Sunday, January 31, 2010

Cinnamon Raisin Bread

This was a great recipe. Everyone loved it! It made really good thick-sliced french toast the next morning. The only thing I would do differently next time is add some cinnamon to the dough itself & maybe a little more into the swirl part. Enjoy!

  • 1 1/2 cups warm milk (110 to 115 degrees F)
  • 1 cup instant dry mashed potatoes
  • 1/4 cup sugar
  • 1/2 cup butter, softened
  • 2 teaspoons salt
  • 2 (.25 ounce) packages active dry yeast
  • 1/2 cup warm water (110 degrees F to 115 degrees F)
  • 4+ cups King Arthur Bread Flour (King Arthur brand is by far the best, if you haven't tried it, it is worth the money & will change your baking forever!)
  • 1 1/2 cups raisins
  • 1/2 cup sugar
  • 2 teaspoons ground cinnamon
  • 2 tablespoons butter or margarine, melted


  1. In a large bowl, combine the milk, potatoes, butter, sugar and salt. In a mixing bowl, dissolve yeast in warm water. Add potato mixture and 2 cups flour; beat until smooth. Fold in raisins. stir in enough remaining flour to form a soft dough. turn onto a lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  2. Punch dough down. Turn onto a lightly floured surface; divide in half. Roll each portion into a 16-in. x 8-in. rectangle. Combine sugar and cinnamon; sprinkle over rectangles to within 1/2 in. of edges. Roll up jelly-roll style, starting with a short side; pinch seam to seal and tuck ends under.
  3. Place seam side down in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise for 30 minutes or until doubled. Brush with butter. Bake at 350 degrees F for 30-35 minutes or until golden brown. Most bread will measure 190 degrees when it's done. Remove from pans to wire racks to cool.