White or Cinnamon Raisin Bread


Serves: 12

King Arthur Company - Hartford Courant


Yield: 3 loaves

2 cups water

1 5 1/3 oz. can evaporated milk

1/3 cup of vegetable oil

cup honey or sugar

1 Tablespoon salt

2 packages active dry yeast

7-8 cups King Arthur flour


Cinnamon Raisin Filling Per Loaf:

2 Tablespoons sugar

1 teaspoons cinnamon

cup raisins


Combine water, milk and oil in a saucepan and heat until lukewarm. Pour into mixing bowl. Add honey, salt, yeast, and 2 cups King Arthur Flour. Beat 2 minutes with an electric beater. Stirring by hand, gradually add enough flour until the dough pulls away cleanly from the sides of the bowl.


Knead 7-8 minutes. Round dough into a smooth ball. Place in lightly greased bowl, turning over to grease entire surface. Cover and let rise 1-1 hours until double in size. Punch down and divide into 3 pieces.


1. White bread - form one piece into 2 round balls, place in greased pan.


2. Cinnamon Raisin - roll out one piece of dough into rectangle 12-15 inches long and wide enough to fit pan. Sprinkle with cinnamon sugar mixture then raisins. Roll lightly, jellyroll style, sealing ends and seam.


Let rise 1 hour.


Bake at 375 for 35 minutes.