Cinnamon Raisin Bread!

While watching LDS General Conference I have found that the best way for me to pay attention and not fall asleep is to be doing something while I listen. We cleaned this morning and this afternoon.

Then I ran out of things to do while listening so I decided to bake some bread. Matt and I love all the flavors that fall brings such as pumpkin, cinnamon, apples and etc.

In an effort to not go out today we decided to bake bread that wouldn’t require me to go to the store. This recipe is simple and is the best thing to eat on a cloudy, rainy conference day!!

It makes 3 loaves, so there is some to share if you would like. I hope you enjoy this as much as we did!

Ingredients

Bread dough
1 cup of warm water
2 packages active dry yeast
3 eggs
1/2 cup white sugar
1 teaspoon salt
1/2 cup butter softened
1 cup raisins
1 1/2 cups milk, lukewarm
8 1/2 cups bread flour

Filling
2 tablespoons milk
3/4 white sugar
2 tablespoons ground cinnamon
2 tablespoons butter, melted

Cinnamon Raisin Bread

Directions

1. Warm the milk in a small saucepan until it bubbles, then removes from the heat and allow to cool until it is lukewarm. If you would rather, I heated my milk in the microwave for 2 1/2 minutes. Let cool until it is lukewarm.

2. Dissolve yeast in warm water and a tablespoon of sugar, set aside until yeast is frothy.  Mix in eggs,
remaining sugar, butter, salt, and raisins. Mix in milk and then gradually add in the flour to make a stiff dough. Or until dough begins to pull away from the sides of the bowl.

3. Grease a bowl and place dough inside, rotate the dough until it is covered in the grease. Cover with a damp cloth. Allow rising until it has doubled.

4. Roll out onto a lightly floured surface into a large rectangle about 1/2 inch thick and about 2 feet long Brush the 2 tablespoons of milk onto the surface of the dough. Mix together 3/4 cup sugar and 2 tablespoons cinnamon and sprinkle the mixture on top. Roll up as tightly as possible. The Roll should be about 3 inches in diameter. Cut into 3 loaves tuck under the ends and seal them closed. Place loaves into a well-greased 9×5 inch pans. Lightly grease the tops of the loaves. Let rise again for an hour.

5. Preheat the oven to 350 degrees for 45 minutes, or until the loaves are lightly browned and hollow. Let the loaves cool completely before slicing.