The Best Homemade Cinnamon Raisin Bread

Now that I have a better handle on making yeast bread, I decided to tackle another bread recipe. Dr. Sweetpea loves Cinnamon Raisin Bread so I scoured the internet to find a simple recipe. There are tons of great recipes out there, but I decided to try the Betty Crocker recipe because of the simplicity and the great ratings.

Admittedly, I did tweak the recipe around quite a bit so I could use my handy bread maker. However, if you don't have a Bread Maker, I hope you don't mind getting your hands dirty to knead the dough :o)

Cinnamon Raisin Bread

(Source: Betty Crocker)

3 cups all purpose flour

1/4 cup sugar

1/2 tablespoon salt

1 package regular active dry yeast

1 cup water (110 - 115 degrees)

1/8 cup vegetable oil

1 egg

1/2 cup raisins

1 tablespoon vegetable oil

1/4 cup granulated sugar

1/2 tablespoon cinnamon

1 tablespoon butter, softened

In a small bowl, mix 1/4 cup sugar, dry yeast, and water. Set aside and let it get foamy for about 10 minutes. In the bread machine tin, pour in flour, salt, 1/8 cup vegetable oil, egg, and the foamy yeast mixture. 

Select the Dough setting on the bread machine and let it mix/knead all ingredients. After it's done mixing/kneading, let the dough rise in the machine for 1 hour.

After the dough rises for 1 hour, dump the dough onto a floured surface and gently push fist into dough to deflate. Knead raisins into the dough and roll dough out into 18x9 inch rectangle. Brush 1 tablespoon oil over rectangle. 

In a small bowl, mix 1/4 cup sugar and the cinnamon; sprinkle the rectangle with cinnamon-sugar mixture. Beginning at 9 inch side, roll up the rectangle. Pinch edge of dough into roll to seal. Press each end with side of hand to seal; fold ends under loaf. Place loaf, seam side down, in a greased 9x5 inch loaf pan. Brush oil over loaf. Cover; let rise in warm place about 1 hour or until dough has doubled in size. 

Move oven rack to lowest position; heat oven to 375 degrees Fahrenheit. Bake 30 to 35 minutes or until loaf is deep golden brown and sound hollow when tapped. Remove from pan to cooling rack. Brush butter over loaf; cool.