Recipe Detail

Cinnamon Raisin Bread

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Number of Servings:


  1. 4 1/2 cups - bread flour
  2. 2 teaspoons - active dry yeast
  3. 2 cups - whole or low-fat milk boiled & cooled to room temp.
  4. 8 tablespoons - unsalted butter 1 stick, at room temp.
  5. 1/4 cups - sugar
  6. 2 - large eggs
  7. 2 teaspoons - salt
  8. 1 cups - dark raisins
  9. 1 tablespoons - ground cinnamon
  10. - vegetable oil for greasing
  11. 1 - large egg
  12. 2 tablespoons - cold milk
  13. 1/2 teaspoons - ground cinnamon
  14. 1/3 cups - sugar


Add flour, yeast, eggs, butter, milk, sugar, and salt to mixing bowl. Mix 4 minutes on low and 4 minutes on medium speed. In the last 30 seconds add the cinnamon and raisins. The dough will be wet and sticky. Transfer the dough to a lightly oiled bowl, turning to coat it with the oil, and then cover the dough and let it rise until doubled in size (1-2 hours).
Turn out on floured surface and form two balls. Let rest 15-30 minutes.
Make egg wash by mixing the large egg (beaten) with 2 tbsp cold milk and set aside.
Make cinnamon sugar mixture by combining the 1/2 tsp cinnamon and 1/3 cup sugar in small bowl and set aside.
Gently roll into 12x8-inch rectangle, brush with egg wash, and sprinkle with cinnamon sugar mixture. Roll dough, fold in the ends and place into loaf pans (makes 2 loaves) seam side down; brush with more egg wash, and then let rest for another 2 hours.
Bake in a 425 degree oven for 25-30 minutes.


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