Cinnamon Raisin Bread

Sweet cinnamon raisin bread toasted with some butter is a breakfast must have! This will stay soft and fresh on the counter for many days.

It’s funny to me that I absolutely love this bread but raisins by themselves, no thank you. Something about the raisins with cinnamon and bread makes them amazing. This bread wouldn’t be nearly as good without them!

Just like everything else these days, I can’t believe how expensive this kind of bread has become at the grocery store. That is why I wanted to start making it myself. I was pleasantly surprised by actually how easy it was and how taste wise it’s just as good if not better.

A lot of times homemade bread doesn’t keep but a couple days on the counter before it goes bad. Not this kind! If you let it cool completely before storing it in an airtight container, it will keep for up to a week on the counter. That is amazing longevity for a homemade baked good!

This is so good turned into Cinnamon Raisin French Toast. A great way to use this as the main course for breakfast or brunch.

Ingredients

• Instant Yeast
• Granulated Sugar
• Water
• Butter
• Salt
• Flour
• Honey
• Ground Cinnamon
• Raisins

Instructions

• In the bowl that fits a stand mixer, whisk together the instant yeast, granulated sugar and half of the lukewarm water. Let sit for 5-10 minutes to active the yeast.
• Cube the butter and add it along with rest of the lukewarm water, salt, honey, ground cinnamon and flour. Using the dough hook, knead at a low speed until the dough comes together and has pulled away from the sides of the bowl.
• Lightly grease a bowl and transfer the dough to it. Cover with plastic wrap and let it rise for 45 minutes.
• Once the 45 minutes has passed, lightly flour the counter and place your dough on it. Gently pat the dough into an 10×12 inch rectangle. Sprinkle the raisins evenly on the dough, leaving about a 1/2-inch border around the edge so the raisins don’t fall out when rolling up the dough. Starting on the shorter side roll up the dough into a tight roll. Pinch the seams to seal it. Tuck each end under and pinch the dough together to seal it.
• Grease an 8×4 inch loaf pan and place the dough into the pan seam side down. Cover with plastic wrap again and let rise for 45 more minutes.
• Preheat the oven to 390 degrees and bake for 28-30 minutes. The loaf is done when it has an internal temperature of 208 to 210 degrees. Use a meat thermometer to check it.
• Immediately remove the loaf from the pan and transfer to a wire cooling rack. Let cool completely before storing in an airtight container or slicing.