Cinnamon Raisin Bread is a flavorful and raisin-filled bread that may be made with just some widespread components and baked in a Dutch oven. Should you occur to like Cinnamon Raisin Bagels, you’re in for a deal with! This bread tastes EXACTLY like that!
Cinnamon Raisin Bread
Cinnamon Raisin Bread has been round so lengthy, it even has its personal day–September 16th. However, when you see how simple it’s to get this bread made, you’ll be making it many extra days than that! This bread is scrumptious as toast within the morning, with just a bit butter. Or, be just a little extra artistic and add some cream cheese, apple slices, and honey on a toasted piece of the bread.
Cinnamon Raisin Bread Substances
The components on this cinnamon raisin bread are widespread baking components that you just in all probability have readily available. So, there isn’t a purpose to not strive giving this simple bread recipe a strive!
Raisins: Raisins have well being advantages, together with fiber, iron, calcium, and antioxidants. Sure, they’re excessive in energy and sugar however eaten sparsely, raisins generally is a welcome addition to your weight loss plan.
Yeast: Use fast rise yeast, or immediate yeast, for this recipe. It’s simpler to make use of and sooner performing. Be sure that your packet of yeast remains to be good and has not expired.
Scorching Water: Be sure that the water you add to the combination is 120°F or much less (I favor a temperature of about 110°F). If the water is just too sizzling, it’ll kill the yeast.
The way to Make Cinnamon Raisin Bread
This cinnamon raisin bread recipe is really easy! Plus, it tastes as nice as your kitchen can be smelling because the bread is baking. To get began, mix the raisins, cinnamon, flour, salt, yeast, and brown sugar in a big bowl. After these components are mixed, add the new (however not too sizzling) water and stir to type a sticky dough ball.
Spray a second bowl with nonstick cooking spray. Switch the dough ball into the sprayed bowl and canopy it with plastic wrap. Let the dough sit for about Three hours, or till it has doubled in measurement. When the dough has virtually doubled in measurement, line a Dutch oven with parchment paper and put it into a chilly oven. Set the oven at 450°F to let each the Dutch oven and oven warmth up.
When prepared, rigorously take away the new Dutch oven from the oven. Dump the risen dough ball into the preheated pot. Cowl the pot with a lid and bake the bread for 25-30 minutes. Take away the lid and bake for a further 10 minutes, or till the cinnamon raisin bread is golden brown. Let the bread cool earlier than slicing and serving.
The way to Retailer Bread
Most bread will solely final a day or two at room temperature. Nonetheless, to get essentially the most out of a loaf of bread, freeze it. After the cinnamon raisin bread has utterly cooled, wrap it tightly in aluminum foil. Then, retailer the wrapped bread in a freezer-safe, zipped bag. Labe and date the bag; it’ll final for a number of months this manner.
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Cinnamon Raisin Bread is a flavorful and raisin-filled bread that may be made with just some widespread components and baked in a Dutch oven.
Cinnamon Raisin Bread
Energy: 300 kcal
(375g) all-purpose flour
fast rise yeast
(67g) brown sugar
(355g) sizzling water
In a big bowl, mix the raisins, cinnamon, flour, salt, yeast, and brown sugar. Stir to mix.
Add sizzling water (about 110°F) and stir till the dough varieties a sticky batter. Place the dough in a bowl that has been sprayed with nonstick cooking spray.
Cowl the bowl in plastic wrap and set in a heat place to rise till virtually doubled in measurement (about Three hours).
Line a 6-quart Dutch oven with parchment paper. Place it within the chilly oven.
Preheat oven to 450°F, permitting the Dutch oven to warmth up as effectively.
When prepared, rigorously take away the new Dutch oven from the oven. Dump the dough ball into the preheated Dutch oven and canopy tightly with the lid.
Bake for 25-30 minutes. Take away the lid and bake 10 extra minutes (or till the bread is golden brown).
Take away bread from the oven and let it cool earlier than slicing and serving.
Amanda Rettke is the creator of I Am Baker, and the bestselling writer of Shock Inside Truffles: Wonderful Truffles for Each Event – With a Little One thing Additional Inside.Over the course of her 15+ yr running a blog journey, she has been featured in and collaborated with the Meals Community, New York Occasions, LA Occasions, Nation Dwelling Journal, Folks Journal, Epicurious, Brides, Romantic Houses, life:lovely, Publishers Weekly, The Day by day Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to call a number of.