EASY CINNAMON RAISIN BREAD
Inspired by my love of Hot Cross Buns, this easy cinnamon raisin bread is the perfect recipe for Easter. Soft, fluffy and perfectly spiced.
Provided by Alida Ryder
Categories Bread
Time 2h35m
Number Of Ingredients 12
Steps:
- Whisk water, milk, sugar and yeast together. Allow to stand for 10 minutes until foamy.
- In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, spiced and salt.
- With the mixer running, add the yeast mixture and allow to knead in.
- Add the butter or oil, allow to knead in then add more flour, one third cup at a time until the dough is smooth. Add the raisins.
- Knead for another minuted until the dough comes away from the sides of the bowl.
- If the dough is still very sticky, add more flour and knead in.
- The dough should be smooth and soft and only a slight bit sticky.
- Cover with plastic wrap or a damp tea towel and allow to rise for 1 hour.
- Once the dough has proofed, press it into rectangle on a lightly floured surface. Press any raisins that have fallen out of the dough into the center. Roll onto its self into a log, pinch the seam then transfer to a loaf pan that has been lightly greased.
- Cover again and allow to rise for 30 minutes while you preheat the oven to 180°C/350°F.
- Brush with beaten egg and place in the oven and allow to bake for 30-45 minutes until golden brown and risen. If the bread browns too quickly, loosely cover with a piece of foil and continue baking. Once baked the bread will sound hollow when tapped on the bottom.
- Remove from the oven, brush with melted butter (optional) and allow to cool before slicing.
Nutrition Facts : Calories 389 kcal, Carbohydrate 63 g, Protein 9 g, Fat 13 g, SaturatedFat 6 g, Cholesterol 41 mg, Sodium 390 mg, Fiber 5 g, Sugar 18 g, ServingSize 1 serving
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.
CINNAMON RAISIN BREAD FOR THE BREAD MACHINE
Make and share this Cinnamon Raisin Bread for the Bread Machine recipe from Food.com.
Provided by southern chef in lo
Categories Yeast Breads
Time 3h5m
Yield 1 1.5 pound loaf
Number Of Ingredients 8
Steps:
- Add all the ingredients in order given except the raisins.
- Add raisins in on the "add in" beep.
- Bake on "sweet bread" setting.
WORLD'S BEST CINNAMON RAISIN BREAD (NOT BREAD MACHINE)
This is the best Cinnamon Raisin Bread I've ever had! It really has a great consistency and smells WONDERFUL while baking. I made this for the first time about a year ago and since it makes 3 loaves, I gave one to my neighbor. Now she asks for it constantly and since it is so fun to make, I oblige her, plus I get to keep the other 2 loaves!
Provided by Lydia Holton
Categories Yeast Breads
Time 3h45m
Yield 3 loaves, 36 serving(s)
Number Of Ingredients 13
Steps:
- Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
- Remove from heat.
- Let cool until lukewarm, about 120-125 degrees.
- Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
- Knead the dough on a lightly floured surface for a few minutes until smooth.
- Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
- Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
- Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
- Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
- Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
- Roll up tightly (the long way).
- The roll should be about 3 inches in diameter.
- Cut into thirds, and tuck under ends and pinch bottom together.
- Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
- Let rise in warm place, uncovered, again for about an hour.
- Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
- Remove from oven and let cool on rack.
- Take melted butter and spread over tops of loaves.
- After about 20 minutes, lay loaves on their sides and remove from pans.
- Allow to cool before slicing.
Nutrition Facts : Calories 189.6, Fat 4.3, SaturatedFat 2.5, Cholesterol 25.5, Sodium 83.4, Carbohydrate 34, Fiber 1.4, Sugar 10.8, Protein 4.1
FANTASTIC CINNAMON RAISIN BREAD
The title says it all. This is so good. This is a sweet bread, great for breakfast or snack. I must warn you, it touched the top of my breadmaker. It is too good not to share. I changed another recipe and added some things. My additions were the raisins and cinnamon. It origially was suppose to make a 1 1/2 lb. loaf. I didn't think the raisons and cinnamon would have add that much, but I guess it did. You might want to adjust to make a 1 1/2lb. loaf because I will list this as a 2 lb. loaf. It is so good! It knead the heck out of the raisins so there is little bits all through the bread. Chewy, sweet and moist. I used sugar free syrup to cut down on sugar. I hope you enjoy it as much as my family does. Please leave feedback.
Provided by Scotty Callies Mom
Categories Yeast Breads
Time 10m
Yield 2 lb. loaf, 12 serving(s)
Number Of Ingredients 12
Steps:
- In bread machine pan, place ingredients in order given, except raisins and yeast.
- Circle inside of pan with raisins.
- Make a well in flour and pour in yeast.
- Bake on white cycle.
- *** My dough looked fine when kneading and then look almost like a batter when it started to rise and was very sticky. I had to leave the house at this point and expected it to be a flop. When I came home and it had touched the top, I thought it was going to be raw and would have to be thrown away. But to my suprise it tasted fantastic.
Nutrition Facts : Calories 212.1, Fat 1.9, SaturatedFat 0.3, Sodium 202, Carbohydrate 44.5, Fiber 2.1, Sugar 11.7, Protein 4.9
CINNAMON RAISIN BREAD
I just had this passed on to me, i haven't tried it yet, but it sounds so easy to make.Will give it a shot tonight. I put the servings as 24 as it makes 2 loafs, about 12 slices each.
Provided by sherri H
Categories Breads
Time 1h10m
Yield 2 loafs, 24 serving(s)
Number Of Ingredients 9
Steps:
- In large bowl combine flour,soda and salt.
- In mixing bowl beat 1-1/2 cups sugar and oil, beat in eggs and buttermilk untill combined.
- Stir into dry ingredients just untill moistened.
- Fold in raisins.
- Combine cinnamon and remaining sugar-set aside.
- Spoon 1/2 the batter into 2 greased loaf pans, sprikle with 1/2 of the reserved cinnamon-sugar.Repeat layers.
- Cut through batter with knife to swirl.
- Bake at 350 for 55-60 min or untill toothpick in center coes out clean.
- Cool in pans 10 min before removing to wire racks.
Nutrition Facts : Calories 204.4, Fat 5.3, SaturatedFat 0.9, Cholesterol 16.3, Sodium 230.1, Carbohydrate 36.2, Fiber 0.8, Sugar 19.5, Protein 3.5
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.
CINNAMON RAISIN BREAD
Yummy yeast bread that can be made with or without a bread machine.....great for morning breakfasts!
Provided by Katrina
Categories Yeast Breads
Time 1h10m
Yield 2 loaves, 20 serving(s)
Number Of Ingredients 12
Steps:
- Place water, milk, shortening, salt, flour, sugar and yeast in the pan of the bread machine in the order recommended by the manufacturer.
- Select cycle; press Start.
- If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.
- Take dough out after first kneading cycle has finished.
- (If you don't have a bread machine just knead by hand for a good 10 min, or until throughoully combined).
- Turn dough out onto a lightly floured surface and roll out into a rectangle.
- Spread dough with butter, brown sugar, and cinnamon.
- Roll dough, and divide into two parts.
- Place loaves in two lightly greased 9x5 inch bread pans.
- Cover and let rise in a warm place until doubled in size, about 1 hour.
- Preheat oven to 350 degrees F (175 degrees C).
- Brush tops of risen loaves with melted butter and bake in preheated oven for 30 to 40 minutes, until crust is brown and loaves sound hollow when tapped.
Nutrition Facts : Calories 154.2, Fat 3.4, SaturatedFat 1.5, Cholesterol 4.8, Sodium 131.7, Carbohydrate 28.4, Fiber 1.1, Sugar 7.6, Protein 3
CINNAMON RAISIN QUICK BREAD
Cinnamon Raisin Quick Bread is an easy, delicious breakfast recipe. Rich and moist buttermilk bread with raisins and a sweet cinnamon swirl made in an hour.
Provided by Sabrina Snyder
Categories Bread
Time 1h5m
Number Of Ingredients 9
Steps:
- Preheat oven to 325 degrees and spray an 8x4 loaf pan with baking spray.
- In a large bowl whisk together the buttermilk, 3/4 cup sugar, vegetable oil and egg until smooth.
- Sift together flour, baking soda and salt.
- Add the flour mixture to the wet mixture and whisk together until just combined.
- Stir in the raisins.
- In a small bowl stir together the remaining 1/4 cup sugar and 2 teaspoons cinnamon.
- Pour half the batter into the loaf pan and sprinkle the sugar and cinnamon mixture over it.
- Add the remaining batter evenly and swirl the internal cinnamon sugar mixture together with a butter knife.
- Bake for 50-55 minutes or until a toothpick comes out clean.
Nutrition Facts : Calories 216 kcal, Carbohydrate 39 g, Protein 3 g, Fat 6 g, SaturatedFat 4 g, Cholesterol 16 mg, Sodium 217 mg, Fiber 1 g, Sugar 18 g, ServingSize 1 serving
CINNAMON OATMEAL RAISIN BREAD
This is a great bread lightly toasted and spread with honey or cream cheese. I got this recipe from my old West Bend BM. I no longer have the BM but I make this using the KA mixer. Use Old Fashion or Quick Oats, not instant. If you use dry active yeast, increase it to 2 1/4 teaspoons. Also, if desired, you can use AP flour or substitute one cup of whole wheat for one cup of the bread flour. Recipe makes a pound and a half loaf.
Provided by Riverside Len
Categories Breads
Time 1h
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- If using a BM, add warm milk to pan, then add flour, oats, brown sugar, salt and cinnamon to pan. Place butter in corners of pan, make a well in center of dry ingredients and add yeast. Program for Specialty and desired Bread Color. When the signal alerts sound durring kneading cycle add the raisins (if your machine does not have an alert for add ins near the end of the kneading cycle, you will need to set your own timer, you want to add the raisins near the end of the kneading cycle).
- **********************************.
- If using a stand mixer, add dry ingredients to pan, add milk and butter, mix with paddle until a ball forms.
- Cover and let rest for 20 minutes.
- Change to the kneading hook and knead for 4 minutes. Let rest for 5 minutes. Knead 4 minutes more, then add raisins and knead until raisins are incorporated.
- Form into a ball and place in a bowl, cover and let rise until doubled.
- Form into loaf and put into greased pan (non-stick spray works well). Cover and let rise until doubled.
- Bake in pre heated 350 f oven for about 40 minutes. Internal temp should register at least 190 f on an instant read thermometer.
- Although the original recipe calls for only 1/2 cup raisins, I use a full cup.
Nutrition Facts : Calories 214.2, Fat 3.9, SaturatedFat 2, Cholesterol 8.7, Sodium 322.4, Carbohydrate 39, Fiber 2.4, Sugar 5.9, Protein 6.1
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
CINNAMON RAISIN BREAD I
This was my dad's recipe. A yummy moist bread loaded with raisins and cinnamon. The best raisin cinnamon bread I've ever had! Great plain, toasted, or with a light glaze of buttercream frosting!
Provided by Faye Salisbury
Categories 100+ Breakfast and Brunch Recipes Breakfast Bread Recipes
Time 3h20m
Yield 36
Number Of Ingredients 13
Steps:
- Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
- Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
- Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.
- Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.
- Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.
Nutrition Facts : Calories 181.8 calories, Carbohydrate 32.4 g, Cholesterol 18.1 mg, Fat 4.1 g, Fiber 1.2 g, Protein 4.1 g, SaturatedFat 1.2 g, Sodium 114.9 mg, Sugar 10 g
CINNAMON RAISIN BREAD
Provided by Food Network
Categories side-dish
Time 5h45m
Yield One plump 9 by 5 inch loaf
Number Of Ingredients 5
Steps:
- Mix one batch of the White Pan Loaf dough according to instructions given in recipe.
- Place the just mixed dough in a clean bowl lightly dusted with flour. Cover the bowl with a towel and allow the dough to rise at room temperature (75 degrees to 77 degrees) for 2 to 2 1/2 hours, until it doubles in volume. (An indentation made by poking your finger deep into the dough should not spring back.)
- While the dough is rising, place the raisins in a bowl or a plastic container and fill with warm water to come just below the top of the raisins. (If you use too much water, you will rinse away the natural sweetness of the raisins.)
- Place the dough on a very lightly floured surface. Gently deflate the dough and pat it into a rectangle that is about 3/4 of an inch thick, and about 6 inches by 12 inches in size. The short sides should be the top and bottom edges.
- Mix the cinnamon and sugar together, and sprinkle it evenly over the dough.
- Drain the raisins and toss them with the remaining 2 tablespoons flour. Spread the raisins evenly over the dough and gently press them into it.
- Starting at a short side, roll the dough into a log. Roll the dough tightly, keeping the skin of the dough slightly taut, and tucking in any raisins that fall out, but don't stretch the dough so tight that the skin tears. Seal the seam of the log gently but tightly using the heel of your hand against the surface of the table, or pinch it shut with your fingers.
- Place the loaf in an oiled or buttered 9 by 5 inch loaf pan, and cover with oiled plastic wrap. Let the dough rise at room temperature for 1 1/2 to 2 1/2 hours, or until the loaf has risen almost 1 inch above the sides of the pans.
- Meanwhile, preheat the oven to 450 degrees.
- Place the loaf pan on the center oven rack. Using a plant sprayer, mist the loaf 8 to 10 times, then quickly shut the oven door. Spray the bread again after 2 minutes.
- Bake for 15 minutes, then reduce the oven temperature to 375 degrees and bake for 20 to 30 minutes longer, until the crust is deep brown and the loaf sounds hollow when tapped on the bottom. The crust may color quickly because of the cinnamon and raisins in the dough; watch carefully and cover the top of the loaf loosely with foil if it is browning too fast. Let cool in the pan for 5 minutes, then remove the bread from the pan and place the loaf on a rack to cool. Let cool completely before slicing, or the bread will fall apart. This bread keeps well for at least 2 days.
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CINNAMON-RAISIN BREAD RECIPE - ANNA PAINTER | FOOD & …
From foodandwine.com
5/5 (1)Category Cinnamon Raisin BreadServings 2Total Time 5 hrs
- In a medium bowl, whisk both flours with 1 tablespoon of the cinnamon, the nutmeg and cloves. In a microwavable liquid measuring cup, heat 1/2 cup of the milk at high power until warm but not hot, about 30 seconds. Stir the yeast and honey into the warm milk and let stand until foamy, about 5 minutes.
- In a stand mixer fitted with the whisk, beat the yeast mixture with 1 1/2 cups of the milk, the brown sugar, salt, lightly beaten eggs and vanilla at low speed until just combined. Replace the whisk with the dough hook. Add the dry ingredients and raisins and beat at low speed until nearly combined, scraping down the bowl as needed, about 2 minutes. Increase the speed to medium-high and continue beating until the dough clings to the hook and pulls away from the side of the bowl, about 3 minutes. Add 6 tablespoons of the butter a few pieces at a time, beating well after each addition. Continue beating at medium speed until the dough is smooth and silky, about 5 minutes longer.
- Transfer the dough to a lightly floured work surface and knead until it’s smooth and springy, about 5 minutes. Shape the dough into a ball and transfer to a lightly buttered bowl. Cover with plastic wrap and let stand in a warm place until doubled in bulk, about 1 hour.
- Uncover the dough and punch it down. Cover with the plastic and let stand at room temperature until it doubles again, about 1 hour longer.
FULL TUMMIES: CINNAMON-RAISIN BREAD (FOOD PROCESSOR …
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From howtofeedaloon.com
Cuisine BreadTotal Time 1 hr 15 minsCategory BreadCalories 401 per serving
- In the bowl of a stand mixer, using the paddle attachment, combine 1/2 cup cold water, the milk, 1/4 cup sugar, 4 tablespoons butter (room temp), and the yeast.
- With the mixer on medium-low speed, add enough of the remaining flour to make a soft dough that does not stick to the bowl (you may need to add a little more flour if too wet, or a little more milk if too dry).
- Remove the paddle attachment and replace with the hook attachment and knead the dough on medium-low speed until the dough is smooth, but still soft, 6- 7 minutes. (You can also knead by hand on a floured surface for about 12 - 15 minutes).
CINNAMON RAISIN BREAD RECIPE: FROM SCRATCH FOR A PERFECT ...
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Reviews 11Calories 191 per servingCategory Breakfast
- Plump raisins. Place raisins into a small saucepan and cover with water. Simmer over low heat for 10 to 15 minutes. Drain, then pat dry.
- While the raisins are plumping, start dough. In another small saucepan, add milk and 8 tablespoons of butter (save the remaining 2 tablespoons for the filling later). Heat over medium low heat just until the butter is mostly melted.
- Add honey and stir until the butter is fully melted and honey is incorporated. Add the mixture to the bowl of a stand mixer. Sprinkle the yeast atop it.
- Add two cups flour and stir until mostly combined. Add 4 eggs. saving the last egg. Mix until egg is completely incorporated, then slowly add the remaining flour.
CINNAMON RAISIN BREAD - I AM BAKER
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4.7/5 (3)Total Time 3 hrs 50 minsCategory Breakfast, SnackCalories 300 per serving
- In a large bowl, combine the raisins, cinnamon, flour, salt, yeast, and brown sugar. Stir to combine.
- Add hot water (about 110°F) and stir until the dough forms a sticky batter. Place the dough in a bowl that has been sprayed with nonstick cooking spray.
- Cover the bowl in plastic wrap and set in a warm place to rise until almost doubled in size (about 3 hours).
CINNAMON RAISIN BREAD - NEIGHBORFOOD
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Reviews 3Servings 1
- Place the raisins in a bowl with the water and allow them to soak while you make the bread. Drain before adding to the recipe.
- In the bowl of a stand mixer, mix together the flour, salt and sugar. (I usually don’t weigh my ingredients, but for bread I like to. If you don’t have a scale, hold back one cup of the flour until the end then add if needed).
- In a large measuring cup, combine the water and milk. Whisk in the yeast until dissolved. Add the yeast mixture and the melted butter to the dry ingredients. Use the dough hook to beat the mixture until it begins to form a cohesive structure or about 2 minutes. Let the dough rest for 5 minutes.
- Continue to mix the dough, adding additional flour or water if needed. The final texture should be soft and springy. If you touch it with you finger, it should feel tacky, but you shouldn’t have to struggle to get your finger out.
CINNAMON RAISIN OATMEAL BREAD - SEASONS AND SUPPERS
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5/5 (3)Total Time 3 hrs 25 minsCategory BreadCalories 133 per serving
- In a large bowl or the bowl of a stand mixer fitted with the kneading hook, add the rolled oats and pour the boiling water over. Stir, then let stand about 20 minutes.
- Meanwhile, add the raisins to a bowl of very hot water and allow to sit in the water for about 20 minutes, to plump.
- Check and make sure the oat/water mixture has cooled to about 105F for active dry yeast or 115F for instant yeast. *Important that the mixture be cooled, so you don't kill the yeast. If you don't have a thermometer to check, test with your finger and make sure the mixture is just lukewarm and doesn't feel hot at all.
- Sprinkle in the yeast, then add the milk, honey, vegetable oil, salt cinnamon and whole wheat flour. Mix to combine. Begin by adding 1 cup of the all purpose flour and kneading in. Start adding additional flour, in small increments and kneading in between additions, until you have a moist dough that wraps around the kneading hook and is starting to clean the sides of the bowl. Drain and pat dry the raisins and toss in a bit of flour. Add the raisins to the dough and knead in, adding a bit more flour, as needed, until you have a moist dough that cleans the bowl well.
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