Best Bread Recipe For A Bread Maker

Sneak Peek: 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.

Am I the only person who likes to unroll, separate the layers, or dissect my food as I eat it? So unroll this bread as you eat it so you can appreciate all the layers of cinnamon as you smell and taste them.

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I will show you two ways if you’re wondering how to swirl your bread in a bread machine. My favorite is to remove the dough after the DOUGH cycle, shape it by hand, and bake it in your oven. That’s how you get the best crust (see how thin it is in the picture) with even browning and an even texture throughout the bread.

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I like to bake this cinnamon raisin bread recipe in a covered Pullman bread pan. It’s perfect for this recipe to keep the swirls under control. Compare the picture above with one further down in this post, where I used a regular loaf pan. The coils aren’t nearly as pretty.

You will not get cinnamon-raisin bread that looks like the one above if you bake your loaf inside a bread maker (paid link). That’s why I almost always mix the dough in a bread machine and bake it in my oven.

No worries if you don’t have a bread machine. Use a stand mixer or mix this bread by hand. See the recipe notes for details.

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Most recipes call for white sugar or brown sugar and cinnamon for the filling. The problem is the layers. They want to pull apart as they bake. See the old picture below using a different recipe.

I got the idea to use powdered sugar in the filling from Jennifer at Once Upon a Chef. The cornstarch in the sugar “glues” the layers together. Baking the bread in a covered Pullman pan (paid link) helps keep the cinnamon coils from separating.

This Bread Machine Cinnamon-Raisin Bread was mixed, kneaded, and baked in a bread machine. You can see that the texture is slightly dense but still acceptable. Unfortunately, the crust is thick and tough–a compromise one must often accept when baking in a bread machine.

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Although the loaf on the left looks right, the picture on the right shows a malfunction. Unfortunately, both images are of the same loaf. I pulled the dough too tight while rolling it and before sealing it. As a result, the dough split as it baked and spilled the sugar and cinnamon out into the oven. Thankfully, I had placed a silicone mat on the rack below to catch any drips.

During the first minute of the mixing/kneading phase, open the lid and check that the paddles are engaged and working correctly. The dough should start to clump immediately.

Watch the dough knead. It should stick to the sides and pull away cleanly. If the dough is too wet to pull away, add flour one tablespoon at a time, allowing the flour to absorb before adding more. If the dough is too dry and won’t stick, add more liquid, one tablespoon at a time, allowing the liquid to be absorbed before adding more. Read more about this surprising secret to making good bread with a bread machine.

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Remove the dough from the bread machine pan. Shape into a rough square. Cover and allow it to rest for 10-15 minutes.

Use a rolling pin or your hands to roll or press the dough into a large rectangle approximately 10 x 14 inches.

Cover and place in a warm place to rise for 45-80 minutes or until it is almost double. When ready to bake, glaze the loaf if not using a Pullman pan or the bread machine for baking. Bake for 35-45 minutes at 375˚F (190˚C) or until internal temperature reaches 190˚F (88˚C). Check with a quick-read digital thermometer (paid link).

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This helps the sides not to cave in. Next, remove the loaf and allow cooling on a wire rack for about 30 minutes before slicing to avoid squashing the soft interior.

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If you add raisins in the beginning, the machine will pulverize them. Not only will it change the color of the bread, but you also won’t experience the sweet flavor bursts from the raisins.

Some people sprinkle them on top of the cinnamon-sugar filling. I don’t care for that method because the raisins tend to fall out as you slice and eat the bread.

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Use a quick-read thermometer (paid link) (here’s a cheap but functional model). This is my favorite thermometer (paid link). The internal temperature (in the middle of the bread) should reach 190˚F. If the crust gets too dark, lay a piece of foil over the top. Next time, move the shelf down a notch.

. Using a measuring cup often results in adding too much. Next time, weigh the flour with a digital scale. Here’s a basic scale for not much money (paid link).

. Enriched bread (lots of butter, sugar, and eggs) rises slower. If your kitchen is cold, the rise time will also slow down. Allow plenty of time to make this bread in a cold kitchen.

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Homemade bread with no preservatives can’t compete with store-bought bread regarding shelf life. Eat what you can the first couple of days and put the rest in the freezer. Keep the loaf in a plastic bag, but don’t store it in the fridge. I recommend these plastic bread bags (paid link) because of their long shape if you make a lot of bread.

Parting thoughts: Do you like a pinch of cloves in your cinnamon bread? Try my favorite cinnamon rolls and these Tangzhong Cinamon Rolls if you do.

Bread

If you need help, I’m happy to troubleshoot via email (faster than leaving a comment). Attach pictures and as many details as possible for the best advice.

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This recipe makes a sweet cinnamon swirl bread with or without raisins. Use your bread machine to mix and knead the dough, but bake in your conventional oven for the best crust.

HELP OTHERS find this recipe. Leave a 5 🌟🌟🌟🌟🌟 rating at the top of the recipe card if you enjoyed it. No comment is required.A bread machine recipe that makes homemade bread simple to make. Make your own homemade bread machine white bread with this easy-to-follow recipe.

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Using a bread machine to make homemade bread is by far the easiest way! I love that I can toss in the ingredients, walk away, and come back later to a crusty, warm loaf of homemade bread.

After learning how to use my bread machine to make this simple white bread, it’s hard for me to enjoy store-bought white bread anymore! This bread machine recipe makes the perfect loaf for slicing for toast, peanut butter sandwiches, tuna salad sandwiches, tuna melts, BLT’s, or your favorite lunchtime meal.

Ready to do more with your bread machine? Make Whole Wheat Bread in the Bread Maker, Seed Bread, Thyme Bread, Oatmeal Bread, or Bread Maker Pizza Dough.

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See the recipe card for full details and measurements. I’m including measurements for three different bread maker loaf sizes, so you can make as much as you want.

Measure Carefully: I tested this recipe using metric weights, then converted that to cups for your convenience. I suggest weighing your ingredients for the best results using a digital scale . They are inexpensive, and so useful when it comes to baking perfect bread. Learn more about measuring ingredients for baking in this post.

Warm Water: When making bread it’s best to have all ingredients at room temperature to start. The water should be a bit above that, at 110°F/45°C, in order to activate the yeast.

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You Can Sift the Flour: Sifting flour before making bread with it helps to aerate it, and will make a fluffier, less dense bread. It’s not necessary for success, but is an option.

Learn Your Machine: Just like Air Fryers and Instant Pots, bread machines will have differences from brand to brand and model to model. The good news is that most of the household bread makers work in generally the same way, but if you are having trouble with your machine, feel free to reach out, or search out others using that specific machine on the web. Bread machine users are a helpful bunch!

White bread is the perfect canvas for so many delicious sandwiches! I enjoy this bread for breakfast, toasted or fresh, with a bit of butter and strawberry jam. If I have it, fresh Homemade Apple Butter is delicious on bread maker bread too.

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Best Bread Recipe For A Bread Maker

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