6 cups all-purpose flour
1/2 cup sugar
1 tbsp salt
2 pakages regular active or fast-acting yeast
2 cups water
1/4 cup vegetable oil
1 cup raisins
1 tbsp vegetable oil
1/2 cup sugar
1 tbsp cinnamon
1 tbsp butter softened
We needed a buttery, sweet bread to slice thin and spread with butter and jelly for breakfast along with scrambled eggs. Nothing is better than this recipe for cinnamon raisin bread. It is easy to make, and it rewards your efforts as you can see by the pictures of the newly baked loaves gleaming with melted butter. Don’t use margarine on something this luscious. Splurge. Use real butter.
Get yourself two loaf pans of the kind with sliding lids. It’s worth the price. We baked one loaf with a sliding lid and the other with aluminum foil. The pan with the sliding lid baked 15 minutes faster than the other loaf.
Mix 3 cups of the flour, the salt, and the sugar together with the yeast in a 1-quart saucepan. Stir in the rest of the flour and the eggs.
Place on a well-floured surface and start kneading away until the dough gets firmer. Grease a bowl with vegetable spray like Pam oil. Put the dough in the bowl and turn several times until it is well-greased on every side. Cover the bowl with a towel and let the bread rise until it is almost doubled in one hour. Then you grease the loaf pans and let the dough rise for 1 more hour. Then it’s time to put it in an oven for 375 degrees. Now it’s time to melt the butter. Take the bread loaves out and put them on a platter. Ladle them with the melted butter. Now it’s time to slice. Enjoy. What an indulgence!