Friday, October 8, 2010

The actual recipe for Mom's Cinnamon Raisin Bread

Fall is here, and it's getting chilly, so i'm starting to think about doing some baking again.  When i posted about my Mom's Cinnamon Raisin bread last time, i failed to give you a real recipe.  I found my notes from my mom's recipe the other day, so now i can share it with you.
Ingredients
Bread
2 pkg yeast
2 1/2 cups warm water
3 Tablespoons sugar
2 Tablespoons shortening
6-7 cups all purpose flour
1 cup raisins

Filling
1/2 cup sugar
2 teaspoons cinnamon
2 Tablespoons water

Instructions:

In a large bowl, dissolve yeast in warm (105-115 degrees F) water.

 (Tip:  Personally, i have had a lot more success making yeast breads if i add a little of the sugar to this mixture while the yeast dissolves and then let it sit there for about ten minutes.  After that amount of time, the yeast should be double in size.)

Stir in sugar, salt, shortening, and 3 1/2 cups of the flour.  Beat until smooth.

Add raisins with more flour - enough to make dough kneadable (i just made up that word).

Knead dough until smooth and elastic.  Then let it rise in greased bowl, covered, for about one hour.

(Tip:  don't forget to let it rise in a fairly warm place.  If your kitchen is too cool, you might want to put the oven on low and leave the dough bowl on top of the stove while it rises.  This makes a big difference.)

While dough is rising, mix sugar and cinnamon for filling and set aside.  Keep water separate.

When the dough is double its original size, punch it down and divide in half.

On lightly floured surface, roll each half into a 9x18 rectangle.

Sprinkle rolled out rectangle with half (one Tablespoon) of water, then with half of sugar/cinnamon mixture.

(Feel free to embellish the amounts of cinnamon and sugar to your own taste.)

Then roll up the dough rectangle from the short end and press the ends to seal it.  Place each half in a greased loaf pan, with the side where the roll-up ends, faced down.

Allow bread dough to rise one more hour, then bake in preheated 425 degree oven for 25-30 minutes.

Bread is finished when you can knock on the crust, and it sounds hollow.

Carefully remove bread from loaf pans with clean towel or hot pad and allow too cool as long as you can stand it before cutting into and getting that first hot, fresh, buttery, bite.


For constant delight, cut in thinnish slices and toast every morning with breakfast.  The butter melts into the cracks in the roll-up and makes delightfulness.

P.S.  You can certainly omit the raisins if you really don't like them, but beware, this might be the recipe that teaches you what's so good about raisins

1 comment:

  1. LOL - that PS was directed at me, I feel it in my bones all the way down to my tippie-toes! Daddy was ALLLL about some cinnamon raisin bread; I like the cinnamon part and the bread part, but you can have the raisins! (Daddy never complained about the extras that got piled onto his slice, at least ;-)

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