Go beyond basic with this rustic recipe for homemade Cinnamon Raisin bread. With just a handful of ingredients, this bread recipe is easy enough to whip up with items you may already have on hand.
Prep Time 30 minutesminutes
Cook Time 35 minutesminutes
Proofing Time 1 hourhour45 minutesminutes
Total Time 2 hourshours50 minutesminutes
Servings 12
Ingredients
For the filling
¼cup(52g)light brown sugar, packed
1tablespoonground cinnamon
For the bread
½cup(80g)raisins
½cup(120ml)whole milk, warmed to 105-115°F
2 ¼teaspoonsinstant yeast, 1 packet
2cups(260g)bread flour
1tablespooncornstarch
¼cup(52g)light brown sugar, packed
1teaspoonsalt
1large egg, room temperature (plus 1 beaten egg for brushing dough)
1teaspoonvanilla extract
4tablespoonsunsalted butter, softened
Instructions
Make the filling
In a small bowl, combine the sugar and cinnamon. Mix well. Set aside.
Make the bread
Bring 2 cups of water to a boil in a small saucepan. Remove from heat and add raisins. Let sit for 3-5 minutes to plump the raisins. Drain well and set aside.
Stir the yeast into the warm milk and set aside.
In the bowl of a stand mixer fitted with the paddle attachment, combine the bread flour, cornstarch, sugar, and salt. Mix on low speed until well blended, about 1 minute.
With the mixer on low speed, add the yeast mixture, egg, and vanilla. Continue to mix until well blended.
Switch to the dough hook attachment and knead on medium speed until the dough reaches 75°F. Gradually add the butter and continue kneading until the dough is fully developed and passes the windowpane test. Gently mix in the raisins.
Cover the bowl with plastic wrap and set it in a warm environment until doubled in size, about 45-60 minutes.
Punch the dough down and shape it into a ball. Cover with plastic wrap and let rest 5 minutes.
Preheat the oven to 375°F. Generously butter or line a 9x5 loaf pan with parchment paper.
Roll the dough into a 10x6 rectangle. Brush the top of the dough with the beaten egg then sprinkle evenly with the cinnamon-sugar mixture. Starting with the short end, roll the dough up tightly into a log. Pinch the seam closed and place the loaf seam side down in the prepared pan. Cover loosely with plastic wrap and let rise in a warm place for 45 minutes, until the loaf has increased by 75% in volume.
Just before baking, lightly spritz the top of the loaf with water. Bake for 30-35 minutes until browned and internal temperature reaches 190°F. Cover with aluminum foil if the bread begins to brown too quickly.
Cool in the pan for 30 minutes, then transfer to a wire rack to cool completely.
Notes
Warm Milk. Use a thermometer to check the temperature of the milk. If it's too hot it will kill the yeast and the bread won't rise.
Bread flour. You can use all-purpose flour if you don't have bread flour. The dough will be much softer than if using bread flour and the swirls may separate.
Cornstarch. Using cornstarch is a trick I learned from America's Test Kitchen. When combined with flour, it softens the proteins, resulting in a light and chewy baked good. If you don't have it, you can use potato starch or simply omit it.
Instant yeast. Active dry yeast can be used instead of instant. Sprinkle the yeast over the warm milk and allow it to sit for 5 minutes. Once foamy, stir well and add it to the flour mixture. The proofing times may need to be increased depending on the ambient temperature in your kitchen.
Mist the dough. This adds just a touch of moisture that will turn to steam as the bread bakes. The steam allows the bread to expand without bursting open on the sides. It also creates a gorgeously golden crust.
Don't overbake! Use an instant-read thermometer to check the internal temperature of the bread. Once it reaches 190°F it's ready to come out of the oven. It will continue to cook from the residual heat once removed from the oven. If the bread is overbaked it will be dry.
Make ahead tip
Store completely cooled bread in a bread box or vented container at room temperature for up to 4 days.
Slice the bread and freeze in a zip-top bag for up to 1 month. Thaw the slices as you need them.