Raisin Cinnamon Bread

Let’s make it

1. Heat milk until steaming; pour over shortening, sugar and salt. Cool to 105–110°F. Dissolve yeast in warm water for 5–10 minutes. Add to milk with 2 beaten eggs.
2. Mix in half the flour. Toss raisins with ½ cup flour; add with enough remaining flour for soft dough. Knead 10–15 minutes until smooth and elastic.
3. Cover in a greased bowl; rise until doubled, about 1–2 hours. Punch down; cover and let double again, 45–60 minutes.
4. Grease three 8½ × 4½-inch loaf pans. Divide dough; roll each third into an 8 × 12-inch rectangle. Brush with beaten egg; sprinkle each with 1 teaspoon cinnamon.
5. Roll from an 8-inch edge; seal and place seam-down in pans. Cover; rise until puffy, 45–60 minutes. Heat oven to 350°F.
6. Bake 40–60 minutes, checking at 40, until golden and about 190°F inside. Tent if browning quickly. Turn out; cool on racks.

From the complete review edition, page 23. See the original cookbook page →
Recipes have not been kitchen-tested for this edition. Original notes and editorial clarifications are preserved.