There’s something truly magical about the aroma of freshly baked bread wafting through the air, especially when it’s infused with the sweet scent of cinnamon and studded with plump raisins. This homemade cinnamon raisin bread recipe is not only a comforting treat for the senses but also a labor of love that will have you coming back for slice after slice.

Ingredients:

• 1 cup warm milk (about 110°F or 45°C)
• 2 1/4 teaspoons (1 packet) active dry yeast
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 1 large egg
• 1 teaspoon salt
• 1 teaspoon ground cinnamon
• 3 1/2 cups all-purpose flour, plus extra for kneading
• 1 cup raisins

Directions:

1. Activate the Yeast: In a large mixing bowl, combine the warm milk and active dry yeast. Let it sit for about 5 minutes until the yeast is foamy.
2. Mix the Dough: Add the granulated sugar, melted butter, egg, salt, and ground cinnamon to the bowl with the yeast mixture. Stir until well combined.
3. Incorporate the Flour: Gradually add the all-purpose flour, 1 cup at a time, stirring until a soft dough forms. Once the dough becomes too stiff to stir, turn it out onto a lightly floured surface.
4. Knead the Dough: Knead the dough for about 8-10 minutes, adding more flour as needed, until it becomes smooth and elastic. The dough should spring back when lightly pressed with your finger.
5. Add the Raisins: Flatten the dough into a rectangle and sprinkle the raisins evenly over the surface. Roll the dough into a tight log, tucking the ends under to seal.
6. Proof the Dough: Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1-2 hours, or until doubled in size.
7. Shape the Loaf: Punch down the risen dough and transfer it to a greased 9×5-inch loaf pan. Cover again and let it rise for an additional 30-45 minutes, or until it reaches just above the rim of the pan.
8. Bake to Perfection: Preheat your oven to 350°F (175°C). Once the dough has risen, bake the bread for 30-35 minutes, or until golden brown on top and sounds hollow when tapped on the bottom.
9. Cool and Enjoy: Remove the bread from the oven and let it cool in the pan for 10 minutes before transferring it to a wire rack to cool completely. Slice, serve, and savor each heavenly bite.

Tips for Success:

• Warm Milk: Make sure the milk is warm, but not too hot, to activate the yeast properly.
• Kneading: Don’t skimp on the kneading time. This helps develop the gluten in the dough, resulting in a soft and airy texture.
• Raisin Distribution: Evenly distribute the raisins throughout the dough to ensure every slice is packed with sweetness.

FAQs:

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast for active dry yeast in this recipe. Use the same amount and follow the same instructions.

How should I store leftover cinnamon raisin bread?

Wrap any leftover bread tightly in plastic wrap or store it in an airtight container at room temperature for up to 3-4 days. You can also freeze the bread for longer storage, just be sure to thaw it before serving.

Can I make cinnamon raisin bread without a bread machine?

Absolutely! This recipe is designed to be made by hand, without the need for a bread machine. All you need is a little time, patience, and love for baking.

Enjoy the Comfort of Homemade Bread

Whether enjoyed toasted with a smear of butter for breakfast or simply savored on its own as a comforting snack, homemade cinnamon raisin bread is sure to warm your heart and soul with every bite. So roll up your sleeves, preheat your oven, and get ready to embark on a delicious baking adventure!