Cinnamon Raisin Bread

Name: Cinnamon Raisin Bread
Prep time: 4 h 30 min
Cook time: 30 min
Total time: 5 h
Yield: 12 serving
Ingredients: 1 cup whole wheat flour; 2 1/4 cups bread flour; 2 Tbsp brown sugar; 1 1/4 tsp salt; 3/4 Tbsp instant yeast; 1/2 cup raisins; 1 Tbsp cinnamon; 1 1/4 cups warm water

User Reviews

4.8

33 reviews

Excellent

Prep Time
4 hrs 30 mins
Cook Time
30 mins
Total Time
5 hrs
Servings
12
Calories
1577 kcal
Course
Breakfast, Bread, Brunch
Cuisine
American

Cinnamon Raisin Bread

Nancy Wheeler

Report

This cinnamon raisin bread is perfect for toast with jam or peanut butter and requires no kneading!

Share:

I Made This!

Be the first!

Print

7 people printed this

Save this

Be the first!

Ingredients

Servings

1 cup whole wheat flour $0.16
2 1/4 cups bread flour $0.33
2 Tbsp brown sugar $0.04
1 1/4 tsp salt $0.05
3/4 Tbsp instant yeast $0.20
1/2 cup raisins $0.31
1 Tbsp cinnamon $0.15
1 1/4 cups warm water $0.00

Add to Shopping List

Instructions

In a large pot or bowl, combine the flours, brown sugar, salt, yeast and raisins. Stir everything until evenly mixed (break up any raisin clumps).
Add the warm water and stir. If the dough does not come into one cohesive ball (with no dry bits left at the bottom of the bowl) add a little more water, one tablespoon at a time, until it all comes together (see photos below). Loosely cover the bowl and let it rest for 2 hours at room temperature.
After two hours the dough will have risen and grown to about twice the size. It will be a rough looking, shaggy ball of dough. Turn it out onto a floured surface. Give it maybe one or two turns or “kneads” in the flour just to work in enough flour to keep it from sticking to your hands. Flatten and stretch the dough into a long rectangle. The short side of the rectangle should be the same length as your bread pan, the long side double that.
Sprinkle the cinnamon over the surface of the rectangle. If you want a sweeter bread, you can sprinkle on some additional brown sugar with the cinnamon. Roll the rectangle up and place it in a bread pan coated with non-stick spray. Let the bread rise for 1.5 hours or until it has risen up and out of the pan.
Preheat your oven to 425 degrees. Brush the top of the bread with water and bake for approximately 30 minutes or until the top is a deep golden brown. After baking, turn it out of the bread pan onto a wire cooling rack. Let cool completely before slicing.