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Recipe Name: Amy Scherber's Big Beautiful Cinnamon Raisin Bread Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 1

1 1/2 Teaspoon(s) Cinnamon
3 Tablespoon(s) Sugar
1 1/2 Cup(s) 7.5 ounces dark raisins
2 Tablespoon(s) Unbleached all purpose flour
1 Big Beautiful White Pan
Loaf Dough, 1 batch
See Recipe), See Recipe
Equipment: One 9 by 5 inch loaf pan, oiled or buttered Mix one batch
of the White Pan Loaf dough according to instructions given in recipe.
Place the just mixed dough in a clean bowl lightly dusted with flour.
Cover the bowl with a towel and allow the dough to rise at room
temperature (75 degrees to 77 degrees F) for 2 to 2 1/2 hours, until
it doubles in volume. (An indentation made by poking your finger deep
into the dough should not spring back.) While the dough is rising,
place the raisins in a bowl or a plastic container and fill with warm
water to come just below the top of the raisins. (If you use too much
water, you will rinse away the natural sweetness of the raisins.)
Place the dough on a very lightly floured surface. Gently deflate the
dough and pat it into a rectangle that is about 3/4 of an inch thick,
and about 6 inches by 12 inches in size. The short sides should be the
top and bottom edges. Mix the cinnamon and sugar together, and
sprinkle it evenly over the dough. Drain the raisins and toss them
with the remaining 2 tablespoons flour. Spread the raisins evenly over
the dough and gently press them into it. Starting at a short side,
roll the dough into a log. Roll the dough tightly, keeping the skin of
the dough slightly taut, and tucking in any raisins that fall out, but
don't stretch the dough so tight that the skin tears. Seal the seam of
the log gently but tightly using the heel of your hand against the
surface of the table, or pinch it shut with your fingers. Place the
loaf in an oiled or buttered 9 by 5 inch loaf pan, and cover with
oiled plastic wrap. Let the dough rise at room temperature for 1 1/2
to 2 1/2 hours, or until the loaf has risen almost 1 inch above the
sides of the pans. Meanwhile, preheat the oven to 450 degrees F.
Place the loaf pan on the center oven rack. Using a plant sprayer,
mist the loaf 8 to 10 times, then quickly shut the oven door. Spray
the bread again after 2 minutes. Bake for 15 minutes, then reduce the
oven temperature to 375 degrees F and bake for 20 to 30 minutes
longer, until the crust is deep brown and the loaf sounds hollow when
tapped on the bottom. The crust may color quickly because of the
cinnamon and raisins in the dough; watch carefully and cover the top
of the loaf loosely with foil if it is browning too fast. Let cool in
the pan for 5 minutes, then remove the bread from the pan and place
the loaf on a rack to cool. Let cool completely before slicing, or the
bread will fall apart. This bread keeps well for at least 2 days.
Yield: One plump 9x5 inch loaf Amy Scherber Copyright, 1996, TV FOOD
NETWORK, G.P., All Rights Reserved Posted to Bakery-Shoppe Digest V1
#230 by Bill <> on Sep 11, 1997

Nutrition (calculated from recipe ingredients)
Calories: 953
Calories From Fat: 11
Total Fat: 1.3g
Cholesterol: 0mg
Sodium: 28.3mg
Potassium: 1888.1mg
Carbohydrates: 248.8g
Fiber: 11.7g
Sugar: 184.3g
Protein: 9.4g

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