Cinnamon Raisin Bread

I searched a long time before I found a Cinnamon Raisin bread recipe that makes consistently great bread. It’s soft and flavorful. It’s adapted from https://www.onehundreddollarsamonth.com/shirleys-iced-cinnamon-raisin-bread/.
This recipe makes 5 loaves of bread and freezes well. To date I’ve made over 100 loaves of this bread and the recipe has never failed me. Home Baked Goodness at it’s finest.

Your house is going to smell amazing and breakfast will never be the same!

Cinnamon Swirl Raisin Bread

This recipe makes 5 loaves of bread and freezes well. To date I’ve made over 100 loaves of this bread and the recipe has never failed me. Home Baked Goodness at it’s finest.
Course: Breads, Breakfast
Keyword: Raisin Bread
Servings: 5 loaves

Ingredients

  • 1 medium Potato cubed
  • 4 cups water
  • 2 Tbsp butter
  • 3 tsp salt
  • 2 Tbsp instant yeast
  • 1 cup sugar
  • 16 ounces raisin
  • 3 tsp cinnamon
  • 1/2 tsp ground cloves
  • 12 cups bread flour

Cinnamon Sugar filling

  • 1/2 cup sugar
  • 1 tbsp cinnamon

Instructions

  • Put the chopped potato and the 4 cups of water in a saucepan and simmer until the potatoes are tender. Drain, reserving the liquid in a bowl. Mash the potatoes with the butter and salt, add the reserved liquid and set aside.
  • Place the yeast in 1 cup of warm water and let it rest for 10 minutes
  • In a very large large bowl, stir together 6 cups of bread flour, sugar and the potato/water mixture. When the mixture has cooled to lukewarm, add the yeast. Stir until nice and smooth. Cover and let rise for 2 hours.
  • Mix the spices and remaining flour {5-6 cups, it really just depends on how much you need to make a nice, soft dough}. Add the raisins and then turn the dough out onto a floured work surface and knead until smooth.
  • Place the dough back in the unwashed bowl and cover. Let rise until double. Usually takes an hour.
  • In small bowl, mix 1/2 cup sugar and the cinnamon; sprinkle each rectangle with generous coating of the sugar-cinnamon mixture.
  • Grease 5 (9×5-inch) loaf pans with shortening or cooking spray. Gently push fist into dough to deflate; divide in 5 pieces.
  • Roll each piece into rectangle. Brush 1 tablespoon butter over rectangles.
  • Starting at the top, roll dough into log shape, pinch edge of dough into roll to seal. Press each end with side of hand to seal; fold ends under loaf. Place loaves, seam sides down, in pans.
    Cover; let rise in warm place about 30 minutes or until dough has doubled in size.
    NOTE Make sure to roll up your loaf tightly, and be careful to not let the loaf rise too much in the pan or you will get big gaps between the filling and dough
  • Bake at 375 degrees for 30-40 minutes. Cool.

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