Low Sodium Raisin Swirl Bread
Elevate your homemade bread game with this delightful Low Sodium Raisin Swirl Bread, a healthier twist on the classic favorite. This recipe combines the natural sweetness of honey and plump raisins with the warm, aromatic spice of cinnamon for a comforting loaf that's perfect for breakfast or snack time. Made with unsalted butter and completely free of added sodium, it's ideal for those watching their salt intake without compromising on rich, indulgent flavor. The soft and fluffy texture pairs beautifully with its golden cinnamon-sugar swirl, ensuring every slice is as satisfying as the last. Perfect for spreading with butter, serving alongside tea, or enjoying straight from the oven, this low sodium bread recipe is a wholesome treat the whole family will love!
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Recipe Information
Ingredients
- 1 cup Whole milk
- 4 tablespoons Unsalted butter
- 3 tablespoons Honey
- 2.25 teaspoons Active dry yeast
- 3.5 cups All-purpose flour
- 2 teaspoons Ground cinnamon
- 1 cup Raisins
- 2 tablespoons Unsalted butter, melted
- 3 tablespoons Sugar
- 1 whole Egg
Instructions
In a small saucepan, warm the milk over medium heat until bubbles form around the edges. Remove from heat and add the 4 tablespoons of unsalted butter and honey. Stir until melted and combined.
Once the milk mixture has cooled to lukewarm, sprinkle the yeast over it. Let it sit for about 10 minutes until it becomes frothy.
In a large mixing bowl, combine 3 cups of flour and the frothy milk mixture. Stir until a dough begins to form.
Add the raisins and egg to the mixture and stir to incorporate.
Turn the dough out onto a floured surface and knead, incorporating as much of the remaining half cup of flour as necessary, until the dough is smooth and elastic, about 8-10 minutes.
Place the dough in a lightly greased bowl, cover with a clean kitchen towel, and let rise in a warm place for about 1 to 1.5 hours or until doubled in size.
Once the dough has risen, punch it down and turn it out onto a lightly floured surface. Roll it out to a rectangle about 9x14 inches.
Brush the rolled-out dough with the 2 tablespoons of melted unsalted butter.
In a small bowl, mix the sugar and cinnamon together. Sprinkle this mixture evenly over the buttered dough.
Roll up the dough tightly, starting from one of the short ends, and place it seam-side-down in a greased 9x5 inch loaf pan.
Cover and let rise again until doubled, about 30-45 minutes.
Preheat the oven to 375°F (190°C).
Bake in the preheated oven for 25-30 minutes, or until golden brown and the bottom sounds hollow when tapped.
Allow to cool in the pan for about 10 minutes, then remove from the pan and let cool completely on a wire rack before slicing.
Nutrition Facts
Calories |
3234 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.8 g | 116% | |
| Saturated Fat | 49.7 g | 249% | |
| Polyunsaturated Fat | 2.1 g | ||
| Cholesterol | 411 mg | 137% | |
| Sodium | 256 mg | 11% | |
| Total Carbohydrate | 555.6 g | 202% | |
| Dietary Fiber | 22.8 g | 81% | |
| Total Sugars | 206.5 g | ||
| Protein | 66.4 g | 133% | |
| Vitamin D | 3.9 mcg | 19% | |
| Calcium | 555 mg | 43% | |
| Iron | 24.2 mg | 134% | |
| Potassium | 2287 mg | 49% | |
*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.
