Cinnamon Raisin Bread Recipe for Fall | #Thanksgiving #Recipe

My dad asked for some Cinnamon Raisin Bread the other day, so I spent my entire Saturday making two loaves – one for him, and one for me.  Here is a yummy Cinnamon Raisin Bread Recipe for Fall and the Thanksgiving Holiday.

I apologize in advance for being the WORST food photographer in the blogging businesses.  Ok, I’d even venture to say.. worst photographer, period.  One day, I’ll get around to taking a class!

Ingredients

• 2 1.4 tsp or 1 packet active dry yeast
• 1/4 cup warm water
• 2 cup raisins
• 1/2 cup sugar
• 1/2 cup soft butter
• 1 cup applesauce
• 4 tbsp ground cinnamon
• 1 1/2 teaspoons salt
• 1/2 cup hot milk
• 4 cups all-purpose flour
• 2 eggs

Directions

1. Mix yeast and warm water and set aside
2. In a mixing bowl, add raisins, soft butter, sugar, salt, and hot milk.  Mix well until butter and sugar have dissolved.
3.  Add 2 cups of flour to raisin mixture in the mixing bowl.  Mix with a dough hook until well blended.
4. Beat eggs, and add to the mixture.
5. Add yeast/water to the dough mixture.
6. After all of those ingredients have mixed well, add the remainder of the flour.
7. Once mixed, the dough should be soft.  On a flat, floured surface, knead the dough for about 5 minutes.

Quick Method (more dense)

• Divide into two greased loaf pans, cover with plastic, foil, or warm wet towel  place in a warm place, and let rise until doubled (approximately 1 hour).
• Bake at 375° for 25-30 minutes.

Long Method (lighter)

• Place back into a greased (or buttered) bowl, and let rise for about 1.5 hours.
• Punch down, and divide into two greased loaf pans, cover with plastic, foil, or warm wet towel  place in a warm place, and let rise again until doubled (approximately 1 hour)
• Bake at 375° for 25-30 minutes.