raisin bread

Beautifully swirled cinnamon raisin bread begins with your bread recipe of choice. Her are the instructions for turning your bread recipe into a yummy cinnamon raisin bread.

Sourdough Cinnamon Raisin Bread

starter-freshly fed and active

warm water

honey

avocado oil

White bread flour (high protein)

Salt

cinnamon

Cup sugar- (either brown sugar

raisins

water

Begin with a very active recently fed starter....

Begin with a very active recently fed starter. It should pass the float test.

Set a large bowl on a digital food...

Set a large bowl on a digital food scale set to grams and press the tare button. The scale should read zero.

Pour in the water to weight of 650...

Pour in the water to weight of 650 g. Press tare.

Pour in 300 grams of starter. Press tare....

Pour in 300 grams of starter. Press tare. The starter should form a floating mass on the water.

Add the oil. Press tare

Add the honey. Press tare.

Whisk together the starter, oil, honey and water...

Whisk together the starter, oil, honey and water until they are mixed.

Add the 1000 grams of flour.

Mix the flour into the water/starter with a...

Mix the flour into the water/starter with a dough hook, spatula and your wet hands until you have a shaggy ball of dough.

autolyse 1 hour.

Sprinkle salt across dough.

spritz with water bottle and work in the...

spritz with water bottle and work in the salt with wet hands.

Rest 30 mins

PREPARE RAISINS: Put the raisins in water and...

PREPARE RAISINS: Put the raisins in water and set aside. They will plump as they absorb water for a better finished baking result.

Begin Stretch and Folds. You need 4 rounds...

Begin Stretch and Folds. You need 4 rounds of stretch and folds 30 mins apart. See video for technique.

BEFORE the second stretch and fold cut the...

BEFORE the second stretch and fold cut the dough in half if you only want ONE loaf for cinnamon raisin bread. The other make as plain.

Incorporate the plumped raisins into the dough in...

Incorporate the plumped raisins into the dough in the second and third stretch and folds. Half in one then half in the other.

Fourth stretch and fold all the raisin will...

Fourth stretch and fold all the raisin will be blended evenly throughout the dough.

Refrigerate overnight.

Remove from fridge and warm to room temperature....

Remove from fridge and warm to room temperature. (ABOUT TWO HOURS)

( If you have not yet divided the...

( If you have not yet divided the dough for loaves) Divide the dough into two equal dough balls by weight.

Bench rest an hour until dough is elastic.

De-gass dough with rolling pin and shape for...

De-gass dough with rolling pin and shape for pans as shown in post.

Spray the dough with water and evenly sprinkle...

Spray the dough with water and evenly sprinkle with Half the cinnamon sugar.

Fold the outside edges of the dough to...

Fold the outside edges of the dough to the center and close the seam. Sprinkle remaining cinnamon sugar on the top.

Fold the FRONT corners of the rectangle to...

Fold the FRONT corners of the rectangle to the center seam.

Roll the dough up tucking it as you...

Roll the dough up tucking it as you roll to keep the roll tight.

Flatten the seam and pinch the ends.

Place the formed dough loaf into your oiled...

Place the formed dough loaf into your oiled bread pans.

let dough do a final rise in bread...

let dough do a final rise in bread pans covered loosely with plastic until they reach the top of the loaf pans.

Do an egg wash(optional) on top of the...

Do an egg wash(optional) on top of the dough before baking.

Score the dough with a sharp wet blade. Make...

Score the dough with a sharp wet blade. Make one deep slash down the length of the loaf for best rise.

Preheat oven with a pizza stone(or baking sheet)...

Preheat oven with a pizza stone(or baking sheet) and broiler pan on oven shelf below at 400°.

Loaf pans go on top of a sheet...

Loaf pans go on top of a sheet pan onto the stone(If you have one).

Spritz loaves very liberally with water bottle just...

Spritz loaves very liberally with water bottle just before going into oven.

Pour water about 1/2 inch deep in the...

Pour water about 1/2 inch deep in the broiler pan. This creates steam.

Keep steamy for first 15 mins. Spray hot...

Keep steamy for first 15 mins. Spray hot oven with water as you begin baking the loaves.

After 15 mins turn oven down to 375°.

Bake an additional 30-35 mins.

Turn loaves for even browning.

Using a digital thermometer check internal Temp of...

Using a digital thermometer check internal Temp of loaf. It is done at 200°. If you don't have a thermometer pop loaves out to test for hollow on bottom. Or thump the loaf. Does is have a hollow sound?

Remove from oven and cool on racks to...

Remove from oven and cool on racks to room temperature before cutting the bread.

https://mediavine-res.cloudinary.com/video/upload/ow7ogcfeoouupoyvotzw.mp4

Homemade Sourdough bread is a worthy journey into Artisan bread making.  The adventure begins with wild yeast starter and continues into the vast and rich history of bread baking.

Beginner Artisan Sourdough Bread Recipe 

Treat the family to these easy chocolate and banana toasties - the kids, in particular, will love them!

Choc-banana toasties

tsp Nutella

banana,

For a traditional Welsh afternoon tea, bake then devour this sweet, spicy loaf brimming with sultanas and mixed peel.

Bara brith

milliliters (1 cup) milk, warmed

tbsp (12 grams/2 sachets) dried yeast

tsp caster sugar

(3 cups) bread flour

(1/2 cup, lightly packed) brown sugar

tsp mixed spice

unsalted butter, chopped

(1 cup) sultanas

(1/4 cup) mixed peel

(1 1/2 cups) freshly brewed Earl Grey tea

Olive oil spray

tbsp honey, warmed

Honey, extra, to serve

Plump raisins and pistachio kernels add sweet and nutty flavours to this spiced Indian rice dish that's a classic accompaniment to curries.

Cardamom and coconut pulau

Basmati rice

onion, halved, thinly sliced

cinnamon stick, bruised

green cardamom pods, bruised

cumin seeds

(1/2 cup) pistachio kernels

(1/3 cup) raisins

1L (4 cups) water

salt

(1/3 cup) shredded coconut

This recipe makes a sweet cinnamon swirl bread with or without raisins. Use your bread machine to mix and knead the dough.

Bread Machine Cinnamon-Raisin Bread Recipe

milk (114 to 151 gr)

eggs (100 gr)

unsalted butter ((softened) 42 gr)

sugar (50 gr)

table salt (9 gr)

cinnamon (1.3 gr)

bread flour (360 gr)

instant yeast (7 gr)

raisins ((chopped

sugar (38 gr)

cinnamon (5 gr)

cloves

egg (50 gr)

water (14 gr)

Add all the dough ingredients except the raisins to your bread machine pan. Select the DOUGH cycle and press start. After 12-15 minutes, open the lid and check the dough. It should be tacky and stick to the side of the pan before pulling away cleanly. Make corrections by adding either liquid or flour 1 tablespoon at a time until dough meets this criterion.

Add raisins or currants when the machine beeps that it's time to add any ingredients you don't want mashed by the kneading action. If your machine doesn't have this signal, add them during step #4 by working them by hand into the dough.

When the DOUGH cycle finishes, poke two floured fingers into the dough to see if it has proofed enough. Your fingers should leave an indentation that slowly fills in. If the dough bounces right back, let it sit in the bread machine a little longer and test again in 15-30 minutes.

Remove the dough from the bread machine to a lightly floured or greased surface. Form into a ball and flatten into a rough square shape. Cover and let rest for 10 minutes. Mix together the filling ingredients.

Roll dough out to a 9 x 14-inch rectangle. Spritz lightly with water. Sprinkle the filling evenly over the dough. Roll up jelly-roll style starting from one of the short ends. Pinch the seam together to seal. Pull each end towards the seam and pinch. Place dough cylinder into a greased 8½ x 4½-inch loaf pan seam-side down or a 9x4x4-inch Pullman pan. Press down on the dough to evenly distribute it throughout the pan.

Cover pan and place in a warm place until almost double in size. This process will likely take longer than usual (1-2 hours) because it is an enriched dough, but check it at 45 minutes. Use a knuckle to lightly press on the side of the loaf. The indentation should fill in slowly. If it bounces back immediately, let it continue to rise.

Preheat the oven to 375˚F (190˚C) about 15 minutes before you think the loaf will be ready to bake.

Glaze the loaf on top only if baking in a regular loaf pan. Put the lid on if using a Pullman pan and you want a square loaf. Bake for about 35-45 minutes or until the internal temperature reaches 190˚F (88˚C). If using a Pullman pan, pull the lid off about 10 minutes before you expect the bread to be done. Use a quick-read thermometer to guarantee the bread is baked all the way through.

Remove the bread from the oven and allow it to sit for 15 minnutes. Use a butter knife to loosen the loaf from the pan and turn it out onto a cooling rack for 20-30 minutes before slicing to avoid squashing your loaf.

https://embed.mediavine.com/videos/n6jb0ofcgvrlccya0adu

Mix this Bread Machine Cinnamon-Raisin Bread in your bread machine, then roll it out by hand to get that classic swirl. Bake it in your oven for a superior crust. The secret ingredient? A pinch of ground cloves in the filling accentuates the cinnamon flavor.

Bread Machine Cinnamon-Raisin Bread

Inspired by my love of Hot Cross Buns, this easy cinnamon raisin bread is the perfect recipe for Easter. Soft, fluffy and perfectly spiced.

Easy Cinnamon Raisin Bread

milk

g (2tsp) instant yeast

sugar

flour flour

nutmeg

½ tsp ground ginger

butter / oil ((room temperature butter))

egg (beaten (for egg wash) (optional))

Whisk water, milk, sugar and yeast together. Allow to stand for 10 minutes until foamy.

In the bowl of a stand mixer fitted with the dough hook attachment, combine the flour, spiced and salt.

With the mixer running, add the yeast mixture and allow to knead in.

Add the butter or oil, allow to knead in then add more flour, one third cup at a time until the dough is smooth. Add the raisins.

Knead for another minuted until the dough comes away from the sides of the bowl.

If the dough is still very sticky, add more flour and knead in.

The dough should be smooth and soft and only a slight bit sticky.

Cover with plastic wrap or a damp tea towel and allow to rise for 1 hour.

Once the dough has proofed, press it into  rectangle on a lightly floured surface. Press any raisins that have fallen out of the dough into the center.  Roll onto its self into a log, pinch the seam then transfer to a loaf pan that has been lightly greased.

Cover again and allow to rise for 30 minutes while you preheat the oven to 180°C/350°F.

Brush with beaten egg and place in the oven and allow to bake for 30-45 minutes until golden brown and risen. If the bread browns too quickly, loosely cover with a piece of foil and continue baking. Once baked the bread will sound hollow when tapped on the bottom.

Remove from the oven, brush with melted butter (optional) and  allow to cool before slicing.

I have tested this raisin bread recipe so many times, I&#039;m confident that you will find it the best raisin bread recipe that is comparable to what you can buy at a Chinese bakery. The recipe is also adaptable for a dairy-free option and the tangzhong (water roux) method is ingenious.

The Best Raisin Bread Recipe (Tangzhong Method)

all purpose flour (divided)

water (divided)

milk (non-fat) (any kind, including dairy-free equivalents)

eggs (divided)

yeast (or 2 1/4 teaspoons)

butter, unsalted (softened)

raisins (approximately 4-5 ounces)

oil oil

In a small sauce pan, whisk together 1/4 cup flour and 1/2 cup water until smooth. Cook the paste on medium heat for 4 minutes, stir occaisionally. As soon as the paste thickens slightly, lower the heat and continue to stir until the mixture resembles mashed potatoes. Remove from heat and allow to cool.

Into the mixing bowl of a stand mixer, add 1 egg. Warm the milk in the microwave for 20-30 seconds and add it to the mixing bowl. Add 3 1/4 cup of flour, the sugar, salt, and yeast. Knead on low speed until fully incorporated.

Add the tangzhong mixture from step one and butter and knead for 15 minutes, stopping as needed to scrape down the contents of the bowl and to add 1-2 tablespoons of flour as needed to form a soft dough. Set aside remaining flour for dusting your work surface later.

Brush the oil around a large mixing bowl and then transfer the dough to the bowl and cover with plastic wrap and allow the dough to rise in a warm draft-free location for 45-60 minutes (I usually put it in my oven with the oven light on).

While the dough rises, cover the raisins with water and soak for 5 minutes. Drain and pat dry with paper towels, set aside. Line a large baking sheet with parchment paper, set aside. Beat the remaining egg in a small bowl with 1 teaspoon of water. Set aside the remaining 1/4 cup of flour in a small bowl for shaping the raisin bread later.

After 45-60 minutes of rising, check on the dough. It should be slightly puffier but doesn't need to be doubled in size. Transfer the dough to a lightly floured large cutting board or work surface and pat down gently into a rectangle. Spread half of the raisins onto the dough and roll it up along the width. Spread some of the raisins on top of the log and roll it up along the length and it will look like a rolled up coil.

Pat the dough down into a rectangle again. Use a floured knife to cut the dough into 4 pieces and use floured hands to shape the dough into long lengths. If the dough is too tight, let it relax and work on another piece. I hold the ends and swing it around gently like a jump rope to stretch the dough a bit, fold in half and then twist the two ends together. Pinch the two ends together and tuck them under and place the shaped dough on the parchment lined sheet, cover with plastic wrap and continue to shape the remaining pieces

Allow the shaped and covered dough to rise for 45 minutes and then preheat the oven to 350°F. Right before baking, remove the plastic wrap and brush the shaped raisin breads with the beatened egg mixture and bake for 27-30 minutes, until golden brown.

When ready, take the baking sheet out of the oven and use tongs to transfer the  loaves to a cooling rack. The bread is ready to eat and serve warm right out of the oven. Wait until it cools completely (at least 1 hour) before storing in a container or plastic bag. To warm and serve later, wrap a piece of bread with a paper towel and microwave for 10-20 seconds.

Easy No-Knead Cinnamon Raisin Bread made in a Dutch Oven!

No-Knead Cinnamon Raisin Bread

all-purpose flour,

active dry yeast

Tablespoons brown sugar

Place the flour, salt, yeast, brown sugar, and...

Place the flour, salt, yeast, brown sugar, and raisins in a large mixing bowl.

Combine water and milk and heat briefly until...

Combine water and milk and heat briefly until luke warm. You can either do this in a small sauce pan over low heat or in a heatproof glass measuring cup in the microwave for a few seconds. It should be lukewarm to the touch but not hot.

Add luke warm mik mixture to the flour...

Add luke warm mik mixture to the flour and stir with a wooden spoon or spatula until it forms a shaggy dough. The dough will be very rough, not at all smooth.

Sprinkle dough with 1 Tablespoon of cinnamon and...

Sprinkle dough with 1 Tablespoon of cinnamon and use a spatula to roughly "cut" the cinnamon through the dough. You want it distributed but not completely mixed in.

Top 9 raisin bread recipes from across the web

The most viewed raisin bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Sourdough Cinnamon Raisin Bread

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Bara brith

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Bread Machine Cinnamon-Raisin Bread...

Easy Cinnamon Raisin Bread

The Best Raisin Bread Recipe (Tangz...

No-Knead Cinnamon Raisin Bread

Old-fashioned Raisin Bread

Top 9 raisin bread recipes from across the web

The most viewed raisin bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sourdough Cinnamon Raisin Bread

Choc-banana toasties

Bara brith

Cardamom and coconut pulau

Bread Machine Cinnamon-Raisin Bread...

Easy Cinnamon Raisin Bread

The Best Raisin Bread Recipe (Tangz...

No-Knead Cinnamon Raisin Bread

Old-fashioned Raisin Bread

The most viewed raisin bread recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine