Monday, November 22, 2010

Cinnamon Raisin Bread

After making bread for the first time a few months ago, I vowed to never buy bread again (I get really excited sometimes).  I'm always pleased with the results and I love knowing EXACTLY what I put in it.  My mom and neighbor love it also and often ask when I'm making my next loaf.  I modify a recipe from Martha Stewart's Baking Handbook.  (I replace 3 cups of all purpose flour with whole wheat flour and replace some of the regular sugar with brown sugar and honey.  I do this to ensure that the bread is soft and moist.  It takes about 3-4 hours but most of that time is just waiting for the dough to rise.


Heat milk to 110 degrees and place in bowl of mixer.
Sprinkle yeast over milk and stir with whisk.

Add flour, eggs, butter, sugar, honey and salt and knead. 
Pat down on a floured surface and sprinkle with cinnamon and raisins 

Let rise for 1 hour. Since my apartment is cold,  I place it on my stovetop with the oven on. I rotate  it after 30 minutes.

It should double in size.

Pat out and spread cinnamon sugar and water filling.  Roll into a log and tuck in edges.  Let rise in greased loaf pans.
Brush with beaten egg and bake for 30-40 minutes at 380-400 degrees.The baking times and temperature in Martha Stewart's book don't work for me for some reason. So I bake it for less time at a reduce temperature.
Let cool on wire rack before slicing. Enjoy!


  1. Nat,

    Your bread looks tasty. I would like to add loaf of cinnamin raisin bread to my order.