Homemade Cinnamon Raisin Bread

I used to avoid making bread with yeast. I love it but don’t make it near as often as I would like. With some extra time on my hands, I decided to make a loaf over the weekend. There’s nothing like the smell of yeast blooming and knowing you’re going to creating something delicious with your two hands.

This bread was really good and a great way to start experimenting baking with yeast. This recipe uses instant yeast and in a couple of hours you have a homemade loaf of bread. My family loved it and I think I’ll be making a loaf a week for the foreseeable future.

2 cups flour, plus up to a 1/3 cup more if needed
1 packet instant yeast
1/4 cup sugar
1/2 tsp salt
3/4 cup milk plus more for brushing on the dough
3 Tbsp vegetable oil
1 egg
1 cup raisins
1/3 cup brown sugar
4 tsp cinnamon

In the bowl of a stand mixer, combine the flour, yeast, sugar and salt. Heat the milk to 120 to 130 degrees F. Add to the dry ingredients and then add the oil and egg. Mix with a bread hook on medium-high speed for 2 minutes. Stir in the raisins and add any additional flour needed until the dough forms.

Transfer the dough to a lightly floured counter and knead for about 2 minutes. Cover the dough and allow to rest for 10 minutes.

In a small bowl, combine the brown sugar and cinnamon. Set aside. Grease a loaf pan with non-stick cooking spray and set aside.

Roll the dough into a 12×8 inch rectangle. Brush liberally with milk and then sprinkle the brown sugar cinnamon mixture over the top. Leave a 1/2 inch empty on the long side and 1 inch on the short sides. Starting at the short side, begin to roll the dough tightly. Continue until a loaf is formed. Pinch both ends to keep the filling from coming out and tuck under the bread. Place seam side down in the prepared pan. Cover with a towel and allow to rise in a warm spot for about 45 minutes or until the dough is about 1 inch above the top of the pan.

Preheat oven to 350 degrees. Bake the dough for 30 to 35 minutes. After 15 minutes, cover the bread with foil to prevent the top from becoming too brown. Once cooked, removed the bread from the pan and transfer to a cooling rack. Allow to completely cool before slicing.

Source: Jenny Can Cook