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Cinnamon Raisin Bread

Prep Time 20 minutes
Cook Time 50 minutes
Raising Time 2 hours
Servings 2 loaves

Ingredients

For the bread dough

  • 1/2 cup whole wheat flour
  • 1/2 cup dark brown sugar
  • 1 tsp salt
  • 1/2 cup butter
  • 1 cup old fashioned oatmeal
  • 1 cup raisins
  • 2 cups boiling water
  • 2 tsp instant yeast
  • 4 1/2-5 cups all-purpose flour

For the filling

  • 1/2 cup granulated sugar
  • 1 Tablespoon cinnamon
  • 1/2 stick melted butter

Instructions

  • Put the wheat flour, brown sugar, salt, butter, oatmeal, and raisins in a bowl. Pour boiling water over the mixture. Stir until all the butter is melted. At this point I allow the mixture to cool a bit, sometimes adding a cup or so of my bread flour before I add my yeast.
  • Add yeast and then finish adding the flour. Knead for about 6-8 minutes with your dough hook and longer by hand until the dough is smooth and elastic. Cover bowl with a clean lint free towel and allow the bread dough to raise until double.
  • Once the dough has doubled in size, take it out of the bowl and divide it into two equal parts.
  • Take the first section of dough and roll it out. I like to use melted butter as the "glue" for my cinnamon/sugar mixture, but I have also used water and it works just as well. Brush melted butter or water over the rolled out dough. Then generously sprinkle the cinnamon/sugar mixture over the dough.
  • Take the two sides of the dough and fold them in. Then take one end and start rolling. You can use a little melted butter or water to seal the dough to itself when you are finished rolling. Place rolled dough into a greased loaf pan. Repeat the above process with the second portion of dough.
  • Allow dough to raise until double.
  • Bake the loaves at 400 degrees for about 45 minutes.

Notes

Notes: I use instant yeast in my recipe. If you choose to use active dry yeast, you will need to proof it in warm water and consequently you will have more liquid in your recipe that I typically do and you will probably need to increase your flour. Also, I find it helpful to place a layer of parchment paper on the bottom of my loaf pans before putting the dough in. I find that even if I have a good seal, frequently some cinnamon and sugar leaks out of the bread and I have a sticky mess on my hands without the parchment paper. I sometimes use an egg wash on top of this bread too. It makes the top nice and brown and shiny. It also will make it burn like crazy if you do not pay attention.