Cinnamon Raisin Bread
A soft, sweet, and aromatic cinnamon raisin bread loaf with a perfectly even swirl, rich with fiber and lightly spiced with cinnamon. Ideal for toast, French toast, or simply enjoying fresh, this versatile yeast bread is satisfying, easy to make, and perfect for everyday baking.
Equipment
- 1 × 9″ x 5″ loaf pan
- Stand mixer with dough hook (optional but recommended)
- Microwave-safe bowl or saucepan
- Small mixing bowls
- Paper towels or lint-free tea towel
Ingredients
For the Raisins:
- 7 oz 198 g raisins
- Water enough to cover by 1/2 inch
For the Dough:
- 10.5 oz 298 g whole milk, warm
- 2.5 oz 70 g butter, melted
- 2 tsp 9 g salt
- 1 1/2 oz 43 g sugar
- 1 tsp cinnamon
- 16 oz 454 g bread flour
- 1 1/2 tsp 7 g yeast
For the Cinnamon Swirl:
- 2 tbsp bread flour
- 2 tbsp sugar
- 4 tsp cinnamon
- Pinch of salt
For Shaping and Baking:
- 3 tbsp whole milk
- 2 tbsp butter melted
Instructions
- Prepare the Raisins: Place the raisins in a heat-proof bowl and pour boiling water over them until they are covered by about half an inch. Let them soak for 10–15 minutes to plump them up, making them juicy and soft. Drain the raisins and spread them on paper towels or a clean, lint-free tea towel. Pat dry gently to remove excess moisture and set aside.
- Warm the Milk: Pour milk into a microwave-safe bowl or saucepan and heat until steaming but not boiling. Add the melted butter to the warm milk and whisk until fully combined. Allow the mixture to cool slightly to a comfortably warm temperature that won’t harm the yeast.
- Combine Dough Ingredients: Add sugar, salt, and cinnamon to the milk and butter mixture, whisking to dissolve sugar and evenly distribute cinnamon. Pour bread flour over the liquid, then sprinkle the yeast on top. This layering prevents the yeast from direct contact with concentrated salt and ensures a strong, even rise.
- Initial Mixing: Attach a dough hook to your stand mixer and mix on low speed for about one minute until a rough dough forms. Increase the speed to medium-low and knead for approximately 10 minutes until smooth, stretchy, and slightly tacky. For hand-kneading, turn dough onto a lightly floured surface and knead 12–15 minutes until elastic and soft.
- Incorporate the Raisins: Add the blotted raisins to the dough and mix on low speed for two minutes. If not fully incorporated, transfer dough to a clean countertop and fold in the remaining raisins by pressing and stretching the dough. Distribute them evenly without tearing the dough.
- First Proofing (Rising): Shape the dough into a smooth, taut ball and place it in a lightly greased bowl. Cover with a towel or plastic wrap and let rise in a warm, draft-free area for 2 1/2 hours, or until doubled in size. The dough should feel soft and springy when gently pressed.
- Prepare the Cinnamon Swirl: Combine flour, sugar, cinnamon, and a pinch of salt in a small bowl. Mix thoroughly to create an even swirl mixture. This will form the flavorful, aromatic layer inside the bread.
- Shape the Dough for Baking: After the first rise, press down the dough gently to release air. Roll it into a long rectangle, approximately 8 inches wide and 24–26 inches long. Brush the surface with milk, sprinkle the cinnamon-sugar swirl evenly, and press it in gently so it adheres fully.
- Roll and Form the Loaf: Starting at one short end, roll the dough tightly while keeping it under gentle tension. Brush the final 2 inches with milk and pinch the seam to seal. Turn the loaf seam-side down. If the dough is longer than the pan, fold the ends like a slinky to fit into a 9″ x 5″ loaf pan.
- Second Proofing (Final Rise): Lightly spray the shaped dough with oil and cover. Let it rise until it reaches about 1 inch above the pan edge, approximately 1–1 1/2 hours. This final rise ensures a soft, fluffy loaf.
- Preheat the Oven: While the dough is rising, preheat the oven to 350°F (180°C). Place the oven rack in the center for even baking.
- Bake the Bread: Place the risen loaf in the oven and bake for 45 minutes, or until the internal temperature reaches 195–200°F (90–93°C). Tent with foil if the top browns too quickly. The raisins and swirl can slow baking, so check doneness with a thermometer.
- Butter the Hot Loaf: Immediately brush melted butter over the hot loaf once it comes out of the oven. This adds flavor, keeps the crust tender, and gives a beautiful sheen.
- Cool and Slice: Transfer the bread to a wire rack to cool completely, at least one hour, to allow the crumb to set. Slice with a serrated knife for even pieces. Enjoy warm or store as desired.
- Storage Tips: Store cooled bread in an airtight container at room temperature for up to five days. For longer storage, slice and freeze. Reheat gently in a toaster or oven for fresh-baked texture.
Notes
- Always soak raisins in hot water to plump them and prevent dryness in the final loaf.
- Use room-temperature milk and melted butter to ensure even mixing and optimal yeast activity.
- Knead the dough until smooth and elastic; this develops gluten and results in a soft, airy loaf.
- Press swirl mixture into the dough to prevent it from falling out during slicing.
- Double proofing (two rises) ensures the bread is tender, fluffy, and holds its shape well.
- If the dough is longer than the pan, gently fold the ends to create extra swirls and a uniform fit.
- Cool the bread completely before slicing to allow the crumb to set and avoid a gummy texture.
