Classic Cinnamon Raisin Bread

Instructions

1. 1

   In a small bowl, combine the warm milk and sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until foamy.

2. 2

   In a large mixing bowl, combine the all-purpose flour and salt. Add the yeast mixture and unsalted butter. Mix until a dough forms.

3. 3

   Knead the dough on a lightly floured surface for about 8-10 minutes, until smooth and elastic.

4. 4

   Place the dough in a greased bowl, cover with a clean towel, and let it rise in a warm place for 1 hour, or until doubled in size.

5. 5

   Punch down the dough and roll it out into a rectangle (about 9x14 inches).

6. 6

   Sprinkle the ground cinnamon evenly over the dough, then scatter the raisins on top.

7. 7

   Roll up the dough tightly from the short end, pinching the seam to seal. Place the loaf seam-side down in a greased 9x5-inch loaf pan.

8. 8

   Cover and let rise for another 30-45 minutes, until puffy.

9. 9

   Preheat the oven to 350°F (175°C). Bake the bread for 35-40 minutes, or until golden brown and sounds hollow when tapped.

10. 10

    Remove from the oven and let cool in the pan for 10 minutes, then transfer to a wire rack to cool completely before slicing.