RAISIN CINNAMON BREAD
Here's my version of the time-honored cinnamon swirl bread. Confectioners' sugar icing makes it even more special. The recipe makes two loaves, perfect for sharing with the neighbors. -Deanna Patterson, Greenville, Texas
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, 1/3 cup sugar, oil, salt and 2 cups flour. Beat until smooth. Add raisins and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch dough down. On a lightly floured surface, divide in half. Roll each into a 15x7-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough. Sprinkle with water. Starting with a short side, roll up tightly, jelly-roll style. Pinch seams and ends to seal. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Preheat oven to 350°. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool completely. Combine glaze ingredients; drizzle over warm loaves.
Nutrition Facts : Calories 162 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 157mg sodium, Carbohydrate 32g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
WORLD'S BEST CINNAMON RAISIN BREAD (NOT BREAD MACHINE)
This is the best Cinnamon Raisin Bread I've ever had! It really has a great consistency and smells WONDERFUL while baking. I made this for the first time about a year ago and since it makes 3 loaves, I gave one to my neighbor. Now she asks for it constantly and since it is so fun to make, I oblige her, plus I get to keep the other 2 loaves!
Provided by Lydia Holton
Categories Yeast Breads
Time 3h45m
Yield 3 loaves, 36 serving(s)
Number Of Ingredients 13
Steps:
- Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
- Remove from heat.
- Let cool until lukewarm, about 120-125 degrees.
- Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
- Knead the dough on a lightly floured surface for a few minutes until smooth.
- Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
- Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
- Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
- Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
- Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
- Roll up tightly (the long way).
- The roll should be about 3 inches in diameter.
- Cut into thirds, and tuck under ends and pinch bottom together.
- Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
- Let rise in warm place, uncovered, again for about an hour.
- Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
- Remove from oven and let cool on rack.
- Take melted butter and spread over tops of loaves.
- After about 20 minutes, lay loaves on their sides and remove from pans.
- Allow to cool before slicing.
Nutrition Facts : Calories 189.6, Fat 4.3, SaturatedFat 2.5, Cholesterol 25.5, Sodium 83.4, Carbohydrate 34, Fiber 1.4, Sugar 10.8, Protein 4.1
CINNAMON RAISIN BREAD
Make and share this Cinnamon Raisin Bread recipe from Food.com.
Provided by Tonkcats
Categories Yeast Breads
Time 2h50m
Yield 3 8 inch loaves, 30-36 serving(s)
Number Of Ingredients 11
Steps:
- Dissolve yeast in 1/2 cup warm water.
- Stir in 1 3/4 cups warm water, 3 tablespoons sugar, the salt, shortening and 3 1/2 cups of the flour.
- Beat until smooth.
- Mix in raisins and enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes.
- Place in greased bowl, turn greased side up.
- Cover; let rise in warm place until double, about 1 hour.
- (Dough is ready if an indentation remains when touched.) Punch down dough; divide into halves.
- Roll each half into rectangle, 18 x 9-inches.
- Mix 1/4 cup sugar and cinnamon.
- Sprinkle each half with 1 tablespoon water and half the sugar mixture. Roll up and place in pans.
- Brush with butter; let rise 1 hour.
- Bake at 425 degrees f or 25 to 30 minutes.
HOMEMADE CINNAMON-RAISIN BREAD
Provided by Giada De Laurentiis
Time 6h43m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk together the bread flour, rice flour, cinnamon, nutmeg, and salt. Set aside.
- In a small bowl, combine the warm water and yeast. Let the mixture rest for 5 minutes until foamy.
- In a stand mixer fitted with a paddle attachment, beat the butter and sugar at medium speed until creamy, about 2 minutes. Beat in the eggs, 1 at a time. Beat in the yeast mixture. With the machine running on low speed, gradually add the flour mixture until a ball of dough forms. Remove the paddle attachment and attach a dough hook. (If a dough hook attachment isn't available, the dough can also be kneaded by hand for 15 minutes on a lightly floured work surface.) Mix on medium-low speed for 10 minutes (scraping the sides of the bowl, if necessary). Add the walnuts and raisins and continue to mix until the dough is smooth and springs back when pushed with a finger, about 5 minutes longer. Transfer the dough to an oiled bowl and cover with plastic wrap. Place in a draft-free area at room temperature (about 85 degrees F) until the dough has puffed slightly, about 2 hours.
- Butter and flour the inside and outer rim of an 8 1/4 by 4 1/2-inch nonstick loaf pan. Punch the center of the dough to deflate it. Place the dough on a lightly floured work surface and knead for 3 minutes. Form the dough into an 8 by 4-inch rectangle and place in the prepared loaf pan. Cover with plastic wrap and allow the dough to rise in a draft-free area at room temperature until the dough rises about 2 inches above the top of the pan, about 2 hours.
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
- Remove the plastic wrap and bake the loaf until golden brown, 30 to 35 minutes. Cool for 10 minutes. Remove the loaf from the pan and transfer to a wire rack to cool completely, about 1 1/2 hours.
- Wrap well in plastic and store at room temperature for 2 days or freeze for up to 1 month.
CINNAMON RAISIN BREAD
Provided by Food Network
Categories side-dish
Time 5h45m
Yield One plump 9 by 5 inch loaf
Number Of Ingredients 5
Steps:
- Mix one batch of the White Pan Loaf dough according to instructions given in recipe.
- Place the just mixed dough in a clean bowl lightly dusted with flour. Cover the bowl with a towel and allow the dough to rise at room temperature (75 degrees to 77 degrees) for 2 to 2 1/2 hours, until it doubles in volume. (An indentation made by poking your finger deep into the dough should not spring back.)
- While the dough is rising, place the raisins in a bowl or a plastic container and fill with warm water to come just below the top of the raisins. (If you use too much water, you will rinse away the natural sweetness of the raisins.)
- Place the dough on a very lightly floured surface. Gently deflate the dough and pat it into a rectangle that is about 3/4 of an inch thick, and about 6 inches by 12 inches in size. The short sides should be the top and bottom edges.
- Mix the cinnamon and sugar together, and sprinkle it evenly over the dough.
- Drain the raisins and toss them with the remaining 2 tablespoons flour. Spread the raisins evenly over the dough and gently press them into it.
- Starting at a short side, roll the dough into a log. Roll the dough tightly, keeping the skin of the dough slightly taut, and tucking in any raisins that fall out, but don't stretch the dough so tight that the skin tears. Seal the seam of the log gently but tightly using the heel of your hand against the surface of the table, or pinch it shut with your fingers.
- Place the loaf in an oiled or buttered 9 by 5 inch loaf pan, and cover with oiled plastic wrap. Let the dough rise at room temperature for 1 1/2 to 2 1/2 hours, or until the loaf has risen almost 1 inch above the sides of the pans.
- Meanwhile, preheat the oven to 450 degrees.
- Place the loaf pan on the center oven rack. Using a plant sprayer, mist the loaf 8 to 10 times, then quickly shut the oven door. Spray the bread again after 2 minutes.
- Bake for 15 minutes, then reduce the oven temperature to 375 degrees and bake for 20 to 30 minutes longer, until the crust is deep brown and the loaf sounds hollow when tapped on the bottom. The crust may color quickly because of the cinnamon and raisins in the dough; watch carefully and cover the top of the loaf loosely with foil if it is browning too fast. Let cool in the pan for 5 minutes, then remove the bread from the pan and place the loaf on a rack to cool. Let cool completely before slicing, or the bread will fall apart. This bread keeps well for at least 2 days.
CINNAMON RAISIN BREAD I
This was my dad's recipe. A yummy moist bread loaded with raisins and cinnamon. The best raisin cinnamon bread I've ever had! Great plain, toasted, or with a light glaze of buttercream frosting!
Provided by Faye Salisbury
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 3h20m
Yield 36
Number Of Ingredients 13
Steps:
- 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. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour 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 out on a lightly floured surface into a large rectangle 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. 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.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 32.4 g, Cholesterol 18.1 mg, Fat 4.1 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 114.9 mg, Sugar 10 g
CINNAMON RAISIN BREAD PUDDING
Provided by Food Network
Categories dessert
Time 1h35m
Yield 2 to 4 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Tear 6 pieces of the bread into large bite size pieces. In a large bowl, combine the cream, sugar, and eggs. Reserve 1/4 of the mix for later use. Soak the bread in the custard for at least 30 minutes. Transfer it to a small baking dish and top with the remaining 1/4 of the custard mixture. Sprinkle the raisins over top and cover with aluminum foil. Cook for 35 minutes covered, and then for 10 minutes uncovered. Remove from the oven and hold for 15 minutes. Cut the pudding into 2 squares, and transfer it to a plate. Sprinkle with powdered sugar and serve with a scoop of ice cream.
FANTASTIC CINNAMON RAISIN BREAD
The title says it all. This is so good. This is a sweet bread, great for breakfast or snack. I must warn you, it touched the top of my breadmaker. It is too good not to share. I changed another recipe and added some things. My additions were the raisins and cinnamon. It origially was suppose to make a 1 1/2 lb. loaf. I didn't think the raisons and cinnamon would have add that much, but I guess it did. You might want to adjust to make a 1 1/2lb. loaf because I will list this as a 2 lb. loaf. It is so good! It knead the heck out of the raisins so there is little bits all through the bread. Chewy, sweet and moist. I used sugar free syrup to cut down on sugar. I hope you enjoy it as much as my family does. Please leave feedback.
Provided by Scotty Callies Mom
Categories Yeast Breads
Time 10m
Yield 2 lb. loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- In bread machine pan, place ingredients in order given, except raisins and yeast.
- Circle inside of pan with raisins.
- Make a well in flour and pour in yeast.
- Bake on white cycle.
- *** My dough looked fine when kneading and then look almost like a batter when it started to rise and was very sticky. I had to leave the house at this point and expected it to be a flop. When I came home and it had touched the top, I thought it was going to be raw and would have to be thrown away. But to my suprise it tasted fantastic.
Nutrition Facts : Calories 212.1, Fat 1.9, SaturatedFat 0.3, Sodium 202, Carbohydrate 44.5, Fiber 2.1, Sugar 11.7, Protein 4.9
CINNAMON RAISIN SWIRL BREAD
Delicioso! Made using bread machine and normal oven, also usable without bread machine. Like a giant Cinnamon bun.
Provided by Joey Byrtus
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 20m
Yield 20
Number Of Ingredients 12
Steps:
- Place water, milk, shortening, salt, flour, sugar and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select cycle; press Start.
- If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.
- Take dough out after first kneading cycle has finished. Turn dough out onto a lightly floured surface and roll out into a rectangle. Spread dough with butter, brown sugar, and cinnamon. Roll dough, and divide into two parts. Place loaves in two lightly greased 9x5 inch bread pans. Cover and let rise in a warm place until doubled in size, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Brush tops of risen loaves with melted butter and bake in preheated oven for 30 to 40 minutes, until crust is brown and loaves sound hollow when tapped.
Nutrition Facts : Calories 59.3 calories, Carbohydrate 8.3 g, Cholesterol 4.7 mg, Fat 3.1 g, Fiber 0.3 g, Protein 0.4 g, SaturatedFat 1.4 g, Sodium 130.4 mg, Sugar 3.3 g
CINNAMON RAISIN BREAD
Yummy yeast bread that can be made with or without a bread machine.....great for morning breakfasts!
Provided by Katrina
Categories Yeast Breads
Time 1h10m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 12
Steps:
- Place water, milk, shortening, salt, flour, sugar and yeast in the pan of the bread machine in the order recommended by the manufacturer.
- Select cycle; press Start.
- If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.
- Take dough out after first kneading cycle has finished.
- (If you don't have a bread machine just knead by hand for a good 10 min, or until throughoully combined).
- Turn dough out onto a lightly floured surface and roll out into a rectangle.
- Spread dough with butter, brown sugar, and cinnamon.
- Roll dough, and divide into two parts.
- Place loaves in two lightly greased 9x5 inch bread pans.
- Cover and let rise in a warm place until doubled in size, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Brush tops of risen loaves with melted butter and bake in preheated oven for 30 to 40 minutes, until crust is brown and loaves sound hollow when tapped.
Nutrition Facts : Calories 154.2, Fat 3.4, SaturatedFat 1.5, Cholesterol 4.8, Sodium 131.7, Carbohydrate 28.4, Fiber 1.1, Sugar 7.6, Protein 3
CINNAMON RAISIN BREAD
This bread is good right out of the oven or stored for several days and used for toast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 2 loaves
Number Of Ingredients 14
Steps:
- 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.
CINNAMON RAISIN BREAD II
This is a moist, delicious, not too sweet bread. It is a favorite with family and friends.
Provided by MARYLYN PISSERI
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 3h5m
Yield 15
Number Of Ingredients 10
Steps:
- Add all ingredients, except raisins, in the order given above, or as directed in your bread machine manual. Set the bread maker on Sweet Dough setting.
- Add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.
Nutrition Facts : Calories 75.7 calories, Carbohydrate 11.8 g, Cholesterol 19.8 mg, Fat 3 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 1.8 g, Sodium 184.3 mg, Sugar 5.1 g
CINNAMON RAISIN BREAD
I just had this passed on to me, i haven't tried it yet, but it sounds so easy to make.Will give it a shot tonight. I put the servings as 24 as it makes 2 loafs, about 12 slices each.
Provided by sherri H
Categories Breads
Time 1h10m
Yield 2 loafs, 24 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl combine flour,soda and salt.
- In mixing bowl beat 1-1/2 cups sugar and oil, beat in eggs and buttermilk untill combined.
- Stir into dry ingredients just untill moistened.
- Fold in raisins.
- Combine cinnamon and remaining sugar-set aside.
- Spoon 1/2 the batter into 2 greased loaf pans, sprikle with 1/2 of the reserved cinnamon-sugar.Repeat layers.
- Cut through batter with knife to swirl.
- Bake at 350 for 55-60 min or untill toothpick in center coes out clean.
- Cool in pans 10 min before removing to wire racks.
Nutrition Facts : Calories 204.4, Fat 5.3, SaturatedFat 0.9, Cholesterol 16.3, Sodium 230.1, Carbohydrate 36.2, Fiber 0.8, Sugar 19.5, Protein 3.5
SWIRLED CINNAMON RAISIN BREAD
Slices of warm cinnamon bread and a cup of hot tea work wonders for holiday visitors to our home. My mother received this recipe from a friend in West Virginia.
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- 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 floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a 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 15x9-in. rectangle. Brush with additional oil. Combine cinnamon and remaining sugar; sprinkle to within 1/2 in. of edges. , Tightly roll up, jelly-roll style, starting with a short side; pinch seam to seal. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. Brush with oil. Bake 45-50 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts :
CINNAMON RAISIN BREAD
My grandma's raisin bread is a long-standing tradition in our family.
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each).
Number Of Ingredients 15
Steps:
- In a large bowl, dissolve yeast in warm water. Add the milk, sugar, butter, eggs, salt and 2 cups flour. Beat on medium speed for 2 minutes. Stir in enough remaining flour to form a soft dough., Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour., In a saucepan, bring first five filling ingredients to a boil. Reduce heat to medium; cook for 15-20 minutes or until almost all the liquid is absorbed, stirring occasionally. Remove from the heat; set aside. , Punch dough down. Turn onto a lightly floured surface; knead for 1 minute. Divide in half. Roll each half into a 12x8-in. rectangle; brush with egg. Spread half of the filling over each rectangle to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch to seal. Place each loaf seam side down in a greased 9x5-in. loaf pan. Cover and let rise until doubled, about 1 hour. , Bake at 350° for 35-40 minutes or until bread sounds hollow when tapped. Cover loosely with foil if top browns to quickly. Remove from pans to cool on a wire rack.
Nutrition Facts : Calories 160 calories, Fat 3g fat (2g saturated fat), Cholesterol 27mg cholesterol, Sodium 126mg sodium, Carbohydrate 30g carbohydrate (12g sugars, Fiber 1g fiber), Protein 4g protein.
CINNAMON RAISIN BREAD FOR THE BREAD MACHINE
Make and share this Cinnamon Raisin Bread for the Bread Machine recipe from Food.com.
Provided by southern chef in lo
Categories Yeast Breads
Time 3h5m
Yield 1 1.5 pound loaf
Number Of Ingredients 8
Steps:
- Add all the ingredients in order given except the raisins.
- Add raisins in on the "add in" beep.
- Bake on "sweet bread" setting.
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