Cinnamon Raisin Bread 1/3/23

1 C. raisins 1/2 C. reserved raisin water 1/2 T. yeast 1/2 T. sugar 1/2 C. warmed milk 2 T. butter, melted 1/2 tsp. ground cinnamon 2 1/2 - 3 C. all purpose flour 3/4 tsp. salt

Filling

1/4 C. sugar 2/4 tsp. ground cinnamon 1 egg, beaten

Put the raisins in a bowl and cover with hot water. Let them soak for 5-10 minutes. Drain the raisins, reserving the water they soaked in. To a mixing bowl add the reserved raisin water, yeast and sugar. Allow this to proof for 5 minutes. Stir in the warmed milk, butter and cinnamon. Begin mixing in 2 1/2 C. of the flour, add the salt and mix until a soft dough forms, add more flour if needed. It should not be really sticky. Turn the dough out onto a lightly floured surface. Add the raisins to the dough and begin kneading them in, kneading the dough for 5 minutes. Lightly oil a large bowl and place the dough in the bowl turning to coat in the oil then cover with plastic wrap and allow to rise till doubled in size, about an hour.

Turn the dough back out onto your floured work surface and roll the dough out to just shy the length of your loaf pan and to approx. 1/4" thickness. Combine the filling ingredients of the sugar and cinnamon. Brush the entire surface of the dough with some of the beaten egg then generously sprinkle the cinnamon sugar all over. Tightly roll up the dough and place seam side down in your greased loaf pan. Cover with a clean towel and allow to rise for about 30 minutes or until the top of the dough meets the top of your loaf pan. Brush the top with the remaining beaten egg and bake in a 375 degree oven for 50-60 minutes. The internal temperature of the bread should be 190 degrees. Allow to cool in the pan for 5 minutes then turn the bread out onto a cooling rack to continue cooling.