Raisin Cinnamon Bread Recipe

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Raisin Cinnamon Bread makes a great morning cinnamon toast!  How about a slice of this Raisin Cinnamon Bread with your morning coffee or tea?  It is hard to eat just one toasted slice.

 

Raisin Cinnamon Bread

 

Check out Linda’s Bread Making Hints: Secrets to using the bread machine, About yeast in bread making, Sourdough Starter, and Quick Breads.

More great Bread Recipes, Sourdough Bread Recipes, and Quick Bread Recipes for all your bread making.

 

 

Raisin Cinnamon Bread Recipe:

Raisin Cinnamon Bread Recipe

Prep Time: 15 minutes

Cook Time: 45 minutes

Yield: 1 large loaf

Ingredients:

1 cup warm milk (110 degrees F.)
3 tablespoons butter, softened
3 teaspoons ground cinnamon
3 tablespoons firmly-packed brown sugar
1/2 teaspoon salt 
3 cups bread flour or unbleached all-purpose flour
3 teaspoons instant active dry yeast
1 cup raisins*

* To keep raisins from sticking together, put the raisins in a small bowl with 1 teaspoon flour; stir to thoroughly combine.

 

Instructions:

Different bread making techniques:


Bread Machine Recipe:
Place all ingredients except raisins in bread pan of your bread machine.  Process according to manufacturer's instructions for a dough setting.  Do not be afraid to open the lid and check the dough.  It should form a nice elastic ball.  If you think the dough is too moist, add additional flour (a tablespoon at a time).  The same is true if the dough is looking dry and gnarly.  Add warm water (a tablespoon at a time).

After approximately 15 minutes of the dough cycle, add raisins and continue dough cycle.  When dough cycle has finished, remove dough from pan and turn out onto a lightly floured surface. Form dough into an oval, cover with plastic wrap and let rest for 10 minutes.


Stand Up Mixer Recipe:

In a large bowl or in the bowl of a 5-quart stand mixer, add all the ingredients.  Using a dough hook, mix all the ingredients together into a uniform dough.  It should form a nice elastic ball.  If you think the dough is too moist, add additional flour (a tablespoon at a time).  The same is true if the dough is looking dry and gnarly.  Add warm water (a tablespoon at a time).

Turn the dough out onto a floured surface and knead until elastic, about 15 minutes.  Cover the bowl with plastic wrap and let rest for 10 to 15 minutes.

After resting, turn dough bottom side up and press to flatten.  Fold dough into an envelope by folding the top 1/3 of the way to the bottom.  Then fold the bottom a 1/3 of the way over the top.  Then press dough with the palm of your hand to make an indentation down the center of the dough and fold the top completely to the bottom, sealing the seam with the palm of your hand.


Place on a baking sheet dusted with cornmeal or covered with a silpad; cover and place in a warm spot to rise for approximately 20 minutes.  Preheat oven to 400 degrees F.

Raisin Bread Dough RisingOven Rising:  Sometimes I use my oven for the rising.  Turn the oven on for a minute or so, then turn it off again.  This will warm the oven and make it a great environment for rising bread.  If you can nott comfortably press your hand against the inside of the oven door, the oven is too hot.  Let it stand open to cool a bit.

Cool or Refrigerator Rise:  If I don't have the time to wait for the rise to finish or I know that I will be interrupted before the completed rise, I do a cool rise.  A cool rise is when the dough is place in the refrigerator and left to rise slowly over night approximately 8 to 12 hours.  I usually do this after the first rise and the dough has been shaped into a loaf.

After dough has risen, slash the bread with a very sharp knife making three 1/2-inch deep diagonal slashes.  Brush the top of the bread with cold water and bake for 20 to 25 minutes or until nicely browned.  A good check is to use an instant digital thermometer to test your bread.  The internal temperature should be between 200 and 210 degrees F.

Thermapen ThermometerThis is the type of cooking and meat thermometer that I prefer and use in my cooking.  I get many readers asking what cooking/meat thermometer that I prefer and use in my cooking and baking.  I, personally, use the Thermapen Thermometer shown in the photo on the right.  To learn more about this excellent thermometer and to also purchase one (if you desire), just click on the underlined: Thermapen Thermometer.

Remove from oven and let cool on a wire rack.

Makes 1 1/2-pound loaf.

 

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