Cinnamon Raisin Bread

This is a perfect recipe for a snow day! The house smelled delicious, the bread was good, and the toast the next morning was even better! The original recipe is available at the website below. I made a few adjustments to increase the nutrition a little, such as using a combination of all-purpose flour and whole wheat flour and omitting the icing.


Cinnamon Raisin Bread

Ingredients

• 1 (.25 ounce) package active dry yeast
• 1/4 cup warm water
• 2 cups warm milk
• 1/3 cup sugar
• 1/4 cup vegetable oil
• 2 teaspoons salt
• 3 cups all-purpose flour
• 2 ¾ cups whole wheat flour
• 2 cups raisins
• 1 tablespoon ground cinnamon
• 1/2 cup sugar
• 1 tablespoon water

Directions

In the bowl of the stand mixer, dissolve yeast in warm water. Add milk, 1/3 cup sugar, oil, salt and 2 cups flour. Beat with dough hook until smooth. Add raisins and enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Punch dough down. On a lightly floured surface, divide in half. Roll each into a 15-in. x 7-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough. Sprinkle with water. Starting with a short side, roll up tightly, jelly-roll style. Pinch seams and ends to seal. Place, seam side down, in two greased 9-in. x 5-in. x 3-in. loaf pans. Cover and let rise until doubled, about 1 hour. Bake at 350 degrees F for 30-35 minutes or until golden brown. Remove from pans to wire racks to cool completely.

Adapted from: http://allrecipes.com/Recipe/Cinnamon-Raisin-Bread/Detail.aspx