CINNAMON RAISIN BREAD
This bread is good right out of the oven or stored for several days and used for toast.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Yield Makes 2 loaves
Number Of Ingredients 14
Steps:
- In the bowl of an electric mixer, combine 1/4 cup warm water and yeast. Let sit until yeast is foamy, about 10 minutes. Add flour, powdered milk, sugar, salt, 3 tablespoons melted butter, and 1 3/4 cups warm water. Mix, using the paddle attachment, on low speed for 1 minute. Change to dough hook, and mix on medium-low speed for 7 minutes. Or knead by hand, 15 or 20 minutes. Add raisins, and mix on medium-low speed until dough is firm but not dry, 3 minutes.
- Transfer to a lightly floured surface, and knead by hand into a ball. Place dough, smooth side up, in a large, lightly oiled bowl. Cover with plastic wrap; let rise in a warm place until doubled in bulk, about 1 1/2 hours.
- Butter two 9-by-5-inch loaf pans generously, and set aside. In a small bowl, combine sugar and cinnamon, and set aside. Transfer dough to a lightly floured surface, and cut in half. Cover one piece of dough loosely with lightly oiled plastic wrap.
- Press the other piece of dough into a 10-by-12-inch rectangle. Brush with half of the beaten egg, sprinkle with half the cinnamon sugar, and drizzle with half the melted butter. Rub the surface with the back of a spoon to blend butter and cinnamon sugar. Starting at a short end, roll up dough tightly, and pinch together along crease. Roll the dough back and forth to make it cylindrical, and pinch the ends together. Transfer to a loaf pan, seam side down, and cover loosely with lightly oiled plastic wrap. Repeat process with second piece of dough. Let loaves rise in a warm place, 45 minutes to 1 hour. Thirty minutes before this final rise is completed, place a baking stone, if using, in the lower third of oven. Heat oven to 425 degrees.
- Brush tops of loaves with egg white, and sprinkle each loaf with 1 1/2 teaspoons sugar. Bake 15 minutes; lower oven to 400 degrees, and bake 15 minutes more. Remove from oven; cool on a wire rack for at least 30 minutes before slicing.
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
CINNAMON RAISIN BREAD II
This is a moist, delicious, not too sweet bread. It is a favorite with family and friends.
Provided by MARYLYN PISSERI
Categories Breakfast and Brunch Breakfast Bread Recipes
Time 3h5m
Yield 15
Number Of Ingredients 10
Steps:
- Add all ingredients, except raisins, in the order given above, or as directed in your bread machine manual. Set the bread maker on Sweet Dough setting.
- Add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.
Nutrition Facts : Calories 75.7 calories, Carbohydrate 11.8 g, Cholesterol 19.8 mg, Fat 3 g, Fiber 0.4 g, Protein 1.4 g, SaturatedFat 1.8 g, Sodium 184.3 mg, Sugar 5.1 g
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.
BREAD MACHINE CINNAMON-RAISIN BREAD - GOLD MEDAL FLOUR
One of our favorite recipes! What could be better than waking up to the aroma of this warm baked bread?!
Provided by General Mills
Time 3h40m
Yield 12
Number Of Ingredients 8
Steps:
- Measure carefully, placing all ingredients except raisins in bread machine pan in the order recommended by the manufacturer. Add raisins at the Raisin/Nut signal or 5 to 10 minutes before last kneading cycle ends.
- Select Sweet or Basic/White cycle. Use Medium or Light crust color. Remove baked bread from pan and cool on wire rack.
- Why is Gold Medal™ Better for Bread™ flour better for bread? With more protein than all-purpose flour, bread flour produces a heartier, more breadlike loaf.
- Spreads with at least 65% vegetable oil can be used in place of the butter.
Nutrition Facts : ServingSize 1 Slice
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
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
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.
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
This Cinnamon Raisin Bread is one of the simplest breads you can make at home, and and it's loaded with wonderful cinnamon flavor!
Provided by Joanne Ozug
Categories Breakfast
Time 2h55m
Number Of Ingredients 13
Steps:
- Combine the milk, melted butter, and honey in a microwave safe glass.
- Heat the liquid in the microwave**** to 110 to 115 degrees F, then stir in the yeast. Let this mixture sit for 10 minutes, until foamy.
- Pour the yeast liquid into the bowl of a stand mixer, and add the flour, salt, eggs, and raisins.
- Stir it around with a wooden spoon or the dough hook of the mixer until roughly combined.
- Fit the stand mixer with the dough hook, and knead for 10 minutes on medium low speed.
- Cover the dough bowl with plastic wrap and let the dough rise for one to two hours, until doubled in size.
- Lightly flour your countertop and spread the dough into a rectangle that is the length of your loaf pan (I use a standard 9x5inch pan). It doesn't have to be perfect.
- Make the cinnamon filling by stirring together the brown sugar, cinnamon, butter, and salt.
- Spread this mixture all over the top of the dough rectangle, then roll the dough up like a cinnamon roll, and pinch the seam shut.
- Grease a 9x5 loaf pan with butter, and place the bread roll seam side down into the pan.
- Cover the loaf with plastic wrap and let it rise for 60 minutes, until the dough has risen past the top of the loaf pan.
- Preheat the oven to 375 degrees F, and place a sheet pan on the lowest shelf of the oven. Add enough boiling water to cover the bottom of the sheet pan, then bake the bread on the shelf above the water for 40-50 minutes until the inside registers 190 to 200 degrees on an instant read thermometer.
- Let the bread cool completely on a wire rack before slicing it. Enjoy!
- Storing: since there are no preservatives, the bread will only keep for a few days at room temperature. I recommend freezing any unused bread.
Nutrition Facts : Calories 275 kcal, Carbohydrate 46 g, Protein 6 g, Fat 8 g, SaturatedFat 4 g, Cholesterol 44 mg, Sodium 215 mg, Fiber 2 g, Sugar 12 g, ServingSize 1 serving
CINNAMON RAISIN BANANA BREAD
This cinnamon banana bread is loaded up with spices and raisins for the raisin lovers! This is a great way to change up your banana bread!
Provided by Karlynn Johnston
Categories Dessert
Time 1h25m
Number Of Ingredients 13
Steps:
- Preheat the oven to 325 °F. Grease a 9x5 inch loaf pan and set aside.
- Whisk together the flour, salt, baking soda and spices in a bowl.
- In a mixing bowl, beat together the butter and sugars until smooth. Beat in the eggs, one at a time until fully incorporated. Stir in the bananas and vanilla until mixed in,
- Stir in the raisins.
- Slowly mix in the dry ingredients until incorporated, mixing on the lowest speed.
- Bake for 60 to 70 minutes in the preheated oven, until a toothpick inserted into the middle of the loaf comes out clean.
- Cool the loaf in the pan for 10 minutes, the remove from the pan and let cool completely on a wire baking rack.
- Store at room temperature in a closed container or bag for 2-3 days.
Nutrition Facts : Calories 233 kcal, Carbohydrate 37 g, Protein 2 g, Fat 8 g, SaturatedFat 5 g, Cholesterol 47 mg, Sodium 286 mg, Fiber 1 g, Sugar 18 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.
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
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
Make and share this Cinnamon Raisin Bread recipe from Food.com.
Provided by Tonkcats
Categories Yeast Breads
Time 2h50m
Yield 3 8 inch loaves, 30-36 serving(s)
Number Of Ingredients 11
Steps:
- Dissolve yeast in 1/2 cup warm water.
- Stir in 1 3/4 cups warm water, 3 tablespoons sugar, the salt, shortening and 3 1/2 cups of the flour.
- Beat until smooth.
- Mix in raisins and enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes.
- Place in greased bowl, turn greased side up.
- Cover; let rise in warm place until double, about 1 hour.
- (Dough is ready if an indentation remains when touched.) Punch down dough; divide into halves.
- Roll each half into rectangle, 18 x 9-inches.
- Mix 1/4 cup sugar and cinnamon.
- Sprinkle each half with 1 tablespoon water and half the sugar mixture. Roll up and place in pans.
- Brush with butter; let rise 1 hour.
- Bake at 425 degrees f or 25 to 30 minutes.
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
HOMEMADE CINNAMON-RAISIN BREAD
Provided by Giada De Laurentiis
Time 6h43m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk together the bread flour, rice flour, cinnamon, nutmeg, and salt. Set aside.
- In a small bowl, combine the warm water and yeast. Let the mixture rest for 5 minutes until foamy.
- In a stand mixer fitted with a paddle attachment, beat the butter and sugar at medium speed until creamy, about 2 minutes. Beat in the eggs, 1 at a time. Beat in the yeast mixture. With the machine running on low speed, gradually add the flour mixture until a ball of dough forms. Remove the paddle attachment and attach a dough hook. (If a dough hook attachment isn't available, the dough can also be kneaded by hand for 15 minutes on a lightly floured work surface.) Mix on medium-low speed for 10 minutes (scraping the sides of the bowl, if necessary). Add the walnuts and raisins and continue to mix until the dough is smooth and springs back when pushed with a finger, about 5 minutes longer. Transfer the dough to an oiled bowl and cover with plastic wrap. Place in a draft-free area at room temperature (about 85 degrees F) until the dough has puffed slightly, about 2 hours.
- Butter and flour the inside and outer rim of an 8 1/4 by 4 1/2-inch nonstick loaf pan. Punch the center of the dough to deflate it. Place the dough on a lightly floured work surface and knead for 3 minutes. Form the dough into an 8 by 4-inch rectangle and place in the prepared loaf pan. Cover with plastic wrap and allow the dough to rise in a draft-free area at room temperature until the dough rises about 2 inches above the top of the pan, about 2 hours.
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
- Remove the plastic wrap and bake the loaf until golden brown, 30 to 35 minutes. Cool for 10 minutes. Remove the loaf from the pan and transfer to a wire rack to cool completely, about 1 1/2 hours.
- Wrap well in plastic and store at room temperature for 2 days or freeze for up to 1 month.
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- Turn the dough onto a floured surface and continue to knead until the dough is nice and smooth.
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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.
CINNAMON RAISIN BREAD - NEIGHBORFOOD
From neighborfoodblog.com
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 BREAD - KING ARTHUR BAKING
From kingarthurbaking.com
4.1/5 (104)Total Time 3 hrs 55 minsServings 1Calories 160 per serving
- Combine all of the ingredients, and mix and knead — by hand, mixer, or bread machine set on the dough cycle — to make a smooth, soft dough., Round the dough into a ball, and place it in a greased bowl (or let it remain in the bread machine), and let it rise for about 2 hours, or until it's noticeably puffy though not necessarily doubled in bulk., Gently deflate the risen dough, shape it into a log, and place it in a lightly greased 8 1/2" x 4 1/2" loaf pan.
- Tent the pan with lightly greased plastic wrap, and let the dough rise until it's crowned 1" to 1 1/2" over the rim of the pan, about 1 1/2 to 2 hours.
- Towards the end of the rising time, preheat the oven to 350°F., Uncover the risen loaf, brush it with milk or water, and sprinkle it with cinnamon-sugar, for extra flavor., Bake the bread for 40 to 45 minutes, until it's a deep golden brown and a digital thermometer inserted into the center registers at least 190°F.
CINNAMON RAISIN BREAD - IMMACULATE BITES
From africanbites.com
5/5 (1)Total Time 3 hrs 40 minsCategory Bread, Breakfast, SnackCalories 354 per serving
- Start by combining water and yeast in the stand mixer bowl, using a dough hook. Or if you are making this by hand, add water in a large mixing bowl. Let it sit until dissolve for about 5 minutes.
- In a medium bowl, add butter, honey, sugar, salt, and milk. Microwave for about a minute and stir until butter melts.
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 BREAD RECIPE | MYRECIPES
From myrecipes.com
4/5 (5)Calories 172 per servingServings 18
- Place raisins in a small bowl, and cover with very hot tap water. Let stand 10 minutes; drain well.
- Heat milk over low heat in a small, heavy saucepan to between 100° and 110°; remove from heat. Combine warm milk, brown sugar, and yeast in a large bowl, stirring until yeast dissolves. Let stand 5 minutes.
- Lightly spoon flour into dry measuring cups; level with a knife. Combine 4 cups flour, salt, and 1/4 teaspoon cinnamon.
- Add egg substitute and 1 tablespoon butter to milk mixture; stir well with a whisk until combined. Add to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Lightly coat dough with cooking spray; cover and let stand 10 minutes. Knead in raisins.
CINNAMON RAISIN BREAD RECIPE - THE BUSY BAKER
From thebusybaker.ca
Cuisine American, Canadian, North AmericanCalories 179 per servingCategory Baking, Bread
- In the bowl of your stand mixer fitted with the dough hook attachment, OR in a large mixing bowl, add the warm water, yeast and 1/4 cup sugar. Stir gently with a fork and let sit for about 5-10 minutes.
- If you're using a stand mixer add 5 1/2 cups of the flour and the salt and mix on low speed until a dough forms. Add the last 1/2 cup of flour and mix on low until the dough just comes together. Cover the bowl with plastic wrap and rise in a warm, draft-free place for 60 minutes or until at least doubled in size.
- If you're mixing by hand, add the flour 1-2 cups at a time (add the salt too) and stir well with a wooden spoon, continuing to add flour until the whole amount is added and a soft dough forms. Scrape the dough out onto a floured surface and knead by hand for about 20-25 turns until the dough is soft and elastic and it bounces back when you press a finger into it.
- After the dough has risen, turn it out onto a well floured surface and divide it in half (this recipe makes 2 loaves).
CINNAMON RAISIN BREAD RECIPE: FROM SCRATCH FOR A PERFECT ...
From honestandtruly.com
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 | RICARDO
From ricardocuisine.com
5/5 (5)Category AppetizersServings 1.67Total Time 1 hr 20 mins
- In a large cast Iron Dutch oven or in a pot, combine the flour, raisins, salt, cinnamon and yeast. Add the water. With a fork, stir until the flour is completely moistened, but the dough is not entirely smooth. Cover and let sit for 8 to 12 hours, or overnight, at room temperature.
KAMUT RAISIN CINNAMON BREAD – THE FOOD NANNY
From thefoodnanny.com
4/5 (23)
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From homeinthefingerlakes.com
Cuisine AmericanCategory Breakfast And Baked GoodsServings 1Total Time 25 hrs 5 mins
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From cosmopolitancornbread.com
5/5 (1)Total Time 2 hrs 20 minsCategory BreadsCalories 173 per serving
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