Cinnamon Raisin Bread Recipe

All-purpose flour: The base of the bread, providing structure and texture.

Raisins: Adds sweetness and a chewy texture to the bread.

Cinnamon: Provides a warm, spicy flavor that complements the sweetness of the raisins.

Warm milk: Activates the yeast and adds moisture to the dough.

Melted butter: Adds richness and flavor to the bread.

Sugar: Feeds the yeast and adds a touch of sweetness.

Salt: Enhances the flavors of the other ingredients.

Active dry yeast: Leavens the bread, making it rise and become fluffy.

When adding the raisins to the dough, ensure they are evenly distributed by folding them in gradually. This prevents clumping and ensures that each slice of bread will have a consistent amount of raisins. If the raisins are particularly dry, soak them in warm water for about 10 minutes before adding them to the dough. This will plump them up and make them more tender in the final bread.

• all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the bread denser.

• raisins - Substitute with dried cranberries: Dried cranberries provide a similar chewy texture and a slightly tart flavor.

• cinnamon - Substitute with pumpkin pie spice: Pumpkin pie spice includes cinnamon along with other spices like nutmeg and cloves, adding a more complex flavor.

• warm milk - Substitute with warm almond milk: Almond milk is a dairy-free alternative that works well in baking, though it may slightly alter the flavor.

• melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, with a subtle coconut flavor.

• sugar - Substitute with honey: Honey adds natural sweetness and moisture, though it may slightly change the texture.

• salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral content.

• active dry yeast - Substitute with instant yeast: Instant yeast can be used in the same quantity and does not need to be dissolved in water before mixing with other ingredients.

• Allow the cinnamon raisin bread to cool completely on a wire rack before storing. This prevents condensation from forming inside the storage container, which can make the bread soggy.

• For short-term storage, place the bread in an airtight container or wrap it tightly in plastic wrap. Store it at room temperature for up to 3 days. If you prefer, you can also use a bread box to keep it fresh.

• To extend the freshness, you can refrigerate the bread. Wrap it in plastic wrap or aluminum foil and place it in the refrigerator. This will keep it fresh for up to a week. However, note that refrigeration can sometimes dry out the bread slightly.

• For long-term storage, freezing is the best option. Slice the bread before freezing so you can easily take out individual slices as needed. Wrap each slice or the whole loaf tightly in plastic wrap, then place it in a resealable freezer bag. Remove as much air as possible from the bag before sealing it.

• Label the freezer bag with the date so you can keep track of how long the bread has been stored. Frozen cinnamon raisin bread can last for up to 3 months without losing its quality.

• When you're ready to enjoy the frozen bread, thaw it at room temperature. For a quicker option, you can also toast the slices directly from the freezer. If you prefer a softer texture, you can warm the slices in the microwave for a few seconds.

• To maintain the best flavor and texture, avoid refreezing bread that has already been thawed.

• Preheat your oven to 350°F (175°C). Wrap the cinnamon raisin bread in aluminum foil to prevent it from drying out. Place it on a baking sheet and heat for about 10-15 minutes, or until warmed through.

• For a quick reheat, slice the bread and place it in a toaster. Toast on a medium setting until the slices are warm and slightly crispy.

• If you prefer a microwave method, place a slice of cinnamon raisin bread on a microwave-safe plate. Cover it with a damp paper towel to retain moisture. Microwave on medium power for about 20-30 seconds.

• For a stovetop approach, heat a non-stick skillet over medium heat. Place a slice of bread in the skillet and cover with a lid. Heat for 2-3 minutes on each side until warmed through.

• If you have a steam oven, place the cinnamon raisin bread on a steam tray and steam for about 5 minutes. This method helps retain moisture and keeps the bread soft.

• Mixing bowl: Essential for combining the wet ingredients like warm milk, melted butter, and sugar.

• Measuring cups: Used to measure out the precise amounts of flour, milk, and raisins.

• Measuring spoons: Necessary for measuring smaller quantities like cinnamon, sugar, salt, and yeast.

• Wooden spoon: Ideal for stirring the wet and dry ingredients together.

• Small bowl: Useful for proofing the yeast by letting it sit and become frothy.

• Damp cloth: Used to cover the dough while it rises, keeping it moist.

• Loaf pan: The container in which the dough is baked to give it its shape.

• Oven: Preheated to 375°F (190°C) for baking the bread.

• Wire rack: Allows the bread to cool completely after baking.

• Pastry brush: Handy for greasing the loaf pan with melted butter.

• Kitchen scale: Optional but useful for precise measurement of ingredients.

• Thermometer: Optional for checking the temperature of the warm milk to ensure it’s ideal for yeast activation.

• Rolling pin: Optional for shaping the dough before placing it in the loaf pan.

• Bench scraper: Optional for handling and dividing the dough during kneading.

Prepare ingredients in advance: Measure and set out all ingredients before starting to streamline the process.

Use a stand mixer: A stand mixer can knead the dough more efficiently, saving you time and effort.

Quick rise method: Place the dough in a warm oven (around 100°F) to speed up the rising process.

Pre-soak raisins: Soak raisins in warm water for 10 minutes before adding to the dough to ensure they are plump and evenly distributed.

Double batch: Make a double batch and freeze one loaf for later to save time on future baking.