Keeping up with the Kitchen Mom: Cinnamon Raisin Bread

There's nothing quite like the smell of fresh, homemade bread to make your house smell like a home. Plus the kids like to eat this almost as fast as I do. Therefore, freshly baked bread does not last long in my house. But that's ok, it's still worth the effort!

For those of you who don't have a bread machine, this recipe is for you. No bread machine required. This one is done the old-fashioned way... you know, in bread pans in the oven. I have to admit, I have become addicted to using my bread machine. But sometimes I like the way a bread comes out when it's all done by hand.

Follow along and I'll show you how to make this awesome bread that my husband said looks like I bought at Great Harvest or somewhere similar. I'll take that as a compliment, thank-you!

Cinnamon Raisin Bread

*Recipe from Taste of Home

Print Recipe

2 packages (1/4 ounce each) active dry yeast (or 4 1/2 teaspoons)

2 cups warm water (110 to 115 degrees)

1 cup sugar, divided

1/4 cup canola or vegetable oil

2 teaspoons salt

2 eggs

6 to 6-1/2 cups all-purpose flour

1 cup raisins

Additional canola or vegetable oil

3 teaspoon ground cinnamon

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.

Turn onto a lightly floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in a large greased bowl, turning once to grease top. Cover and let rise in a warm place or until doubled, about 1 hour.

Punch dough down. Turn onto a lightly floured surface; divide in half. Knead 1/2 cup raisins into each.

Roll each portion into a 15-in. x 9-in. rectangle. Brush with additional oil. Combine cinnamon and remaining sugar; sprinkle to within 1/2 inch of edges. I did not use the entire amount of the cinnamon-sugar mixture.

Tightly roll up, jelly-roll style, starting with a short side; pinch seam to seal. Place seam side down in two greased 9-in. x 5-in. loaf pans. Cover and let rise until doubled, about 30 minutes.