Nana’s Cinnamon Raisin Bread



2 cups of warm water

1/2 cup of white sugar

1 ½ T active dry yeast

1 ½ tsp salt

¼ cup of vegetable oil

6 cups of bread flour (can substitute 2 cups of whole wheat flour for 2 cups of white flour)

½ cup of raisins

1/3 cup of brown sugar

2 T of cinnamon

3 T of melted butter


  1. Place ½ cup of raisins in a bowl and cover with warm water.
  2. Dissolve the sugar in warm water and stir in the yeast. Cover with a damp cloth. Allow to proof for 20-30 minutes until the mixture has a layer of creamy foam on the top.
  3. Stir the salt and oil into the yeast mixture. Mix in flour one cup at a time. Knead on a lightly floured surface until smooth and in the shape of a ball. Place into a lightly oiled bowl and turn the ball to coat with the oil. Cover with a damp cloth and allow to rise until doubled in bulk. Approximately one hour.
  4. Remove the water from the raisin bowl and pat the raisins dry with paper towels.
  5. While the dough is rising melt 3T of butter and mix with brown sugar and cinnamon. Turn the heat off.
  6. After the dough ball has risen an hour, punch down the dough and knead for a few minutes into an elongated ball. Cut the ball in half. Reshape each half into a ball, flatten each ball and spread the butter/cinnamon/brown sugar mixture across the flattened dough balls. Dot the butter/cinnamon/brown sugar mixture with raisins. Roll up the flattened dough ball and pinch all edges. Place into lightly oiled 9 X 5 inch loaf pans. If you want to use a Pullman Loaf Pan you can elongate the dough ball. Allow to rise for an additional 30 minutes covered with a damp cloth. Open the oven door and remove the damp cloth. Set the oven temperature to 350 degrees and when the oven is at temperature bake the loaves for 30 minutes.

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