Introduction: Tasteful and Beautiful Cinnamon Raisin Bread (No Breadmaker Required)
By Anderson Levasseur
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.
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.
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!