This Cinnamon Raisin Bread is a recipe that I created many years ago, and the only recipe I use. It's soft and full of raisins as well as the perfect amount of cinnamon. Perfect for French Toast or stands alone as a mildly, sweet treat.
- 5 - 6 cups flour
- 2 cups warm raisin water
- 6 ounces raisins
- 4 tablespoons soft butter
- 2 packets active dry yeast or I use 1 tablespoon
- 2 tablespoons cinnamon (use an extra tablespoon if you like stronger cinnamon flavor...I like a more mild cinnamon flavor)
- 1/8 cup sugar
- 1/3 cup dry milk powder
- 1 teaspoon salt
Cinnamon swirl center:
- 1/8 cup sugar
- 1 tablespoon cinnamon
- 2 tablespoons soft butter
- Before you can begin the bread, you will need to boil your raisins in 3 cups of water for 10 minutes.
- Allow the raisins to cool in the water until the raisin water cools to about 110 degrees F or a comfortable temperature to touch. Too hot will kill your yeast and not hot enough wont allow it to activate the yeast!
- While you are waiting for your raisin water to cool, mix the sugar and cinnamon for the cinnamon swirl center, and set it aside with 2 tablespoons of butter. You will use this after the first rise.
- Once your raisins have cooled to a proper temperature, reserve 2 cups of the raisin water (add more water if needed to make 2 cups.
- Drain raisins after you remove the 2 cups of raisin water. Set aside.
- In large mixing bowl, add warm raisin water and yeast. Let set 5 minutes until foamy (optional but worth the wait)
- Stir in soft butter, if it doesn't melt right away, don't worry.
- Add milk powder, salt and sugar, stirring until blended.
- Stir in raisins.
- Before you add your flour, add the cinnamon to 1 cup of it, combing thoroughly.
- Begin stirring the first cup of cinnamon flour into liquid.
- Add the remainder of the flour in 1 cup at a time, until 5 cups are incorporated.
- The dough should be only a bit sticky, but not so sticky that you cannot handle it. If it is too sticky, add a bit more flour up to 6 cups.
- Knead dough for about 10 minutes. If raisins fall out of it, simply push them back into it.
- Lightly grease a large bowl.
- Place raisin bread dough into bowl, grease exposed surface of dough lightly. Cover and let rise in a warm place for about an hour or until dough is doubled in bulk.
- Return to your work surface, punch dough down and let rest for 10 minutes (waiting is worth it, but not necessary)
- Cut dough into 2 equal pieces or more if you are using small loaf pans.
- On a lightly floured surface, pat each piece of dough out in a rectangle with the shorter side only as long as your loaf pan.
- Take 1 tablespoon of the 2 reserved for the cinnamon swirl center, and rub it over the rectangle surface.
- Spread half the cinnamon and sugar reserved over the butter. Rub it in good so you know there isn't too much there. If there is, just rub some off. You want just a thin coat...not like cinnamon buns where you load the swirl fill in.
- Begin rolling the shorter end of the rectangle until the end, being sure to push out any air bubbles.
- Pinch or lightly tuck each end to seal the loaf.
- Place in a greased loaf pan, coat the top with soft butter (not recorded in ingredients)
- Let rise in warm place about 30 minutes or until it is doubled in size.
- If loaves dry in any surface areas during rise time, simply spread more butter over the surface before baking.
- Bake in a preheated 375 degree F oven for 30 minutes or until deep brown and hollow sound when tapped.
- Again, spread hot loaves with a bit of butter to soften top crust after baking, as it cools.
- Cool on wire rack.
- Enjoy! Ours never lasts long!