Ingredients

The following ingredients have 20 Servings
  • 2 packages active dry yeast (I usually use 2 tablespoons because I buy in bulk)
  • Pinch of powdered ginger
  • 1 teaspoon sugar
  • 1/4 cup warm water ((110F))
  • 2 cups warm buttermilk ((110F))
  • 1 teaspoon vanilla
  • 1/2 cup sugar
  • 1 teaspoon salt
  • 3/4 teaspoon baking soda
  • 6 cups white bread flour (divided use)
  • 1/4 cup butter (melted and cooled so that it is warm to the touch but not hot.)
  • 1/2 cup raisins (optional - more or less - see notes below)
  • 1/4 cup butter (melted)
  • 1/2 cup sugar
  • 3 tablespoons cinnamon (more or less, to taste. I like A LOT of cinnamon!)
  • 1 cup confectioners sugar
  • 1/4 cup butter (melted)
  • 1 teaspoon vanilla
  • Cream (as needed for consistency)

Instruction

  • In a medium sized bowl mix the yeast, ginger, sugar, and warm water.
  • Set aside for 5 minutes or until foamy.
  • Whisk the buttermilk, vanilla, 1/2 cup sugar, salt, and baking soda together and add it to the yeast mixture.
  • Add three cups of flour and mix until smooth, about 3 to 5 minutes on low of a stand mixer.
  • Pour in the lukewarm butter until it is totally mixed into the batter.
  • Add the rest of the flour, one cup at a time, keeping mixer on low speed.
  • When dough pulls from the sides of the bowl remove it from the mixer to a lightly floured surface. Knead until elastic and smooth.
  • You can also knead in your mixer according to manufacturer's directions.
  • Place in greased bowl, turn to grease the top, and cover with a clean tea towel.
  • Allow the dough to rise for 1 1/2 hours, or until double.
  • Punch down.
  • Divide into two equal sized balls.
  • Roll each out into a 8-inch wide rectangle about 10 inches long.
  • Brush each with the 1/4 cup melted butter.
  • Mix the 1/2 cup sugar and the cinnamon together until evenly colored.
  • Spread over the dough rectangles, reserving about 2 tablespoons of the mixture.
  • Roll each loaf tightly and place into greased loaf pans.
  • Use a pastry brush to coat the tops with melted butter and sprinkle with the reserved cinnamon mixture.
  • Cover loosely with a clean tea towel and allow to rise for 45 minutes, or until it is just about the tops of the bread pans.
  • Preheat oven to 400F.
  • Bake for 30 minutes. You can cover the tops with foil if they brown too fast.
  • Remove loaves from oven.
  • Allow to cool in pans for 10 minutes.
  • Gently run a knife around the edge between the bread and the pan to loosen it.
  • Turn out and top with the glaze.
  • Cool completely on a rack.
  • Cover the loaves as they cool if you want soft crusts.