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Cinnamon Raisin Bread I

Reviewed: Jun. 15, 2012
People beg me to make this more often, and since it makes so much I don't mind sharing. This makes a lot of dough, great if you like to gift food out or freeze it for saving later. I do make a few minor changes when I'm baking this. I use brioche yeast for one. I also use a mix of golden and regular raisins that I re-hydrate in the hot milk the recipe calls for. I also use more raisins and save about a half cup for the middle. Instead of regular sugar I use dark brown sugar for the middle roll and less cinnamon (the husband is not a cinnamon fan but he likes the bread like this). I actually have to cook the bread longer and at a (very) slightly higher temp. since I have a countertop oven. I use only the bottom heating element and use a drip pan under the bread to help distribute the heat. Though a baking stone would be much better. Overall it makes a tasty, soft, and sweet bread that is great on it's own or used as a decadent replacement for regular bread in French toast or bread pudding.
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