This recipe for whole wheat cinnamon raisin bread is made using a bread machine. Cinnamon raisin bread is so good, I love it!Using the bread machine makes this recipe so quick and easy and it comes out wonderful! Just add the ingredients, press start, then go about your day. When you come back you will have warm, yummy cinnamon raisin bread waiting for you. How awesome is that? I love the way my house smells when I make this bread, it smells like a bakery!
There are so many ways to enjoy your whole wheat cinnamon raisin bread. First, this bread is great for breakfast! It makes such an easy grab and go. Personally, I like my bread toasted. I just pop it in the toaster, then spread some butter on it. Another great way to use this bread is to make french toast… cinnamon raisin french toast! This bread also goes really well with an afternoon cup of coffee or tea. Enjoy your bread while it is fresh and warm, then wrap the rest of the loaf in tin foil or a storage bag after it has completely cooled and you will have raisin bread for several days.
First, add the liquids, water, milk, beaten eggs and softened butter to the bread pan. Then, add all of the dry ingredients, except the yeast, to the bread pan. Next, make a small depression in the center of the flour and pour the dry yeast into the depression. Make sure the yeast does not touch any liquids.
Easy Whole Wheat Cinnamon Raisin Bread Family Food On The, 51% Off
Set your bread machine to the “Basic” and “Wheat” settings. Close the lid and press start. Feel free to go about your day, there is nothing else that you need to do. The bread machine does all the work for… How nice is that? Once the bread is finished, allow it to cool for 10 minutes.
Thanks for visiting my site. I am so excited to share all of my food creations and tips on finding “the sum” of all things yummy! Read more…If you have a bread machine, you'll definitely want to make this Whole-Wheat Cinnamon Raisin Bread right now! It's perfect for breakfast, but we also enjoy spreading on some cream cheese for a snack during lunch, or even as a dessert after dinner. It's well worth the investment for a machine just to make this recipe.
I recently bought a bread machine and have been experimenting with different recipes. I am still playing around to find the perfect whole-wheat sandwich loaf, but in the meantime, I hit the jackpot with this raisin cinnamon bread for bread machines.
Raisin Cinnamon Swirl Bread
The first time I made this bread the entire loaf (pictured) was gone in just under 24 hours. And no, we did not have any house guests…it was just my family of four chowing down like it was our jobs. At one point I had to cut the children off mainly because I wanted my loaf to last us longer than a day!
I finally made more though and have been using it to make sandwiches – with organic cream cheese in the middle – for my daughters’ snacks at school. They even love this bread enough for it to serve as a “dessert” after dinner.
If you don’t have a bread machine I think it’s worth the investment since it’s nearly impossible to find decent whole-wheat bread at a typical grocery store. I bought a Panasonic (this one is similar)machine that was recommended by several friends, but I’ve also heard from readers who found a machine they love from their local Goodwill store.
The Best Bread Machine Cinnamon Raisin Bread With A Secret Ingredient
The only complaint I have about my machine is that I wish I didn’t have to wait an hour or two for it to beep before adding the raisins (since you don’t put them in with the rest of the ingredients). Other than that though I’ve been very happy with it! Here’s a quick tip: make sure to select the whole wheat setting on your bread machine for the best results!
Nutrition Facts Whole-Wheat Cinnamon Raisin Bread (for Bread Machine) Amount Per Serving Calories 2911 Calories from Fat 1062 % Daily Value* Fat 118g 182% Saturated Fat 95g 594% Sodium 1232mg 54% Potassium 1865mg 53% Carbohydrates 448g 149% Fiber 54g 225% Sugar 69g 77% Protein 62g 124% Vitamin C 7.8mg 9% Calcium 321mg 32% Iron 13.4mg 74% * Percent Daily Values are based on a 2000 calorie diet.
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Whole Wheat Cinnamon Swirl Bread Recipe
Lisa is a wife, mother, foodie, blogger, and #1 New York Times Best-selling author who is on a mission to cut out processed food.Along with whole wheat flour, this bread includes raisins, toasted pecans, as well as cinnamon both in the dough and in a swirl you can see in each slice.
A couple of toasted and buttered slices of this bread for breakfast will carry you all of the way to lunch. The bread is hearty and filling, with a super moist crumb.
This bread takes a couple of days to make. First, you make both a preferment and a soaker with most of the ingredients.
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After you mix the soaker, which contains flour, salt, milk (any kind, including soy or rice milk), and the raisins, you let it sit covered for 12 to 24 hours at room temperature. This really softens the grains and mellows the flavor.
At the same time, you mix a biga of whole wheat flour, a small amount of yeast, milk, oil, and an egg, cover it, and refrigerate it for 8 hours and up to 3 days.
Sometimes it's difficult to make 100 percent whole wheat flour taste good even though it's the more nutritious option. This method really makes a difference.
Cinnamon Raisin Bread (bread Machine) — The Skinny Fork
This method of using both a soaker and biga (preferment) in whole grain breads was developed by Peter Reinhart and introduced in his book, Whole Grain Breads: New Techniques, Extraordinary Flavors, first published in 2007. He has an entire chapter in the book discussing the method. If you want to learn more about baking breads with whole grains, definitely get the book.
If you really want to geek out on baking bread with whole grains, be sure to check out Peter Reinharts's Bread Revolutions: World-Class Baking with Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques.
I did have some issues with the first rise, in that it barely rose (in fact, I was worried that I forgot the yeast). I decided, after two hours, to go ahead and shape the loaf for the second rise. Thankfully, it rose as expected and rose even more in the oven. In fact, the dough had great oven spring. Have faith in oven spring!
Bread Machine Cinnamon Raisin Bread (golden Raisins)
First, the baking time will vary because of the lower baking temperature. It really helps to have an instant read thermometer to check if the bread is done. It's much more reliable than thumping the bottom of the loaf to see if it sounds hollow.
Keep an eye on the loaf to make sure the top is not over browning. When the top is brown enough, tent it with foil.
To toast the pecans, heat a skillet over medium-low heat and add the nuts. Cook, stirring regularly, until the pecans are fragrant, five to ten minutes.
Cinnamon Raisin Bread
This bread actually develops flavor over time, and even tastes better after a couple of days. If you love Raisin Bran, try substituting this bread for breakfast. So good.
Instead of pecans, you can substitute toasted walnuts. You can also skip the nuts if you or your family members aren't big fans.
For the soaker, you can substitute a multigrain cereal, such as Bob's Red Mill, for half of the whole wheat. You will definitely need a kitchen scale because the volume will not match.
Easy Whole Wheat Cinnamon Raisin Bread
Welcome to this month's Bread Bakers. Our theme is whole grains, and our host is Wendy of A Day in the Life on the Farm.
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