Braided Cinnamon (C)raisin Bread
Recipe type: Bread
Total time: 
Serves: 10
Easy and totally impressive homemade bread!
  • 2 pkg active dry yeast
  • ⅓ cup sugar
  • 2 tsp salt
  • 5-6 cups all purpose flour
  • 1¾ cups water
  • 4 eggs, lightly beaten
  • ½ cup butter, melted
  • 2 cups raisins
  • ¼ cup cinnamon
  1. In large bowl, whisk together yeast, sugar, salt and 2 cups of the flour. Heat water until hot (I just run the tap water until it is hot), yet bearable to the touch. Whisk hot water into flour mixture along with the eggs and melted butter, until smooth, about 3 minutes.
  2. With large spoon (or dough hook in stand mixer, if you're one of those) stir in enough of the remaining flour to make a soft dough (you likely won't need all of the flour...too much makes the dough too stiff and the bread less soft).
  3. Turn out dough on a lightly floured surface and knead for 5-10 minutes, adding flour if necessary to keep it from being too sticky. If you have a stand mixer, some of the kneading can be done with the dough hook on your machine. You can also add the dried cranberries and let the machine knead them in. If using the dough hook and machine, you will still have to do the final kneading for about 5 minutes by hand. If kneading by hand, knead cranberries into dough.
  4. Place in large, greased bowl, turning once to grease all over. The bowl must be big enough to allow dough to rise to at least double in size. Cover with plastic wrap and let rise in warm place (a sunbeam works great) for 1 hour.
  5. Sprinkle cinnamon all over large cookie sheet.
  6. Punch down dough and divide into 6 equal pieces. Roll each piece into 18" rope. Roll ropes in cinnamon. Lay 3 ropes side by side. Braid each set of ropes from middle to each end; tuck under ends. If you’re not doing the braids, then divide dough into 2 equal balls. Roll out each ball into a rectangle, rolling over edges with rolling pin to break air bubbles. Starting on short side of rectangle, roll up, pressing out any air bubbles as you go. Tuck under ends.
  7. Place loaves in 2 greased 9"x5" loaf pans. (Do not use smaller pans!) Cover loosely with plastic wrap. Let rise ½ hour.
  8. Bake at 350º for 30-35 minutes, or until loaves are nicely browned and they sound hollow when tapped on bottom. Remove from pans and let cool on racks.
Recipe by Hidden Ponies at