Bread Machine Cinnamon Raisin Bread Recipe
Sweet, tender, and loaded with raisins, this cinnamon bread is made easy in the bread machine. A mix of white and brown sugar adds just the right amount of sweetness and depth.
Ingredients
- 1 ⅛ cup whole milk, warmed to 90f 255g
- ¼ cup unsalted butter, melted 57g
- 1 teaspoon coarse kosher salt 7g
- 2 tablespoons brown sugar, lightly packed 25g
- 3 cups unbleached bread flour 400g
- 2 ½ teaspoons instant/ bread machine yeast 8g
- 1 cup Thompson seedless raisins 160g
- hot water, to soak raisins
- 2 tablespoons granulated sugar 28g
- 1 teaspoon cinnamon 2g
- butter, for brushing
Instructions
Add Ingredients To Bread Pan:
- Combine the liquid ingredients: 1 1/8 cup milk (warmed to 90f), 1/4 cup melted butter, 2 tablespoons lightly packed brown sugar, and 1 teaspoon coarse kosher salt in the baking pan of your bread machine.
- Layer the dry ingredients as follows; 3 cups bread flour and 2 ½ teaspoons instant or bread machine yeast.
Bake:
- Place the bread pan into the bread machine and select Basic or White Bread, 1.5 lb, Medium Crust, and Mix-in settings If your machine does not have all these settings, simply select the Basic or White Bread setting.
- In a small bowl, add 1 cup raisins and 1 cup hot water, set aside.
- When the mix-in signal chimes, press pause on your bread machine, then strain the water from the raisins. Add the strained raisins, 2 tablespoons of granulated sugar, and 1 teaspoon of ground cinnamon to the bread maker pan.
- Resume the cycle and allow the bread machine to finish mixing and bake.
Brush + Cool:
- Using oven mitts, remove the bread pan from the bread machine. Overturn the baked cinnamon raisin loaf onto a wire mesh cooling rack. It’s important to get to your machine as soon as possible once it beeps complete to avoid it kicking into keep warm mode, this will dry out your baked bread and make it less than pleasant.
- Brush the top of your loaf with softened butter or margarine and a pastry brush. This step is optional, but it makes for a softer more visually appealing crust. I prefer to brush my loaves.
- Allow the bread to cool completely (if possible, I know it’s hard!) before cutting.
Bake In The Oven:
- Follow steps 1-2 as you would if baking in the bread machine. Place the baking pan into the bread machine and choose the Dough cycle. In a small bowl, add 1 cup raisins and 1 cup hot water, set aside.
- When the mix-in signal chimes, press pause on your bread machine, then strain the water from the raisins. Add the strained raisins, 2 1/2 tablespoons of granulated sugar, and 1 teaspoon of ground cinnamon to the bread maker pan. Resume the dough cycle.
- Once the dough cycle is complete, turn the dough onto a lightly floured surface and shape into loaves, then transfer it to a greased 9×5″ loaf pan. Cover loaf pan with a clean kitchen towel and allow to rise for 45- 60 minutes, or until domed in the baking pan – about 45 minutes. Near the end of the rise time, preheat the oven to 350f.
- Bake your homemade cinnamon raisin bread at 350f for approximately 40 minutes or until golden brown on top. You can check the doneness with an instant read thermometer – the internal temperature should be 195- 200f.
- Turn baked loaf out onto a wire rack, then using a pastry or basting brush, brush the top with softened butter.
Notes
Expert Tips:
- Check Your Capacity: This recipe makes a 1.5 lb loaf, please ensure that you have the capacity for this size of loaf before beginning.
- Measure Correctly: Use the scoop and level method for your flour: stir the flour well in the bag, then scoop the flour into your measuring cup and level the cup by scraping a knife across the top. This will result in more consistent scooping!
- Layer: When adding the dry ingredients, I like to gently shake the flour over the entire surface of the water. This helps keep the yeast from coming into contact with the water too soon, especially during the bread machine’s warm-up cycle.
- Prevent Holes: After the last punch down or prior to the final rise, I like to open the bread machine and remove the kneading paddle. This helps to prevent a large cavity in the bottom of the loaf.
- Crust Color: I prefer a deep dark crust on this bread, but if you prefer a light crust, you can always choose that option!
