Cinnamon raisin bread
A super soft, fluffy and perfectly swirly cinnamon raisin bread from scratch!
Prep Time30 mins
Cook Time40 mins
Resting time1 hr 30 mins
Total Time1 hr 10 mins
Servings: 2 loaves
- 2 packages (1/4 ounce each) active dry yeast (4.5 teaspoons)
- 2 cups warm water
- 1 cup granulated sugar divided
- 1/4 cup canola oil
- 2 teaspoons salt
- 2 eggs
- 6 and 1/2 cups all-purpose flour
- 1 cup raisins
- 3 teaspoons ground cinnamon
In the bowl of a stand mixer fitted with the dough hook attachment, combine the yeast and warm water. Let it rest for 5-10 minutes until frothy.
Then add 1/2 cup of the sugar, oil, salt, eggs and 4 cups of the flour. Mix on medium speed until everything comes together. Add just enough flour until the dough is soft and pliable. It should not stick to your hands.
Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and allow to double, about 1 hour.
Generously grease two standard 9"x5" loaf pans and set aside.
Punch the dough down and divide into two equal portions. Add half of the raisins into each half of the dough and knead until well incorporated. Roll one piece of dough out to a rough 15"x9" rectangle.
Brush the dough lightly with oil. Combine the remaining 1/2 cup of sugar with the cinnamon. Sprinkle half of it over the dough, allowing for at least a 1/2 inch border all around.
Roll the dough up, jelly roll style, starting on the shorter end. Place the dough, seam side down, into the prepared loaf pan. Repeat with the other ball of dough. Brush the tops lightly with oil. Cover and allow the dough to rise for at least 30 minutes or until doubled.
Preheat your oven to 375 degrees F. Bake the bread in your preheated oven for 30-40 minutes or until the tops are golden. Remove the bread from the oven and allow to cool before serving.
Bread should be stored in an airtight container at room temperature and will keep for several days. It can also be frozen and thawed.
Source: Taste of Home