Raisin and Cinnamon Bread

Raisin and cinnamon bread can easily be created using frozen loaves of bread, a stick of butter, ¾ cup sugar, ¼ cup cinnamon and a cup of raisins. Simply thaw the bread and roll into a rectangular shape. Smear the butter on the bread, sprinkle with sugar and cinnamon, add raisins and roll up. Bake the loaf of bread according to the manufacturer's directions. The same can be accomplished when making cinnamon apple bread-just substitute diced apples or apple filling for raisins.

If you have more time and you want to make your bread from scratch, there are hundreds of recipes to choose from. An easy cinnamon bread recipe can be created with as few as five ingredients: Flour, yeast, sugar, water and cinnamon. But with butter conspicuously absent, the bread will not be as tasty or rich.

Making Cinnamon Bread Recipes
When making bread, it's important to use only non-iodized salt. Iodized salt can actually break down the yeast and slow fermentation. The same can occur with too much of a good thing, such as cinnamon, orange, lemon or grapefruit peel or alcohol. Because cinnamon is used a lot in baking, try and keep cinnamon in breads contained to fillings or toppings.

Cinnamon swirl bread is basically bread dough that has been sweetened with sugar, rolled out on a floured surface and filled with cinnamon or cinnamon and sugar and/or nuts and then rolled up and baked. The more sugar you add, the more the caramelized drippings. And while any sweeter bread recipe will do for making raisin cinnamon bread, the best type of dough is one that can be rolled out easily.

Raisin Cinnamon Bread Recipe

Ingredients You Will Need:
3 cups white flour
1 packet active dry yeast
½ cup warm milk
¼ teaspoon salt
2 tablespoons sugar
¼ cup butter
1 egg

½ stick butter, softened
½ cup white sugar
½ cup brown sugar
1 cup chopped raisins
1 cup finely chopped pecans
¼ cup cinnamon

Grease a baking sheet and preheat the oven to 375 degrees. Mix the flour and salt together, stir in the sugar and set aside. In a separate bowl, combine the milk and yeast and set aside. Return to the first bowl and add the melted butter and beaten egg. Stir until mixed well. (Works best if you use your hands. This dough is sticky and will be messy. Have soap, water and a towel on hand).

Knead the dough by hand for about ten minutes. Once the dough has become smooth and elastic, place it in a greased bowl and cover with a greased plastic sheet. Place the bowl in a warm place to rise, undisturbed, for about two hours or until double in size.

While the dough is rising, make the filling by mixing all ingredients-except the butter-together.

When the dough has risen sufficiently, turn it onto a floured surface and roll it out into a rectangle that is slightly larger than a rectangular cake pan. Using the softened stick of butter, begin smearing it over the dough, leaving about a one inch edge. Immediately sprinkle the filling mixture over the butter and roll up the bread. Tuck the ends under and place the bread on the greased cookie sheet. Bake until golden brown for about 30 minutes.

This bread is delicious with a little bit of powdered sugar frosting drizzled over the top. Press a line of whole pecans into the frosting, directly down the center of the bread.

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