CINNAMON RAISIN LOAF WITH BIG O FROSTING

CINNAMON RAISIN LOAF WITH BIG O FROSTING

Published on December 16, 2019 | By
    • Yield
    • 1 Loaf

CINNAMON RAISIN LOAF WITH BIG O FROSTING:  The smell of freshly baked, gently spiced bread. The sweet spiciness of this recipe is especially delicious because of the addition of Big O ginger liqueur. A warm slice in the morning with a delicious cup of coffee is a perfect way to start the day.

Ingredients

  • Ingredients to make the loaf
  • 1/2 cup milk
  • 1/3 cup warm water (must be between 110-115°)
  • 2 (1/8 ounce) packages active dry yeast
  • 1 egg
  • 1/4 cup white sugar
  • 1/3 teaspoon salt
  • 1/4 cup unsalted butter, softened
  • 1/3 cup raisins
  • 2 2/3 cups all-purpose flour
  • 2/3 Tablespoons milk
  • 1/3 cup white sugar
  • 1 Tablespoon ground cinnamon
  • 2/3 Tablespoons butter, melted
  • 1 cup chopped walnuts
  • ________________________________________________
  • Ingredients for frosting
  • 1/8 cup butter
  • 1/8 cup butter
  • 1 cup powdered sugar
  • Pinch of salt
  • 1 teaspoon Big O ginger liqueur

Instructions

  1. Instructions for the loaf.
  2. Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
  3. Remove from heat. Let cool until lukewarm, about 120-125°.
  4. Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.)
  5. Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.)
  6. Add the flour gradually to make a stiff dough.
  7. Knead the dough on a lightly floured surface for a few minutes until smooth.
  8. Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
  9. Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
  10. Punch dough down and turn out onto a lightly floured surface.
  11. Using a rolling pin, roll the dough out into a large rectangle 1/2 inch thick.
  12. Moisten the dough with 2 Tablespoons milk and rub all over the dough with your hands.
  13. Mix together 1 cup sugar, 3 Tablespoons cinnamon, and 1 cup chopped walnuts - sprinkle mixture evenly on top of the moistened dough.
  14. Roll up tightly (the long way). The roll should be about 3 inches in diameter.
  15. Tuck the ends under and pinch bottom together.
  16. Place loaf seam side down into well-greased (you can use Crisco or butter for this) 9 x 5 inch pan and lightly grease top of loaf.
  17. Let rise in warm place, uncovered, again for about an hour.
  18. Bake at 350° for 45 minutes or until loaf is lightly browned and sounds hollow when tapped.
  19. Remove from oven and let cool on rack.
  20. Take melted butter and spread over top of loaf.
  21. After about 20 minutes, lay loaf on its side and remove from pan. Allow to cool before topping with frosting.
  22. ______________________________________________________________________________________________________________________
  23. Instructions for frosting:
  24. Combine all ingredients in a medium-sized mixing bowl.
  25. Blend the ingredients together with a wooden spoon then beat them until they form a smooth, fluid frosting.
  26. Drizzle over the top of the loaf.