Cinnamon-Raisin Bread

 

Ingredients

 

Makes 1 loaf

• 1 package active dry yeast

• 1/2 cup plus 1 teaspoon sugar, divided

• 1/4 cup warm water (105° to 115°F)

• 3 to 3 1/2 cups all purpose flour, divided

• 1 teaspoon salt

• 2/3 cup warm milk (105° to 115°F)

• 3 tablespoons butter or margarine, softened

• 1 whole egg

• 1 egg, separated

• 1 teaspoon vanilla

• 3/4 cup raisins

• 1 tablespoon ground cinnamon

• 1 tablespoon butter or margarine, melted

• 1 tablespoon water

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Method:

1. Combine yeast, 1 teaspoon sugar and water in small bowl. Let stand 5 minutes or until bubbly. Combine 1 1/2 cups flour, 14 cup sugar and salt in large bowl.

2. Gradually beat yeast mixture, warm milk and softened butter into flour mixture with electric mixer at low speed. Increase speed to medium.

3. Reduce speed to low. Beat in whole egg, egg yolk and vanilla. Increase speed to medium; beat 2 minutes. With wooden spoon stir in raisins and enough flour, about 1 1/2 cups, to make soft dough.

4. Turn out dough onto lightly floured surface. Knead about 5 minutes adding enough remaining flour to make a smooth and elastic dough. Dough will be soft and slightly sticky. Shape dough into a ball; place in large greased bowl. Turn dough over so that top is greased. Cover with towel; let rise in warm place 1 to 1 1/2 hours or until doubled in bulk.

5. Punch down dough. Knead on lightly floured surface 1 minute. Cover with towel; let rest 10 minutes. Grease 9X5-inch loaf pan; set aside.

6. Combine remaining 1/4 cup sugar and cinnamon. Set aside 1 tablespoon mixture in small cup. Roll dough into 20x9-inch rectangle with lightly floured rolling pin. Brush with 1 tablespoon melted butter. Sprinkle cinnamon mixture evenly over butter.

7. Starting with 9-inch side, roll up dough jelly-roll style. Pinch ends and seam to seal. Place loaf, seam side down, in prepared pan, tucking ends under. Cover with clean kitchen towel; let rise in warm place about 1 1/4 hours or until doubled in bulk. (Dough should rise to top of pan.)

8. Preheat oven to 350°F. Combine reserved egg white and 1 tablespoon water in small bowl. Brush loaf with egg white mixture; sprinkle with reserved 1 tablespoon cinnamon mixture.

9. Bake 40 to 45 minutes or until loaf sounds hollow when tapped.  Immediately remove from pan; cool completely on wire rack.