Dawn NoltAuthorDawn NoltCategoryDifficultyIntermediateRating

You no longer need to rely on the grocery store for your favorite breakfast toast. Make your own delicious Cinnamon Raisin Bread and break out the coffee.

Yields36 Servings
Cook Time50 mins

 2 packages active dry yeast
 2 cups warm water
 ½ cup sugar
 ¼ cup oil
 1 tbsp salt
 2 Nature's Yoke eggs
 7 cups all purpose flour
 1 cup raisins
 ¼ cup butter, melted
 ½ cup brown sugar
 cinnamon

1

In a mixing bowl, dissolve yeast in warm water.

2

Add sugar, oil, salt, eggs and 4 cups of flour. Beat until smooth.

3

Stir in enough remaining flour to form a soft dough. Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes.

4

Place in a greased bowl, turning once to grease the top. Cover and let rise until double (about 1 hour).

5

Punch dough down. Turn onto a floured surface and divide dough in half.

6

Knead 1/2 c. raisins into each piece; roll into a 15 x 9 inch rectangle.

7

Brush with melted butter. Sprinkle evenly with brown sugar and cinnamon to within 1/2 inch of the edge.

8

Tightly roll up, jelly roll style, starting with the short side. Pinch seam to seal.

9

Place, seam side down, in two greased loaf pans. Cover and let rise until doubled, about 30 minutes. Brush with oil.

10

Bake at 375 F. for 45-50 minutes or until golden brown. Remove from pans to cool.

Ingredients

 2 packages active dry yeast
 2 cups warm water
 ½ cup sugar
 ¼ cup oil
 1 tbsp salt
 2 Nature's Yoke eggs
 7 cups all purpose flour
 1 cup raisins
 ¼ cup butter, melted
 ½ cup brown sugar
 cinnamon

Directions

1

In a mixing bowl, dissolve yeast in warm water.

2

Add sugar, oil, salt, eggs and 4 cups of flour. Beat until smooth.

3

Stir in enough remaining flour to form a soft dough. Turn onto floured surface; knead until smooth and elastic, about 6-8 minutes.

4

Place in a greased bowl, turning once to grease the top. Cover and let rise until double (about 1 hour).

5

Punch dough down. Turn onto a floured surface and divide dough in half.

6

Knead 1/2 c. raisins into each piece; roll into a 15 x 9 inch rectangle.

7

Brush with melted butter. Sprinkle evenly with brown sugar and cinnamon to within 1/2 inch of the edge.

8

Tightly roll up, jelly roll style, starting with the short side. Pinch seam to seal.

9

Place, seam side down, in two greased loaf pans. Cover and let rise until doubled, about 30 minutes. Brush with oil.

10

Bake at 375 F. for 45-50 minutes or until golden brown. Remove from pans to cool.

Cinnamon Raisin Bread