Cinnamon Raisin Bread

…not too sweet and perfect for a breakfast pick me up

My 1 year old is OBSESSED with raisin bread so when we ran out of the store bought kind recently, I decided I’d try to make it myself from scratch. It makes me feel so much better knowing that this bread doesn’t have all the stabilizers in it that a store bought bread has. Hope you enjoy this recipe as much as my sweet boy does!

Equipment

• Mixing bowl

• Stand mixer with dough attachment

• Loaf pan

• Measuring cups

For the dough

• 1 cup of raisins (soaked in hot water for a few minutes to plump back up)

• 3 cups all purpose flour

• 1/4 cup brown sugar

• 1 packet of dry instant yeast

• 1/2 cup of milk (warmed up, but not hot)

• 1/4 cup water

• 1/4 cup vegetable oil

• 1 egg

• 1 tsp vanilla

For the swirly inside

• 3 tablespoons of butter

• 2 tsp of cinnamon

• 1/2 tsp all spice seasoning

• 1/2 cup of brown sugar

How to create the perfectly sweet dough

• In a bowl, place warm milk, your 1/4 cup of brown sugar and packet of instant yeast - set aside

• After the yeast has had a chance to bloom, add in your flour, water, vegetable oil, vanilla and egg

• Using your dough hook attachment, knead until dough is no longer sticky

• Drain your raisins and add them in to the dough mixture

• Once well combined, cover bread with cling wrap and let rise in a warm place for an hour

• After your dough has risen, roll out on to a floured surface and roll into a rectangle shape and add your filling (this part always reminds me of making cinnamon rolls)

• Tightly roll up your bread and allow to rise for a second time in your loaf pan

• Once risen until doubled, turn on oven and preheat to 350F

• Place dough in oven and bake at 350F for 35-40 minutes or until a knife comes out clean in the center

• Allow bread to completely cool before serving

• Enjoy!