June 21, 2012 / 10 comments »

Cinnamon loaf

This is my kind of bread. I have made this many times, trying to perfect it.

I wanted to give it the exact cinnamon and raisin ratio. I don’t like the kind of cinnamon bread that has to much cinnamon. You know the kind that burns your throat as you eat it. You also want to have plenty of raisin to bread ratio. This has it. It is great as is or toasted. I mostly like this in the morning with a pat of butter. It is very good in the afternoon with coffee as a pick me up.

Print Recipe

Cinnamon Loaf

Ingredients:

1 package quick acting yeast

1 cup warm water

1/3 cup white sugar

1 cup milk

1/3 cup vegetable oil

1 egg

5 cups AP flour

1/2 tsp. salt

2 teaspoon cinnamon

1/2 cup raisins

Directions:

Preheat oven to 350 degrees.
In a mixer fitted with a dough hook combine yeast, water, sugar, and milk. Let the mixture sit until it bubbles, about 5 minutes or so. Add the oil and egg. Slowly add 2 cups flour, mix it and then add the salt and cinnamon. Add 1/2 cup flour to the mixture until all the flour is incorporated. Fold in raisins. The dough should be sticky. Let rise in the bowl for about 30 minutes. Divide dough in half and add to two greased loaf pans. Let rise an additional 30 minutes

Bake the loaves for 30-45 minutes. Makes two loaves

Peace be with you,

Veronica

Breads/Rolls, Breakfast, Brunch, Lent/Meatless, Side Dishes, Sweets
10 Comments »