All that I have to say about this recipe (adapted from Betty Crocker) is this: “YUM!!!” I must say that the combination of the soft cinnamon swirled bread with raisins and frosting is extremely scrumptious! (The frosting was my own addition to the recipe.) The inside is nice and soft with more of a crisp crust. And no, it’s not just a dessert that happens to be called “bread.” It’s pleasantly sweet, but not too sweet to be served with a dinner. It’s very versatile. It’s great for breakfast, lunch, dinner, or dessert!
My brother (the same one that called the Coconut Custard Cake “popcorn salad cake”) nicknamed this recipe “bread cake.” He certainly comes up with names worth keeping. :) He loves it when I make cakes. Whenever he sees that I’m baking something he asks if it going to be a cake. Unfortunately, most of the time it’s not.
As for the first time I made this recipe- it was disastrous. This recipe was the first yeast bread that I ever made. It was dense and looked uncannily like a whale. Yesterday I decided to give it another try since I have now had much more experience and also I have an often-used thermometer in my grasp to help me along. :)
Cinnamon-Raisin Bread Recipe:
(Makes two loaves)
For the Bread:
4 1/2 tsp. or two packages active dry yeast
3/4 cup warm water (105-115 degrees)
2 cups lukewarm milk (same temp. as water)
3 Tbsp. sugar
3 Tbsp. butter
1 Tbsp. salt
7 to 8 cups flour
1 1/2 cups raisins
For the Cinnamon Swirl:
1/2 cup sugar
4 tsp. cinnamon
2 tbsp. butter
For the Frosting:
a dash or two of cinnamon
1. Dissolve yeast in warm water in a large bowl fitted to an electric mixer. Stir in milk, sugar, butter, salt and four cups of flour. Beat until smooth. Mix in the remaining flour and the raisins.
2. Preheat the oven to 170 degrees. Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes or use a dough hook attatchment on an electric mixer and “knead” the dough for about seven minutes on medium speed or until smooth and elastic. Place the dough into a greased bowl. Put the dough in the preheated oven and cover it… then let the dough rise until it has doubled in size, about 1 hour. Note: I preheated the oven for 2 minutes before turning it off and putting the dough in there. A lot of the time, your house isn’t warm enough to allow the dough to properly rise.
3. Punch the dough down; divide it into halves. Roll each half into a rectangle about 18×9 inches. In a small bowl, mix the sugar and the cinnamon. Spread half of the cinnamon-sugar on each rectangle and brush 1 Tbsp. of butter on each rectangle of dough. Roll up tightly, starting at the narrow end (9 inch end). Press each end of the dough with the side of your hands to seal; fold the ends under.
4. Place the loaves seam-sides down in the greased bread pans. Brush lightly with butter. Put the loaves in the oven (preheated to 170 degrees) once more, uncovered, and let them rise until double, about 1 hour.
5. Place loaves on low rack so that the tops of the loaves are in the center of the oven. Pans should not touch each other or the sides of the oven. Bake until loaves are golden brown and sound hollow when tapped, about 20-25 minutes. Remove the bread from the oven and immediately remove the loaves from the pans.
6. Mix the ingredients for the frosting together with a fork until smooth and be sure that it is your preferred consistency for drizzling it on. Then, using a fork, drizzle the frosting on the loaves.
6. And now… eat it before anyone else can get to it!