A yummy moist, lightly sweetened bread loaded with wonderful cinnamon flavour and juicy raisins.
Unlike most cinnamon raisin loaves, this one includes ground cinnamon and raisins right in the dough, rather than simply added as swirled filling. The result? A deep-gold, aromatic loaf studded with raisins, perfect for toasting.
Whichever way you like it, homemade cinnamon and raisin bread is a top-notch breakfast or a quick snack choice.
You can also make French toast out of raisin bread for a yummy Sunday breakfast.
- 1 cup Water - (26-32°C/80-90°F)
- 2 tbsp Butter - room temperature or Margarine or vegetable shortening
- 2 3/4 cups Bread flour
- 2 tbsp Dry milk powder
- 1 1/2 tsp Cinnamon
- 1/4 cup Sugar
- 1 1/2 tsp Salt
- 2 tsp Active dry yeast
- 3/4 cup Raisin - (or Substitute for Craisins - sweetened dried cranberries or any diced dried fruit) - add when bread-maker makes a beeping signal (about 20 minutes after starting)
- Attach the kneading blade in the Bread Maker pan.
- Place ingredients into the bread pan following the recipe order (or following the order and method specified in the manual of your Bread Maker – mine is: FIRST, liquid ingredients; SECOND, dry ingredients; LAST, yeast). Note: With finger or a knife, make a small indentation in the middle of the flour. Add yeast to indentation, making sure it does not come into contact with the liquid ingredients. If you are using the delay timer, add walnuts and raisins after the flour.
- Carefully insert bread pan into Bread Maker and gently close the lid.
- Plug the power cord into a wall outlet. Select “Sweet” bread setting. If available Choose crust color (I usually set Medium, but if you prefer set Light or Dark) and loaf size (1.5LB) and Press the Start button.
- Caution: Do not use Delay Timer* for recipes with ingredients that can spoil like eggs or milk. More information at: "Using the Delay Timer".
- After 6-10 minutes of pre-mixing, use a Silicone Spatula to wipe the flour from the pan. DO NOT remove the pan, KEEP it locked in the machine while removing the flour from the sides.
- Note: When adding fruit ingredients like raisins, the bread machine will make a beeping signal (about 20 minutes after starting) during the kneading cycle. Raise the lid and sprinkle the raisins in, a few at a time, until they are kneaded with the dough. CAUTION: It is important to avoid spilling ingredients into the oven chamber. DO NOT remove the pan, KEEP it locked in the machine.
- Close the lid and let the cycle complete (do NOT open the lid anymore). It will mix and bake the bread.
- When it is ready, open the lid and while using Oven Mitt, firmly grasp the bread pan handle and gently pull the pan straight up and out of the machine. CAUTION: The Bread Maker and pan may be very hot! Always handle with care.
- Use non-stick Spatula to gently loosen the sides of the bread from the pan.
- Turn bread pan upside down onto a Wire Cooling Rack or clean cooking surface and gently shake until bread falls out onto rack.
- Cool for about 10-15 minutes before slicing.
- To make perfect slices every time use a Bread Slicer.
- If it’s too dry add lukewarm liquid a teaspoon at a time until it looks right.
- If it looks too wet, add flour a tablespoon at a time until it looks right.
- If there is flour in the sides of the pan, use a Silicone Spatula to wipe the flour from the pan.
Weather can affect your ingredients If you live in a moist climate, chances are you’ll need at least the recommended amount of flour, maybe even 1/4 cup to 1/2 cup more. Bread dough should be sticky, but still manageable, especially after the first rise. While you’re kneading, the dough should come together and pull away from the sides of the bowl, leaving the bowl mostly clean. I usually aim to have the very bottom of the dough still attached to the bowl. Try not to add too much flour because your bread will be denser. When you pick the dough up, some will stick to your fingers. After the first rise, it will be easier to handle!
You may also make this bread without the aid of a bread machine, or make the dough in a bread machine, and bake it in the oven. Simply make the dough using your usual method (by hand, electric mixer or bread machine); allow it to rise until puffy, then shape it into a log; and place it in a lightly greased 8 1/2 x 4 1/2-inch (21.5 x 11.5 cm) bread pan. Allow the loaf to rise, covered, until it's crowned about 1 inch over the rim of the pan. If you want, brush the risen loaf with the beaten egg white, and sprinkle it with seeds. Bake it in a preheated 350°F/175°C oven for 35 minutes, or until its interior temperature registers 190°F/88°C on an instant-read thermometer. Remove the bread from the oven, remove it from the pan, and cool it on a wire rack.
How can you tell if bread is fully baked? I like to use a food thermometer. Mine is digital, so it’s very easy to use. Fully cooked bread will be 190-200°F/88-93°C. Bread recipes that include milk will need to cook until 200°F/93°C, but without you can take it out once it reaches 190°F/88°C. The top will be golden brown.
- Everything You Need to Know to Start Baking Awesome Bread Using a Bread Maker
- Fast2eat Foolproof (Bread maker) Bread Recipes
* “Long-term dietary intake of gluten was not associated with risk of coronary heart disease. However, the avoidance of gluten may result in reduced consumption of beneficial whole grains, which may affect cardiovascular risk. The promotion of gluten-free diets among people without celiac disease should not be encouraged.” (Source: http://www.bmj.com/content/357/bmj.j1892)
* Content and images based on Sunbeam and Oster CKSBBR9050-033 Bread Maker User Manual Retrieved from http://pdfstream.manualsonline.com/4/4d6633cb-086c-4456-b7d7-5abde3447520.pdf
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