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Nutrition Facts
Serving Size 1 (66g) Recipe makes 36 servings
Calories 189
Calories from Fat 39		(20%)
Amount Per Serving		%DV
	Total Fat 4.3g	6%
	Saturated Fat 2.5g	12%
	Monounsaturated Fat 1.1g
	Polyunsaturated Fat 0.3g
	Trans Fat 0.0g
Cholesterol 27mg		9%
Sodium 82mg		3%
Potassium 93mg		2%
Total Carbohydrate 33.9g		11%
	Dietary Fiber 1.3g	5%
	Sugars 10.8g
Protein 4.1g		8%
detailed view... how is this calculated?

World's Best Cinnamon Raisin Bread (Not Bread Machine)

Recipe #98867 | 3¾ hours | 3 hours prep | add private note

⁽⁷⁸⁾ RATE IT NOW Print Recipe

By: Lydia Holton
Aug 31, 2004

This is the best Cinnamon Raisin Bread I've ever had! It really has a great consistency and smells WONDERFUL while baking. I made this for the first time about a year ago and since it makes 3 loaves, I gave one to my neighbor. Now she asks for it constantly and since it is so fun to make, I oblige her, plus I get to keep the other 2 loaves!

SERVES 36 , 3 loaves (change servings and units)

Ingredients

1 1/2 cups milk
1 cup warm water (must be between 110-115 degrees)
2 (1/4 ounce) packages active dry yeast
3 eggs
1/2 cup white sugar
1 teaspoon salt
1/2 cup unsalted butter, softened
1 cup raisins
8 cups all-purpose flour
2 tablespoons milk
1 cup white sugar
3 tablespoons ground cinnamon
2 tablespoons butter, melted (approx.)

Directions

1
Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
2
Remove from heat.
3
Let cool until lukewarm, about 120-125 degrees.
4
Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
5
Knead the dough on a lightly floured surface for a few minutes until smooth.
6
Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
7
Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
8
Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
9
Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
10
Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
11
Roll up tightly (the long way).
12
The roll should be about 3 inches in diameter.
13
Cut into thirds, and tuck under ends and pinch bottom together.
14
Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
15
Let rise in warm place, uncovered, again for about an hour.
16
Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
17
Remove from oven and let cool on rack.
18
Take melted butter and spread over tops of loaves.
19
After about 20 minutes, lay loaves on their sides and remove from pans.
20
Allow to cool before slicing.

Questions about this recipe?

Featured Reviews for This Recipe

From: FoodLuver3

On Nov 14, 2009

Very good. I upped the salt to 1/2 tablespoon, the raisins to 1 full cup, and flour to 3 cups. Also used 1/2 tablespoon yeast. This worked for me and tasted great. Thanks.

0 people found this review helpful

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From: Ruxandra

On Oct 15, 2009

Not the easiest bread to make, but worth it. Yum! Be sure to roll it very tight, or it will fall apart when you cut it.

0 people found this review helpful

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From: joy <3's baking

On Oct 11, 2007

Absolutely scrumptious- this cinnamon raisin bread turned out beautifully! After comparing a number of different recipes, I decided to give this one a try and I couldn't have been happier with the results. The loaves were fluffy, moist, and flavorful, and an intoxicating aroma filled my home not only during the baking process, but also every time a slice hit the toaster this week. I did make a few minor adjustments that I think made a positive difference to the final product: I added 1 T of sugar to my water/yeast mixture to help it proof. I increased the salt an extra 1/2 tsp (totaling 1 1/2 tsp) and increased the raisins an extra 2 cups (totaling 3 cups- I wanted to have 1 cup per loaf. At first, I was worried it would be too much, but in the end it turned out just right! Be on the lookout for extra moist raisins specially made for baking- I found them at my supermarket and they worked out great- if you can't find them, you can always plump your raisins in hot water for a few minutes before you add them!) Instead of 2 T of milk to wash the dough, I did 1 T milk + 1 T melted butter. I'd also recommend separating your dough into 3 parts before you start rolling- it made it so much easier to handle, and allowed me to form each loaf with a nice tight swirl. Just sprinkle about 1/3 cup of the cinnamon sugar mixture in each loaf to make sure it comes out evenly distributed. Lastly, my loaves were perfectly golden and ready to come out at 35 minutes (10 minutes shy of the 45 minutes in the stated recipe.) I hope these suggestions help! Lydia, thank you so much for this fantastic recipe- my family simply loved it!

30 people found this review helpful

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From: Queer Eye in the Kitchen Guy

On Oct 3, 2005

This was the pefect solution to a boring Seattle Sunday! I tried to make it in my standard sized Mix Master. There was barely enough room & was fine until the dough climbed all the way up & over the hook! Will keep a closer eye on it next time. The bread was perfect though! might add another 1/2 cup raisins next time too.

9 people found this review helpful

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