Recipe of Today: Cinnamon Raisin Bread

Recipe of Today: Cinnamon Raisin Bread


For The Bread:

  • 1 cup warm milk (about 110°F)
  • 2 ¼ tsps active dry yeast
  • 2 tbsps granulated sugar
  • 3 cups all-purpose flour
  • 1 tsp salt
  • 2 tbsps unsalted butter, softened
  • ½ cup raisins

For The Cinnamon Sugar Swirl:

  • ¼ cup granulated sugar
  • 2 tbsps ground cinnamon
  • 1 tbsp unsalted butter, melted


Preparing The Dough:

  • In a small bowl, combine the warm milk, yeast, and 2 tablespoons of sugar. Stir gently and let it sit for about 5-10 minutes until the mixture becomes frothy.
  • In the bowl of your Kitchenin KM50 Stand Mixer, combine 3 cups of flour and 1 tsp salt. Mix them together using the paddle attachment.
  • Pour the yeast mixture into the flour mixture and add 2 tbsps softened butter.
  • Attach the dough hook to the stand mixer and mix the dough on low speed for about 2 minutes until the ingredients are combined. Scrape down the sides of the bowl with a spatula.
  • Once the dough comes together, increase the speed to medium-low and knead for 5-7 minutes until the dough becomes smooth and elastic.
  • Remove the dough from the bowl, form it into a ball, and place it in a greased bowl. Cover with a clean kitchen towel and let it rise in a warm place for 1-1.5 hours or until it doubles in size.

Assembling The Bread:

  • After the dough has risen, punch it down to release the air. Roll it out on a floured surface into a rectangle, approximately 9x14 inches.
  • In a small bowl, mix together ¼ cup granulated sugar and 2 tbsps ground cinnamon for the swirl.
  • Brush the rolled-out dough with 1 tbsp melted butter and evenly sprinkle the cinnamon sugar mixture over the dough.
  • Sprinkle ½ cup raisins evenly over the sugar mixture.
  • Starting from one of the shorter ends, tightly roll up the dough into a log. Pinch the seam to seal.
  • Place the rolled dough into a greased 9x5-inch loaf pan, seam side down.

Final Rise and Baking:

  • Cover the loaf pan with a kitchen towel and let it rise for another 30-45 minutes, or until it puffs up slightly.
  • Preheat your oven to 350°F during this final rise.
  • Once the dough has risen again, bake it in the preheated oven for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped on the bottom.
  • Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely. Serve and enjoy!

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