Cinnamon Raisin Bread
Have I mentioned I’ve tried to make yeast bread over the last 35 years and failed miserably? Well, I have. I’ve followed recipes down to a T. Failure! I’m thinking I’m making it harder than it has to be. I know there’s a lot of ‘feel’ to it. I introduced my grandson to cinnamon raisin bread and the smell alone, from the toaster, was all it took to sell him hard. It’s expensive stuff right now!! 5 bucks a loaf? And the loaves are dinky. Delicious, but dinky. I went in WITHOUT a recipe except my own little quick hot roll recipe, and made 2 loaves for Pennie’s, literally. I even used whole wheat flour and golden raisins. It can be made with either flour. I like the fiber in whole wheat.
Cinnamon Raisin Bread
Have I mentioned I’ve tried to make yeast bread over the last 35 years and failed miserably? Well, I have. I’ve followed recipes down to a T. Failure! I’m thinking I’m making it harder than it has to be. I know there’s a lot of ‘feel’ to it. I introduced my grandson to cinnamon raisin bread and the smell alone, from the toaster, was all it took to sell him hard. It’s expensive stuff right now!! 5 bucks a loaf? And the loaves are dinky. Delicious, but dinky. I went in WITHOUT a recipe except my own little quick hot roll recipe, and made 2 loaves for Pennie’s, literally. I even used whole wheat flour and golden raisins. It can be made with either flour. I like the fiber in whole wheat.
Cooking Instructions
- 1
I preheated my oven way ahead of time because I wanted a warm place to let the dough rise. Preheat your oven to 375. In a bowl, add 2 cups of warm water, a tsp of sugar and 1 packet of yeast. Set aside and let it foam.
- 2
In a large bowl, combine 4 cups of flour, salt, baking powder, baking soda, and 2 tsp cinnamon. Whisk and set aside.
- 3
In a measuring cup, melt 3 tbsp butter and whisk the egg into it. Add to flour misxture, add the yeast and water. Stir thoroughly. Add another cup of flour and mix.
- 4
Dump dough onto floured board. Using as much flour as you need to make the dough workable, start working the bread until it becomes elastic. Cut dough into 2 pieces and place in 2 prepared, sprayed, loaf tins. Allow to rise, I let mine rise on the stove top, covered, for an hour. The bread will double in size.
- 5
After an hour, punch the bread down. On a floured board, knead it a little then roll it out into a rectangle. Brush the rectangle with butter, then a layer of cinnamon sugar, then a handful of raisins, spread evenly. Starting at one of the smaller ends, roll tightly and tuck as you go and pinch it closed. Place seam side down in loaf tin. Repeat with the other dough. Brush tops of both loaves with butter then sprinkle tops with cinnamon and sugar. Allow to rise, covered, for another hour.
- 6
When the dough has risen, bake in preheated oven for about 30-40 minutes or until it sounds hollow when tapped. Allow to cool then remove to a rack.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
-
Cinnamon Sugar & Butter Rum Raisin Bread Cinnamon Sugar & Butter Rum Raisin Bread
When I saw the perfect rum raisins, I started to really crave some raisin bread.I decided to use the slim bread pan that I haven't taken out in awhile.Topping with butter is up to you, and of course, you can use a large bread pan if you prefer.Since I like the raisins to be slightly crushed, I add them to the bread maker during the kneading process. If you would rather keep the raisins whole, remove the dough from the bread maker and mix them in with your hands.If you don't have rum raisins, soak some raisins in hot water until they are soft.The baking time and temperature may differ depending on your oven, so adjust accordingly. Recipe by Youtank
-
-
Cinnamon Raisin Bread French Toast Cinnamon Raisin Bread French Toast
I was about to make the usual French Toast then I realized I had cinnamon raisin bread & said, hey...I should try using this instead & it turned out great! Hope you all enjoy it as much as I did!
-
-
-
-
-
Cinnamon roll bread Cinnamon roll bread
#cinnamon_roll_breadMade this delicious cinnamon bread from recipe of dear Mozhan's recipe @Mozhgan_cook
-
Doubled Raisin Bread Doubled Raisin Bread
I wanted to eat a raisin bread full of raisins!In the spring and and fall, you can follow the recipe directions and use water at the directed 90℃ temperature and cold milk.In winter, warm the milk (if you combine the warm water and milk, it should be about 25℃).In the summer, use 50 g of hot water to rehydrate the raisins and then use 50 g cold water and cold milk in the bread maker. Recipe by ducksoup
More Recipes
Comments (6)