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The cinnamon raisin loaf is a mildly sweet yeast bread with cinnamon studded with plump dried fruits. This recipe calls for the bread machine, possibly one of the greatest inventions of the 20th century. It simplifies the preparation of freshly baked bread by automating the mixing, kneading, rising, and baking processes in a single device.
Cinnamon raisin bread is spread with butter or cream cheese; it is incredibly delicious for breakfast. It pairs well with brunch dishes such as egg casserole, and leftovers can be toasted or transformed into cinnamon French toast. The bread also freezes well.
If you have a bread machine, you should immediately make this Cinnamon Raisin Bread! It is ideal for breakfast, but we also enjoy spreading cream cheese on it as a lunchtime snack or even as a dessert after dinner. It is well worth the cost of purchasing a machine for the sole purpose of preparing this dish.
Can I make this bread entirely within a bread machine?
Yes, this is correct. I can imagine at least two possible approaches:
- Follow the recipe’s instructions but select the REGULAR cycle instead of the DOUGH cycle if you don’t care about the cinnamon swirl. Disregard the filling and glaze. You can anticipate a thicker crust than when baked in an oven. The color may be lighter on the surface than on the sides and base.
- This method allows you to create a cinnamon swirl but requires manual labor. Reduce the number of holes created by the paddles by removing the dough from the bread machine just before the final rise (check your manual). Eliminate the paddles.
As shown in the images below, shape the dough into a large rectangle as quickly as possible. Sprinkle with the cinnamon-sugar mixture, then roll the dough into a log. Close the seams with your fingers and fold the ends toward the seams. Place the dough back into the pan seam-side down. Ensure that the dough is evenly distributed in the pan. There is no need to stop the machine if this is done quickly.
That Bread Maker In a bread machine, cinnamon-raisin bread was combined, kneaded, and baked. The texture is slightly denser but still acceptable, as is evident.
Ingredients and substitutions:
- Milk: Use whatever milk you have on hand. However, remember that the more fat in your milk, the more flavorful and rich your bread will be. This is a universal rule for bread recipes. Using a bread machine eliminates the need to warm liquid ingredients (in this case, milk). The paddles’ friction will rapidly heat the ingredients.
- EGG: All bread recipes on this site call for large-sized eggs. Adjust the liquid accordingly if you use a different size.
- BUTTER: I used unsalted butter when testing the recipe. Reduce the amount of salt slightly if using salted ingredients. The butter does not require warming. Instead, it would help if you minced it. Again, the paddles’ friction will quickly incorporate the butter into the dough.
- Sugar: Use white granulated sugar in this recipe. Honey is sweeter than sugar, so use less if you wish to substitute it. Since honey is liquid, don’t forget to check the dough as it kneads (yes, open the lid) to see if it needs more flour.
- Salt: Use table salt or sea salt. Using Kosher salt, increase the quantity by at least a quarter teaspoon.
- Cinnamon: Use freshly ground cinnamon and ensure that it is fresh! It is essential.
- CLOVES: If you enjoy secret ingredients, you will enjoy CLOVES. This bread is made memorable by a pinch of ground cloves. Similar to how instant espresso intensifies chocolate or how chocolate enhances chili, cloves boost the flavor of cinnamon. FYI, this component is optional. Not a big deal if you don’t have it.
- Flour: My favorite flour for this loaf is bread flour. The increased protein content improves the dough’s ability to rise, imparts a chewier texture, and makes the bread sturdy enough to be toasted. If you must use all-purpose flour as a substitute, you may need to reduce the liquid slightly.
- Servings: 10 servings
- Level: Easy
- Equipment: Bread machine
- Prep Time:10 mins
- Cook Time: 3 hrs 20 mins
- Total Time: 3 hrs 30 mins
Ingredients
- 1 1/4 cups water
- 3 tablespoons unsalted butter
- 2 teaspoons sea salt
- 3 tablespoons brown sugar, packed
- 4 1/4 cups bread flour
- 2 tablespoons nonfat dry milk
- 2 teaspoons ground cinnamon
- 2 teaspoons active dry yeast
- 1 cup raisins
- Unsalted butter, room temperature, for serving
How to make raisin bread in a bread maker
- Gather the ingredients.
- In the order listed, water, butter, salt, brown sugar, bread flour, nonfat dry milk, and ground cinnamon should be added to the bread machine pan.
- Create a small well with your finger in the ingredients. Adding the active dry yeast to the well will ensure that the yeast reaction occurs at the correct time.
- Process the bread in a bread machine using the sweet, rapid, or timed cycle or as instructed by the manufacturer. If the device requests the loaf size, choose 2 pounds.
- Add the raisins (about 30 to 40 minutes into the cycle, depending on the machine) at the fruit and nut indication. If raisins are added initially, they will be pulverized.
- Allow the bread machine to complete its cycle to bake the bread.
- Before serving, remove the bread from the pan and place it on a cooling rack.
- Serve with butter at room temperature and enjoy.
Tips
- Liquids, dry ingredients, and yeast must be added to the bread machine in a specific order. Adding the yeast last ensures that it will remain distinct from the liquids until the kneading phase. Review your machine’s instructions, just in case.
- If you live at a high altitude, you must adjust bread machine recipes similarly to how you would with conventional oven-baked goods.
How to Store and Freeze
If you consume the bread within three days, you can store it at room temperature, wrapped in foil, plastic wrap, or a plastic bag. Select a cool and dry location to store your bread loaf.
The bread can be frozen for extended storage. Label the bag with the date, the loaf’s contents, and a “use by” date three months later and place it in the freezer. Allow one hour for defrosting at room temperature.
FAQs
All-purpose flour, commonly called “regular” flour, is a suitable substitute for bread flour, even in a bread machine. Bread flour contains more gluten than all-purpose flour, which gives the bread a more significant rise. You won’t notice much difference if you make this bread with all-purpose flour.
Removing baked bread from the bread machine and the pan is best. Many devices have a “keep warm” setting with an hour-long duration. While the bread will not overbake, the crust will become harder. The more significant concern is that the machine’s residual heat can cause condensation and make the bread soggy. Utilize the delayed start function on your bread machine if you desire freshly baked bread for breakfast. Set the timer for early morning so you can awaken to the aroma of freshly baked bread and a delicious meal.
Manufacturers usually recommend adding the liquids first, followed by dry ingredients, with the yeast going in last. This keeps the yeast away from the liquid ingredients until kneading begins.
Should butter be melted for bread machine? It’s typically not necessary unless the recipe calls for it. The usual recommendation is that you place the butter pat cut into 4 equal size pieces on top of the flour in the corners of the bread pan. No melting necessary.
Water is a common ingredient, but since many people use the timer on their bread machines, most recipes call for non-fat dry milk or powdered buttermilk. However, if you are mixing your dough right away, you can certainly use fresh milk. Simply replace the water with milk or buttermilk and omit the powdered milk.
Simply knead, shape, and bake! This yeast works great in all types of bread machines. This instant yeast, works in conventional recipes too! Fleishmann’s is gluten free and sure to satisfy.
First of all, the stirring function of the bread makers is not sufficient to completely mix the eggs so it is better to beat the eggs before adding them into the bread pan.
You can use all-purpose flour in place of bread flour, but all-purpose’s lower protein content means it may yield a slightly wetter dough or batter.
The first way to soften breads is to add fat somehow. Liquid fats are your best bet from sandwich breads or soft rolls. It could be as easy as replacing some if not all of the water in the recipe with whole milk. Be aware that this will also change how much the exterior will brown as well.
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