Cinnamon and Raisin Bread
Immerse yourself in the heavenly aroma of homemade Cinnamon and Raisin Bread, a timeless classic that's perfect for breakfast or an afternoon treat. This recipe combines the comforting spices of cinnamon with the natural sweetness of plump raisins, all nestled within a soft, golden-brown loaf. Featuring an easy-to-follow technique, the dough is enriched with whole milk, butter, and just the right amount of sugar for a tender crumb. Each bite offers a swirl of brown sugar and cinnamon, ensuring a delightful burst of flavor. With its impressive rise and irresistible homemade charm, this loaf is a must-try for beginner and seasoned bakers alike. Serve it warm with a pat of butter, or toast and drizzle with honey for a moment of pure bliss! Perfect for cozy mornings or gifting to friends, this bread will quickly become a family favorite.
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Recipe Information
Ingredients
- 240 ml Whole milk
- 50 g Granulated sugar
- 8 g Active dry yeast
- 60 g Unsalted butter
- 400 g All-purpose flour
- 5 g Salt
- 10 g Ground cinnamon
- 100 g Raisins
- 1 large Egg
- 60 ml Warm water
- 50 g Brown sugar
Instructions
Warm the milk slightly (to about 40°C/105°F) and pour it into a large mixing bowl.
Add the granulated sugar and yeast to the warm milk. Stir gently and let sit for 5-10 minutes until frothy.
Melt the butter and let it cool slightly. Add the melted butter, beaten egg, and warm water to the yeast mixture. Stir to combine.
In a separate bowl, whisk together the all-purpose flour, salt, and half of the ground cinnamon (5g).
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms. Knead the dough on a floured surface for 8-10 minutes or until smooth and elastic.
Flatten the dough slightly and sprinkle the raisins across the surface. Knead the dough again briefly to incorporate the raisins evenly.
Place the dough in a lightly greased bowl. Cover with plastic wrap or a clean towel, and let it rise in a warm place for 1 hour, or until doubled in size.
Once risen, punch down the dough to release air. Roll it out into a rectangle (roughly 20x30 cm).
Mix the remaining ground cinnamon (5g) with the brown sugar and sprinkle the mixture evenly over the rolled-out dough.
Roll the dough tightly into a log, starting from the short edge. Pinch the seam to seal.
Place the rolled dough, seam side down, into a greased 9x5-inch loaf pan. Cover with a towel and let it rise again for 30 minutes.
Preheat the oven to 180°C (350°F).
Bake the bread for 30-35 minutes, or until golden brown and it sounds hollow when tapped.
Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
2871 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 71.8 g | 92% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 2.3 g | ||
| Cholesterol | 382 mg | 127% | |
| Sodium | 2230 mg | 97% | |
| Total Carbohydrate | 506.7 g | 184% | |
| Dietary Fiber | 22.3 g | 80% | |
| Total Sugars | 176.8 g | ||
| Protein | 63.2 g | 126% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 604 mg | 46% | |
| Iron | 22.8 mg | 127% | |
| Potassium | 1898 mg | 40% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
