Introduction: Tasteful and Beautiful Cinnamon Raisin Bread (No Breadmaker Required)

By Anderson Levasseur

Tools Used:



Stove top

Ingredients used:

2 pkg. yeast

1 1/4 C warm water

1 1/2 tsp salt

9 - 12 C flour



Step 1: Make Yeast Mix

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

Step 2: Milk Solution

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

Step 3: Let Cool

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

Step 4: Add Yeast

Add the yeast mixture to the cooled milk solution

Step 5: Add Flour

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.

Step 6: Let Rise

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

Step 7: Knead Bread

Kneading will get the air out of the bread.

Step 8: Portion Bread Out

Split the bread into 3 or 4 even portions.

Step 9: Flatten Dough

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

Step 10: Melt Butter

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

Step 11: Make Cinnamon Sugar Mixture

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

Step 12: Spread Butter

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

Step 13: Add Cinnamon Sugar Mixture

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.

Step 14: Add Raisins

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

Step 15: Roll Dough

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.

Step 16: Tuck Ends

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.

Step 17: Spray Pan

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

Step 18: Place Dough in Pan

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

Step 19: Let Rise

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

Step 20: Bake

Bake at 350 degrees Fahrenheit for 35 minutes.

Step 21: Put Butter on Top

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

Step 22: Place on Cooling Rack

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