January 13, 2011

Cinnamon Raisin Bread

Remember that Rye Bread recipe that I posted just a few days ago? Well, this little gem of a recipe also comes from my mother.
The children love raisins. You can give them raisins in anything or in any fashion and it's a treat. I'm not a big fan of raisins being baked in things. I think it has something to do with them "plumping up". I prefer them all wrinkled and chewy. But, even I enjoy this cinnamon raisin bread. So much so, that we finished two loaves of bread in one day.

Here we have the cinnamon raisin bread in it's bowl. Remember, let it rise, then punch it down, then let it rise again.... patience, patience.....
After it does all the rising, knocked down again, get back up stuff you are ready for the next step.

Now you divide the dough in half and roll each part out into a 9x12 rectangle. I don't know about mine being 9x12 (I didn't measure), I just rolled it out till I thought it looked good. Then you slather it with butter and top it with a healthy dose of cinnamon and sugar.

Roll that dough up, stuff it in an aluminum can (you have those cans ready now, right?) and let it rise just one more time.
When it's ready, you can put it into the oven and................

Voila! Do you see the cinnamon-sugar-buttery goodness seeping down the side of the can? Oh, just wait until you actually slice of piece of this and then top it with a nice, big pad of butter. Yum.

My stomach just growled. I think it's time for me to go bake some more.

1/2 cup warm water
2 pkg. yeast
1 1/2 cup lukewarm milk
1/4 cup sugar
2 tsp.salt
1/4 cup shortening
4 1/2 cups flour
1 egg
1 cup quick oatmeal
1 cup raisins
6 T. melted butter
1/2 cup brown sugar
2 T. cinnamon
1/4 cup chopped nuts

DIRECTIONS: Soak yeast in warm water for 5 minutes. Combine milk, sugar and salt; stir to dissolve. Beat in 1 cup flour, shortening, egg and yeast mixture. Add oatmeal and raisins. Add remaining flour, mixing until dough leaves the sides of bowl. Knead thoroughly, adding flour as necessary until dough is smooth and elastic and not sticky (5 to 10 minutes). Place in lightly greased bowl, cover and let rise (1 hour). Punch down and let rise again. Divide dough into 2 equal parts. Roll each into a 9x12 rectangle. Spread 3 T. butter onto top of each dough portion. Mix brown sugar with cinnamon and nuts; sprinkle over buttered surface. Roll up into loaves and put into greased pans. Cover and let rise again until dough reaches top of pan (1 hour). Bake in a 350 degree oven for 45-50 minutes or until bread is golden brown.

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