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Cinnamon Raisin Bread
Recipe Summary
Yield: Makes 2 loaves
Ingredients
Ingredient Checklist
2 cups plus 1 1/2 teaspoons warm water (100 degrees to 110 degrees)
2 1/2 teaspoons active dry yeast
5 3/4 cups bread flour, plus more for dusting
2 tablespoons nonfat powdered milk
4 teaspoons sugar, plus more for sprinkling
1 tablespoon salt
3 tablespoons unsalted butter, melted and cooled
2 cups dark raisins
Canola oil, for bowl and plastic wrap
3/4 cup sugar
7 teaspoons cinnamon
1 large egg, beaten
4 tablespoons unsalted butter, melted and cooled
1 large egg white, beaten
Gallery
Cinnamon Raisin Bread
Recipe Summary
Yield: Makes 2 loaves
Gallery
Cinnamon Raisin Bread
Cinnamon Raisin Bread
Cinnamon Raisin Bread
Recipe Summary
Yield: Makes 2 loaves
Recipe Summary
Yield: Makes 2 loaves
Yield: Makes 2 loaves
Makes 2 loaves
Ingredients
Ingredients
- 2 cups plus 1 1/2 teaspoons warm water (100 degrees to 110 degrees)
- 2 1/2 teaspoons active dry yeast
- 5 3/4 cups bread flour, plus more for dusting
- 2 tablespoons nonfat powdered milk
- 4 teaspoons sugar, plus more for sprinkling
- 1 tablespoon salt
- 3 tablespoons unsalted butter, melted and cooled
- 2 cups dark raisins
- Canola oil, for bowl and plastic wrap
- 3/4 cup sugar
- 7 teaspoons cinnamon
- 1 large egg, beaten
- 4 tablespoons unsalted butter, melted and cooled
- 1 large egg white, beaten
Directions
In the bowl of an electric mixer, combine 1/4 cup warm water and yeast. Let sit until yeast is foamy, about 10 minutes. Add flour, powdered milk, sugar, salt, 3 tablespoons melted butter, and 1 3/4 cups warm water. Mix, using the paddle attachment, on low speed for 1 minute. Change to dough hook, and mix on medium-low speed for 7 minutes. Or knead by hand, 15 or 20 minutes. Add raisins, and mix on medium-low speed until dough is firm but not dry, 3 minutes.
Transfer to a lightly floured surface, and knead by hand into a ball. Place dough, smooth side up, in a large, lightly oiled bowl. Cover with plastic wrap; let rise in a warm place until doubled in bulk, about 1 1/2 hours.
Butter two 9-by-5-inch loaf pans generously, and set aside. In a small bowl, combine sugar and cinnamon, and set aside. Transfer dough to a lightly floured surface, and cut in half. Cover one piece of dough loosely with lightly oiled plastic wrap.
Press the other piece of dough into a 10-by-12-inch rectangle. Brush with half of the beaten egg, sprinkle with half the cinnamon sugar, and drizzle with half the melted butter. Rub the surface with the back of a spoon to blend butter and cinnamon sugar. Starting at a short end, roll up dough tightly, and pinch together along crease. Roll the dough back and forth to make it cylindrical, and pinch the ends together. Transfer to a loaf pan, seam side down, and cover loosely with lightly oiled plastic wrap. Repeat process with second piece of dough. Let loaves rise in a warm place, 45 minutes to 1 hour. Thirty minutes before this final rise is completed, place a baking stone, if using, in the lower third of oven. Heat oven to 425 degrees.
Brush tops of loaves with egg white, and sprinkle each loaf with 1 1/2 teaspoons sugar. Bake 15 minutes; lower oven to 400 degrees, and bake 15 minutes more. Remove from oven; cool on a wire rack for at least 30 minutes before slicing.
Reviews (5)
Add Rating & Review
85 Ratings
5 star values:
24
4 star values:
27
3 star values:
20
2 star values:
10
1 star values:
3
Reviews (5)
Add Rating & Review
85 Ratings
5 star values:
24
4 star values:
27
3 star values:
20
2 star values:
10
1 star values:
3
Add Rating & Review
85 Ratings
5 star values:
24
4 star values:
27
3 star values:
20
2 star values:
10
1 star values:
3
85 Ratings
5 star values:
24
4 star values:
27
3 star values:
20
2 star values:
10
1 star values:
3
85 Ratings
5 star values:
24
4 star values:
27
3 star values:
20
2 star values:
10
1 star values:
3
- 5 star values:
- 24
- 4 star values:
- 27
- 3 star values:
- 20
- 2 star values:
- 10
- 1 star values:
- 3
Martha Stewart Member
Rating: Unrated
05/22/2012
Way too much sugar and butter; mine was oozing out when I rolled it up. Still tasted delicious. Didn't think there was too much salt like someone else said.
Martha Stewart Member
Rating: Unrated
05/04/2010
Michellepockrandt, the baking stone just ensures consistent, accurate heat, and gives it a nice dark crust. Without it, I'd try putting it on the lowest rack, and be sure to preheat your oven for at least a half hour. It always good to check the accuracy of your oven's temp with an oven thermometer (cheap at Target or WalMart). Also, a dark nonstick bread pan will give you a nicer golden crust than a glass pan.
Martha Stewart Member
Rating: Unrated
05/01/2010
Too much sugar and butter. I was unclear about the baking instructions. How did others cook it in the oven without a baking stone?
Martha Stewart Member
Rating: Unrated
02/10/2010
We made it again using only 1 tsp. salt and 4 tsp. cinnamon and 1/2 cup sugar. It was awesome.
Martha Stewart Member
Rating: Unrated
02/07/2010
Looked great, but was very salty. Should it have been 1 tsp. salt rather than 1 tbsp? Tasted like a pretzel - good, but I wanted raisin bread.
Martha Stewart Member
Rating: Unrated
05/22/2012
Way too much sugar and butter; mine was oozing out when I rolled it up. Still tasted delicious. Didn't think there was too much salt like someone else said.
Rating: Unrated
Rating: Unrated
05/04/2010
Michellepockrandt, the baking stone just ensures consistent, accurate heat, and gives it a nice dark crust. Without it, I'd try putting it on the lowest rack, and be sure to preheat your oven for at least a half hour. It always good to check the accuracy of your oven's temp with an oven thermometer (cheap at Target or WalMart). Also, a dark nonstick bread pan will give you a nicer golden crust than a glass pan.
Rating: Unrated
05/01/2010
Too much sugar and butter. I was unclear about the baking instructions. How did others cook it in the oven without a baking stone?
Rating: Unrated
02/10/2010
We made it again using only 1 tsp. salt and 4 tsp. cinnamon and 1/2 cup sugar. It was awesome.
Rating: Unrated
02/07/2010
Looked great, but was very salty. Should it have been 1 tsp. salt rather than 1 tbsp? Tasted like a pretzel - good, but I wanted raisin bread.
All Reviews for Cinnamon Raisin Bread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Cinnamon Raisin Bread
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
