World's Best Cinnamon Raisin Bread (Not Bread Machine)
Just baked the best Cinnamon Raisin Bread! The aroma is incredible, and it’s so fun to make. I’ve been sharing with my neighbor, who keeps asking for more. Love keeping two loaves for myself!
Steps for World's Best Cinnamon Raisin Bread (Not Bread Machine)
Here's a step-by-step instructions for making World's Best Cinnamon Raisin Bread (Not Bread Machine):
- Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
- Remove from heat.
- Let cool until lukewarm, about 120-125 degrees.
- Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
- Knead the dough on a lightly floured surface for a few minutes until smooth.
- Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
- Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
- Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
- Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
- Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
- Roll up tightly (the long way).
- The roll should be about 3 inches in diameter.
- Cut into thirds, and tuck under ends and pinch bottom together.
- Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
- Let rise in warm place, uncovered, again for about an hour.
- Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
- Remove from oven and let cool on rack.
- Take melted butter and spread over tops of loaves.
- After about 20 minutes, lay loaves on their sides and remove from pans.
- Allow to cool before slicing.
Why you'll love World's Best Cinnamon Raisin Bread (Not Bread Machine)
- Incredible Flavor Profile: The recipe for the World's Best Cinnamon Raisin Bread combines the warm, aromatic spices of cinnamon with the natural sweetness of plump raisins, creating a harmonious blend that tantalizes the taste buds. This delightful fusion makes it an irresistible treat for breakfast or as a snack, appealing to both adults and children alike.
- Perfectly Soft and Fluffy Texture: This bread is crafted to achieve a soft, tender crumb that is light yet satisfying. The careful mixing and kneading process ensures that the dough rises beautifully, resulting in a loaf that is not only visually appealing but also offers a delightful mouthfeel with every slice.
- Versatile Uses and Customization: The World's Best Cinnamon Raisin Bread serves as a versatile base for various culinary creations. Whether enjoyed plain, toasted with butter, or transformed into decadent French toast, this bread's adaptability allows home bakers to get creative. Additionally, the recipe can be easily customized with the addition of nuts, different dried fruits, or even a touch of vanilla, catering to personal tastes.
World's Best Cinnamon Raisin Bread (Not Bread Machine)
Ingredients
- 1 1⁄2 cups milk
- 1 cup warm water (must be between 110-115 degrees)
- 2 (1/4 ounce) packages active dry yeast
- 3 eggs
- 1⁄2 cup white sugar
- 1 teaspoon salt
- 1⁄2 cup unsalted butter, softened
- 1 cup raisins
- 8 cups all-purpose flour
- 2 tablespoons milk
- 1 cup white sugar
- 3 tablespoons ground cinnamon
- 2 tablespoons butter, melted (approx.)
Instructions
-
Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
-
Remove from heat.
-
Let cool until lukewarm, about 120-125 degrees.
-
Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
-
Knead the dough on a lightly floured surface for a few minutes until smooth.
-
Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
-
Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
-
Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
-
Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
-
Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
-
Roll up tightly (the long way).
-
The roll should be about 3 inches in diameter.
-
Cut into thirds, and tuck under ends and pinch bottom together.
-
Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
-
Let rise in warm place, uncovered, again for about an hour.
-
Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
-
Remove from oven and let cool on rack.
-
Take melted butter and spread over tops of loaves.
-
After about 20 minutes, lay loaves on their sides and remove from pans.
-
Allow to cool before slicing.
Notes
- Ensure your ingredients are at room temperature before mixing, as this helps the dough rise better and results in a more even texture and flavor. Pay particular attention to the warmth of the milk and eggs, as they activate the yeast more effectively.
- When kneading the dough, be patient and allow it to develop gluten properly; this will create a chewy yet soft texture in your bread. Additionally, let the dough rise in a warm, draft-free environment to achieve the best results in terms of volume and fluffiness.
