SUPPLIES & TOOLS:
Preheat oven to 375°F. Prepare Wilton® Long Loaf Pan with vegetable pan spray.
In large bowl, stir together hot roll mixes and included yeast packets with cinnamon and raisins. Add water, 4 tablespoons butter and eggs, and knead at low speed with dough hook on electric mixer or turn out onto a well-floured surface and knead by hand for 5 minutes. Cover and allow to rest 5 minutes.
Divide dough into 3 equal portions. Form each portion into a ball and place in prepared pan side-by-side. Cover with plastic wrap and allow to rest in a warm place 25-30 minutes, or until doubled in size. In small bowl, melt remaining 2 tablespoons butter and brush over top of loaf.
Bake 40-50 minutes or until internal temperature of bread is 190°F or loaf sounds hollow when tapped. Allow to cool in pan 15 minutes. Remove from pan to cooling grid; allow to cool completely.
For glaze, whisk together confectioners’ sugar and half and half in small bowl. Drizzle glaze over cooled bread.
Makes 1 long loaf.
Project Tip: In addition to the glaze, add some extra sweetness to this bread by drizzling with melted Wilton Light Cocoa Candy Melts® Candy.
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