Description
Make a soft, fluffy loaf of cinnamon raisin bread from scratch, featuring a rich cinnamon swirl perfect for breakfast or toasting.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 cup warm milk (about 110°F)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 1 teaspoon salt
- 1 large egg, lightly beaten
- 1/4 cup unsalted butter, melted
- 1 cup raisins
- 1/2 cup packed light brown sugar (for filling)
- 2 tablespoons ground cinnamon (for filling)
- 1 tablespoon granulated sugar (for topping)
Instructions
- In a large bowl, dissolve the yeast in the warm milk. Let it stand for 5 minutes until foamy.
- Add the 1/4 cup granulated sugar, salt, egg, and melted butter to the yeast mixture. Mix well.
- Gradually add the flour, mixing until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 8 to 10 minutes until smooth and elastic.
- Place the dough in a lightly oiled bowl, turning to coat. Cover the bowl and let the dough rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- While the dough rises, mix the brown sugar, cinnamon, and raisins together in a small bowl.
- Punch down the risen dough. Roll the dough out into a large rectangle, about 12 by 18 inches.
- Sprinkle the cinnamon-raisin mixture evenly over the surface of the dough. Roll the dough tightly along the long edge to form a log. Pinch the seam closed.
- Place the log seam-side down into a greased 9×5 inch loaf pan. Cover loosely and let it rise again for 30 to 45 minutes, or until the dough has crowned about 1 inch over the rim of the pan.
- Preheat your oven to 375°F (190°C) during the second rise.
- Brush the top of the loaf lightly with water or milk and sprinkle with the remaining 1 tablespoon of granulated sugar.
- Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).
- Remove the bread from the pan immediately and cool completely on a wire rack before slicing.
Notes
- For a softer crust, lightly brush the top of the loaf with melted butter immediately after removing it from the oven.
- If you prefer a no-knead method, mix the dough until just combined, allow a longer first rise (2-3 hours), and proceed with the filling steps.
- Soak the raisins in hot water for 10 minutes before mixing them into the filling to keep them plump during baking.
- Prep Time: 25 min
- Cook Time: 35 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 12
- Sodium: 250
- Fat: 4
- Saturated Fat: 2
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
- Cholesterol: 25