Cinnamon (Raisin) Bread

• 1 C milk
• 2 t salt
• 1/4 C sugar
• 1/2 C (~4.25oz) butter
• 2 pkg active dry yeast
• 1/4 C warm water
• 2 C sifted all-purpose flour
• 3 eggs, beaten
• About 3 C sifted flour
• 1 C raisins (optional)
• 1/2 C sugar
• 1 T cinnamon
• Melted butter

Scald milk. Stir in salt, 1/4 C sugar and butter. Cool to lukewarm. Soften yeast in warm water until it starts to foam. Beat 2 cups flour into milk mixture. Add yeast and eggs. Beat well. Mix in enough remaining flour to make a stiff dough. Mix in raisins. Turn out onto floured surface. Knead until smooth and satiny (this may take a longish time – you hopefully will notice a “change” occur in the dough). Place in large greased bowl. Brush dough with melted butter. Cover. Let rise until doubled. Divide dough in half. Cover. Let rest 10 minutes. Combine sugar and cinnamon. Roll each piece of dough into a rectangle 1/2″ think. Brush lightly with melted butter. Sprinkle with cinnamon mixture. Roll tightly as for jelly roll. Pinch edges together to seal. Place in greased loaf pans. Let rise until doubled. Bake at 375F about 40 minutes. Makes two loaves.

Credits: Carolyn Friedemann.

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2013-12-30: I can’t believe I haven’t added this one yet. We always omit the raisins, since neither Joel nor I like them.