Sunday, August 31, 2008

Cinnamon Raisin Bread

2 (1/4 ounce) packages of dry yeast
1/3 c warm water (110-115 degrees)
1 c warm milk (110-115 degrees)
1/2 c sugar
6 tbsp butter, softened
2 eggs, lightly beaten
1-1/4 tsp salt
5.5-6 cups flour

Filling:
2-1/2 c raisins
1 c water
1/3 c apple juice or cider
1 egg, beaten

In a large bowl, dissolve yeast in water. Add milk, sugar, butter, eggs, salt, and 2 c flour. Beat for 2 minutes. Stir in enough remaining flour to form a soft dough.

Knead for 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 large saucepan, bring the filling ingredients (NOT the egg) to a boil. Reduce heat and cook for 15-20 minutes until almost all the liquid is absorbed, stirring occasionally. Remove from heat.

Punch dough down; knead for about a minute on a lightly floured surface. Divide in half, and roll each half into a 12X8 inch rectangle. Brush with egg, spread with half the filling to within 1/2 inch of edges.

Roll up, starting with a short side; pinch to seal. Place seam side down in a greased bread pan. Cover and let rise until doubled, about an hour.

Bake at 350 for 35-40 minutes or until it sounds hollow when tapped. Cover loosely with foil if it seems to be browning too quickly. Cool on a wire rack.

Yield: 2 loaves

Note: Using 1/2 golden raisins would also be nice, if you have them. This bread has a VERY nice texture.

Source for unedited recipe: Taste of Home Baking

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