Description
Homemade cinnamon raisin bread brings warmth from grandma’s kitchen with sweet spices and plump raisins. Bakers can enjoy this classic comfort recipe that delivers nostalgic flavors in each delightful slice.
Ingredients
Scale
- 3 ½ cups (17 ½ oz / 500 g) all-purpose flour
- 2 ¼ tsps instant rise yeast
- 2 eggs
- 1 cup (240 ml) milk (almond milk or soy milk), heated to 110°F
- 6 tbsps neutral oil or melted unsalted butter
- 1 tsp salt
- ½ cup raisins
- 2 tbsps brown sugar
- ⅓ cup brown sugar
- 2 tbsps ground cinnamon
- 3 tbsps melted butter or oil
Instructions
- Yeast Activation: Combine lukewarm milk, brown sugar, and active dry yeast in a measuring cup. Let the mixture rest until frothy and bubbly, indicating the yeast is alive and active.
- Wet Ingredient Integration: Pour the activated yeast into a stand mixer bowl. Add vegetable oil and eggs, whisking until fully blended and creating a smooth, unified base.
- Dough Formation: Gradually introduce all-purpose flour and kosher salt to the wet mixture. Use a dough hook to knead until a cohesive dough develops, gently folding in raisins for even distribution.
- Initial Proofing: Remove the dough hook and cover the bowl with a clean towel. Place in a warm, draft-free location and allow the dough to rise until it doubles in volume, approximately 60-75 minutes.
- Cinnamon Filling Preparation: Create a creamy mixture by blending softened butter, dark brown sugar, and ground cinnamon until smooth and well incorporated.
- Dough Rolling and Filling: Dust a work surface with flour and roll the risen dough into a precise rectangular shape. Spread the cinnamon filling evenly across the surface, leaving a small border, then tightly roll the dough from the longest side.
- Final Proofing and Baking: Position the rolled dough seam-side down in a greased loaf pan. Cover and let rise for an additional 25-35 minutes. Preheat the oven to 190°C (375°F) and bake for 40-50 minutes, ensuring the internal temperature reaches 88-93°C (190-200°F).
- Cooling and Serving: Remove the bread from the oven and transfer to a wire rack. Allow to cool completely for 60-90 minutes before slicing to maintain optimal texture and structure.
Notes
- Yeast Activation Tip: Ensure milk temperature is precisely lukewarm (118°F) to activate yeast effectively without killing it.
- Raisin Distribution Technique: Pat raisins dry before folding into dough to prevent excess moisture and ensure even spread throughout the bread.
- Rising Environment Matters: Choose a consistently warm spot around 80-85°F for optimal dough rising, avoiding drafty areas or cold surfaces.
- Precise Baking Temperature: Use an instant-read thermometer to check internal bread temperature, guaranteeing perfect doneness and preventing underbaking.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Breakfast, Snacks, Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1
- Calories: 280
- Sugar: 12 g
- Sodium: 220 mg
- Fat: 10 g
- Saturated Fat: 2 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 42 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 50 mg