Cinnamon Raisin Bread

Total Time: 2 hrs 40 mins Preparation Time: 2 hrs Cook Time: 40 mins

Ingredients

• Servings: 14
• 2/3 cup raisins
• 1 cup milk
• 2 tablespoons milk
• 2 1/2 tablespoons butter
• 3 cups flour, divided
• 1/4 cup brown sugar
• 1 tablespoon ground cinnamon
• 3/4 teaspoon salt
• 1 (1/4 ounce) package dry yeast
• 2 eggs, lightly beaten

Recipe

• 1 place raisins in a small saucepan, cover with water and bring to a boil.
• 2 remove from heat, cover and let stand for 15 mintues. drain well.
• 3 heat milk over low heat in a small, heavy saucepan; remove from heat.
• 4 add butter to pan, stir until butter melts.
• 5 combine 2 3/4 cups flour, brown sugar, cinnamon, salt, and yeast in a large bowl, stirring with a whisk.
• 6 add warm milk mixture and 2 eggs to flour mixture, and stir until a soft dough forms.
• 7 add raisins.
• 8 turn dough out onto a lightly floured surface.
• 9 knead about 8 minutes or until smooth and elastic. add flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will still feel tacky).
• 10 place dough in a large bowl coated with cooking spray, turning to coat top.
• 11 cover and let rise in a warm place for 1 hour or until doubled in size. (gently press two fingers into dough. if indentation remains, dough has risen enough.)
• 12 punch dough down; cover and let rest 5 minutes.
• 13 roll dough into a 14 x 7 rectangle on a lightly floured surface.
• 14 roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal.
• 15 place roll, seam side down, in a 9 x 5 inch loaf pan coated with cooking spray.
• 16 cover and let rise 30 minutes or until doubled in size.
• 17 bake at 350 degrees for 40 mintues or until loaf is browned on bottom and sounds hollow when tapped.
• 18 remove from pan; cool on a wire rack.