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Prep Time: 25 Minutes Cook Time: 30 Minutes |
Ready In: 55 Minutes Servings: 32 |
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Slices of warm cinnamon bread and a cup of hot tea work wonders for holiday visitors to our home. My mother received this recipe from a friend in West Virginia. Ingredients:
2 packages (1/4 ounce each) active dry yeast |
2 cups warm water (110° to 115°) |
1 cup sugar, divided |
1/4 cup canola oil |
2 teaspoons salt |
2 eggs |
6 to 6-1/2 cups king arthur unbleached all-purpose flour |
1 cup raisins |
additional canola oil |
3 teaspoons ground cinnamon |
Directions:
1. In a large bowl, dissolve yeast in warm water. Add 1/2 cup sugar, oil, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place or until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; divide in half. Knead 1/2 cup raisins into each; roll each portion into a 15x9-in. rectangle. Brush with additional oil. Combine cinnamon and remaining sugar; sprinkle to within 1/2 in. of edges.
4. Tightly roll up, jelly-roll style, starting with a short side; pinch seam to seal. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.
5. Preheat oven to 375°. Brush with oil. Bake 45-50 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 2 loaves (16 slices each).
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