This bread is so good. I usually make two loaves a week. My kids love it that much. They can generally eat a whole loaf in two days. I love giving my family homemade bread without all the additives and preservatives, found in most store bought brands.
A great tip to help your bread last a little longer is store in a bread bag with a twisty tie, plastic storage with a lid, or a Ziploc bag. Whichever storage method you choose, leave a tiny crack so that a small amount of air can enter. Surprisingly, allowing in a small amount of air will give your bread a longer shelf life. This will also prevent it from getting hard or going stale too fast. However, this bread is so tasty, I seriously doubt either of those will be a problem.
This bread is at it’s best warm, and fresh out of the oven.
Cinnamon raisin bread is great as a snack, after dinner dessert, or for breakfast. You can even whisk up some eggs and make it into AMAZING French toast.
This recipe is packed full of raisins with the perfect mix of brown sugar and cinnamon. Yummy!
- 6 cups flour
- 1 tablespoon salt
- ½ cup white sugar
- ½ cup oil
- 2½ cups warm water
- 1 pack Dry active yeast
- 1 cup raisins
- INSIDE MIX: (per loaf)
- ½ cup brown sugar, packed
- 1 tablespoon cinnamon
- 1 tablespoon raisins (optional)
- In a small non metal bowl mix 1 pack dry active yeast with 1 cup warm water, 110-115 degrees. Set aside for a few minutes, until yeast starts to work, 5 to 10 minutes
- In a mixer add 1½ cups warm water and ½ cup sugar. Stir till sugar is dissolved. Add oil and yeast water. Then add half the raisins.
- Add flour and salt mixture a little at a time until all the flour is incorporated and dough is mixed well. Add the rest of the raisins. Mix for another minute.
- Place dough in an oiled bowl, cover and let rise until double in size (3 to 4 hours)
- Divide dough in to two parts
- Roll out on floured surface, create a rectangle
- Add brown sugar and cinnamon
- Roll up tight, starting with the short end. Pinch together where dough meets, sealing roll. Push each end inward to seal. Place in oiled bread pan
- Repeat the process with the second loaf
- Let each rise for additional 2 hours, or until doubled in size
- Bake @ 350 for 30 minutes or until deep golden brown
- Brush with butter for a soft crust