As it gets progressively cooler, I’ve really been enjoying having the oven on and baking whenever I can. I’ve been getting back into baking bread whenever possible and I’m trying to keep a variety of homemade bread always sitting on our counter. The kids can’t seem to get enough of it either.
I decided that a few loaves of Cinnamon Raisin Bread were absolutely essential as part of my bread baking spree. Is there any better combination than the smell of cinnamon while the leaves rain down outside?
This bread is great right out of the oven, toasted and spread with butter or turned into French toast. (Add a bit of cinnamon to some maple syrup and warm before pouring over the French toast – YUM!) This recipe makes two loaves. If you can’t eat it all within a few days (seriously, is that possible?), you can freeze the baked bread to enjoy at a later time.
Cinnamon Raisin Bread
- 1/2 c. warm water
- 1 T. yeast
- 1/2 c. brown sugar
- 1 T. cinnamon
- 1 t. salt
- 2 c. milk
- 1 c. raisins
- 1/3 c. butter
- 1 t. vanilla
- 6-8 c. flour
- 1/2 c. chopped pecans, optional
1. Pour the warm water into a large mixing bowl. Stir in the yeast and let sit for 5 minutes, until foamy. Stir in the brown sugar, cinnamon and salt.
2. Meanwhile, combine the milk, raisins, butter and vanilla in a sauce pan. Warm over low heat until the butter melts, stirring frequently. Remove from heat and cool until room temperature.
3. Pour the warm milk and raisin mixture into the mixing bowl and stir to combine. Add the flour a cup at a time until dough comes together and is no longer sticky. Knead in the pecans, if desired. If using a stand mixer, knead with a dough hook on medium speed for 5 minutes. If not, knead by hand for 5 minutes. Place dough in a large, lightly greased bowl and cover. Let rise for 45-60 minutes.
4. Punch down dough, divide in half and shape into 2 loaves. Place loaves on a baking sheet, cover and let rise for 30 minutes.
5. Bake at 400 degrees for 35-45 minutes. Bread should sound hollow when tapped. Loosely cover the loaves with foil if the bread starts to brown too much.
Stop by Balancing Beauty and Bedlam for more Tasty Tuesday.