No-Knead Cinnamon Raisin Bread (updated) super easy… no machines
Homemade fresh from the oven cinnamon raisin bread is a great way to start your day. And, when guests stay overnight, my wife wants them to wake up to the aroma of fresh from the oven cinnamon raisin bread filling the house. This video demonstrates how to make no-knead cinnamon raisin bread in a “poor man’s Dutch oven” (PMDO).
I used two OXO Good Gripe Non-Stick Pro Loaf Pans (8-1/2” x 4-1/2”) for my PMDO.
Bread making doesn’t get any easier than this… no mixer or bread machine (I’ll make it in a glass bowl with a spoon)… no-kneading (Mother Nature will do the kneading for me)… “hands-free” technique (I won’t even touch the dough with my hands)… no shaping (I’ll let the bakeware shape the bread for me). It doesn’t get any easier than this.
Thanks – Steve
Website: If you liked this video you will find it (and others like it) at a website dedicated to providing quick & easy access to no-knead bread resources.
Cookbook: If you’re interested in this recipe and others like it, they’re in “My No-Knead Bread Cookbook”.
Cinnamon Raisin Bread - Episode 561
3/4 cup whole milk
1/2 cup water
1 tbsp yeast
2 large eggs or 1/2 cup yogurt
1/4 cup sugar
1/4 cup butter
1/2 cup raisin
1 tsp vanilla
1/2 tsp salt
4 cups bread flour or AP
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1/4 cup sugar
1 tbsp cinnamon
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Cinnamon Raisin Bread - Cuisinart Bread Machine
Delicious Cinnamon Raisin Bread
Ingredients:
1 cup buttermilk (or regular milk), room temperature
3 tablespoons butter, softened
3 tablespoons honey
1 tablespoon brown sugar
1 egg, room temperature
1 teaspoon salt
1 teaspoon ground cinnamon
3 cups bread flour
2 ¼ teaspoons bread machine yeast
1 cup raisins (added in when machine says add in)
Add all ingredients, except raisins, in the order given above, or as directed in your bread machine manual. Set the bread maker on Sweet Dough setting.
Add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.
Martha Stewart Bakes Cinnamon Raisin Bread + Other Bread Recipes | Martha Bakes S6E6 White Bread
A few of Marthas favorite breads have something in common they're made from special dough inspired by Japanese milk bread. Learn step-by-step how to make this amazing dough that, when baked, creates soft, springy textured breads and rolls. Discover how to make a basic Japanese-style white bread loaf and two other variations using the same dough: cinnamon-raisin swirl bread with raisins and to-die-for jalapeno-cheddar rolls that are sure to amaze your dinner guests.
#WhiteBread #HomemadeBread #Baking #Recipes
0:00 Introduction
0:04 Hokkaido (Japanese White Bread)
7:24 Cinnamon-Raisin Swirl Bread
14:51 Jalapeno Cheddar Bread
Thanks for watching! Get more full episodes of Martha Bakes daily at 10AM ET, only on YouTube.com/MarthaStewart!
This episode originally aired as Martha Bakes Season 6 Episode 6.
Full Recipes:
Cinnamon Raisin Swirl Bread -
Japanese Style White Bread-
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Martha Stewart Bakes Cinnamon Raisin Bread + Other Bread Recipes | Martha Bakes S6E6 White Bread
This Whole Wheat Raisin Bread Recipe is so delicious that I make it at least 2 times a week! Healthy
✅ Please enable subtitles in your language.
This Whole Wheat Raisin Bread Recipe is so delicious that I make it at least 2 times a week! Healthy
✅ Ingredients and Whole Wheat Raisin Bread Recipe:
Hello, and welcome to my kitchen!
220 milliliters of warm milk
1 teaspoon of dry instant yeast
2 tablespoons of sugar
Mix well.
300 grams of whole wheat flour
1/2 teaspoon of salt
Mix well.
30 milliliters of vegetable oil
Knead the dough until it is soft and smooth.
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Cover and leave for 1 hour.
1 hour later.
Sprinkle with flour.
Sprinkle with flour.
Roll out the dough with a rolling pin.
50 grams of raisins
Roll it up.
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Please comment below the video if you have any questions about this recipe.
Place in a baking dish.
Cover and leave for 45 minutes.
45 minutes later.
1 tablespoon of milk
Bake in a preheated oven at 190◦c for 30-35 minutes.
Looks great.
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2 teaspoons of honey + 1 teaspoon of water
Brush with the mixture.
Bon Appetit
Thanks for watching. See you in the next video.
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This Whole Wheat Raisin Bread Recipe is so delicious that I make it at least 2 times a week! Healthy
#wholewheatbread
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Sweet Molasses Raisin Bread - Traditional Newfoundland - Bonita's Kitchen
Welcome to Bonita's Kitchen!
Today we will be making - Sweet Molasses Raisin Bread!
See recipe and website links below!
for our recipe.
for our cookbooks.
Ingredients:
8½ cups, white flour
2 Tbsp, fast rising or traditional yeast
¼ cup, melted butter or margarine, more for hands and pans
½ tsp, sea salt
½ cup, brown Sugar
2 Cups, warm water more if needed
¾ cup, molasses
1 tsp, vanilla
2 tbsp, cinnamon
½ Tsp, ground Cloves
2½ cups, raisins
½ Tbsp, white Sugar
Prep time: 10 minutes, mixing time: 10 minutes, rising time: 2 x ½ hour, baking time 30 minutes
Method:
1 - Combine in large bowl: 8 cups flour, ½ cup brown sugar, sea salt, raisins, cinnamon and ground cloves, mix together.
2 - In another bowl, add dry fast rising or traditional yeast with 1 cup warm water and ½ tbsp white sugar, let rise for a five minutes.
3 - In another bowl add 1 cup of warm water and ¾ cup molasses mix together, then melt ¼ cup butter in a glass bowl.
4 - When yeast is ready pour over flour mixture in bowl then start adding the warm water, butter, molasses and vanilla mixing all ingredients together with a spoon or kitchen aid until it thickens then keep adding flour to work dough together, add more water if need at this stage ONLY” this will be done with your hand.
5 - Knead dough, add more flour if necessary until dough is smooth , elastic and no longer sticky and you can hear cracking sounds of the dough when folding dough inward, keep working dough into a ball.
6 - When completed sprinkle some flour over the top. I always draw the sign of a cross a few times on top then cut the top of the dough like a cross then cover with parchment paper and big towel. “Crossing your bread is optional”.
7 - Let rise in a warm place on your counter top until dough rises for 30 minutes then knead it down for a couple of minutes.
8 - Repeat this step letting the dough rise again for another 30 minutes.
9 - After your dough rises “ DON’T DEFLATE DOUGH” and cut in pieces forming it inwards into a ball, placing dough in bread pans, place three buns in each pan.
10 - Makes 3 loafs of bread keep covered and in a warm place until bread rises half the size you started with or just 30 minutes.
Pre-heat oven at 350 degrees F, bake bread for 30 to 40 minutes or until golden brown or depending on your oven, when bread is baked take out of your pans and place them out on a cooling rack.
BAKING TIPS: Sweet bread don't rise the same as white bread and it's a little heavier but ever so good. Grease bread with butter then cover with parchment paper and towel to soften tops. Don’t deflate the dough on its last rising because you need the air to stay in dough when folding them into balls.
Sweet Molasses & Raisin Bread
(One Loaf only)
Recipe:
Ingredients:
2¾ cups White or Wheat flour.
1½ tsp yeast
1½ tsp melted butter, or Margarine
Pinch Sea salt
¼ cup Brown Sugar
1 cup warm water.
¼ cup molasses and pinch oil in bowl
¼ tsp vanilla
1 tsp cinnamon
¼ tsp Ground Cloves
½ cup raisins ( more if liked )
½ tsp White Sugar
Method:
1 - Combine in large bowl: 2½ cups flour, brown sugar and salt and raisins, cinnamon, cloves,salt toss together. ( keep ¼ cup flour to work the dough )
2 - In another bowl, add dry fast rising yeast with ½ cup warm water and ½ tsp white sugar, stir together, Let rise for a five minutes.
3 - In another bowl add pinch oil then molasses, in another bowl add butter then melt.
4 - Pour yeast mixture over flour mixture in bowl then start adding the warm water and butter, molasses and vanilla mixing all ingredients together with a spoon or your hand until it thickens then keep adding flour to work dough together,add more water if need.
This will be done with your hand.
5 - Knead dough, add more flour if necessary until dough is smooth , elastic and no longer sticky and you can hear cracking of the dough when folding dough. Keep working dough into a ball.
6 - When completed sprinkle some flour over the top. I always draw the sign of a cross a few times on top then cut the top of the dough like a cross then cover with wax paper or parchment paper and a towel. Crossing your bread is optional.
7 - Let rise in a warm place until dough rises for half an hour then knead it down.
8 - Repeat this step letting the dough rise again for another ½ hour.
9 - After your dough rises cut in pieces forming it inwards into a ball, then put in your bread pan. Make one loaf.
10 - Makes 1 loaf of bread keep covered and in a warm place until bread rises half the size you started with.
FOLLOW BAKING TIME AT THE TIME.
I apologize in advance if anything in this video is not clear or miss read, please follow my recipe when making this dish.
Thank you for watching Bonita's Kitchen, and don't forget to subscribe for more Traditional Newfoundland Recipes and Cooking!