Cinnamon Raisin Bread Recipe

Flour: The base of the bread, providing structure and texture.

Milk: Adds moisture and richness to the dough.

Butter: Contributes to the bread's tenderness and flavor.

Sugar: Sweetens the dough slightly and helps activate the yeast.

Salt: Enhances the overall flavor of the bread.

Active dry yeast: Leavens the bread, making it rise and become fluffy.

Raisins: Adds sweetness and a chewy texture to the bread.

Cinnamon: Provides a warm, spicy flavor that pairs perfectly with the raisins.

When kneading the dough, ensure you use the heel of your hand to push it away from you, then fold it back over itself. This technique helps develop the gluten, giving the bread its structure and chewiness. If the dough feels too sticky, sprinkle a little more flour on your work surface, but be careful not to add too much, as this can make the bread dense.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and increases the fiber content, though it may make the bread denser.

• warm milk - Substitute with almond milk: Almond milk is a good dairy-free alternative that provides a similar texture and moisture.

• melted butter - Substitute with coconut oil: Coconut oil can be used as a dairy-free option and adds a subtle coconut flavor.

• sugar - Substitute with honey: Honey adds natural sweetness and moisture, though it may slightly alter the flavor.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same amount and does not need to be dissolved in water first.

• raisins - Substitute with dried cranberries: Dried cranberries offer a tart flavor and similar texture, providing a different but delicious twist.

• ground cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices like nutmeg and cloves, adding a more complex flavor profile.

• Allow the cinnamon raisin bread to cool completely on a wire rack before storing. This helps prevent condensation, which can make the bread soggy.
• Wrap the cooled bread tightly in plastic wrap or aluminum foil to keep it fresh. Alternatively, place it in an airtight container.
• Store the wrapped bread at room temperature for up to 3 days. If you live in a humid climate, consider storing it in the refrigerator to extend its shelf life.
• For longer storage, freeze the bread. Slice the loaf before freezing so you can easily grab individual slices as needed.
• To freeze, wrap each slice or the entire loaf in plastic wrap, then place it in a resealable freezer bag. Squeeze out as much air as possible before sealing.
• Label the freezer bag with the date to keep track of how long the bread has been stored. Frozen cinnamon raisin bread can last up to 3 months.
• When ready to enjoy, thaw the bread at room temperature. For a quicker option, use a microwave or toaster to defrost individual slices.
• To refresh the texture of the bread, warm it in a preheated oven at 350°F (175°C) for about 10 minutes. This will help restore its soft and fluffy texture.

• Preheat your oven to 350°F (175°C). Wrap the cinnamon raisin bread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• For a quick reheat, use a microwave. Place a slice of cinnamon raisin bread on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for 20-30 seconds. Be cautious not to overheat, as it can become chewy.

• Utilize a toaster for a crispy exterior. Slice the cinnamon raisin bread and toast it on a medium setting. This method will give you a delightful crunch while keeping the inside soft.

• If you have a toaster oven, preheat it to 350°F (175°C). Place the slices of cinnamon raisin bread directly on the rack or on a baking sheet. Heat for about 5-7 minutes, checking frequently to avoid over-toasting.

• For a stovetop method, heat a non-stick skillet over medium heat. Add a small amount of butter or olive oil to the pan. Place the slices of cinnamon raisin bread in the skillet and heat for 2-3 minutes on each side, until warmed and slightly crispy.

• Mixing bowl: A large bowl used to combine the milk, butter, sugar, and other ingredients.

• Measuring cups: Used to measure the flour, milk, and other ingredients accurately.

• Measuring spoons: Used to measure smaller quantities like yeast, sugar, salt, and cinnamon.

• Wooden spoon: Useful for stirring the ingredients together until a dough forms.

• Floured surface: A clean surface dusted with flour to knead the dough.

• Damp cloth: Used to cover the dough while it rises to keep it moist.

• Greased bowl: A bowl lightly coated with oil or butter to prevent the dough from sticking while it rises.

• Loaf pan: A pan used to shape and bake the bread.

• Oven: Preheated to bake the bread at the correct temperature.

• Wire rack: Used to cool the bread completely after baking.

• Pastry brush: Optional, for brushing melted butter on the loaf before baking for a golden crust.

Prepare ingredients in advance: Measure and set out all ingredients before starting to save time during the cooking process.

Use a stand mixer: A stand mixer can knead the dough for you, reducing the manual effort and time needed.

Warm environment for rising: Place the dough in a warm oven (turned off) to speed up the rising process.

Pre-soak raisins: Soak raisins in warm water for 10 minutes before adding to the dough to ensure they are plump and evenly distributed.

Double batch: Make a double batch and freeze one loaf for later to save time on future baking.