Cinnamon Raisin Bread Recipe
Happy New Year!!!
On a recent cold, snowy Sunday afternoon, I had a hankering for cinnamon-raisin bread, and I found that I actually had all the ingredients in the house (don’t you love when that happens?), so I made a loaf. It’s kind of like a cinnamon roll, but not quite so sweet, chock-full of raisins but with the heartiness of whole-wheat flour. And oh boy, did it make our apartment smell good! The bread keeps for a few days and toasts beautifully — and I bet it would make delicious french toast, though it didn’t last long enough for us to try it. But the best way to have it, of course, is warm from the oven.
So here’s the recipe, hope you enjoy it!
Hearty Cinnamon-Raisin Bread
Makes 1 9-inch loaf
1 cup raisins (plus boiling water to cover, if necessary)
3/4 cup warm water (100 to 110ºF)
1 1/4 tsp. active dry yeast
1 1/2 cups whole wheat flour
1 1/4 cups all-purpose flour
2 tsp. sugar
1 1/2 tsp. salt
7 Tbsp. unsalted butter, melted and cooled
1/4 cup warm milk (100 to 110ºF)
1/4 cup sugar
1 Tbsp. cinnamon
1 Tbsp. old-fashioned oats (optional) OR 1 Tbsp. turbinado sugar (optional)
1. If your raisins are hard, place them in a bowl and cover them with boiling water for 10 to 15 minutes, until softened, then drain and press down to extract any excess water. Set aside. (I also tossed an orange teabag in the bowl with the raisins and water while they soaked — not sure if it added anything or not.)