Amish Cinnamon Raisin Bread
Sweet Cinnamon Raisin Bread with Icing
Ingredients
- 4½ to 5½ cups flour
- 4 eggs
- ¼ cup sugar
- 1½ tsp salt
- 1 package instant dry yeast
- ⅓ cup softened butter
- 2 tablespoons ground cinnamon
- 1 cup warm water
- 1 ½ cups raisins, plumped in hot water, then drained
- Cinnamon sugar (½ teaspoon cinnamon & ½ cupsugar)
Amish Buttercream Frosting
- 1 cup milk
- 5 tablespoons flour
- ½ teaspoon salt
- 1 cup shortening
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla
Instructions
Amish Cinnamon Raisin Bread
- In a large bowl, mix 1¼ cups flour, salt and instant yeast. Add butter and mix for one minute. Gradually add water. Stir vigorously.Scrape bowl and add 3 whole eggs, 1 egg white, ½ cup flour and ¼ cup sugar.Stir vigorously some more.
- Stir in about 4 cups flour by hand (just enough to make a soft dough). Dough will be sticky. Add raisins and 3 tablespoons cinnamon sugar at this time. Reserve extra cinnamon sugar for other use.
- Knead dough on a generously floured surface for 8-10minutes. Place in oiled bowl, turn to coat with oil, cover with plastic wrap and a towel. Place in a warm, draft free place to rise for 1 to 1½ hours.
- Divide dough into 2 pieces. Punch down dough and press flat to a 12″ x 8″ rectangle. Fold short ends in and roll up loaf starting on long side. Place seam side down on greased baking sheet. Return to warm place to rise for 1 hour.
- Bake at 375 degrees for 25-30 minutes. When cool, frosttop of loaf with white buttercream icing.
1. AMISH BUTTERCREAM FROSTING
- Cookmilk and flour over medium heat, it will begin to thicken
- Stir constantly.
- Once thick, remove from heat and let cool
- Cream Sugar and butter
- Add flour mixture into sugar and butter and stir
- Add vanilla and beat until fluffy. Spread on bread
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