Cinnamon Raisin Bread

This loaf of bread is perfect for breakfast or with a cup of tea in the late afternoon.  I particularly like it toasted.  I just “had” to cut some thick slices and make French Toast and all I can say is, “Oh my!!”  When it is baking, this loaf smells heavenly.

I like to mix the raisins in rather than have them in a single swirl in the center, because that tends to break the slice.  When the raisins are incorporated with the dough, the baked, cut slices stay together nicely.  This recipe makes 2 loaves ~ one for you, one to share (or freeze).

In a mixing bowl (stand mixer) measure:
3-1/2 cups Bread Flour
1 Tabl. Sugar
1-1/2 tsp. Salt
1-1/2 Tabl. Cinnamon

Proof in small bowl:
1/2 cup warm water (110 degrees)
1 Tabl. Yeast

Add to the dry ingredients:
2 Eggs, room temperature, whisked
2 Tabl. Butter, soft
1/2 cup Milk, warm – NOT HOT
Proofed yeast

Mix on medium speed – dough will look “shabby” and dry initially.  After it is incorporated fairly well, add the raisins and continue to mix until it comes together in a ball.

1-1/2 cups raisins, soaked for 15 minutes in boiling water and drained.

Turn the dough out onto the counter and knead for 5 minutes.

Place the dough in a greased bowl and set in a warm, draft-free place to rise.  Alllow to rise until doubled in size, approx. 1-1/2 hours.

Punch the dough down, and divide into two.  Roll each 1/2 into a rectangle approx. 11″ X 7″


Mix together:
1/4 cup Sugar          
1 Tabl. Cinnamon

Sprinkle the cinnamon sugar on the rectangle and then roll from short side up. Pinch the seam together to seal. Place the loaf in a greased loaf pan and allow to rise until doubled, approx. 45 min. – 1 hour.

Bake in 375 degree oven 30-40 minutes or until the loaf sounds hollow when tapped on the top.  Otherwise, you may test for doneness with a thermometer – bread should be 190 degrees in center when done.


About bakingway

Baker/Pastry Chef for over 25 years.

Posted on January 5, 2011, in Breads, Recipes and tagged , . Bookmark the permalink. Leave a comment.

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