Cinnamon Swirl Raisin Bread
It’s funny how certain smells bring back such warm memories… I used to love the smell of this bread baking when we were growing up. Even to this day it makes me feel safe and happy… probably from the unconscious knowledge that my mom loved me and was making me something special. All it takes is a little cinnamon and raisins and you transform homemade white bread into a perfectly irresistible treat! Pop it in the toaster, slather on some butter and you have the ultimate after-school snack. It feels great to bake this for my own family now and watch them gobble it up. Yummy yum!Cinnamon Swirl Raisin Bread
submitted by Brittany at www.thesisterscafe.com
one half recipe of Grandma’s White Bread:
1/3 cup powdered milk *see note
1.5 heaping Tbsp of instant yeast
3 tsp salt
1/3 cup sugar
3 Tbsp shortening
3 cups warm water
Flour (approx 7.5 cups total)
1 cup raisins
Mix powdered milk, yeast, salt, sugar, and shortening in the bowl of a mixer. Add warm water. Add about 2 to 2.5 cups flour and beat until well mixed. Add flour slowly until dough comes away clean from the edge of the mixing bowl. Add one cup raisins. Allow to knead for 5 more minutes. Do not add too much flour. Cover with greased plastic and allow dough to rise. Once it has doubled in size, divide into 3 parts. Roll out each third of dough into a small rectangle and spray lightly with water (or get hands wet and lightly rub surface of dough – the idea is to barely moisten the dough.) Sprinkle with cinnamon – the amount is up to you but I like quite a bit! Roll up lengthwise, pinching together seam and tucking in the ends to form a log. Place each log into a greased loaf pan and raise until the size of a bread loaf. Bake at 350 degrees for 30 minutes or until golden brown. Makes 3 loaves.
*I have made this bread with fresh milk too and it works great. Just omit powdered milk and use 1.5 cups warm milk and 1.5 cups warm water in the place of the 3 cups warm water.