 1/2 cup Margarine softened
  • 1 cup Raisins
  • 2 rounded tbsp Dough Enhancer
  • 8 cups All Purpose Flour

Filling Inside of the Bread

  • 2 tbsp Milk
  • 3/4 cup White Sugar
  • 2 tbsp Ground Cinnamon


  • Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm. {I just heat mine until lukewarm in the microwave!}
  • Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, cinnamon and raisins. Stir in cooled milk. Add the flour gradually until dough cleans the side of the bowl, but is still a bit sticky. {I usually have a circle about an inch across on the bottom of my mixer where the dough still clings to the bowl.}
  • 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. My kitchen is usually too cool to have the dough rise on the counter, so I turn the oven on for about 30 seconds, turn it off and let the dough rise in there.
  • Something I've also started doing with my bread is to let it sit in the fridge for 2 hours after the first rise. I got this tip from a reader who attended a class of mine and have to say- thank you! It really helps develop the texture and taste of the bread! So if you have time, cover it with plastic wrap and let it sit for a couple hours in the fridge!
  • Roll out on a lightly floured surface into a large rectangle about 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Pinch the seams as best you can. Cut into thirds, and tuck ends under each loaf. Place loaves into well greased 9 x 5 inch pans. Let rise again for 1 hour.
  • Bake at 350 degrees for 15 minutes, then place a piece of foil over the top. Don't worry about tucking the edges under or anything, you're just preventing the top from browning too much, so just lay it over the top. Bake an additional 30 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.