The outer crust is crunchy and flaky while the inner texture is fluffy, melt in your mouth heaven. Top it off with a burst of sweet warm cinnamon sugar and you can forget all about your troubles. There is nothing like fresh bread right from the oven and this recipe is one I consider to be fool proof.
I baked this with my daughter Naomi and this is a great recipe whether you are a veteran in the kitchen or a newly inspired baker!
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If you are making this with kids see some of the cool things you can teach them at the bottom of the page ⬇️
Heat milk in Microwave for about one minute or until it reaches 110°F (use thermometer b/c we don’t want to kill the yeast with too much heat).
Combine the milk, yeast and sugar in a bowl or directly in your stand mixer bowl and set aside for 10 minutes (mixture should be really foamy when done!).
Pour yeast mix into your stand mixer and add the oil and eggs and whisk together.
Add flour, salt and attach dough hook and mix on medium/low speed until everything comes together. (Scrape down the bowl).
Add the raisins and mix on medium speed for 10 minutes.
Remove bowl from mixer and cover with tinfoil or plastic wrap that you have lightly sprayed with non-stick spray (please use tinfoil and recycle the piece if you can for the next time you make bread).
Let rise for an hour. Dough should be almost to the top of the bowl (depending on size of bowl). Mine was about three times the size it was originally.
While dough is rising make the cinnamon sugar filling by combining the brown sugar, cinnamon and oil. Set aside.
Once the hour is over and your dough has risen, flour your surface and turn the dough out onto it. Create a rectangle the width of your loaf pan. (see video for full details this part is important if you want to get a good swirl)
Spread your cinnamon sugar all over the rectangle of dough you created. Then spray your pan with nonstick spray.
Roll the dough up tight and place it seam-side down into your pan.
Place pan on top of the oven to rise/prove for 30 minutes while oven preheats to 375°F
Once oven is to temperature, place the loaf in the oven and bake for 45-50 minutes
You will know it is done when the outside has a nice golden brown color and if you flip the loaf out of the pan and knock on the bottom it will sounds hollow.
I recommend watching the video if you are not super familiar with bread making so you can familiarize yourself on what to expect. This is honestly a recipe ANYONE can make so go ahead!! Make it and have some fun!
Keywords: cinnamon raisin bread, cinnamon raisin bread from scratch, bread from scratch, baking from scratch ,cinnamon, raisin, homemade bread, artisan
You can store this bread in a bread bag which you can buy here on Amazon (see affiliate info at bottom of blog), and it will last about 5 days if rolled up properly. I am over the moon about this bread bag. It is a MUST HAVE if you bake your own goodies and want to keep them fresh!
However, thisbread is so unbelievable right out of the oventhat you probably wont have anyleft over.This recipe is sure to blow everyone away, especially when you say “I made this from scratch!!!”
30 minutes into the first rise. After the hour this will be at the top of the bowl.
This is the dough after it has been rolled up with the cinnamon sugar at the beginning of the 30 minute rise we give before it goes into the oven. The dough will double in size at the end of the 30 minutes.
What is Yeast –Yeast is a tiny organism in the fungal family nicknamed “the fungus with a sweet tooth”. When these little guys get warm and cozy and have some sugar to munch on they start a process called fermentation. Yeast is like Goldilocks and the three bears with the porridge. Yeast sleeps when it is cold (too cold), dies when it is hot ( too hot) and thrives when it is warm (juuust right). Well maybe Goldilocks isn’t that blunt.
What is fermentation?Great question! Fermentation is when the yeast are consuming the sugar we gave them (in their warm cozy place, whether it be water or milk, etc) and they start to create gas, also known as carbon dioxide as well as ethyl alcohol. But this gas can’t escape! It is trapped in the dough! But because the dough is so stretchy and pliable the gas can build up and the dough will just expand or grow bigger without ever letting any of the gas out. This is what we call rising.
The Ethyl alcohol that is made during the fermentation process attributes to the flavor of your bread.
When a bread uses yeast to rise it is considered a “yeast-leavened-bread or dough”. You will find there are many bread recipes that do NOT use yeast and those would not be considered a yeast leavened bread.
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