Eat your heart out doughboy…..

One of two loaves of Cinnamon-Raisin bread. Next up….honey-wheat-molasses bread. Its a darker, heavier textured bread that’s slightly sweet. Very filling but delicious beyond belief.

My grandmother taught me how to bake bread when I was about 10 years old and I watched her make bread until she went into the nursing home at 106 years old. Shed drove her 1956 Chevrolet until then too. During the winter months here in Minnesota I make bread often. Ma and I love the fresh stuff and the smell of fresh bread in the house is absolutely the finest perfume on earth.

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Mmmm that looks delicious, and I bet it smells even better!

homemade bread is great. back as kids mom would make alot, she’d make cinaman rolls, the bread then either blood or liver sausage, dip the homemade bread in fresh cream and top with sugar. or she’d mad what we call vint bidels, shed nede out the dough and fry in a pan of lard.

i to know how to make homemade bread Tom…………………go to the store, go to frozen foods and pick up the 5 pack of frozen bread dough!!!!!!

You can’t show/tell about this fabulous bread, without posting a photo of the recipe card too. Let us also experience grandma’s bread!

There’s nothing better than homemade bread. I was given a Regal breadmaker by my mother and we use it quite a bit at home! It’s easily 25+ years old and still works great. I know it’s the cheaters way of homemade bread, but dang is it good stuff!

I use a sweet roll or sweet bread recipe for this:

Oven heated to 375 degrees.

In a large bowl add 1/2 cup of very warm water 110-115 degrees and two packets of dry yeast and let set until well softened.

Measure 7-1/2cups of flour into a second bowl and set aside.

Into the softened yeast/water add:
1 1/2Cups of lukewarm milk,
1/2 cup sugar,
1/2 cup soft shortening,
2 eggs, 2 tsp salt,
and 1/3 of the measured flour.

Mix well with mixer or spoon and add flour as needed until the dough is easy to handle and work, then turn out on a floured counter and knead and add flour as needed yet until the dough is elastic and smooth – 5 to 8 minutes. All of the flour will likely not be needed. Place dough in a well greased bowl. Cover with a clean towel, and let rise in a warm place.

When double in size split the dough into two equal pieces and knead each a minute, then roll each out into a rectangle, spread with soft butter, sprinkle with 1/4 cup sugar, dust well with cinnamon, sprinkle on 1/4 cup of raisins at random on each and roll each into a loaf, pinching down the ends and seam, then place each in a very well greased loaf pan, seam side down. Cover with the towel and let raise until double again.

Bake center oven for 30 minutes or until the loaf sounds done when tapped and top is a nice brown. Cool 10 minutes in the pans, run a knife around the sides and finish cooling on a board after removing from the pans. Best when still warm, but not hot, and lathered with butter.

As with any recipe you can play with how much sugar, cinnamon and raisins you care to add before rolling the loafs up for the second rising. Try some dried cranberries in lieu o the raisins.

Tom this is close to a recipe I just tried. Problem I have is when I try and toast a piece it falls apart. What am I doing wrong?

Probably nothing. When butter is spread on the rolled out dough and sugar is spread on it there’s no real way for the bread dough to adhere to itself, even when rising for the second time. My cinnamon/raisin bread will usually have a section that comes apart from the rest of the slice too. I don’t toast this bread because its fragile that way.

Thx Tom. Gonna give this a try!

Tom Sawvell wrote:

I use a sweet roll or sweet bread recipe for this:

I love to swing by and pick up a loaf or two for the up-coming GTG,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,, I can guarantee it would never make it to the destination.

Huntindave wrote:

<div class=”d4p-bbt-quote-title”>Tom Sawvell wrote:</div>
I use a sweet roll or sweet bread recipe for this:

I love to swing by and pick up a loaf or two for the up-coming GTG,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,,, I can guarantee it would never make it to the destination.

And I can assure you that I will not be home.

once I read your post and looked at the pic I could automatically smell the aroma!
thanks Man!
Now i gotta go and make some peanut butter and Jelly toast on white or wheat which won’t come close to that stuff

Tom Your sweet bread recipe makes doggone good caramel rolls also. what recipe do you use in your honey-wheat-molasses bread?

Its the same recipe except I use 1 egg, and substitute 1 cup of whole wheat flour for 1 of the white and also add 1/2 cup of rolled oats in lieu of 1/2 cup of the white flour. I add 1/2 cup of dark molasses and 1/4 cup of honey.