Cinnamon Raisin Bread
Classic, sweet and spiced bread with swirls of cinnamon and raisins. Perfect toasted with a salted butter or schmear of cream cheese
This recipe uses Midtown Mix Bread Mix One, be sure to check out the other recipes that use this base as well!
A swirl of cinnamon and raisins is perfectly balanced by the slightly sweetened bread base.
You provide:
Supplies & Equipment:
Stand mixer fitted with dough paddle (not hook)
Standard sized bread loaf pan (around 9” x 5”)
Parchment paper or plastic wrap
Ingredients:
For Bread:
1 3/4 cups 110°F degree water, slightly warmer than a hot tub
2 eggs
2 tablespoons olive oil or butter, melted but cool
2 tablespoons maple syrup or honey
For Filling:
1/2 cup brown sugar
1/2 cup raisins
2 tsps cinnamon or pie spice mix of your choice
1/2 cup walnuts, briefly toasted if possible (optional). Reserve some for top of loaf if desired.
Preparation:
This dough will need a 60 minute rising step before baking at 350°F for 90 minutes.
Step 1:
Whisk together water, eggs, butter/oil, and maple syrup.
Step 2:
Add Midtown Mix Bread Mix One to stand mixer and start mixer at low speed. Add liquid ingredients slowly and mix for about a minute before scraping down bowl and mixing at medium speed for about 5 minutes.
Step 3:
Transfer dough onto greased sheet of parchment paper or plastic wrap and press flat under another sheet of greased parchment or plastic wrap, around the size of a cookie sheet, but the exact size doesn’t matter too much.
Spread dough between 2 sheets of greased parchment or plastic wrap to make a large rectange.
Step 4:
Mix together all filling ingredients and press into the dough sheet, making sure to get filling all the way to the edges.
Step 5:
Starting from one of the shorter ends, start to roll the dough tightly, at or near the halfway mark, start to roll the other end to the center and fold together. There is no wrong way to do do this and if it splits or breaks, that’s okay. Lift the rolled dough into an oiled loaf pan and press into the edges - it doesn’t matter if the dough roll gets folded, curled, crushed or otherwise.
Evenly press filling into dough and tightly roll up dough from the short edges. Transfer to oiled loaf pan and let rise for 1 hour.
Risen loaf will be about 3/4 up the sides of the pan and have a pillowy texture. Add nuts to the top if desired.
Step 6:
Let dough rise in pan for 60 minutes at room temperature. Preheat oven to 350°F with baking rack at middle level. Once risen, bake loaf for 90 minutes until medium brown and hollow sounding when tapped rotating loaf after 45 minutes. Take out of pan as soon as it’s cool enough to handle and let cool on wire rack for at least 30 minutes to let it finish baking.
Finished loaf will be browned and fragrant. Remove from pan immediately and let cool for at least 30 minutes before slicing.
Tips and Ideas:
Slice only when ready to eat, one slice at a time to keep bread moist and soft. This recipe tastes even better toasted and served with butter
Bread can be stored at room temperature for up to 3 days if well wrapped to contain moisture.