The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

cinnamon raisin bread

willow52's picture

cinnamon raisin bread

I would like a good recipe for cinnamon raisin bread. I don't really want a recipe that you have to roll into a loaf. I don't seem to have much luck with it because it separates too much. I'm not sure what I'm doing wrong. When I cut a slice of bread, I want it to be a whole piece not a hole piece!!

PaddyL's picture

I know some people brush the rolled out dough with egg wash, but I make cinnamon swirl raisin bread every week and I brush the rolled out dough with water, then sprinkle on the cinnamon-sugar and roll it up.  No problems with separation or holes.  The raisins are kneaded into the dough before it's rolled up, and I let it sit for about 20 minutes to relax the gluten before rolling it out.  I just read this and it sounds very awkward.  After the first rise and punch down, I knead the raisins in, then let it sit for awhile to relax the gluten, and then I roll it out, brush with water, sprinkle on the cinnamon-sugar and roll it up.  Better, I think.

MaryinHammondsport's picture

Hi, Willow:

Floyd has posted Cinnamon Raisin Oatmeal Bread right here in the site. Look toward the lower left of the Home page and you will find "Favorites", and it's there in that list. 

Or go to:

Alternatively, you could take your regular recipe and, after the dough is kneaded, spend a few minutes kneading in the raisins just before fermenting the dough. That would work.



PaddyL's picture

Here's a recipe from The Great Canadian Bread Book by Janice Murray Gill, which requires no rolling or cinnamon swirling as the cinnamon is in the bread.  I have permission from the author to post, as the book is out of print.

 Raisin Bread

1 tbsp. dry yeast

1 tsp. sugar

3 tbsp. lukewarm water

2 cups scalded milk

1 tbsp. salt

3 tbsp. butter

1 tsp. cinnamon

1/2 tsp. ground mace (We don't like the flavour of mace, so I use 1-1/2 tsps. cinnamon.)

1/3 cup packed brown sugar

1-1/2 cups seedless raisins, plumped

5-6 cups flour (You can use all white, or part ww.)

Mrs. Gill plumps her raisins in Madeira wine overnight, then drains them, and pats them dry, reserving the the liquid which she adds with the milk.  I just soak the raisins in water, drain them, and do not keep the liquid, but I don't really pat the raisins dry either.  It's up to you.

Proof the yeast with the tsp. of sugar in the lukewarm water, or if you're using instant yeast, skip this step and just add the yeast to the flour.  Add the wine from the raisins, salt, brown sugar, and butter to the scalded milk.  Stir and leave to cool to lukewarm.  Add proofed yeast.  Mix spices with 1 cup of flour and stir into liquid.  Stir in more flour, beating well until batter is too thick to stir and cleans the sides of the bowl.  Turn out and knead, adding more flour to form a fairly firm dough.  Knead until smooth, satiny, and elastic.  Place in greased bowl; cover and leave to rise till double.  Punch down and work in the raisins.  Shape into two loaves and place in well-greased loaf pans.  Leave to rise till double, pick off any raisins which have come to the surface as they will burn.  Bake in preheated 400 deg.F. oven for 10 minutes, reduce heat to 350 deg. F. and bake 25 to 30 minutes longer.  Brush loaves with melted butter, remove, and cool on racks.

Kneading in raisins is not one of my favourite parts of making bread, so I usually put them in at the beginning, with the liquid.  They don't get that squashed when the dough is kneaded, and they don't seem to slow down the rising either.