Cinnamon Raisin Bread
2 1/2 c Milk
2 oz Fresh yeast OR
2 tb Dried yeast
3 1/2 oz Sugar
2 ts Cinnamon (or to taste)
2 lb flour
1 ts Salt
3 1/2 oz Margarine or Butter
1/2 c Raisins (or to taste)
Instructions:
Place the milk and margarine in a saucepan ( I use microwave) and heat
gently until butter melts. MIx the yeast and sugar together in the mixing
bowl. Cream the yeast and sugar with a little warm milk.
Add the remaining liquid at 98.6 F, the flour and the salt and commence
kneading the mixture at speed 2. Cut dough in half and roll each half out
on lightly floured surface. Sprinkle half of raisins on each rolled out
half and roll up. Place each shaped loaf in pan. Allow to rise until the
dough is double its original size and bake at 375 for 30-35 minutes.
you dont need a rolling pin, sometimes I spread it out with my hands. if you have a glass, you can roll it that way too.Cinnamon raisin bread recipe?
Cinnamon-Raisin Swirl Bread
The cinnamon and sugar swirl makes a yummy bread.
INGREDIENTS
6 teaspoons sugar, divided
1 cup lukewarm (105掳F to 115掳F) whole or reduced fat 2% milk
2 packets (1/4 ounce each) active dry yeast
2-1/4 cups lukewarm (105掳F to 115掳F) water, divided
5 tablespoons butter or margarine, melted and divided
2 teaspoons salt
6 to 6-1/2 cups unsifted all purpose flour
1 cup California seedless raisins, soaked
Cinnamon Swirl Filling
3 tablespoons butter or margarine, melted and divided
1/2 cup sugar
1 tablespoon ground cinnamon
Icing
2 cups sifted powdered sugar
2 tablespoons water
PROCEDURE
In a large bowl, combine 1 teaspoon sugar with milk and yeast and stir to dissolve. Set aside until bubbly, 5 to 10 minutes. In a medium-size bowl, combine 1 1/4 cups water, 4 tablespoons butter, salt and the remaining 5 teaspoons sugar. Stir into yeast mixture. With a wooden spoon or an electric mixer with dough hook attached, beat in flour, 1 cup at a time, until a soft dough forms. Continue to beat at moderate speed until dough is elastic, 7 to 8 minutes (or knead on a floured work surface 8 to 10 minutes). Pour final 1 tablespoon butter into a 5-quart bowl; shape dough into a ball; place in bowl and turn to grease. Cover with a cloth and set aside to rise in a warm, draft-free place until doubled in bulk, about 1 hour.
Lightly butter two 9 x 5 x 3-inch loaf pans. Punch dough down; transfer to a lightly floured work surface and knead gently for 2 minutes. Divide dough in half and let rest, covered, 5 to 10 minutes. Working with 1 portion of dough at a time, roll into a 9 x 15-inch rectangle. Sprinkle 1/2 raisins over each portion and gently knead until evenly distributed. Cover and let rest 10 minutes.
Filling
In a small bowl, combine 2 tablespoons butter, sugar and cinnamon. Again roll each portion of dough into a 9 x 15-inch rectangle; spread each with 1/2 cinnamon filling. Beginning with a short side, roll up jelly roll fashion. Place loaves, seam side down, in prepared pans; cover and set aside to rise for 1 hour. Preheat the oven to 400掳F. Brush loaves with the remaining 1 tablespoon butter and bake until bread is brown and sounds hollow when tapped, 35 to 40 minutes. Cool in pans on a rack for 10 minutes; loosen around the edges and turn out.
Icing
In a small bowl, combine powdered sugar with water, stirring until smooth. Brush over cooled loaves.
You can add raisins to the dough if you want to...
Sarah's Cinnamon Bread
1 cup milk
3/4 cup water
1/3 cup butter or margarine
6 1/2 - 7 1/2 cups flour
6 tablespoons sugar
1 tablespoon salt
1 package yeast
3 eggs at room temperature
1/2 cup sugar
2 teaspoons cinnamon
2 tablespoons butter or margarine melted
1 egg white
Combine milk, water and 1/3 cup butter in a small saucepan. Heat over low heat until liquids are very warm. Butter does not need to melt.
Place 4 cups flour in a bowl with 6 tablespoons sugar, salt and yeast. Mix well. Add eggs and warm liquids, mix and knead. Knead in remaining flour.
Place in a well-greased bowl and roll to grease top. Let rest covered until dough doubles in size.
Punch dough down and divide in half.
Mix the 1/2 cup of sugar with the 2 tsp cinnamon. Roll out the two dough halves, spread each with melted butter (1 TBSP on each half) and sprinkle with the cinnamon/sugar mixture. Shape halves into loaves and place in well-greased pans, let rise until doubled in size. Brush tops with the egg white. Bake at 375 degrees for 35 minutes. Remove from pans .
http://breadnet.net/saracin.html
here is the VERY SIMPLE bread machine recipe i use:
1 C. warm water
4 C. white flour
2 tsp. gluten-optional
2 tsp. yeast
put ingredients in bread pan as listed. watch dough after 5 minutes to make sure it's the right consistancy, not too wet, (sticks to the pan), or too dry (see dry flour on the dough). may need to add a SMALL amount of water or flour to corredt this.
this is a very versital, basic recipe. add any flavoring
spice; cinnamon, nutmeg, citrus zest
herb; garlic, onion, basil, tarragon, parsley
flavorings; beef or chicken bullion, flavor packet from ramen noodles, dry soup mix
juices; orange, lemon, tomato, apple, cranberry, pineapple, any from a juicer
veggies; beets, carrots, mashed potatoes, baked beans, pumpkin, any cooked veggies
also; applesauce, honey, cooked (or not) cereals, grains, dried fruit pieces (raisins, during the 'add fruit period'), cheese, tomato sauce, pulp from juicer, even dry, toasted bread crumbs from your last batch.
serve warm, as is, slathered with butter, honey, strawberry jam. toasted with cheese or cinnamon sugar, as french toast, in sandwiches, or bread pudding. i'm sure you can think of many other ways to love your bread.
The following recipe is from marthastewart.com and it is so good. make it almost every weekend!!!...
Cinnamon Raisin Bread
This bread is good right out of the oven or stored for several days and used for toast.
Ingredients
Makes 2 loaves
2 cups plus 1 1/2 teaspoons warm water (100 degrees to 110 degrees)
2 1/2 teaspoons active dry yeast
5 3/4 cups bread flour, plus more for dusting
2 tablespoons nonfat powdered milk
4 teaspoons sugar, plus more for sprinkling
1 tablespoon salt
3 tablespoons unsalted butter, melted and cooled
2 cups dark raisins
Canola oil, for bowl and plastic wrap
3/4 cup sugar
7 teaspoons cinnamon
1 large egg, beaten
4 tablespoons unsalted butter, melted and cooled
1 large egg white, beaten
Directions
In the bowl of an electric mixer, combine 1/4 cup warm water and yeast. Let sit until yeast is foamy, about 10 minutes. Add flour, powdered milk, sugar, salt, 3 tablespoons melted butter, and 1 3/4 cups warm water. Mix, using the paddle attachment, on low speed for 1 minute. Change to dough hook, and mix on medium-low speed for 7 minutes. Or knead by hand, 15 or 20 minutes. Add raisins, and mix on medium-low speed until dough is firm but not dry, 3 minutes.
Transfer to a lightly floured surface, and knead by hand into a ball. Place dough, smooth side up, in a large, lightly oiled bowl. Cover with plastic wrap; let rise in a warm place until doubled in bulk, about 1 1/2 hours.
Butter two 9-by-5-inch loaf pans generously, and set aside. In a small bowl, combine sugar and cinnamon, and set aside. Transfer dough to a lightly floured surface, and cut in half. Cover one piece of dough loosely with lightly oiled plastic wrap.
Press the other piece of dough into a 10-by-12-inch rectangle. Brush with half of the beaten egg, sprinkle with half the cinnamon sugar, and drizzle with half the melted butter. Rub the surface with the back of a spoon to blend butter and cinnamon sugar. Starting at a short end, roll up dough tightly, and pinch together along crease. Roll the dough back and forth to make it cylindrical, and pinch the ends together. Transfer to a loaf pan, seam side down, and cover loosely with lightly oiled plastic wrap. Repeat process with second piece of dough. Let loaves rise in a warm place, 45 minutes to 1 hour. Thirty minutes before this final rise is completed, place a baking stone, if using, in the lower third of oven. Heat oven to 425 degrees.
Brush tops of loaves with egg white, and sprinkle each loaf with 1 1/2 teaspoons sugar. Bake 15 minutes; lower oven to 400 degrees, and bake 15 minutes more. Remove from oven; cool on a wire rack for at least 30 minutes before slicing.
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