It’s time for Karen’s Killer Fixin’s!

Over the years, I’ve filled two 4-inch, 3-ring binders with my own creations as well as recipes my family and friends were willing to share with me.  I simply love to cook and want to share that love with my readers.

So every Friday, I share one recipe I think you and your family might enjoy.  It might be a main course recipe.  A cookie or baked item.  Candy.  Salads.  Whatever strikes my eye and fancy…which today is CINNAMON-RAISIN BREAD.

Cnnamon-raisin bread is great for breakfast, especially if you slather oodles of real butter or peanut-butter  on the toasted bread. Rates right up there with cinnamon rolls in my book! However, finding a good loaf in the supermarket was always a challenge for me.  It was either not flavorful enough or dry as dust or the texture was all wrong…and, no, I’m not just being picky. 🙂  Nothing beats the lovely smell of fresh baked cinnamon bread in the house so, when I found this recipe, I quit looking in the store.  This recipe also makes two loaves so the family can decimate a loaf when it’s fresh and you still have some for breakfast in the morning.

I hope you enjoy today’s Killer Fixin’s.  Happy eating!

Karen

P.S.  We’re at 32 recipes and counting with this posting.  Hope you find some recipes you like. If this is your first visit, please check out past blogs for more Killer Fixin’s. In the right hand column menu, you can even look up past recipes by type. i.e. Desserts, Breads, Beef, Chicken, Soups, Author Specials, etc.

~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Cinnamon-Raisin Bread
[Makes 2 loaves]

2 pkg. Active dry yeast
6-7 cups flour
½ cup warm water
1 cup raisins
1¾ cup warm water
¼ cup sugar
3 T. sugar
2 tsp. cinnamon
1 T. salt
2 T. water
2 T. shortening
butter, softened

Dissolve yeast in ½ cup warm water.  Stir in 1¾ cups warm water, 3 T. sugar, salt, shortening, and 3½ cups of the flour.  Beat until smooth.  Mix in raisins and enough remaining flour to make dough easy to handle.  Turn dough onto lightly floured surface and knead until smooth and elastic, about 10 minutes.  Place in greased bowl: turn greased side up.  Cover; let rise until double, about 1 hour.  Punch down dough; divide into halves.  Roll each half into rectangle, 18 x 9”.  Mix ¼ cup sugar and cinnamon. Sprinkle each half with 1 T. water and half of sugar mixture.  Roll up, beginning at 9” side.  With side of hand, press each end to seal; fold ends under.  Place seam side down in greased loaf pan.  Brush lightly with butter.  Let rise until double, about 1 hour.  Heat oven to 425 degrees.  Bake until deep golden brown and loaves sound hollow.  25-30 minutes.  Remove from pans.  Brush with butter.

*Let cool before cutting.

** Use this bread for French Toast! Can anyone say, “Yummmmm!”?