Cinnamon Raisin Bread Recipe

All-purpose flour: The base of the bread, providing structure and texture.

Warm milk: Activates the yeast and adds moisture to the dough.

Sugar: Feeds the yeast and adds a touch of sweetness.

Salt: Enhances the flavor and controls yeast activity.

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

Raisins: Provide bursts of sweetness and texture throughout the bread.

Melted butter: Adds richness and helps to create a tender crumb.

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

When kneading the dough, ensure you use the heel of your hand to push the dough away from you, then fold it back over itself. This method helps develop the gluten structure, resulting in a smoother and more elastic dough. Additionally, when incorporating the raisins, make sure they are evenly distributed throughout the dough to ensure each slice of bread has a balanced flavor.

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

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

• sugar - Substitute with honey: Honey adds a 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 content.

• cinnamon - Substitute with nutmeg: Nutmeg offers a warm, spicy flavor similar to cinnamon, though it is a bit stronger, so use slightly less.

• raisins - Substitute with dried cranberries: Dried cranberries provide a tart and sweet flavor, adding a different but complementary taste.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, with a slight coconut flavor.

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

• Allow the cinnamon raisin bread to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the bread soggy.
• For short-term storage, place the bread in an airtight container or wrap it tightly in plastic wrap. Store it at room temperature for up to 3 days.
• If you prefer to keep the bread fresh for a longer period, consider refrigerating it. Wrap the loaf in plastic wrap and then place it in a resealable plastic bag. This will keep it fresh for up to a week.
• To freeze the cinnamon raisin bread, first slice it into individual portions. This makes it easier to thaw only what you need.
• Wrap each slice or the entire loaf tightly in plastic wrap, ensuring there are no exposed areas. Then, place the wrapped bread in a resealable freezer bag or an airtight container.
• Label the bag or container with the date to keep track of its freshness. The bread can be frozen for up to 3 months.
• When you're ready to enjoy the frozen bread, remove the desired number of slices and let them thaw at room temperature. For a quicker option, you can also toast the slices directly from the freezer.
• If you prefer a warm slice of cinnamon raisin bread, reheat it in the oven. Preheat the oven to 350°F (175°C), wrap the bread in aluminum foil, and heat for about 10-15 minutes or until warmed through.

• 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 until warmed through.

• For a quicker method, use a toaster. Slice the bread and toast each piece on a medium setting until it reaches your desired level of warmth and crispiness.

• If you prefer 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.

• For a stovetop method, heat a skillet over medium heat. Add a small amount of butter or olive oil to the pan. Place the bread slices in the skillet and cook for 1-2 minutes on each side until warmed and slightly crispy.

• If you have an air fryer, preheat it to 320°F (160°C). Place the cinnamon raisin bread slices in the air fryer basket in a single layer. Heat for 3-5 minutes, checking frequently to avoid over-toasting.

• Large mixing bowl: Used to combine the warm milk, sugar, and yeast, and later to mix in the flour, salt, and cinnamon.

• Measuring cups: Essential for accurately measuring the flour, milk, and raisins.

• Measuring spoons: Necessary for measuring the sugar, salt, and cinnamon.

• Wooden spoon: Useful for mixing the ingredients together before kneading.

• Floured surface: A clean, flat area dusted with flour to prevent the dough from sticking while kneading.

• Greased bowl: Used to let the dough rise without sticking to the sides.

• Clean kitchen towel: To cover the dough while it rises, keeping it warm and preventing it from drying out.

• Loaf pan: The container in which the shaped dough will be placed for the final rise and baking.

• Oven: Preheated to 375°F (190°C) for baking the bread.

• Wire rack: For cooling the bread completely after it has been baked.

• Pastry brush: Used to grease the bowl and loaf pan with melted butter.

• Knife: Handy for punching down the dough and shaping it into a loaf.

Prepare ingredients in advance: Measure and set out all ingredients before starting to streamline the process.

Use a stand mixer: A stand mixer can save time on kneading the dough and ensure it's smooth and elastic.

Warm environment for rising: Place the dough in a slightly 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.