Yum! In my opinion, cinnamon and raisins got together so well. My husband doesn’t agree – he hates raisins. I cut this recipe in half just to make sure I don’t over do it with this yummy bread. It smells wonderful while baking and the scent lingered until this morning. My only issue with this bread is that it took so long to rise – at least 4 hours for the first one and almost 2 for the second rise. I was bummed that it didn’t rise quite where I had hoped before baking it off; but I was already staying up past my preferred bed time waiting for it to crest over the top of the pan. I even tried proofing it in my oven in hopes that it would speed up the process, and that took an hour. This recipe doesn’t have much yeast in it for some reason (only one packet worth for two loaves), so it probably didn’t help that I cut the recipe in half. Next time I’ll add a touch more yeast or just be extra careful with the temperatures of the liquids I add. I’m not sure what the culprit was, but the flavor is great and the bread isn’t as dense as I feared it might be. It’s not too sweet and it has a great cinnamon spiciness to it. This is the perfect kind of bread for Fall and I’m sure I will make this one or another recipe similar to it. Thanks for reading, enjoy!
Cinnamon Raisin Bread – adapted from King Arthur Flour
- 1 1/2 cups milk
- 1/4 cup (4 tablespoons) butter
- 1 heaping cup dark and/or golden raisins
- 1 cup rolled oats
- 1/2 cup plus 1 tablespoon brown sugar, divided
- 2 teaspoons salt
- 2 tablespoons ground cinnamon
- 1 tablespoon active dry yeast or 2 1/2 teaspoons instant yeast
- 1/2 cup lukewarm water, 110°F
- 5 1/2 to 6 cups King Arthur Unbleached All-Purpose Flour
Combine and heat the milk and butter (on the stove or in the microwave) until just hot to the touch (about 120°F). Transfer to a large bowl and add the raisins or other fruit, oat flakes, 1/2 cup brown sugar, salt and cinnamon; stir well and set aside.
In a separate bowl, dissolve the remaining tablespoon of brown sugar and active dry yeast in the water and let sit until bubbles appear. (If you’re using instant yeast, skip this step; simply add all of the remaining ingredients to the milk mixture once it’s cooled to lukewarm.) When the milk mixture has cooled to lukewarm, add the yeast mixture and mix well. Stir in the unbleached flour, 1 cup at a time, until the dough begins to pull away from the sides of the bowl.
Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes by hand, adding additional flour only as necessary to prevent sticking. You can also do this whole process in the bowl of an electric mixer, kneading the dough for 5 minutes. Place the dough in a lightly oiled bowl, turn to coat it on all sides, cover with plastic wrap and let rise in a cozy place until doubled in size, about 1 1/2 to 2 hours.
Knock down the dough, knead briefly on a lightly floured surface and divide in half. Shape into loaves and place into two lightly greased 8 1/2 x 4 1/2-inch loaf pans. Cover with plastic wrap and let rise until doubled in size, about 1 hour.
Preheat the oven to 375°F. Bake for 30 to 35 minutes until nicely browned. Near the end of the baking time, if the loaves are getting dark too quickly, cover them with a piece of aluminum foil, shiny-side up. Turn out onto a wire rack to cool.