Raisin Bread Recipe On Youtube

I find this bread recipe fills your kitchen with the aromas of your grandma’s house on a cold, snowy winter morning. The limited ingredients featured in this recipe likely reside in your fridge and pantry right now.

It’s a real upgrade from the bread you can buy at the store! However, it remains easy enough for anyone to make with confidence.

Notes of cinnamon, raisins, and light brown sugar partner perfectly with your favorite brewed coffee or hot tea. Savor the moment with a hot or toasted slice of bread. A plentiful pat of melted butter adds that extra spark of flavor.

Bread Machine Cinnamon Raisin Bread (golden Raisins)

I adapted this recipe from a sweet bread favorite, my cinnamon swirl bread. Additionally, you may enjoy my cinnamon raisin muffins for their equally robust flavor.

The beauty of this recipe is you probably already have the ingredients in your home. There are no rare or unique ingredients. You won’t have to worry about something only getting used once or taking up space on your shelves.

You’ll find that not many bread recipes will utilize cornstarch like this one. I learned the secret of cornstarch in baked goods from one of my favorite shows, America’s Test Kitchen. When cornstarch and flour combine, it softens the proteins resulting in a light and chewy bread.

Krentenbrood Van Bakker Veerman (currant And Raisin Bread) Recipe

Homemade loaves of bread are just the best! This simple ingredient bread recipe takes minimal effort when broken down into three main tasks.

The Bread Dough – Soak those delicious raisins, then set aside. Mix the yeast, then set aside. Utilize your stand mixer to mix ingredients and knead the dough. Mix the raisins in last.

The Oven – Place rolled dough in the prepared pan. Let rise. When the cinnamon raisin bread is ready to bake, lightly mist with water.

Raisin And Walnut Bread

Next, in a small saucepan, boil 2 cups of water. Remove the pan from the heat and add in your raisins. Leave the raisins in the water for 3-5 minutes. After that time, drain them well and set aside.

Find your paddle attachment, and then, fit it into your stand mixer. Add the flour, cornstarch, sugar, and salt. With the mixer on low speed, mix until well blended or about 1 minute.

Now, it’s time to change attachments. Put the dough hook on the mixer and knead on medium speed until the dough reaches 75°F.

Chocolate Cinnamon Raisin Christmas Bread

Slowly add in the butter and continue kneading until the dough is fully developed. This means it should pass the windowpane test.

Next, place plastic wrap over your bowl. Place in a warm environment until it has doubled in size. This usually takes 45-60 minutes.

After the dough has doubled in size, punch it down and shape it into a ball. Then, place plastic wrap over the bowl. Allow it to rest for 5 minutes.

Sourdough Cinnamon Raisin Bread

After the cinnamon raisin bread dough has rested, preheat your oven to 375°F. To prevent sticking, prepare the loaf pan with generous amounts of butter or line with parchment paper.

Let’s roll! Create a 10×6 rectangle by rolling out the dough. Take the beaten egg and brush it on the top of the rolled-out dough. Then, sprinkle evenly with the cinnamon and sugar mixture you set aside earlier.

Now, start with the short end and tightly roll the dough into a log. You will need to pinch the seam closed.

Bread Machine Cinnamon Raisin Bread Recipe

Then, place the loaf, seam side down, in your loaf pan. After that, cover it loosely with plastic wrap. Let it rise in a warm environment. This will take approximately 45 minutes or until you notice the loaf has increased in volume by 75%.

Finally, lightly spritz the top of the loaf with water. Put your loaf in the oven. Then, bake for 30-35 minutes or until browned and internal temperature reaches 190

Then, allow the loaf to cool in the pan for 30 minutes. After that, transfer your loaf to a wire rack where it can cool completely.

Rum Raisin Bread Recipe

To store: Once completely cooled, store in a bread box or other vented container. Bread may be stored in this manner at room temperature for up to 4 days.

To Freeze: First, slice the bread. Then, store slices in a zip-top bag for up to 1 month in a freezer. As a result, you can thaw individual slices as you need them. This is perfect for an impatient toddler or just a kid at heart!

Did you try this recipe? I would love for you to leave me a 5-star rating or comment. This way, I have a better understanding of which recipes you like and can create more of them.

Soft Gluten Free Cinnamon Raisin Bread Recipe |gfjules.com

Warm Milk. Use a thermometer to check the temperature of the milk. If it's too hot it will kill the yeast and the bread won't rise.

Bread flour. You can use all-purpose flour if you don't have bread flour. The dough will much softer than if using bread flour and the swirls may separate.

Cornstarch. Using cornstarch is a trick I learned from America's Test Kitchen. When combined with flour, it softens the proteins, resulting in a light and chewy baked good. If you don't have it, you can use potato starch or simply omit it.

Cinnamon Raisin Spelt Bread

Instant yeast. Active dry yeast can be used instead of instant. Sprinkle the yeast over the warm milk and allow it to sit for 5 minutes. Once foamy, stir well and add it to the flour mixture. The proofing times may need to be increased depending on the ambient temperature in your kitchen.

Mist the dough. This adds just a touch of moisture that will turn to steam as the bread bakes. The steam allows the bread to expand without bursting open on the sides. It also creates a gorgeously golden crust.

Don't overbake! Use an instant-read thermometer to check the internal temperature of the bread. Once it reaches 190°F it's ready to come out of the oven. It will continue to cook from the residual heat once removed from the oven. If the bread is overbaked it will be dry.

No Knead Bread With Cinnamon And Raisins

* Nutrition information is provided as a courtesy and is not guaranteed to be accurate. For the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients and brands you use to make the recipe, using your own nutrition calculator, nutritionist, or medical professional.Newfoundland Molasses Raisin Bread. A classic Newfoundland recipe that everyone’s Mom or Nan made back in the day. It’s often enjoyed at the Holidays and is a favourite for morning toast with gobs of melting butter.

In the last few remaining baking days leading up to Christmas, I like to make this incredibly popular Newfoundland Molasses Raisin Bread commonly referred to in this province as “Lassie Raisin Bread”.

This is another of those iconic Newfoundland recipes that every native Newfoundlander’s mother or grandmother used to make and hopefully still does.

Vegan 1hr No Knead Cinnamon Raisin Bread

Molasses raisin toast is a bit of a Christmas morning tradition in our house. I normally make several loaves for the freezer and a few extra loaves for a couple of lucky gift recipients.

If you’ve never done it before, be sure to hold back a little of the dough for “Lassie Raisin Toutons” which make a fantastic brunch addition too.

Fry them at a little lower heat than you do regular toutons though as the added sugar in this dough browns and burns more easily.

Italian Raisin Bread Recipe

It is easy to over measure flour for any recipe by as much as 30% or more as you can see in the photo below. Both are one cup of flour but one weighs much more. Read more on how to avoid this common baking pitfall in our post on How to Measure Flour Correctly .

Our province has lots of great food to offer. Be sure to check out this collection of some of our Most Popular Newfoundland recipes.

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Raisin Bread I Recipe

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A classic Newfoundland recipe that everyone's Mom or Nan made back in the day. It's often enjoyed at the Holidays and is a favourite for morning toast with gobs of melting butter.

Cinnamon Swirl Raisin Bread Recipe

For those who are familiar with making your own bread, you should be aware that the rising time for this bread is generally quite a bit longer than other breads. The times quoted here are just guidelines and will vary considerably depending on room temperature. The most important rising is in the pans; just make sure that the dough rises at least a couple of inches above the bread pans before baking the bread.

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