Wednesday, January 16, 2013

Cinnamon raisin bread recipe

Does the thought of back-to-school breakfasts make you break out in a cold sweat? Help streamline your morning routine by baking this bread over the weekend. Leave one loaf out to use for the coming week and freeze the rest for future use. If you are feeling really ambitious, you can double (or triple) the recipe and freeze the dough, proofing and baking loaves as needed. When paired with a piece of fresh fruit and a glass of milk, this tasty bread can help your child's day get off to a good start.

  • 1 1/2 cups milk
  • 1 cup warm water, 110-120 degrees F
  • 1 tablespoon honey
  • 2 .25 packages active dry yeast**
  • 3 eggs
  • 1/2 cup white sugar
  • 1 teaspoon salt
  • 1/2 cup softened butter
  • 1 cup raisins
  • 8 cups flour
  • 2 tablespoons milk
  • 1/4 cup sugar
  • 1/2 cup packed brown sugar
  • 2 tablespoons cinnamon
  • 1/2 teaspoon nutmeg
  • 2 tablespoons melted butter
**One envelope of active dry yeast equals 2 1/4 teaspoons which is equal to a quarter ounce.

Heat milk in a small saucepan until it just begins to bubble, then remove from heat and cool until lukewarm. While milk is colling, dissolve honey in warm water and add yeast. Place in a warm location and allow the yeast to feed for 10-15 minutes. Add in eggs, sugar, salt, softened butter, raisins and milk and mix well. Gradually beat in 7 cups of flour. Sprinkle counter with some of the remaining flour. Turn dough out onto the floured surface and knead until a soft dough forms, approximately 10 minutes. Add additional flour as needed to prevent dough from sticking to the counter. Lightly grease a large mixing bowl and place dough in it. Turn to coat the entire surface of the dough. Cover with a damp cloth and place in a warm location. Allow the dough to rise until doubled in size, about 1 hour. While dough is rising, combine sugars and spices in a small bowl and mix well. Flour counter a second time and turn out dough. Roll dough into a rectangle about 1/2 inch thick. Brush dough with milk to within a half inch of the outside edge. Sprinkle moistened area evenly with sugar-spice mixture. Starting with one of the long ends, roll dough up tightly then cut into thirds. Tuck ends under and seal, using a little milk or water. Spray 3 9X5 loaf pans with non stick spray and place a loaf of bread in each. Cover and allow to rise for another hour. Preheat oven to 350 degrees F. Bake for 40-50 minutes, depending on your oven. Loaves are done when they are golden brown and sound hollow when tapped. Remove loaves from pans and allow to cool on a wire rack completely before storing.

Cook's Notes-if you want to add some crunch to your bread, mix in walnuts or pecans. Not only will you get added texture, you will be adding more protein to your breakfast. For a completely different flavor, use diced fresh apples instead of raisins for apple cinnamon bread.

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