Cinnamon Raisin Bread 2 Loaves
Indulge in the warm, comforting aroma of freshly baked *Cinnamon Raisin Bread*, perfect for breakfast or an afternoon treat. This recipe yields two soft, pillowy loaves bursting with plump raisins and swirls of sweet cinnamon-sugar filling. With just a few pantry staples like all-purpose flour, brown sugar, and ground cinnamon, you'll create homemade bread that rivals your favorite bakery. The dough is enriched with whole milk and melted butter, ensuring a tender crumb, while a double rise gives it a light, airy texture. Whether toasted and buttered or enjoyed straight from the loaf, this Cinnamon Raisin Bread delivers a touch of classic sweetness to your table. Ideal for large gatherings or freezing for later, these loaves are as versatile as they are irresistible!
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Recipe Information
Ingredients
- 1.5 cups Warm water (about 110°F/45°C)
- 4.5 teaspoons Active dry yeast
- 0.33 cups Granulated sugar
- 1 cup Whole milk (at room temperature)
- 0.25 cup Unsalted butter (melted)
- 2 teaspoons Salt
- 2 teaspoons Ground cinnamon
- 6 cups All-purpose flour
- 1.5 cups Raisins
- 0.5 cups Brown sugar (for filling)
- 1.5 tablespoons Ground cinnamon (for filling)
- 2 tablespoons Unsalted butter (softened, for filling)
Instructions
In a large bowl or the bowl of a stand mixer, combine the warm water, yeast, and a pinch of granulated sugar. Let sit for 5-10 minutes until foamy.
Add the granulated sugar, milk, melted butter, salt, and ground cinnamon to the yeast mixture. Stir until well combined.
Gradually add the flour, 1 cup at a time, mixing between each addition. Once dough forms and pulls away from the sides of the bowl, knead it (by hand or using the dough hook on a stand mixer) for 8-10 minutes until smooth and elastic.
Gently knead in the raisins until evenly distributed throughout the dough.
Place the dough into a lightly oiled bowl, cover with a clean towel or plastic wrap, and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
Punch down the dough and divide it into two equal portions. Roll one portion out into a rectangle approximately 8x12 inches.
Spread 1 tablespoon of softened butter over the rolled-out dough. In a small bowl, mix the brown sugar and ground cinnamon for the filling, then sprinkle half of the mixture over the buttered dough.
Starting from one short end, tightly roll the dough into a log. Pinch the ends and seam to seal. Repeat with the second portion of dough.
Place the rolled dough logs seam-side down into two greased 9x5-inch loaf pans. Cover loosely and allow to rise again for 30-45 minutes, or until the dough rises about 1 inch above the edges of the pans.
Preheat the oven to 375°F (190°C). Bake the loaves for 35-40 minutes, or until golden brown and the internal temperature reaches 190°F (88°C).
Remove the loaves from the oven and let cool in the pans for 10 minutes. Then transfer to a wire rack to cool completely before slicing.
Nutrition Facts
Calories |
314 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 5.5 g | 7% | |
| Saturated Fat | 3.3 g | 16% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 14 mg | 5% | |
| Sodium | 257 mg | 11% | |
| Total Carbohydrate | 60.8 g | 22% | |
| Dietary Fiber | 2.7 g | 10% | |
| Total Sugars | 21.9 g | ||
| Protein | 6.2 g | 12% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 51 mg | 4% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 201 mg | 4% | |
*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.
