Established in 2006 as a Community of Reality

Welcome to the Neno's Place!

Neno's Place Established in 2006 as a Community of Reality

Iraq Dinar/News is a popular topic among many topics this board offers. You must log in to see and participate in our Dinar sections.

Position yourself for free after watching the video on eCommerce at


I can be reached by phone or text 7am-7pm cst 972-768-9772 or, once joining the board I can be reached by a (PM) Private Message.
Established in 2006 as a Community of Reality

Many Topics Including The Oldest Dinar Community. Copyright © 2006-2017

Cinnamon-Raisin Bread


Posts : 26734
Thanked : 1360
Join date : 2013-01-12

Cinnamon-Raisin Bread

Post by Lobo on Sun 14 Feb 2016, 10:22 pm

Cinnamon-Raisin Bread

Read Reviews

Write a Review
Prep Time: 15 minutes
Cook Time: 35 minutes
Servings: 10
Laced with plump raisins and fragrant with cinnamon, this bread is easy to prepare using a bread machine. The bread is delicious toasted and spread with sweet butter, or use it to make French toast.

  • 67


  • For the bread:
  • 2/3 cup warm water (105° to 115°F)
  • 1/2 cup warm milk (105° to 115°F)
  • 2 Tbs. unsalted butter, melted
  • 1/3 cup granulated sugar
  • 1 1/2 tsp. salt
  • 1 egg, lightly beaten
  • 3 1/4 cups bread flour
  • 1 tsp. ground cinnamon
  • 1 1/2 tsp. active dry yeast
  • 1/2 cup dark or golden raisins

  • For the filling:
  • 1/3 cup firmly packed light brown sugar
  • 2 tsp. ground cinnamon
  • 2 tsp. unsalted butter, melted

  • 1 egg, lightly beaten

Related Recipes


To make the bread, in the pan of a bread machine, combine the water, milk, butter, granulated sugar, salt and egg. Put the flour, cinnamon and yeast on top. Place the pan in the machine and close the lid. Put the raisins in the fruit/nut dispenser. Set the machine to "2-lb. sweet bread on medium color with mix-ins" and start the machine according to the manufacturer's instructions.

Meanwhile, make the filling: In a small bowl, combine the brown sugar and cinnamon. Set aside.

Just before the final rise, pause the machine and transfer the dough to a lightly floured surface. Using a lightly floured rolling pin, roll out the dough into a 6-by-10-inch rectangle. Brush the dough with the butter, leaving a 1-inch border on all sides. Sprinkle the buttered surface with the brown sugar mixture. Beginning at a narrow end, tightly roll up the rectangle into a compact loaf. Pinch the ends and the long seam to seal in the filling.

Place the loaf, seam side down, in the pan and place in the bread machine. Lightly brush the top of the loaf with the beaten egg. Restart the machine and finish baking the bread. Transfer the bread to a wire rack and let cool for at least 45 minutes before serving. Makes 1 loaf.

Williams-Sonoma Kitchen

    Current date/time is Mon 20 Nov 2017, 5:00 pm