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Brian Sunter

Cinnamon Raisin Bread

A deep-gold, aromatic loaf with cinnamon right in the dough and studded with raisins, perfect for toasting.

45 minutes cook 15 minutes prep 3 hours 55 minutes total 1 serving
bread cinnamon raisin baking breakfast
Scale
Units

Ingredients

  • 2 tsp ground cinnamon
  • 1 cup raisins
  • 0.75 cup lukewarm milk
  • 2 tbsp butter
  • 0.50 cup old-fashioned rolled oats
  • 0.25 cup light brown sugar
  • 1.25 tsp table salt
  • 2.50 tsp instant yeast
  • 1/4 to 1/3 cup lukewarm water
  • 3 cups all-purpose flour
  • 1 tbsp milk
  • 1 tbsp cinnamon sugar

Equipment

  • mixer
  • bread machine
  • bowl
  • loaf pan
  • oven
  • cooling rack

Instructions

1

Unlike most cinnamon raisin loaves, this one includes 1 tsp ground cinnamon right in the dough, rather than simply added as swirled filling. The result is a deep-gold, aromatic loaf studded with 0.50 cup raisins , perfect for toasting.

Dough

2

Combine all of the dough ingredients and mix and knead — by hand, mixer , or bread machine set on the dough cycle — to make a smooth, soft dough.

3

0.75 cup lukewarm milk 2 tbsp butter , softened 0.50 cup raisins (or chopped dates, dried cranberries, or your favorite dried fruit) 0.50 cup old-fashioned rolled oats 0.25 cup light brown sugar , packed 1.25 tsp table salt 1 tsp ground cinnamon 2.50 tsp instant yeast 1/4 to 1/3 cup lukewarm water 3 cups all-purpose flour

4

Round the dough into a ball, and place it in a greased bowl and let it rise for 2 hours , or until it's noticeably puffy though not necessarily doubled in bulk.

Shaping

5

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 1.5-2 hours . Towards the end of the rising time, preheat the oven to 350°F.

Topping

6

Uncover the risen loaf, brush it with 1 tbsp milk or water, and sprinkle it with 1 tbsp cinnamon sugar for extra flavor.

Baking

7

Bake the bread for 40-45 minutes , until it's a deep golden brown and a digital thermometer inserted into the center registers at least 190°F. If the bread appears to be browning too quickly, tent it with aluminum foil about 10-15 minutes before it's done baking.

8

Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a cooling rack to cool. Once it's completely cool, wrap well, and store at room temperature for up to 5 days. Freeze for longer storage.

View Cooklang Source
recipe.cook 
---
title: Cinnamon Raisin Bread
description: "A deep-gold, aromatic loaf with cinnamon right in the dough and studded with raisins, perfect for toasting."
servings: 1
total time: 3 hours 55 minutes
prep time: 15 minutes
cook time: 45 minutes
tags: [bread, cinnamon, raisin, baking, breakfast]
cuisine: American
difficulty: intermediate
---

Unlike most cinnamon raisin loaves, this one includes @ground cinnamon{1%tsp} right in the dough, rather than simply added as swirled filling. The result is a deep-gold, aromatic loaf studded with @raisins{1/2%cup}, perfect for toasting.

== Dough ==

Combine all of the dough ingredients and mix and knead — by hand, #mixer{}, or #bread machine{} set on the dough cycle — to make a smooth, soft dough.

@lukewarm milk{3/4%cup}
@butter{2%tbsp}, softened
@raisins{1/2%cup} (or chopped dates, dried cranberries, or your favorite dried fruit)
@old-fashioned rolled oats{1/2%cup}
@light brown sugar{1/4%cup}, packed
@table salt{1 1/4%tsp}
@ground cinnamon{1%tsp}
@instant yeast{2 1/2%tsp}
@lukewarm water{1/4 to 1/3%cup}
@all-purpose flour{3%cups}

> Use the smaller amount of water in summer, or under humid conditions; the larger amount in winter, or when it's dry out.

Round the dough into a ball, and place it in a greased #bowl{} and let it rise for ~{2%hours}, or until it's noticeably puffy though not necessarily doubled in bulk.

== Shaping ==

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 ~{1.5-2%hours}. Towards the end of the rising time, preheat the #oven{} to 350°F.

== Topping ==

Uncover the risen loaf, brush it with @milk{1%tbsp} or water, and sprinkle it with @cinnamon sugar{1%tbsp} for extra flavor.

== Baking ==

Bake the bread for ~{40-45%minutes}, until it's a deep golden brown and a digital thermometer inserted into the center registers at least 190°F. If the bread appears to be browning too quickly, tent it with aluminum foil about ~{10-15%minutes} before it's done baking.

Remove the bread from the oven, and after ~{5%minutes} turn it out of the pan onto a #cooling rack{} to cool. Once it's completely cool, wrap well, and store at room temperature for up to 5 days. Freeze for longer storage.

> Substitute an equal amount, by volume, of King Arthur Rolled Oats for the oats in this recipe. They'll add slightly more chew and heartiness (and also more protein!).