Crazy Good Cinnamon Raisin Bread You Can Make In A Bread Machine
Do you love cinnamon raisin bread?
It's one of my favorite things to eat, and I used to think it was really hard to make. But then I found this recipe that is so easy, you can make it in your bread machine! Watch the video and see how simple it is. Sooooooo good!!
Hamilton Beach Bread Maker (US)
Bread Machine Cookbook (US)
Hamilton Beach Bread Maker (CDN)
Bread Machine Cookbook (CDN)
Cinnamon Raisin Swirl Bread Recipe
You can use any white bread recipe to make any swirl breads listed below. The cinnamon raisin version is a classic, inspired by a recipe from James Beard. The sherry gives an unusual complexity to the sweet raisins and brown sugar, and most of the alcohol is cooked off while the mixture simmers. Feel free to use apple cider instead. This recipe makes two loaves, one to eat right away, preferably warm from the oven, or toasted and buttered the next day. Freeze the other loaf and use it to make what is arguably the best French toast imaginable.
Ingredients
For the dough:
2 ¼ teaspoons/7 grams active dry yeast (1 package)
1 ½ cups/355 grams lukewarm milk
⅓ cup/67 grams granulated sugar
1 tablespoon/15 grams kosher salt
3 tablespoons/43 grams butter, melted, more for greasing bowl and pans
2 eggs
5 to 6 cups/625 grams to 750 grams all-purpose flour
For the filling:
⅓ cup/79 milliliters dry sherry or apple cider
1 ½ cups/225 grams raisins
4 tablespoons/57 grams butter, melted
½ cup/100 grams dark brown sugar
1 tablespoon/8 grams cinnamon
Cinnamon sugar, for dusting (optional)
Preparation
Make the dough: In a large electric mixer bowl, dissolve yeast in 1/4 cup warm milk. Add the remaining warm milk, the sugar, the salt, the butter and the eggs. Add 5 cups flour and mix with paddle attachment until smooth, about 2 minutes. Switch to hook attachment and knead on low speed, adding more flour if necessary until dough is stiff and slightly tacky, about 10 minutes.
Grease a large bowl with butter and turn dough out into the bowl. Flip dough over so greased side is up, cover with plastic wrap or a kitchen towel and set in a warm, draft-free spot until doubled in size, about 11/2 to 2 hours. Generously butter two 9-x-5 loaf pans.
Meanwhile, make the filling: In a small pot, bring sherry to a low boil and simmer until reduced by half, about 8 to 10 minutes. Add raisins, cover and let sit until needed for filling.
When dough has doubled in size, turn dough out onto floured surface and knead for 3 minutes. Return to greased bowl, cover and let rise again for 30 minutes.
Press down dough with your hand to expel the air. Divide dough in half and roll one half into a 16-x-8-inch rectangle. Brush with some of the melted butter. Drain raisins and mix with sugar and cinnamon; scatter half of the mixture over the dough and, starting with the shorter side, roll up tightly into an 8-inch log, tucking the ends under. Place roll seam-side down in a loaf pan and brush top with melted butter; dust with cinnamon sugar if desired. Repeat with second dough half.
Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour.
Meanwhile, heat oven to 400 degrees. Bake bread for 10 minutes, then reduce heat to 350 degrees and bake for an additional 20 to 30 minutes, or until loaves sound hollow when tapped, the tops are brown and the internal temperatures are 200 degrees. Remove loaves from pans and let cool on wire racks.
To use a different swirl, skip Step 3 and use these fillings instead in Step 5. (Do not add cinnamon and sugar in Step 5, and skip the dusting of cinnamon sugar at the end.)
Lemon ginger filling: Combine 11/2 cups candied ginger, finely chopped, with 3 tablespoons lemon zest (from about 4 lemons).
Orange marmalade filling: Use 11/2 cups thick orange marmalade (do not use anything runny, like a jelly).
Coconut dulce de leche filling: Combine 1 cup coconut flakes, 1 teaspoon cardamom and 3/4 cup dulce de leche or cajeta.
Easy bread machine cinnamon raisin swirl bread
make 2 x 1lb loaves
for the dough:
237ml of warm milk (not over 110degree)
4tbsp butter
3tbsp honey
2.25 tsp instant active yeast
455g/3.5 cups bread flour
1 tsp salt
2 eggs
85g/1/2 cup of raisins
1tsp mixed spice
the filling:
50-70g/1/4 cup soft brown sugar ( not packed)
2 tbsp ground cinnamon
2 tbsp butter (melted)
pinch of salt
heat the milk between 100-110 degrees adding the butter and honey. leave to the side.
into the bread machine pan add the flour,yeast,salt(opposite side to the yeast) ,eggs and raisins and mixed spice. then add the liquids and set the machine to the dough setting and let it do the hard work.
Once it's done ,pour onto a floured surface and cut the mixture in half,set one-piece aside,roll out the dough into a rectangular shape it doesn't need to be perfect,try not to let the smallest edge be longer than your loaf pan.
melt the butter , mix the brown sugar with the salt and cinnamon, use half the butter and spread it over your dough,sprinkle half the sugar mix over too,then roll it up like a cinnamon roll and place the seam at the bottom of the loaf pan,repeat this process for the second one. cover with a dry towel and leave to rise until doubled in size, anything up to 60 minutes depending on the heat around you .preheat your over to gas 4, 350F, 177c
brush tops with melted butter if you want too and place in the oven on a lower rack for approx 35-45 min depending on your oven until golden and risen. TIP: always check your bread at the first cut off time, all ovens cook differently.
cool on pan for 10 mins then transfer to a wire rack and cool completely.
Easy Raisin Cinnamon Bread in the KBS Bread Maker #cinnamonraisinbread
#breadmachinebread, #CinnamonRaisinBreadrecipe, #breadmachinerecipes
You can't help but love the ease and convenience of a bread machine. Just place the ingredients in and select the settings and start, several hours later with no work on your part you have beautiful delicious fresh home made cinnamon raisin bread.
In this video I give you lots of tips and step by step instructions on how to make homemade cinnamon raisin bread in the bread machine. This bread recipe is so easy and the raisin bread is so delicious it is good for breakfast and I even make lunch sandwiches using the raisin bread. The sweet raisins give a sandwich an extra good flavor. You can add a glaze to the top or you can leave it off. This bread also freezes well. Slice it up and freeze in an airtight ziplocked bag, take out what you need when you want that yummy raisin cinnamon bread for breakfast toast or a lunchtime sandwich.
The recipe is below for your convenience.
Bread machine Cinnamon Raisin Bread Recipe:
1 cup of milk (you will need several more tablespoons of milk later)
3 cups bread flour
2 tablespoons cooking oil (or softened butter)
2 1/2 teaspoons active yeast or one packet of yeast
1 teaspoon salt
2 tablespoons sugar
1 cup of raisins
1 teaspoon cinnamon
Select the white bread settings on your machine, medium or dark crust, 2 pound loaf.
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Cinnamon Raisin Swirl Bread (Bread Machine Method)
A bread machine would make a great Christmas gift! See the link below for one of the best! Cinnamon Raisin Swirl Baked in a Bread Machine.
Ingredients:
1 ½ cups Water (335 g.)
2 Tablespoons Powder Milk
6 Tablespoons Sugar
3 teaspoons Salt
1 teaspoon Vanilla Extract
1 teaspoon Ground Cinnamon
1 teaspoon White Vinegar (optional, for flavor)
4 ½ Cups Flour (600 g.)
3 Tablespoons Butter
2 heaping teaspoons Instant Yeast
1 Cup Raisins (add at the tone indicator)
Regular Loaf setting (Dark Crust)
At 105 minutes remove dough, roll out, Spread with butter and cinnamon sugar.
(Cinnamon Sugar Mix: 1 Tablespoon Light Brown sugar, 2 Tablespoons White Sugar, 1 teaspoon Cinnamon, 2 teaspoons AP Flour)
Roll up in loaf sized log.
Replace in Bread Machine to finish rising and baking.
Let cool completely before slicing (1-2 hours).
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CINNAMON SWIRL BREAD /CINNAMON RAISIN BREAD in 4 SIMPLE STEPS
This homemade cinnamon swirl bread recipe /cinnamon raisin bread recipe is my family favorite and it only requires a handful of basic ingredients.
The bread is unbelievably soft and moist and the divine aroma of cinnamon is binded into the bread as those beautiful swirls.
Read ANSWERS to 5 most COMMON QUESTIONS asked about making and storing cinnamon swirl bread :
It is so easy to make this Cinnamon swirl bread.
In this video we see how to make the cinnamon swirl bread in 4 simple steps.
Ingredients:
325 g Flour or 2 1/2 Cups loosely packed Flour
3 tbsp Sugar or 45 g sugar
185 ml Warm milk not hot
1 tsp Yeast instant/active dried yeast
3 tbsp Butter or 45 g butter(melted /softened)
1 tsp Salt
For the Filling
1 tbsp Cinnamon powder
50 g Raisins
3-4 tbsp Sugar
Method:
Step1
Prepare the dough
Step2:
Shape the bread
Step 3:
Proof the dough.It amy take around 2 hours.
Step 4:
Bake the bread.
Bake at 350 F for 40-45 minutes
Enjoy!
Detailed recipe of cinnamon swirl bread along with
ANSWERS to 5 most COMMON QUESTIONS about making cinnamon swirl bread :
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