Tasteful and Beautiful Cinnamon Raisin Bread (No Breadmaker Required)

By Anderson Levasseur

Tools Used:

Mixer

Oven

Stove top

Ingredients used:

2 pkg. yeast

1 1/4 C warm water

1 1/2 tsp salt

9 - 12 C flour

Sugar
Cinnamon

Raisins

Add the following ingredients together in a small bowl and set them aside for later.

Yeast Mixture:

2 packages of yeast

1 1/4 cups of warm water

1 teaspoon of sugar

Combine the following ingredients in a small pot on medium heat. The goal here is to melt the crisco and dissolve the salt and sugar. Be careful though if you leave it on too long or the heat is too high the milk will bun.

Milk Solutions:

3 cups of milk

3 tablespoons of crisco

3 tablespoons of sugar

1 1/2 teaspoons of salt

Pretty straight forward, wait until it is at room temperature to continue.

Add the yeast mixture to the cooled milk solution

Mix in flour until the dough is no longer sticky. As you can see in the pictures I stuck my finger in it and no dough stuck to it.

Leave the dough out with a towel over it until the dough has doubled in size.

Kneading will get the air out of the bread.

Split the bread into 3 or 4 even portions.

Flatten the dough into a rectangle with the width being the length of you bread pan. You want it to be .5 to 1 cm thick

Melt 3 tablespoons of butter and set to the side briefly.

The Cinnamon Sugar Mixture has a ratio of 1:1 tablespoons of sugar to teaspoons of cinnamon, make as much as you want. It goes real good on toast with butter!

Cinnamon Sugar Mixture:

5 tablespoons of Sugar

5 teaspoons of Cinnamon

Don't lather the butter on, but apply it thoroughly. The butter is what holds the cinnamon sugar mixture to the dough.

Add the Mixture liberally. You are going to roll it up, so don't put it on too thick. The mixture will sink into the dough a bit too, so try to be in the middle.

Add raisins, but make sure they aren't clumped. I would add more than I have here, but not by much.

Roll up the dough, but be careful not to push it. You want to be careful to up and over, so you don't push the cinnamon and raisins all the way into the end of the loaf.

If you don't tuck the sides of the loaf toward the bottom all of the cinnamon sugar, and raisins will fall out. Just tuck them toward the bottom.

This will help the bread not stick after you take it out of the oven.

Put all the seams on the bottom, this will prevent the "goodies" from seeping out.

Again wait for the bread to double in size. In the meantime you should preheat the oven to 350 degrees Fahrenheit.

Bake at 350 degrees Fahrenheit for 35 minutes.

Remelt your butter and lightly apply it to the top of your loaf. This will enhance the texture of your crust

If you leave it in the pan for too long it will get soggy, don't do that!