Cinnamon Craisen Bread

Photo: Melissa

Ingredients

1 1/2 cups evaporated milk

1 cup warm water (110 degrees F/45 degrees C)

2 packages (.25 ounce) active dry yeast

3 eggs

1/2 cup white sugar

1 teaspoon salt

1/2 cup margarine, softened

1 cup craisens

7 cups all-purpose flour

3/4 cup white sugar

2 tablespoons ground cinnamon

2 tablespoons butter, melted

Preparation

Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.

Next, in a large bowl, dissolve your yeast in warm water, and set aside until yeast is frothy.

When the yeast is frothy, mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour one cup at a time, stirring after each addition.

Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.

Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends.

Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.

Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.