Raisin Batter Bread

A cinnamon raisin batter bread with a sugar glaze just like the school cafeteria used to make. It is a yeast bread baked in a sheet, and cut into servings after cooling. This recipe has been passed down for generations.

• Preparation Time: 1 hr 15 mins
• Cooking Time: 30 mins
• Total Time: 1 hr 45 mins
• Calories: 182 Calories

Ingredients

• 1 tablespoon milk
• ½ cup white sugar
• 1 cup raisins
• 1 teaspoon ground cinnamon
• ½ teaspoon vanilla extract
• 4 ½ cups all-purpose flour
• ½ cup confectioners' sugar
• 2 eggs, beaten
• 1 ½ teaspoons salt
• 2 (.25 ounce) packages active dry yeast
• 1 ½ cups warm milk
• ½ cup butter or margarine, melted

Recipe Instructions

Step 1

In a large bowl, dissolve the white sugar in the warm milk, and sprinkle yeast over the top. Let stand for 5 minutes. Grease a 9z13 inch pan.

Step 2

Whisk the eggs into the yeast mixture. Combine the flour, salt and cinnamon; stir into the yeast mixture until smooth. Mix in raisins. Spread into the prepared pan, and brush the top with melted butter. Let rise until double in size, but don't let it run over the edge of the pan.

Step 3

Preheat the oven to 350 degrees F (175 degrees C). Prepare the glaze by mixing the confectioners' sugar, 1 tablespoon of milk and vanilla extract in a small bowl until smooth.

Step 4

Bake for 30 minutes in the preheated oven, or until golden brown on the top. Drizzle with the sugar glaze., and cool before slicing and serving.