17 December 2011

Cinnamon Raisin Bread

Cinnamon Raisin Bread

1 package dry yeast
1/2 cup water
1 3/4 cups water
3 tablespoons sugar
1 tablespoon salt
2 tablespoons shortening
6 -7 cups flour
1 1/2 cup raisins
1/2-1 cup golden raisins
1/4 cup sugar
2 teaspoons cinnamon
2 tablespoons water

Dissolve yeast in 1/2 cup warm water. Stir in 1 3/4 cups warm water, 3 tablespoons sugar, the salt, shortening and 3 1/2 cups of the flour. Beat until smooth. Mix in raisins and enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl, turn greased side up. Cover; let rise in warm place until double, about 1 hour.

(Dough is ready if an indentation remains when touched.) Punch down dough; divide into halves.

Roll each half into rectangle, 18 x 9-inches.  Mix 1/4 cup sugar and cinnamon. Sprinkle each half with 1 tablespoon water and half the sugar mixture. Roll up and place in pans. Brush with butter; let rise 1 hour.

Bake at 425* for 25 to 30 minutes.

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