Cinnamon Raisin Bread Recipe
Cinnamon raisin bread is the perfect weekend wake-up call for your family. It's even better shared over hot coffee with a decadent pat of butter on each slice.
Servings 16 slices
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Ingredients
- 1 cup milk - whole milk
- 2¼ tsp active dry yeast
- 1 tbsp white granulated sugar
- 3¼ cups all-purpose flour I use unbleached by bleached is fine
- 1 cup raisins
- 2 tsp ground cinnamon
- ½ tsp ground nutmeg
- 3 tbsp honey
- 1 tsp salt I use fine sea salt
- 1 egg large
- ½ cup unsalted butter
Instructions
- Put the raisins in a bowl and cover them with hot water for 15 minutes and then train off the water.
- In the bowl of a stand-up mixer fitted with a dough hook, add the warm milk, yeast, and granulated sugar. Let it sit for 4 to 5 minutes so the warmth of the milk can activate the yeast.
- In a separate mixing bowl, combine the flour, raisins, ground cinnamon, and ground nutmeg. Mix until all combined and the raisins are coated with the flour mixture.
- Add the honey, salt, egg, and butter to the yeast mixture. At slow speed mix quickly, 30 seconds.
- Add the flour mixture and mix at slow speed until all the ingredients are incorporated, no more dry flour is loose in the bowl.
- Increase your mixer speed to medium and mix for 4 to 5 minutes. The dough will be wet but as you mix the gluten develops, and it will become less sticky. If you don’t have a stand-up mixer, you can knead the dough on a floured surface for 8 to 10 minutes. Put approximately ¼ cup of flour to start.
- Oil a large mixing bowl. Transfer the ball of dough to an oiled bowl and cover with plastic wrap. Let it rise for 90 minutes into a warm, draft-free place.
- Butter a loaf pan (9.25 x 5.25 inches). Set aside.
- Punch the dough down and transfer it to a lightly floured surface (use about ½ tablespoon of flour).
- Flatten out the dough into a rectangle measuring about 8 x 10 inches, and roll into a log, and place it into the prepared pan.
- Loosely cover with plastic wrap and let it rise for 15 minutes. Score the top of the bread and cover it. Let it rise for an additional 30 minutes.
- Preheat the oven to 350 °F so it's good and hot when you're ready to bake.
- Bake the bread into the preheated oven for 30 to 35 minutes or until the internal temperature reaches 195 °F (If you use 1 cup of water instead of 1 cup of milk your internal temperature will be 190 degrees F).
- Remove the bread from the pan and let it cool on a cooling rack.
Notes
Warm milk helps activate the yeast. If it is too cold, the yeast will not activate properly, and if it is too hot, the heat can kill the yeast. I have sometimes compared the right temperature to bath water if that helps.
Mixing the raisins in with the flour helps keep them suspended throughout the dough instead of just sinking to the bottom of the loaf while baking.
Try not to incorporate too much flour into the dough if you’re kneading it by hand, because too much flour will make the bread dry and dense.
Nutrition
Calories: 179kcal | Carbohydrates: 32g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 19mg | Sodium: 160mg | Potassium: 146mg | Fiber: 2g | Sugar: 5g | Vitamin A: 129IU | Vitamin C: 1mg | Calcium: 29mg | Iron: 2mg
This recipe was calculated using the exact brands and measurements I used to make this recipe. If you are following a strict diet please note changing anything will cause the nutritional info to change. My calculations are intended as a guide only.
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