Cinnamon-Raisin Bread
By: Andie Mitchell
Published: Friday, March 5, 2010 - 11:44pm

Ingredients




1 cup milk
3/4 cup sugar for dough
2 pkgs yeast
2 teaspoons salt
2 cups seedless raisins, lightly floured
 cup sugar for filling
 cup shortening
1 cup warm water (not hot)
7 cups flour
2 teaspoons cinnamon for filling

Preparation

1 Scald milk. Cool to lukewarm. 2 Cream shortening and sugar. 3 Measure warm water into large bowl. Add yeast and dissolve. Blend in lukewarm milk and creamed mixture. 4 Beat in 2 cups flour. Cover and let rise in warm place about 40 minutes, or until light and bubbly. 5 Stir dough down. Stir in salt and raisins. Blend in enough of remaining flour to make soft dough. Continue to stir until dough forms ball that comes away from sides of bowl. 6 Knead bread until smooth and elastic. 7 Place dough in large bowl. Oil dough lightly. Cover and let rise until double in bulk - about 40 minutes. 8 Combine 1/3 cups sugar and 2 teaspoons cinnamon in small bowl. 9 Punch dough down and roll into two 20 x 8 inch rectangles. Sprinkle each half with half of sugar, cinnamon mixture. 10 Starting at 8 inch end, roll dough up, jelly roll fashion. Pinch ends to seal. Place each into 9 inch loaf pan. 11 Cover and let rise about 40 minutes or until double in size. 12 Bake in 375 degree oven about 40 minutes. Cool on wire racks.