June 4, 2011

Cinnamon Raisin Bread

I've been wanting to make cinnamon raisin bread for a while now. I finally got around to doing it a few days ago and am I glad that I did! There really is nothing like the smell of freshly baked bread. Add the smell of cinnamon to that and I was in heaven! I always thought making homemade bread was so daunting, but now that I have a bread maker (thanks Grandma!) it's so simple! You just throw together the ingredients and viola! Homemade bread...plus you get the bonus of the yummy smell! I really don't use my bread maker for the actual baking process anymore. I didn't like the way the bread turned out. The texture and shape were off. The shape was basically a long, rectangular, box shape. Ugly. So now I just use it for mixing the dough and the initial rising. Also, I read that cinnamon messes with the rising of the bread for some reason (weird right?) So that has to be added after the first rising. By the way, I can't wait to make french toast out of this!

  • 1 cup + 2 tbsp water
  • 4 tsp oil
  • 1 tsp lemon juice
  • 1 1/2 tbsp dry soy milk
  • 2 1/2 tbsp brown sugar
  • 3 cups flour
  • 2 1/2 tsp yeast
If you don't have access to dry soy milk powder, use 1 1/2 tbsp liquid non-dairy milk and remove 1 1/2 tbsp of water from the recipe.

If you're using a bread maker, add the ingredients to the bread pan in the order as listed. Use your sweet bread setting and add 1 tsp cinnamon and 3/4 cup raisins when your machine beeps to let you know it's okay to add them.

If you're not using a bread machine, follow these steps:

Preheat the oven to 350F. Dissolve the yeast in the water. Set aside until it becomes frothy. Once it becomes frothy, add the oil, lemon juice, dry soy milk, raisins, and brown sugar. Gradually add the flour to form a dough. Knead the dough on a lightly flour surface for 3-4 minutes. Place in a greased bowl and cover with a towel. Allow to rise until doubled.

Dump the dough out on to a lightly floured surface. Sprinkle with the cinnamon and work into the dough. Place in a greased 1.5 qt bread pan and allow to rise again for 1 hour. Bake for 45 minutes until the crust is golden brown. Allow to cool before slicing.


  1. Your bread looks amazing! Raisin bread has always been one of my favourites. I totally agree with you on the bread maker. I think the temperature it bakes the bread at is often too low, so an oven gives you much better control.

  2. Just a few questions and edity bits:
    "The shop was basically a long, rectangular, box shape." [shop?]

    "1 cup + 2 tbsp"... of what? [of course I'm going to assume flour, but I was curious what kind you've used]

    Otherwise, looks delicious! I think I'm going to have to pick up some raisins today to try this!

  3. Oops! It's supposed to be 1 cup + 2 tbsp of water. And it's supposed to be "shape" not "shop"! Thanks for catching that!

  4. there is no cinnamon or raisins in this recipe...

    1. If you read further into the recipe - they're added later after the dough has initially mixed.

  5. Thank yuo for recipe.baked a fresh lovely bread today. For us vegetarian indians getting yo know these recipes is important.thank you again.