Cinnamon Raisin Bread
AuthorMabDifficultyBeginnerIn a large bowl combine the yeast, sugar, and warm water and let sit for 5 minutes until the yeast has bloomed.
Add the oil, salt, eggs and flour to the bowl and mix together until a soft and pilable dough forms (if it sticks to your hands you can add a little more flour).
Oil the bowl and allow the dough to rise for about an hour until it has doubled in size.
Grease a loaf pan. Punch dough down and add the raisins, then roll the dough out into a large rectangle (about 15"x9").
Brush the dough rectangle with the melted butter then dust with the cinnamon and sugar topping.
Starting at the shorter end, roll up the dough like a jelly roll and place it seam side down in the loaf pan and allow to rise again for about 30-45 minutes.
Bake at 190°C for 30-35 minutes until the top is golden brown and the loaf is hollow when you knock it.
Ingredients
Directions
In a large bowl combine the yeast, sugar, and warm water and let sit for 5 minutes until the yeast has bloomed.
Add the oil, salt, eggs and flour to the bowl and mix together until a soft and pilable dough forms (if it sticks to your hands you can add a little more flour).
Oil the bowl and allow the dough to rise for about an hour until it has doubled in size.
Grease a loaf pan. Punch dough down and add the raisins, then roll the dough out into a large rectangle (about 15"x9").
Brush the dough rectangle with the melted butter then dust with the cinnamon and sugar topping.
Starting at the shorter end, roll up the dough like a jelly roll and place it seam side down in the loaf pan and allow to rise again for about 30-45 minutes.
Bake at 190°C for 30-35 minutes until the top is golden brown and the loaf is hollow when you knock it.