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Cinnamon Raisin Bread

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Cinnamon Raisin Bread

Cuisine:World

Course:Bread

30m prep 45m cook 2h ready

A sweet, cinnamon-swirled bread studded with raisins, perfect for breakfast or snacking. Makes two loaves.

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Ingredients

Servings:
½× 1× 1½× 2× 3×
Units:
As Written US Metric
  • 1
    • 1 cup (235g) lukewarm (80° to 90°F) milk
    • 1 ¼ cups (295g) lukewarm (80° to 90°F) water
    • 2 tablespoons sugar (25g) or honey (40g)
    • 2 tablespoons (30g) butter, melted
    • 1 envelope (2 ¼ teaspoons) active dry yeast
    • 6 cups (750g) all-purpose flour
    • 1 tablespoon salt
    • (2 large eggs, well beaten)
    Sub-recipe steps
    1. Whisk to combine in a medium bowl: 1 cup (235g) lukewarm (80° to 90°F) milk; 1 ¼ cups (295g) lukewarm (80° to 90°F) water; 2 tablespoons sugar (25g) or honey (40g); 2 tablespoons (30g) butter, melted; 1 envelope (2 ¼ teaspoons) active dry yeast
    2. Have ready in a large bowl or a stand mixer fitted with the dough hook: 6 cups (750g) all-purpose flour; 1 tablespoon salt
    3. Add the lukewarm milk mixture along with, if desired: (2 large eggs, well beaten)
    4. Stir until just combined, adding up to ½ cup more flour if the dough is extremely sticky. Cover and let the dough rest for at least 15 and up to 30 minutes.
    5. Knead the dough on a lightly floured work surface or with the mixer on medium-low speed until smooth and elastic, about 10 minutes, adding more flour if needed. Transfer the dough to an oiled bowl and turn once to coat with oil. Cover and let rise in a warm place (75° to 85°F) until doubled in bulk, at least 1 hour.
    6. Grease two 9 × 5-inch loaf pans. Divide the dough in half, shape into 2 loaves for pan-baking, and place in the pans. Cover with oiled plastic wrap and let rise again until almost doubled in bulk, 1 to 1 ½ hours.
    7. While the dough rises, preheat the oven to 450°F.
    8. Bake the bread 10 minutes. Reduce the heat to 350°F and bake until the crust is golden brown and the bottom sounds hollow when tapped, about 30 minutes longer. Immediately turn the loaves out of the pans onto a wire rack to cool completely.
  • 1 ½ cups raisins or golden raisins
  • ½ cup (100g) sugar
  • 2 tablespoons ground cinnamon
  • 1 tablespoon butter, melted
  • 1 large egg
  • Pinch of salt
  • 4 teaspoons butter, melted

Let's Cook

  1. Step 1.

    Prepare the dough for: Rich White Bread through the first rise

  2. Step 2.

    While the dough is rising, place in a small saucepan with enough cold water to cover by ½ inch: 1 ½ cups raisins or golden raisins

  3. Step 3.

    Bring to a boil, then drain well and let cool. Stir together in a small bowl: ½ cup (100g) sugar; 2 tablespoons ground cinnamon

  4. Step 4.

    Grease two 9 × 5-inch loaf pans. Divide the dough in half. Using a rolling pin, roll the dough into two 8 × 18-inch rectangles about ½ inch thick. Brush the surface of the dough with: 1 tablespoon butter, melted

  5. Step 5.

    Sprinkle all but 4 teaspoons of the cinnamon sugar over the rectangles, then spread the raisins evenly over the surface. Starting from one 8-inch side, roll up the dough tightly, like a jelly-roll. Pinch the seam and ends closed. Place seam side down in the pans. Cover loosely with oiled plastic wrap and let rise until doubled in bulk, 1 to 1 ½ hours.

  6. Step 6.

    While the dough rises, preheat the oven to 375°F.

  7. Step 7.

    Whisk together and brush over the top of the loaves: 1 large egg; Pinch of salt

  8. Step 8.

    Sprinkle the top of the dough with the reserved cinnamon sugar. Bake until the crust is deep golden brown and the bottom sounds hollow when tapped, 40 to 45 minutes. Immediately turn the loaves out of the pans onto a wire rack. While the bread is still hot, brush the tops with: 4 teaspoons butter, melted

  9. Step 9.

    Let cool completely.

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