Description
A recipe for homemade, soft cinnamon raisin bread featuring a distinct cinnamon swirl, suitable for breakfast or snacking.
Ingredients
Scale
- 1 cup warm milk (105-115°F)
- 2 1/4 teaspoons active dry yeast
- 1/4 cup granulated sugar plus 1 teaspoon for yeast
- 1 large egg, room temperature
- 1/4 cup unsalted butter, melted
- 1 teaspoon salt
- 3 1/2 cups all-purpose flour, plus more for dusting
- 1 cup raisins, plumped in hot water and drained
- For the Swirl: 1/2 cup packed brown sugar
- For the Swirl: 2 tablespoons ground cinnamon
- For the Swirl: 4 tablespoons unsalted butter, softened
Instructions
- Combine the warm milk, 1 teaspoon of sugar, and yeast in a large bowl. Let stand for 5 to 10 minutes until foamy.
- Add the remaining 1/4 cup sugar, egg, melted butter, and salt to the yeast mixture. Stir well.
- Gradually add the flour, mixing until a shaggy dough forms. Turn the dough out onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic.
- Gently knead in the drained raisins until evenly distributed. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
- While the dough rises, prepare the swirl mixture: In a small bowl, mix the brown sugar and cinnamon until combined.
- Punch down the risen dough. Turn it out onto a lightly floured surface. Roll the dough into a large rectangle, about 10 by 16 inches.
- Spread the softened butter evenly over the dough surface. Sprinkle the cinnamon-sugar mixture over the butter.
- Starting with the long side, tightly roll the dough into a log. Pinch the seam closed.
- Place the log into a greased 9×5 inch loaf pan. Cover loosely and let rise again for 30 to 45 minutes, or until the dough has crowned about 1 inch over the rim of the pan.
- Preheat your oven to 375°F (190°C).
- Bake for 30 to 35 minutes, or until the top is golden brown and the internal temperature reaches 200°F (93°C).
- Remove the loaf from the pan immediately after baking and cool completely on a wire rack before slicing.
Notes
- To plump the raisins, soak them in hot water for 10 minutes, then drain and pat them dry before adding them to the dough.
- For an extra soft crust, brush the top of the loaf with melted butter immediately after removing it from the oven.
- If you prefer a less intense swirl, reduce the cinnamon sugar mixture slightly.
- Prep Time: 25 min
- Cook Time: 35 min
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 12
- Sodium: 250
- Fat: 5
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 40
- Fiber: 2
- Protein: 5
- Cholesterol: 25