This is the best cinnamon raisin bread I've ever had! It really has a great consistency and smells wonderful.
1 and 1⁄2 cups of milk1 cup of warm water (must be between 110-115 degrees)2 (1/4 ounce) packages of active dry yeast3 eggs1⁄2 cup of white sugar1 teaspoon of salt1⁄2 cup of unsalted butter, softened1 cup of raisins8 cups of all-purpose flour2 tablespoons of milk1 cup of white sugar3 tablespoons of ground cinnamon2 tablespoons of butter, meltedGet Portuguese ingredients & stuff
- Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally and then remove from the heat.
- Let it cool until lukewarm, about 120-125 degrees.
- Dissolve the yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.)
- Then mix in eggs, sugar, butter, salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.)
- Add the flour gradually to make a stiff dough.
- Knead the dough on a lightly floured surface for a few minutes until smooth.
- Place in a large, greased with butter mixing bowl and turn to grease the surface of the dough.
- Cover with a warm damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
- Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
- Moisten the dough with 2 tablespoons of milk and rub all over the dough with your hands.
- Mix together the 1 cup of sugar and 3 tablespoons of cinnamon and sprinkle mixture evenly on top of the moistened dough.
- Roll up tightly (the long way).
- The roll should be about 3 inches in diameter.
- Cut into thirds, and tuck under the ends and pinch bottom together.
- Place loaves into well greased 9 x 5 inch pans and lightly grease tops of loaves.
- Let it rise in warm place, uncovered, again for about an hour.
- Bake at 350F or 180C for 45 minutes, or until loaves are lightly browned and sound hollow when tapped.
- Remove from oven and let it cool on a rack.
- Take melted butter and spread over tops of loaves.
- After about 20 minutes, lay loaves on their sides and remove from pans.
- Allow to cool before slicing.
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