RAISIN CINNAMON BREAD
Here's my version of the time-honored cinnamon swirl bread. Confectioners' sugar icing makes it even more special. The recipe makes two loaves, perfect for sharing with the neighbors. -Deanna Patterson, Greenville, Texas
Provided by Taste of Home
Time 55m
Yield 2 loaves (16 slices each).
Number Of Ingredients 13
Steps:
- In a large bowl, dissolve yeast in warm water. Add milk, 1/3 cup sugar, oil, salt and 2 cups flour. Beat until smooth. Add raisins and enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. , Punch dough down. On a lightly floured surface, divide in half. Roll each into a 15x7-in. rectangle. Combine cinnamon and remaining sugar; sprinkle over dough. Sprinkle with water. Starting with a short side, roll up tightly, jelly-roll style. Pinch seams and ends to seal. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour. , Preheat oven to 350°. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool completely. Combine glaze ingredients; drizzle over warm loaves.
Nutrition Facts : Calories 162 calories, Fat 3g fat (1g saturated fat), Cholesterol 2mg cholesterol, Sodium 157mg sodium, Carbohydrate 32g carbohydrate (14g sugars, Fiber 1g fiber), Protein 3g protein.
CRANBERRY CINNAMON BREAD (BREAD MACHINE)
This is so good. You may substitute raisins in place of the cranberries if you like. There is a Cranberry Bread that I buy at the store but it only comes out near the holidays and is very expensive. I love it but will never buy it again because this tastes almost like it and much better. It has just a hint of cinnamon and you can smell it when toasted. This is also good grilled with peanut butter, bananas, and honey.
Provided by Mimi in Maine
Categories Yeast Breads
Time 3h10m
Yield 1 loaf
Number Of Ingredients 16
Steps:
- Add to your bread maker according to instructions.
- Add the cranberries and cinnamon at the proper time called for with your machine.
- Use light crust setting.
Nutrition Facts : Calories 3732.8, Fat 55.6, SaturatedFat 30.6, Cholesterol 122.1, Sodium 5102.5, Carbohydrate 710, Fiber 37.8, Sugar 66, Protein 91.8
HOMEMADE RAISIN BREAD
Steps:
- Gather the ingredients.
- Dissolve the yeast in the warm water.
- In a large bowl, combine the raisins, warm milk, butter, sugar, and salt; stir to dissolve the sugar. Let the mixture cool to lukewarm.
- Stir 1 1/2 cups of the flour into the milk mixture and beat until smooth.
- Add the yeast mixture and the beaten eggs to the milk mixture and mix to blend well.
- Add enough of the remaining flour to make a soft but stiff dough.
- Turn the dough out onto a lightly floured surface and knead for about 10 minutes, or until the dough is smooth and elastic.
- Butter or oil a large bowl. Place the dough in the greased bowl. Turn it over to grease the entire surface of the dough.
- Cover the bowl with a clean kitchen towel and let it stand in a warm, draft-free place until it has doubled in bulk, about 1 to 1 1/2 hours.
- Punch the dough down and divide it into two equal portions. Cover the dough with a kitchen towel and let it rest for 10 minutes.
- Shape the dough into two loaves and place them in two greased 8-by-4-inch loaf pans .
- Cover the pans with a kitchen towel and let the loaves rise for about 45 to 60 minutes, or until the dough has almost doubled in bulk. Then preheat oven to 375 F.
- Bake in preheated oven for 25 minutes. Place foil over the loaves for the last 10 minutes if they look overly brown.
- Remove the loaves from the pans and let them cool on racks. Serve and enjoy!
Nutrition Facts : Calories 187 kcal, Carbohydrate 34 g, Cholesterol 31 mg, Fiber 1 g, Protein 5 g, SaturatedFat 2 g, Sodium 233 mg, Sugar 9 g, Fat 4 g, ServingSize 2 loaves (16 servings), UnsaturatedFat 0 g
CINNAMON CRANBERRY RAISIN BREAD
This loaf has a fine crumb, pretty presentation and great taste. You cant ask much more of a loaf of bread. You can use raisins, cranberries or both. You could even add toasted walnuts if you wanted to. Who's to stop you? I think this recipe probably started from one of my Americas Test Kitchen books.
Provided by Linda Mericle
Categories Sweet Breads
Time 1h25m
Number Of Ingredients 15
Steps:
- 1. Cut the cube of butter into lots of little pieces and toss with about 1 Tablespoon of flour. Set aside to soften.
- 2. In a small saucepan, heat the milk until steamy. This helps scald the milk, which kills enzymes that might inhibit yeast growth. (This is why the original recipe calls for dry milk, which I do not regularly carry. Dry milk is missing this enzyme.) Pour in the cool water which will help cool the milk. You want to make sure the milk is not over 110 degrees or it will kill the yeast.
- 3. In the bowl of a standing mixer, put the flour, sugar and yeast and whisk. Add the cooled milk/water mixture with the egg. Using a wooden spoon, start mixing the liquids with the dry goods. Add the dough hook and let it run on medium low until it is a cohesive mass, about 2 minutes.Cover with plastic wrap and let sit 20 minutes.
- 4. Turn the mixer on again and knead until smooth and elastic, about 8-10 minutes more. Now add the butter bits one at a time, mixing until incorporated into the dough. It will seem too slick at first but should absorb into the dough. If you absolutely need to, add a bit of flour to keep it from being too sticky. Add the raisins/cranberries and mix 1 more minute.Remove bowl from machine.
- 5. Using a bowl scraper, or rubber spatula, fold dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees; fold again. Turn bowl and fold dough 6 more times (total of 8 folds).
- 6. For this loaf, put a pan of boiling hot water in a bowl or cake pan in the oven, cover the dough with plastic wrap or a damp tea towel and place in the oven to rise for about 45 minutes. I like to prepare my loaf pans with parchment paper for this bread, in case it leaks and gets sticky. I just cut a piece to be as long as the loaf pan, then press it in, letting it overlap the sides. Then I can lift the bread out with the parchment.
- 7. After the first rise, take the dough out and gently deflate. Repeat folding steps 8 times, cover and let rise again 45 minutes. This is going to give it a fine crumb.
- 8. Whisk filling ingredients together and set aside. (I have never seen powdered sugar used in filling before. But it has corn starch in it, which would help keep filling in-tact.)
- 9. Divide the dough into 2 pieces.Roll the dough, one piece at at time, to about 7" x 18". Use a misting bottle to spray water over the dough. Then sprinkle half the filling over it and mist with more water, just to keep in intact, not runny. Roll up, pinch edges and work on the next one.
- 10. Before putting them in the pan, its time to twist! (the fun part). Lay one of the logs of dough in front of you. starting about 1 inch from one end, cut the dough in half down the long center. Gently turn the cut sides slightly up and start twisting them one over the other, round and round. Then seal the ends and place in the pans.
- 11. Cover and let rise (right on the counter tops this time) about an hour, until its about 1" above the loaf pan.Preheat the oven to 350. Mix your egg with a teaspoon of water or milk to make an egg wash and brush this over the loaves right before putting the oven.(you could sprinkle with some cinnamon sugar at this point, but keep in mind it will darken the loaves quite a bit.)
- 12. Place the loaves in the oven and bake until well browned about 25 minutes.(If it is getting too brown for your taste, lightly cover with a piece of aluminium foil.) Then reduce the oven temperature to 325 and bake another 15-20 minutes or until the internal temperature reached 190-200 degrees.Let cool in the pan for 5 minutes, then remove to a rack to continue cooling. Slice it up and enjoy!
CRANBERRY, RAISIN & PECAN KNOT
Serve this spiced and fruity white bread toasted with lashings of butter and jam
Provided by Angela Nilsen
Categories Afternoon tea, Treat
Time 3h
Yield Makes 1
Number Of Ingredients 7
Steps:
- Mix the flour, yeast and salt and 1½ tsp of the caster sugar in a large mixing bowl. Put in the butter and rub it into the flour. Make a dip in the centre of the flour and pour in almost 300ml hand warm (cool rather than hot) water, with a round-bladed knife. Then mix in enough of the remaining water and a bit more if needed, to gather up any dry bits in the bottom of the bowl, until the mixture comes together as a soft, not too sticky, dough. Gather it into a ball with your hands.
- Put the dough onto a very lightly floured surface and knead for 8-10 mins until it feels smooth and elastic, only adding the minimum of extra flour if necessary to prevent the dough sticking. Place the ball of dough on a lightly floured work surface. Cover with an upturned, clean, large glass bowl and leave for 45 mins-1 hr or until doubled in size and feels light and springy. Timing will depend on the warmth of the room.
- Knock back the dough by gently kneading just 3-4 times. You only want to knock out any large air bubbles, so too much handling now will lose the dough's lightness. Shape into a ball, then cover and leave for 10 mins.
- Shape by flattening the dough into a rectangle, about 28 x 18cm, scatter on the cranberries, raisins and chopped pecans, then roll up tightly from one of the short ends. Roll into a 52cm-long sausage. Tie into a simple knot and lay on a baking parchment-lined baking sheet. Cover and leave for 40-45 mins, or until doubled in size.
- Put a roasting tin in the bottom of the oven 20 mins before ready to bake and heat oven to 230C/210C fan/gas 8. Put the risen bread in the oven, carefully pour about 250ml cold water into the roasting tin (this will hiss and create a burst of steam to give you a crisp crust), then lower the heat to 220C/200C fan/gas 7. Bake for 20 mins or until golden. Remove and cool on a wire rack. If you tap the underneath of the loaf if should be firm and sound hollow.
- Finish by making a spiced sugar glaze with the remaining caster sugar, cinnamon and 1 tsp hot water. Brush over bread while it is still warm.
Nutrition Facts : Calories 116 calories, Fat 2 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 22 grams carbohydrates, Sugar 4 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.39 milligram of sodium
CINNAMON RAISIN BREAD
Homemade Cinnamon Raisin Bread is easy to make and the ultimate in fast comfort food. The flavors and aroma as it bakes are like being wrapped in a warm blanket next to a roaring fire. Perfect anytime.
Provided by Toni Dash
Categories Side Dish
Time 2h25m
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees. Prepare a 9x5 loaf pan with a non-stick baking spray. PRO TIP: Line the bottom with parchment paper and spray the paper for easier removal.
- Add the raisins and vanilla extract to a small bowl. Fill with boiling water with 1/2 inch of water over the top of the raisins. Soak the raisins for 15 minutes, then drain them and set them on a towel to dry.
- In another small bowl, mix together the light brown sugar and cinnamon. Take a spoonful of the brown sugar mixture and stir it together with the raisins. Set aside. The rest of the sugar mixture will be used in the bread.
- In a medium sized bowl, sift together the flour, baking powder, baking soda and salt. Set aside.
- In a large bowl (or bowl of a standing mixer), beat together the sugar and butter until it's light and fluffy.
- Add in the egg and mix again, just until combined.
- Slowly add in the flour mixture, alternating with the milk, and mix just until everything is combined, do not over mix.
- Fold in the raisins.
- Spread half of the batter along the bottom of the prepared loaf pan. Sprinkle half of the brown sugar mixture on top of the batter.
- Spoon the remaining batter on top and spread to the edge. Sprinkle the remaining brown sugar mixture all over the top.
- Bake for 60 minutes or until a toothpick comes out clean.
- Cool for 10 minutes before moving the bread to a cooling rack. Cool for about an hour before icing and cutting.
Nutrition Facts : Calories 246 kcal, Carbohydrate 47 g, Protein 3 g, Fat 6 g, SaturatedFat 3 g, Cholesterol 28 mg, Sodium 157 mg, Fiber 1 g, Sugar 27 g, ServingSize 1 serving
BREAD MACHINE CINNAMON RAISIN BREAD (GOLDEN RAISINS)
This bread machine cinnamon raisin bread recipe creates a delicious homemade bread that is perfect for breakfast. Spread on your favorite topping (i.e. cream cheese or jam) for a great breakfast meal. Spread on your favorite topping (i.e. cream cheese or jam) for a great breakfast meal. However, if you just LOVE cinnamon, you can even use it for a tasty sandwich bread. The golden raisins make this bread recipe extra special. Visit Bread Dad (BreadDad.com) for more easy bread machine recipes.
Provided by Bread Dad
Categories Breakfast Lunch Sandwich
Time 3h5m
Number Of Ingredients 16
Steps:
- Bread machine settings - 1.5 or 2 pound loaf, light color and "basic" bread setting.
- Unplug the bread machine and remove the bread pan from the bread machine. This prevents any ingredients added to the bread pan from accidently spilling into the bread machine.
- Pour the milk into the bread pan and then add the other ingredients (except the golden raisins). Place the bread machine yeast in last and the yeast should not touch the liquid or salt (until the bread machine is turned on and the ingredients start to be mixed together). FYI - Do not place the salt where you plan to add the yeast.
- Place the bread pan back into the bread machine and plug in the bread machine.
- Enter the correct settings into the bread machine (i.e. 1.5 or 2 pound, light color and basic) and press the start button.
- After the bread machine has finished its FIRST kneading cycle (and before it has started the second kneading cycle), add the golden raisins.
- When the bread machine has finished baking the bread, unplug the bread machine.
- Lift the bread pan out of the bread machine. Wear oven mitts as the bread pan will be very hot!
- Remove the bread from the bread pan and place the bread on a cooling rack. Wear oven mitts.
- After removing the bread, don't forget to remove the mixing paddle if it is stuck in the bread. Use oven mitts as the mixing paddle will be very hot coming out of the bread machine. Or wait until the bread is completely cooled and then remove the mixing paddle.
- Please read the tips section for extra information on how to make this recipe successfully and to avoid common bread machine problems.
Nutrition Facts : ServingSize 1 Slice, Carbohydrate 43 g, Protein 6 g, Fat 6 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 13 mg, Sodium 440 mg, Fiber 2 g, Sugar 15 g, Calories 246 kcal
BREAD MACHINE CRANBERRY RAISIN BREAD
This bread machine cranberry raisin bread recipe produces a semi-sweet homemade bread that can be used for breakfast (i.e. great with jam) or as a tasty sandwich bread. It is an attractive bread because the yellow color of the golden raisins contrasts nicely with the darker cranberries. This bread is a tasty way to secretly add some fruit into your family's lunches. You are also sneaking in healthy oatmeal fiber too! This cranberry & golden raisin oatmeal bread recipe uses a bread machine to create a 2 lb bread loaf.
Provided by Bread Dad
Categories Breakfast Dessert Sandwich
Time 3h5m
Number Of Ingredients 9
Steps:
- Bread machine settings - 2 pound loaf, light color and "basic" bread setting.
- Unplug the bread machine and remove the bread pan from the bread machine. This prevents any ingredients added to the bread pan from accidentally spilling into the bread machine.
- Starting with the water, you should add all of the ingredients (except the cranberries & golden raisins) into the bread machine "bucket" (bread pan).
- Place the bread pan back into the bread machine and plug in the bread machine.
- Enter the correct settings into the bread machine (i.e. 2 pound, light color and basic) and press the start button.
- After the bread machine has finished its first kneading cycle (and before the second kneading cycle), add the cranberries and golden raisins.
- When the bread machine has finished baking the bread, unplug the bread machine. Remove the bread and place it on a cooling rack. Use oven mitts when removing the bread machine container (bread loaf pan) as it will be very hot!
- After removing the bread, don't forget to remove the mixing paddle if it is stuck in the bread. Use oven mitts as the mixing paddle will be very hot coming out of the bread machine. Or wait until the bread is completely cooled and then remove the mixing paddle.
- In our Sunbeam bread machine, the baking takes about 3 hours for a 2 pound bread at the light color & basic bread settings. However, some machines can differ and you don't want to be away from home when the bread machine "finished" alarm goes off! Your bread machine should show you the length of the baking time after you have entered the settings into the machine. This will allow you to know when to be in the kitchen in order to remove the bread.
- Before using your bread machine, you should read the bread machine manufacturer's instructions in order to use the bread machine effectively and safely.
Nutrition Facts : ServingSize 1 Slice, Carbohydrate 41 g, Protein 5 g, Fat 5 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 10 mg, Sodium 233 mg, Fiber 2 g, Sugar 12 g, Calories 221 kcal
SWIRLED CINNAMON RAISIN BREAD
Slices of warm cinnamon bread and a cup of hot tea work wonders for holiday visitors to our home. My mother received this recipe from a friend in West Virginia.
Provided by Taste of Home
Time 1h10m
Yield 2 loaves (16 slices each).
Number Of Ingredients 10
Steps:
- In a large bowl, dissolve yeast in warm water. Add 1/2 cup sugar, oil, salt, eggs and 4 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place or until doubled, about 1 hour. , Punch dough down. Turn onto a lightly floured surface; divide in half. Knead 1/2 cup raisins into each; roll each portion into a 15x9-in. rectangle. Brush with additional oil. Combine cinnamon and remaining sugar; sprinkle to within 1/2 in. of edges. , Tightly roll up, jelly-roll style, starting with a short side; pinch seam to seal. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 30 minutes. , Preheat oven to 375°. Brush with oil. Bake 45-50 minutes or until golden brown. Remove from pans to wire racks to cool.
Nutrition Facts :
CINNAMON RAISIN BREAD RECIPE
The most delicious homemade cinnamon raisin bread! It has a doughy inside with sweet raisins and cinnamon, and a crunchy outer crust. Serve toasted with butter for absolute perfection!
Provided by A Simple Palate
Categories Side Dish
Time 3h40m
Number Of Ingredients 7
Steps:
- Make the dough: In an electric mixer add warm water, sugar, and yeast. Stir and let sit for 5 minutes for yeast to activate tip: sugar feeds yeast so I include it in this process. Add raisins, cinnamon, flour, and salt. Use bread mixing attachment and mix together until dough forms. If dough is too wet or dry, add water/flour 1 Tbsp at a time until right consistency.
- Let it rise: Toss dough on lightly floured surface, place in lightly greased bowl. Cover with a damp dish towel and let sit in a warm area for 3+ hours. Dough should be doubled in size. Tip: I like placing my dough in the oven with the light on (oven is off). This helps create a consistent climate for the dough while the light creates a small amount of warmth to help it rise.
- Preheat oven to 450F.
- Transfer dough: Place dough on lightly floured surface and form into ball again (keep lightly flouring your hands to prevent sticking). Lay dough on parchment paper, lightly dust paper to prevent sticking, and lift edges of paper to transfer dough into dutch oven.
- Bake: Cover with lid and bake for 30 minutes, uncover and bake for 5-10 more minutes until golden brown.
- Let it cool: Remove and let bread cool for 20 minutes before slicing.
Nutrition Facts : Calories 149 kcal, Carbohydrate 31.5 g, Protein 4.1 g, Fat 0.4 g, Sodium 3.2 mg, Sugar 2.7 g, ServingSize 1 serving
HOMEMADE CINNAMON RAISIN BREAD
Cinnamon Raisin was my toast of choice when I was a kid, and it still is today.
Categories baking
Time 1h5m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Combine milk, brown sugar, and yeast in a bowl or measuring cup. Let sit for 10 minutes, until foamy. This indicates that the yeast is alive and well. Pour the yeast liquid into the bowl of a stand mixer, and add oil and eggs. Whisk to combine the wet ingredients, then add flour and salt. Use the dough hook or a spatula to roughly combine the wet and dry ingredients into a shaggy dough. Add the raisins, then fit the bowl and dough hook to the stand mixer. Knead on medium low speed for 10 minutes. Remove the dough hook, cover the bowl with plastic wrap, and let the dough rise for 1 hour, until doubled in size.Flour your countertop as lightly as possible, then spread and stretch the dough into a rectangle that is the length of your loaf pan, about 9 inches by 18 inches. I prefer to use a 9x5 loaf pan.Make the cinnamon filling by stirring together brown sugar, cinnamon, and butter. Spread this mixture all over the top of the dough rectangle, then roll the dough up as tightly as you can, rolling the long way. Place the roll seam-side down into a greased loaf pan, then cover with plastic wrap to let rise for 30 minutes. Preheat oven to 375ºF, then bake bread for 40-50 minutes until the inside reads 190ºF to 200ºF with a thermometer. Let the bread cool completely on a wire rack before slicing. Enjoy!Notes:1. The 2 tablespoons brown sugar won't make the bread very sweet. If you want a sweeter loaf, double the brown sugar.2. I use grapeseed oil, but you could also use canola oil, vegetable oil, a light olive oil, etc.3. The dough will be sticky, but resist the urge to add more flour, as it will make the bread more dense.Storage: Since there are no preservatives, the bread will only keep for a few days at room temperature. I recommend freezing any unused bread.
EASY NO KNEAD CINNAMON ARTISAN BREAD
This Easy No Knead Cinnamon Raisin Artisan Bread is crusty on the outside, tender and fluffy on the inside and packed with sweet cinnamon flavour and juicy raisins. And it's so easy to make this bakery-style loaf at home in your own kitchen!
Provided by Chrissie (thebusybaker.ca)
Categories Baking Side Dish Snack
Time 55m
Number Of Ingredients 9
Steps:
- Add the flours, raisins, yeast, salt, cinnamon, and brown sugar to a large bowl. Be sure to add the yeast and the salt to separate sides of the bowl.
- Stir the dry ingredients together well.
- Add the water and stir until a thick, rough dough forms. Add 1-2 more tablespoons of water or flour if needed.
- Flour your hands and shape the dough into a ball, placing it into the bottom of the bowl and covering the bowl with plastic wrap.
- Place in a warm spot in your kitchen and let rise for 12-18 hours. When I make this bread, I prepare the dough in the evening and bake the next morning. For quick rise instructions, see the Recipe Notes below.
- After the rising time, preheat your oven to 450 degrees Fahrenheit.
- Place an oven-safe Dutch Oven pot in the cold oven and let it preheat with the oven.
- Flour your hands well and shape the dough into a round ball and set it on a piece of parchment paper on the counter dusted with flour.
- Dust the top of the dough ball with flour and cover with a clean kitchen towel, letting it rise for 25 minutes.
- After the dough has risen remove the Dutch Oven pot from the oven and using the parchment paper, pick up the dough and place it carefully in the bottom of the Dutch Oven. Make two very shallow slices in the top of the risen loaf in the shape of an X.
- Replace the lid of the Dutch Oven, place it back into the hot oven, and bake for 30 minutes.
- After 30 minutes of baking time, remove the lid from the Dutch Oven and continue baking for an additional 10 minutes uncovered.
- After the baking time, remove the pot from the oven and transfer the loaf to a cooling rack using the parchment paper.
- Cool completely before slicing.
Nutrition Facts : ServingSize 1 serving, Calories 181 kcal, Carbohydrate 40 g, Protein 5 g, Fat 1 g, SaturatedFat 1 g, Sodium 354 mg, Fiber 3 g, Sugar 4 g
CRANBERRY RAISIN BREAD
Before making cranberry sauce for my turkey, I always remove 1 1/2 cups from the bag of cranberries so I can make this loaf. You can also substitute cranberries for the raisins for an all cranberry loaf. Keep an eye on the oven after the first hour of baking. Enjoy!!
Provided by CountryLady
Categories Quick Breads
Time 1h25m
Yield 1 loaf
Number Of Ingredients 11
Steps:
- Sift flour, sugar, baking powder, salt& baking soda into large bowl.
- Cut in butter until mixture is crumbly.
- Add egg, orange peel& juice all at once.
- Stir just until mixture is evenly moist.
- Fold in raisins& cranberries.
- Spoon into a greased 9 x 5 x 3 inch loaf pan.
- Bake at 350F for 1 hour& 10 minutes.
- Cool on a wire rack.
CLASSIC RAISIN BREAD
Classic raisin yeast bread. Makes 1 loaf.
Provided by Jennifer
Categories Bread
Time 2h40m
Number Of Ingredients 10
Steps:
- Scald the milk: Heat the milk in a small saucepan on the stove-top until it reaches 181F. (If you don't have a thermometer, this will be when the milk starts to steam and small bubbles form around the edges. Pour milk back into the measuring cup and let stand until cooled to lukewarm or about 105F.
- **If using active dry yeast, add the yeast to the lukewarm milk. Stir in and let stand 5 minutes.
- In a large bowl or the bowl of a stand mixer fitted with the kneading hook, add 2 cups of the flour, the instant yeast, the white sugar and salt. Mix briefly to combine.
- Plump the raisins: Add the raisins to a small bowl. Cover them with very hot water and let stand until needed.
- To the flour mixture, add the lukewarm milk (or milk/yeast mixture if you used active dry yeast). Add the melted butter (*be sure it is cooled so it doesn't cook the egg you will be adding next :). Add the egg. Knead to combine well. Start adding more flour, in small increments, until the dough wraps around the hook and cleans the bowl.
- Drain the raisins and toss in a little flour. Add to the dough in the mixer or bowl and mix to combine. Add a bit more flour, if needed.
- Grease an 8x4-inch loaf pan and set aside.
- Remove the dough to a floured surface and knead briefly (1-2 minutes), until smooth. Form into a ball.
- Place dough into a greased bowl, cover and let rise until doubled, about 1 hour.
- Remove dough to a lightly floured surface and pat into a rectangle about 9 inches long and 5 inches wide. Bring the edges along the long side in towards the centre and pinch together. Flip the loaf over. Push any exposed raisins back into the dough, so they don't burn. Place into prepared loaf pan. Cover and let rise until doubled, about 45 minutes.
- Preheat oven to 350F.
- When loaf is ready, bake in preheated oven for about 35 minutes or until it reaches an internal temperature of 190F. **Check loaf after 25 minutes of baking. If it is dark enough, lay a sheet of aluminum foil over-top to prevent further browning. Continue baking until done.
- Remove from oven and immediately remove from the loaf pan to a cooling rack. While the loaf is still hot, mix up the sugar/water glaze and brush the top of the loaf. Allow to cool before slicing.
Nutrition Facts : Calories 182 kcal, Carbohydrate 36 g, Protein 5 g, Fat 2 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 224 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
RICH RAISIN AND CRANBERRY LOAF (BREAD MACHINE)
This is an all-time favorite bread recipe and I cannot (darn it!) take credit for it. It comes straight from my bread machine recipe book and is just too special not to share. The only change I made was to replace half of the raisins w/ dried cranberries (LOVE the balance between sweet and tart) and add cinnamon . As the title...
Provided by Cindy Smith Bryson
Categories Sweet Breads
Time 10m
Number Of Ingredients 10
Steps:
- 1. OPTIONAL: I like to soak raisins/cranberries in hot water until soft. This will make them plumper and softer and keep fruit on outside of loaf from burning. If you prefer not to do this, mix dried fruit w/ pinch of flour and toss. This will keep fruit from sticking together.
- 2. Place ingredients, in order listed, in bread pan. Select loaf size (2 LB) and crust preference. I use a light setting for a tender loaf. Choose sweet bread program and start bread maker.
- 3. Add fruit when mix-in tone sounds or when appropriate for your maker. When cycle is complete, remove bread from pan to wire rack to cool completely prior to slicing. Take a whiff of that heavenly yeasty cinnamon fragrance and ENJOY!
More about "cinnamon cranberry raisin bread food"
RECIPE: CRANBERRY CINNAMON BREAD - THE GLOBE AND MAIL
From theglobeandmail.com
Estimated Reading Time 5 mins
MOST AWESOMEST NO KNEAD ORANGE CRANBERRY RAISIN BREAD
From thekitchenwhisperer.net
Estimated Reading Time 9 mins
- In large bowl (You need to make sure the bowl is at least 2 times the size as this will easily double in volume) add the flour, yeast, sugar, cinnamon, orange zest, cranberries, dried raisins, almonds, fiori di scilia, and warm water. Using a wooden spoon, mix until a shaggy dough forms. Add in the salt and mix again.
- Mix it until it’s combined and forms a ‘shaggy’ dough. Just make sure that all the flour is incorporated. It will not be a smooth dough – that’s how it’s supposed to be.
- Cover with plastic wrap and set in a warm place overnight for at least 12 hours but no more than 24.
CINNAMON BREAD PUDDING WITH CRANBERRY-RAISIN SAUCE RECIPE ...
From eatingwell.com
Category Healthy Bread RecipesCalories 278 per servingTotal Time 1 hr 15 mins
- To prepare pudding: Preheat oven to 350F. Coat an 8-inch-square baking dish with cooking spray.
- Combine bread, 1/2 cup brown sugar, raisins, 1 teaspoon cinnamon, nutmeg, milk, eggs and vanilla in a large bowl. Allow the bread cubes to swell a bit and absorb the liquid, stirring occasionally, about 15 minutes.
- Transfer the bread mixture to the prepared baking dish. Place the dish in a larger baking pan filled halfway with hot tap water. Place together in the oven. Bake until a knife inserted in the center comes out clean, about 1 hour. Remove the baking dish from the water bath and let stand for about 15 minutes.
- To prepare sauce: Heat oil in a small saucepan over medium-high heat. Add mustard seeds, cover, and cook until the seeds stop popping (not unlike popcorn), 30 seconds to 1 minute. Stir in chiles to taste and cook until blackened and smoky, about 30 seconds.
APPLE, CINNAMON & RAISIN BREAD - HEY MOM! WHAT'S COOKING
From heymomwhatscooking.com
Cuisine BreadTotal Time 3 hrs 5 minsCategory BreadCalories 344 per serving
NO-KNEAD CINNAMON RAISIN BREAD - THE BAKE SCHOOL
From bakeschool.com
5/5 (1)Total Time 1 hrCategory BreadCalories 159 per serving
- Dump out the dough on a floured surface and with the help of a pastry scraper, scoop and fold it two times, then let it rest loosely covered for 15 minutes.
CINNAMON RAISIN BREAD - BUDGET BYTES
From budgetbytes.com
4.8/5 (11)Total Time 5 hrsServings 12Calories 158 per serving
- In a large pot or bowl, combine the flours, brown sugar, salt, yeast and raisins. Stir everything until evenly mixed (break up any raisin clumps).
- Add the warm water and stir. If the dough does not come into one cohesive ball (with no dry bits left at the bottom of the bowl) add a little more water, one tablespoon at a time, until it all comes together (see photos below). Loosely cover the bowl and let it rest for 2 hours at room temperature.
- After two hours the dough will have risen and grown to about twice the size. It will be a rough looking, shaggy ball of dough. Turn it out onto a floured surface. Give it maybe one or two turns or “kneads” in the flour just to work in enough flour to keep it from sticking to your hands. Flatten and stretch the dough into a long rectangle. The short side of the rectangle should be the same length as your bread pan, the long side double that.
- Sprinkle the cinnamon over the surface of the rectangle. If you want a sweeter bread, you can sprinkle on some additional brown sugar with the cinnamon. Roll the rectangle up and place it in a bread pan coated with non-stick spray. Let the bread rise for 1.5 hours or until it has risen up and out of the pan.
CINNAMON RAISIN WALNUT BREAD - PINCH MY SALT
From pinchmysalt.com
Estimated Reading Time 8 mins
SOURDOUGH CINNAMON RAISIN/CRANBERRY BREAD
From crustycalvin.com
Estimated Reading Time 3 mins
NO-KNEAD CINNAMON RAISIN BREAD - SIMPLY SCRATCH
From simplyscratch.com
4.3/5 (26)Total Time 18 hrs 50 minsCategory Breads & Baked GoodsCalories 156 per serving
CINNAMON RAISIN BREAD (WITH BAKING VIDEO) - A GOOD LIFE FARM
From cosmopolitancornbread.com
5/5 (1)Total Time 2 hrs 20 minsCategory BreadsCalories 173 per serving
RAISIN BREAD STUFFING WITH CRANBERRIES - THE CHEF MIMI BLOG
From chefmimiblog.com
Estimated Reading Time 4 mins
CINNAMON RAISIN BREAD RECIPE: HOW TO MAKE IT
From preprod.tasteofhome.com
Total Time 1 hr 10 minsCalories 160 per serving
CINNAMON RAISIN QUICK BREAD - RECIPES SIMPLE
From recipessimple.com
Cuisine AmericanCategory DessertServings 12
CRANBERRY, RAISIN, DATE AND NUT BREAD - RED STAR ® YEAST
From redstaryeast.com
Estimated Reading Time 2 mins
CRANBERRY RAISIN PUMPKIN BREAD RECIPE - CUISINART.COM
From cuisinart.com
LOW CARB CINNAMON RAISIN BREAD - BEST CRAFTS AND RECIPES
From bestcraftsandrecipes.com
CINNAMON RAISIN BREAD WITH BREAD FLOUR RECIPES
From tfrecipes.com
CRANBERRY CINNAMON BREAD RECIPES (35) - COOKPAD
From cookpad.com
CRANBERRY RAISIN RECIPES - PSICOOPERA.ORG
From psicoopera.org
CRANBERRY, RAISIN, PECAN AND CINNAMON SOURDOUGH | THE ...
From thefreshloaf.com
CINNAMON RAISIN BREAD – PAMELA'S PRODUCTS
From pamelasproducts.com
CRANBERRY RAISIN BREAD RECIPES
From tfrecipes.com
CINNAMON AND RAISIN BREAD PUDDING - ALL INFORMATION ABOUT ...
From therecipes.info
CHOCOLATE CRANBERRY RAISIN BREAD - PLAIN.RECIPES
From plain.recipes
CRANBERRY RAISIN BREAD STUFFING | ORDER.FOODCITY.COM
From order.foodcity.com
281 EASY AND TASTY CRANBERRY RAISIN RECIPES BY HOME COOKS ...
From cookpad.com
CRANBERRY CINNAMON BREAD (BREAD MACHINE) RECIPE - FOOD NEWS
From foodnewsnews.com
CRANBERRY-RAISIN PUMPKIN BREAD RECIPE - FOOD NEWS
From foodnewsnews.com
EASY BAKE: CINNAMON CRANBERRY RAISIN WALNUT BREAD D50
From mungfali.com
EASY BAKE: CINNAMON CRANBERRY RAISIN WALNUT BREAD - …
From mrsjroche.com
CINNAMON RAISIN BREAD | RACHEL PAULS FOOD
From rachelpaulsfood.com
CRANBERRY NUT ARTISAN BREAD RECIPE - ALL INFORMATION ABOUT ...
From therecipes.info
WESTBEND CINNAMON RAISIN BREAD - ALL INFORMATION ABOUT ...
From therecipes.info
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love