Have you ever made something and been incredibly proud and shocked that you made it? This is how I felt when I made this bread. I would walk up to people at work, show them my breakfast and say, “Can you believe I made this, because I can’t!”
My cinnamon raisin bread adventure (yeah, there is a such a thing!) began when I decided I wanted to make something homemade for my Mom for Mothers Day. I saw this recipe for on Tidy Moms Blog in a posting about ideas for Mothers Day gift. Once I saw the bread, I knew it would be perfect because my mom absolutely loves cinnamon raisin bread. The great thing about this recipe is that it made two loaves, so I was able to eat and share a loaf of my own. Then I put the other loaf away in the freezer to bring the following weekend when I was visiting my mom. Both times, the bread was delicious!!
- Bread:
- 1 cup raisins
- 1 cup warm water (about 110 degrees F)
- 1 tablespoon of active dry yeast
- 1 cup 2% milk
- ¼ unsalted butter, melted
- 2 teaspoons salt
- 5½ cups of all purpose flour
- Filling:
- ½ cup granulated white sugar
- 1½ tablespoons cinnamon
- 1 large egg beaten with 1 tablespoon water
- Soak 1 cup of raisins in hot water for about 10 minutes allowing raisins to plump. Drain
- In the bowl of a stand mixer add in 1 cup of warm water and yeast. Stir gently and let sit for ten minutes. Stir until yeast is dissolved.
- Mix in milk, melted butter and salt into yeast mixture.
- Add in 5½ cups of flour to mixture and stir until mixed in. Switch to dough hook and knead for 8-10 minutes until smooth. If the dough is still sticky add in more flour.
- With mixer on low gradually add in the raisins. You may need to mix the raisins in by hand to get them to stick into the dough.
- With the dough still in the bowl, cover with a towel and let rest for 1 hour in a draft free area (such as the microwave, turned off.)
- After the hour, divide dough into two even balls.
- Grease 2 loaf pans.
- Working with one dough ball at a time, spread the dough out 8-10 inches wide, 18-20 inches long.
- Brush the flattened dough with egg wash, except about ½ inch around the edges.
- Combine cinnamon and sugar and sprinkle dough with half the mixture.
- Roll up the dough tightly and press seams together. Place in loaf pan seam side down.
- Repeat the process with other dough ball.
- Let the loaves rest for 30 minutes. Spread a small amount of egg wash on the top of the dough and sprinkle with cinnamon sugar.
- Preheat the oven to 375 degrees F.
- Once the dough has risen until the dough is mounded over the top slightly, bake for 40-45 minutes until golden brown and makes a hollow noise when knocked on.
- Let cool, slice and serve
- Makes great sandwich bread or toast
Source- Adapted from Will Cook for Smiles originally adapted from The Kitchn
And it was the BEST cinnamon raisin bread ever! Thank you!!