Cinnamon Raisin Bread

 Cinnamon Raisin Bread

This Cinnamon Raisin Bread is soft, sweet, and filled with cinnamon-spiced raisins. It’s perfect for breakfast, toasted with butter, or eaten as a snack. The warm spices make it an inviting loaf for any occasion.

Servings:

Makes 1 loaf.

Ingredients:

For the Bread:

  • 375g all-purpose flour
  • 1 tsp salt
  • 1 tsp ground cinnamon
  • 7g active dry yeast
  • 240ml warm milk
  • 50g unsalted butter, melted
  • 2 tbsp honey or sugar
  • 1 large egg
  • 150g raisins
  • 1 tsp ground cinnamon (for the swirl)

Instructions:

  1. Activate the Yeast:
    In a small bowl, mix the warm milk, honey (or sugar), and yeast. Stir until dissolved and let it sit for 5-10 minutes until frothy.

  2. Mix Dry Ingredients:
    In a large bowl, combine the flour, salt, and 1 tsp cinnamon.

  3. Combine Wet and Dry Ingredients:
    Add the yeast mixture, melted butter, and egg to the dry ingredients. Stir until a dough forms.

  4. Knead the Dough:
    Turn the dough out onto a lightly floured surface and knead for about 8 minutes, until the dough is smooth and elastic.

  5. First Rise:
    Place the dough in a lightly oiled bowl, cover with a kitchen towel, and let it rise for 1-1.5 hours, or until doubled in size.

  6. Shape the Dough:
    Once the dough has risen, punch it down and roll it out into a rectangle. Sprinkle the raisins and 1 tsp cinnamon evenly over the dough, then roll it up tightly. Pinch the edges to seal.

  7. Second Rise:
    Place the rolled dough into a greased 9x5-inch loaf pan. Cover and let it rise for another 30-45 minutes, until the dough has risen slightly above the rim of the pan.

  8. Bake the Bread:
    Preheat the oven to 180°C (350°F). Bake for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.

  9. Cool and Serve:
    Remove the bread from the pan and cool on a wire rack before slicing.

Tips & Notes:

  • Add-ins: For extra flavor, add chopped nuts (like walnuts) or swap raisins for dried cranberries.
  • Storage: Keep the bread in an airtight container for up to 3-4 days, or freeze it for up to 3 months.
  • Toasting: This bread is amazing toasted with a little butter or jam!

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