--- title: "Cinnamon Raisin Bread" description: "A deep-gold, aromatic loaf with cinnamon right in the dough and studded with raisins, perfect for toasting." url: "https://briansunter.com/recipes/cinnamon-raisin-bread" --- # 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 Note Use the smaller amount of water in summer, or under humid conditions; the larger amount in winter, or when it's dry out. 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. Note 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!). 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 rating: 4.5 --- 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!). ```