Cinnamon raisin bread won’t disappoint


By Lou Ann Thompson - Country Cooking



Hello!

This week’s recipe comes from a craving last weekend. I don’t know why I got it in my head I wanted some cinnamon raisin bread, but I did.

My first encounter with this delicious bread was with Mom taking me to the bread store in Chillicothe. I believe they carried what we called “day old bread.” She bought a loaf of cinnamon raisin bread. The next morning, she had it in the toaster and slathered it with butter. The warm sweet taste of that soft bread was enough to have me hooked for life.

I don’t think you can ever duplicate that first bite of something you love, but I was determined this past weekend to try.

I looked in some of my old recipes and decided to give that cinnamon raisin bread a whirl to see if I could get that “mmm” first bite feeling again.

I made one loaf, it was good. I decided what I needed to do to improve it and made the second loaf. It was perfection. Then of course I made a third loaf and brought it to the office for testing. It was a hit!

It seems it has the most flavor when it’s warm, I put it in the microwave to heat it and it was wonderful. I also tried it in the toaster, and I liked that even better.

It does take a bit to make this, but it’s so worth it. I sliced mine on the thicker side and really enjoyed that.

This is great as a dessert, a snack, or my favorite in the morning with a cup of coffee. Any way you choose to enjoy it, it won’t disappoint.

This recipe will make one loaf. You can double it if you want to make two loaves, because it doesn’t last long.

Cinnamon Raisin Bread

3 to 4 cups flour

½ cup milk

½ cup water

1 egg beat well.

3 Tablespoons sugar

½ teaspoon salt

2 Tablespoons melted butter.

3 teaspoons yeast

1/3 cup raisins

Filling

1/3 cup sugar

1 Tablespoon cinnamon

2 Tablespoons melted butter.

Directions

Heat milk and water to very warm to the touch, should be about 110-115 degrees.

Stir together yeast, salt, sugar in large bowl. Add the milk and water and stir. Let set about 1 minute.

Add to the above mixture about 1 cup of the flour and stir well, then stir in the egg and 2 tablespoons of the melted butter and raisins. Start adding in flour until it’s easy to knead and knead for about 5 minutes. Place the dough in a greased bowl (I used a little butter flavored Crisco in the bowl) and set it in a warm place, cover the bowl with a dish towel and let it rise until double its bulk, this usually takes about an hour and a half.

Punch down the dough and roll it out into a 15×7 inch shape. Gently rub 2

Tablespoon of butter on it (this helps the sugar/cinnamon mixture stick to it) then sprinkle the cinnamon/sugar mixture on top of the butter. Roll it up starting at the short end.

Put it in a greased bread pan (I used a little more of the butter flavored shortening to do that) with the seam side down.

Let rise until double its bulk, this again will take about an hour to hour and a half.

Bake it at 350 degrees for 30 to 35 minutes, it will be a golden brown.

As soon as it comes out of the oven, I generously rub the top of it with butter, then remove it from the pan. I turned my loaf of bread out on wax paper with a kitchen towel underneath the wax paper. Cool.

I sliced it in thick slices with a serrated knife.

You will want to store this in an airtight container, I put mine in a Ziploc baggie.

Enjoy!

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By Lou Ann Thompson

Country Cooking