Pampered Chef Recipes

Valtrompia Style Cinnamon Raisin Bread

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  • 1/4 cup very warm water (105 to 115 degrees F)
  • 1 teaspoon sugar
  • 1 package yeast
  • 1/2 cup sugar
  • 3/4 cup milk
  • 1 egg, beaten
  • 2 tablespoons butter, melted
  • 1 1/2 teaspoons cinnamon
  • 1 teaspoon salt
  • 1/2 cup raisins
  • 3 to 4 cups flour


  1. In measuring cup, stir warm water, 1 teaspoon of the sugar and the yeast. Let stand 5 minutes, stirring occasionally, until mixture is foamy (if no foam forms, start again).
  2. Meanwhile, in a large bowl, stir together milk, egg, butter, cinnamon, salt and remaining sugar. Stir in yeast mixture and raisins. Stir in 2 cups of the flour. Stir in as much of the remaining flour as necessary to form a soft dough. Turn onto floured board, knead 7 minutes using as much of the remaining flour as necessary until dough is no longer sticky. Place in a greased bowl, turning dough to completely coat it. Cover dough with plastic wrap and set in a warm draft free place to rise until double in bulk.
  3. Punch down and divide in half. Roll each half into a log 2 inches shorter than mold. Place in mold (greased or un-greased): cap on each end.
  4. Bake in preheated 400 degree F oven 1 hour or until bread sounds hollow when tapped.
  5. Remove from mold to cool.


Recipe credit: Pampered Chef

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