I’ve been itching to make another bread lately and this is perfect for the winter weather. This recipe looks rich and flavorful.  Maybe I’ll have some time to make it tomorrow…in between sock monkey making breaks.    I love!  (This got a 4 1/2 star rating from 229 users.. Looks like a winner to me!)

Cinnamon Raisin Bread

Makes 3 loaves


  • 1 1/2 cups milk
  • 1 cup warm water (110 degrees F)
  • 2 (.25 oz) packages of active dry yeast
  • 3 eggs
  • 1/2 cup white sugar
  • 1/2 tsp salt
  • 1/2 cup margarine, softened
  • 1 cup raisins
  • 8 cups all-purpose flour
  • 2 tbsp milk
  • 3/4 cup white sugar
  • 2 tbsp ground cinnamon
  • 2 tbsp butter, melted


  1. Warm the milk in a small saucepan until it bubbles, then remove from heat.  Let cool until lukewarm.
  2. Dissolve the yeast in warm water, and set aside until yeast is frothy.  Mix in eggs, sugar, butter or margarine, salt and raisins.  Stir in cooled milk.  Add flour gradually to make a stiff dough.
  3. 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 and allow to rise until doubled.
  4. Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.  Moisten dough with 2 tbsp of milk.  Mix together 3/4 cup sugar and 2 tbsp cinnamon and sprinkle mixture on top of the moistened dough.  Roll up tightly; the roll should be 3″ in diameter.  Cut into thirds and tuck under ends.  Place dough into well greased 9″x5″ pans.  Lightly grease tops and let rise for 1 more hour.
  5. Back