Saturday, February 27, 2010

Cinnamon Roll Bread

1 1/2 cups warm milk

1 cup warm water

3 eggs, beaten

1/2 cup white sugar

1 rounded teaspoon salt

1/2 cup butter or margarine, softened

8 cups all-purpose flour

2 tablespoons instant yeast

2 tablespoons milk

1 cup brown sugar

2 tablespoons ground cinnamon

1 cup raisins


Combine milk, water, sugar, salt and butter.

Add four cups flour and instant yeast and mix well.

Continue adding flour until dough is soft but not sticky...knead.

Place in a large, greased, mixing bowl. Cover and allow to rise until doubled.

Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.

Moisten dough with 2 tablespoons milk.

Mix together 1 cup brown sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough.

Sprinkle raisins evenly over entire surface.

Roll up tightly...the roll should be about 3 inches in diameter.

Cut into thirds.

Form loaves and place seam-side down into well greased 9 x 5 inch pans.

Let rise again for about 1 hour in a warm place.

Bake at 350 degrees F for 40 minutes, or until loaves are lightly browned and sound hollow when tapped.

Remove loaves from pans, and brush with melted butter or margarine.

Allow to cool before slicing.

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