This homemade Cinnamon Raisin Bread is the perfect comfort food for chilly mornings or cozy afternoons. The soft, fluffy crumb is generously swirled with a rich cinnamon-sugar filling and packed with plump, juicy raisins that have been rehydrated for maximum flavor. The crust turns a deep, inviting brown while the interior remains tender and moist. It’s an incredibly satisfying treat that smells amazing while baking, filling your kitchen with warm spices. Ideal for breakfast, a snack, or paired with a cup of coffee or tea, this bread brings a bakery-quality experience to your home. Simple ingredients come together to create a memorable loaf that tastes even better the next day.
Cinnamon Raisin Bread
Description
This homemade Cinnamon Raisin Bread is the perfect comfort food for chilly mornings or cozy afternoons. The soft, fluffy crumb is generously swirled with a rich cinnamon-sugar filling and packed with plump, juicy raisins that have been rehydrated for maximum flavor. The crust turns a deep, inviting brown while the interior remains tender and moist. It&# 226;ÂÂs an incredibly satisfying treat that smells amazing while baking, filling your kitchen with warm spices. Ideal for breakfast, a snack, or paired with a cup of coffee or tea, this bread brings a bakery-quality experience to your home. Simple ingredients come together to create a memorable loaf that tastes even better the next day.Ingredients
Directions
-
Prepare one batch of White Pan Loaf dough according to the separate recipe instructions.
-
Place the mixed dough into a clean bowl lightly dusted with flour.
-
Cover the bowl with a towel and let the dough rise at room temperature (75-77ðF) for 2 to 2 1/2 hours, or until it doubles in volume.
-
Check for readiness by poking a finger deep into the dough; the indentation should not spring back.
-
While the dough rises, place the raisins in a bowl and cover them with warm water just below the top of the raisins to rehydrate.
-
Drain the raisins and toss them with 2 tablespoons of unbleached all-purpose flour.
-
Turn the risen dough out onto a very lightly floured surface.
-
Gently deflate the dough and pat it into a rectangle approximately 3/4 inch thick, measuring about 6 inches by 12 inches.
-
Mix the cinnamon and sugar together, then sprinkle it evenly over the surface of the dough.
-
Spread the floured raisins evenly over the dough and gently press them into the surface.
-
Starting from a short side, tightly roll the dough into a log, keeping the skin taut but not tearing.
-
Tuck in any raisins that fall out during rolling and seal the seam tightly using the heel of your hand or by pinching with fingers.
-
Place the loaf in an oiled or buttered 9x5 inch loaf pan.
-
Cover the pan with oiled plastic wrap and let the dough rise for 1 1/2 to 2 1/2 hours, or until it rises about 1 inch above the sides of the pan.
-
Preheat the oven to 450ðF (232ðC).
-
Place the loaf pan on the center oven rack.
-
Mist the loaf 8 to 10 times with a plant sprayer, then quickly shut the oven door.
-
Spray the bread again after 2 minutes.
-
Bake for 15 minutes, then reduce the oven temperature to 375ðF (191ðC).
-
Continue baking for 20 to 30 minutes longer, until the crust is deep brown and the loaf sounds hollow when tapped on the bottom.
-
Watch carefully as the crust may color quickly; cover the top loosely with foil if it browns too fast.
-
Cool the bread in the pan for 5 minutes.
-
Remove the bread from the pan and place it on a rack to cool completely before slicing.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 48.2kcal
- % Daily Value *
- Total Fat 0.0g0%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 0.3mg1%
- Total Carbohydrate 12.8g5%
- Dietary Fiber 1.0g4%
- Sugars 11.3g
- Protein 0.1g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
