Cinnamon-Raisin Bread

By Lynn Tweedy, Clovis, CA; First Place Yeast Bread, Baked with Raisins Big Fresno Fair 2010
Just like the kind you grew up eating.
  • Yields 1 loaf
  • Details



      • 1 package (1/4 ounce) active dry yeast
      • 1 cup cup plus 2 tablespoons warm water, divided
      • 2 tablespoons sugar
      • 1 1/2 teaspoons salt
      • 1 tablespoon shortening
      • 3 1/2 cups all-purpose flour
      • 1/2 cup California raisins


      • 1/2 cup California raisins
      • 2 tablespoons sugar
      • 1 teaspoon ground cinnamon
      • 1 1/2 teaspoons water


      In large mixing bowl, dissolve yeast in 1/4 cup warm water; let stand until bubbly. Then, add remaining water, sugar, salt, shortening and 2 cups flour; beat until smooth. Stir in 1/2 cup raisins and just enough of the remaining flour to make dough that pulls away from sides of the bowl. Turn dough onto lightly floured surface and knead until smooth, about 10 minutes. Place dough in lightly greased bowl, turning once. Cover and let rise in a warm place until doubled, about 1 hour.

      Lightly grease a 9x5x2-1/2-inch loaf pan and set aside. Punch down dough and turn onto lightly floured surface. Flatten by hand or with rolling pin into 18×9-inch rectangle. In small bowl, combine raisins, sugar and cinnamon; mix until raisins are well coated. Sprinkle water evenly over surface of dough and sprinkle cinnamon-sugared raisins evenly over all. Begin with short edge next to you; roll tightly into a log, sealing edges and ends. Arrange in prepared loaf pan. Brush top with melted butter and set aside in warm place to rise until doubled, about 1 hour.

      Preheat oven to 425°F. Place pan in center of lowest rack and bake until deep golden brown and loaf sounds hollow when tapped, 25 to 30 minutes. Turn onto wire rack; brush again with melted butter, if desired, and cool.

      Nutrition Facts Per Serving

      Calories 200 (7% from fat); Total Fat 1g (sat 0g, mono 1g, poly 0g, trans 0g ); Cholesterol 0mg; Protein 4g; Carbohydrate 43g; (Dietary Fiber 2g; Sugars 14g; ); Iron 2mg; Sodium 300mg; Calcium 13mg; Potassium 154mg

      This recipe is found in the following categories:

      Special Diet

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