This was the closest I have come to making my "dream" cinnamon-raisin swirl bread that I used to eat at an Amish restaurant I where I waited tables. When halving the recipe I altered it a bit though: I kept 1 c. water for the yeast, I kept the 1/2 c. white sugar (with dry ingredients), I added 3/4 c. raisins, not quite 4 c. flour, almost all of the 3/4 c. sugar and all 2 tsp. Oh my word is this bread simple to make and DELICIOUS! I couldn't decide between 3 and 4, so I give this a 3.5. Several things: the dough does not get "stiff," but remains very sticky--the stickier the dough, the moister you final product will be, so don't panic if you have hands full of sticky dough. It's moist and very flavourful! Two of the loaves were devoured by my son and husband within 24 hours! It turned out nicely, and the large amount allowed for one baked loaf today, one baked loaf to freeze, and one roll of dough to freeze for another day. The second time I doubled the cinnamon filling, using half brown sugar and half white. Rich and moist buttermilk bread with raisins and a sweet cinnamon swirl made in an hour. ; The egg wash is a must before sprinkling the filling over the dough. Bake the raisin bread: Brush the bread with beaten egg and bake for 30-45 minutes or until it sounds hollow when tapped on the bottom. Use the dough setting, adding the raisins when 5 minutes remain in the kneading process. I saved the remaining cinnamon sugar for another use. This recipe is a hit! Dissolve yeast in warm water, and set aside until yeast is frothy. I used my Bosch mixer to make it, and I substituted dried cranberries for the raisins. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. https://www.tasteofhome.com/recipes/swirled-cinnamon-raisin-bread Place the roll seam-side down into a greased loaf pan, then cover with plastic wrap to let rise for 30 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. instructions. 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. Enjoy! Percent Daily Values are based on a 2,000 calorie diet. Amount is based on available nutrient data. Preheat oven to 350°F and grease a loaf pan with butter or nonstick spray. It turned out nicely, and the large amount allowed for one baked loaf today, one baked loaf to freeze, and one roll of dough to freeze for another day. Instead of putting in raisins, I used three chopped up Granny Smith apples! No gift befits the food-obsessed people in your life like a cookbook. What I suggest is to use BREAD FLOUR and NOT all-purpose flour. I am not a fan of all-purpose flours for bread. 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. It is heavenly with some real butter melting on a warm toasted slice. Using a plant sprayer, mist the loaf 8 to 10 times, then quickly shut the oven door. Remove the bread from the oven, and gently loosen the edges. Freeze for longer storage. Remove loaves from pans, and brush with melted butter or margarine. What I suggest is to use BREAD FLOUR and NOT all-purpose flour. Uncover the risen loaf, brush it with milk or water, and sprinkle it with cinnamon-sugar, for extra flavor. The … Macros Per Slice: 81 Calories, 10.2C (1.5 fiber), 1F, 8P. The first time, I didn't have any problems with the dough, but it came out bland. Place loaves into well greased 9 x 5 inch pans. Several things: the dough does not get "stiff," but remains very sticky--the stickier the dough, the moister you final product will be, so don't panic if you have hands full of sticky dough. I also added 1/2 t. cinnamon along with the salt. 1/2 c. milk, 1/3 c. water, 1-1/2 t. bread machine yeast, 1 egg, 3 T. sugar, 1/4 t. salt, 3 T. butter or margarine, 1/2 c. raisins, 2-1/2 c. + 1/8 c. flour, 2 t. milk, 1/4 c. sugar, 2 t. cinnamon, 2 t. butter. It's delicious! Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. If the top of the bread browns too quickly, loosely cover … Have fun trying variations, and thanks for the great basic recipe! This was my first time baking raisin bread and it turned out beautiful and delicious (I have posted pictures). I made mine in a Bundt pan and loaf pan, it made the bread easy to slice and carry to work! My whole family and all my friends have become addicted to it since the first time that I made it, and now I have to bake it by the dozen! Spray the bread … Raisins are more powerful for your health than goji berries! 1 cup warm water (110 degrees F/45 degrees C). Here is the conversion: https://recipes.sparkpeople.com/recipe-detail.asp?recipe=2735700 (If you keep adding flour to make a "stiff" dough, your bread will be dry.) Lightly grease tops of loaves. The first time, I didn't have any problems with the dough, but it came out bland. Knead dough on a lightly floured surface for a few minutes. Tip flour into a bowl and stir in the sugar, salt, cinnamon, yeast and raisins. Towards the end of the rising time, preheat the oven to 350°F. Delicious and so easy! Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Combine flour, baking powder, baking soda and salt. I made this bread twice (no raisins both times). I used water and milk powder and it wasn't warm- it turned out fine. Let stand for 5 to 10 minutes until foamy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Update: I made this again and substituted 1/3 c. oats for 1/3 c. flour and packed brown sugar instead of white sugar. Cinnamon-Raisin Bread: Add 1 1/2 teaspoons of ground cinnamon along with the flour. This guide to cooking roast beef will help you create a flavorful, moist, and tender roast. Copyright © I used salted butter for the instead of unsalted (and added about 1/2 teaspoon salt to the dough), and I added about 1 tablespoon cinnamon to the dough. I also added 1/2 t. cinnamon along with the salt. Add the ingredients according to your bread machine mfr. (I rolled it 1/2" thick and it was probably about 24" long.) The first time, I didn't have any problems with the dough, but it came out bland. Facebook: Instagram: 1 1/3 Cups (110g) oat flour 3 Scoops (90g) vanilla whey protein 2 Tbsp (28g) coconut flour 1 Tbsp (10g) cinnamon 1 1/2 Tsp (6g) baking powder 1/2 Tsp (3g) salt Mix well. It's the best this way. Last of all, I made the original recipe of the cinnamon sugar mixture and sprinkled this very generously over the rolled out dough. Uncover the risen loaf, brush it with milk or water, and sprinkle it with cinnamon-sugar, for extra flavor. I also increased the amount of cinnamon by a couple of tablespoons. Thanks so much for sharing! The result? Add honey and stir until the butter is fully melted and honey is incorporated. Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Also, the bread only took 30 minutes to bake each time. It turned out great. Add the yeast and stir to combine. Turn it out of the pan, and brush the top surface with butter, if desired; this will give it a soft, satiny crust. I couldn't decide between 3 and 4, so I give this a 3.5. It wasn't bland, the filling was a stand-out, and it tastes awesome plain or as toast with butter. Oh, and the milk doesn't really need to be heated. I made this bread twice (no raisins both times). I also added a little more sugar to the dough. I wanted to use my bread machine so I made 1/3 of the recipe. Preparation. I don't really like raisins so I decided not to add them. I also increased the amount of cinnamon by a couple of tablespoons. Disregard dissolving the yeast/waiting 10 minutes. Let cool before slicing. 1/2 c. milk, 1/3 c. water, 1-1/2 t. bread machine yeast, 1 egg, 3 T. sugar, 1/4 t. salt, 3 T. butter or margarine, 1/2 c. raisins, 2-1/2 c. + 1/8 c. flour, 2 t. milk, 1/4 c. sugar, 2 t. cinnamon, 2 t. butter. (I rolled it 1/2" thick and it was probably about 24" long.) Roast beef is a classic main dish for holidays, family get-togethers, and elegant dinners alike. Next time I make it, I will try a little shorter time in the oven. To enhance your eating pleasure, I reccomend unrolling it as you eat it! Cinnamon Raisin Bread is an easy homemade bread recipe full of cinnamon sugar and raisins! We tend to overlook raisins as a healing food. In this delicious recipe, raisins along with cinnamon are the star ingredients. I was worried about it getting done in the center, so I baked it the full time, but then the crust was burned (unless you like a really hard, thick, brown crust--I don't.) In a large bowl, whisk together flour, oats, sugars, baking powder, baking soda, cinnamon, and salt. 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. Towards the end of the rising time, preheat the oven to 350°F. Knead dough on a lightly floured surface for a few minutes. I would love to be able to give this recipe 4 1/2 stars- it is very good. I also doubled the amount of raisins and mixed them into the dough instead - this way they are evenly distributed throughout the dough and you can ensure in having some raisins in every bit! (I rolled it 1/2" thick and it was probably about 24" long.) The end result is great toasted; I like it with butter, plain or with pumpkin butter (a new recipe I just tried today.) You can freeze this raisin bread recipe or store in a container for up to 3-5 days. Place the loaf pan on the center oven rack. I was worried about it getting done in the center, so I baked it the full time, but then the crust was burned (unless you like a really hard, thick, brown crust--I don't.) Cranberry-Walnut Bread: Replace the raisins with dried cranberries or "craisins" and some chopped walnuts for a tasty treat that is especially appealing in the wintertime. I wanted to use my bread machine so I made 1/3 of the recipe. Cinnamon Raisin Bread (No-Knead Recipe) 4.63 from 303 votes Learn how easy it is to make Homemade Bread, including my Cinnamon Raisin Bread, which is a perfect simple recipe … Great recipe! How to Make Cinnamon Raisin Bread: Start by stirring … King Arthur Baking Company, Inc. All rights reserved. Have fun trying variations, and thanks for the great basic recipe! I also added a little more sugar to the dough. Allrecipes is part of the Meredith Food Group. I won't give it 5 stars because it took considerably less time to bake for me than the recipe called for, which for a less experienced baker could have resulted in burnt bread, and the rolled dough size was too vague. Cinnamon Raisin Bread for the Bread Machine Recipe - Food.com Enjoy! cinnamon (mix to be sprinkled inside of bread). Great plain, toasted, or with a light glaze of buttercream frosting! If the bread appears to be browning too quickly, tent it with aluminum foil about 10 to 15 minutes before it's done baking. 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