Raisin-Cinnamon Bread with Stone-Ground Wheat Bread Dough

Oxmoor House
1 (6-inch) loaf.S2Stone-Ground Wheat Bread DoughI12 1/4 cups unbleached all-purpose flour


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1/2 teaspoon reduced-calorie margarine, melted
2 teaspoons sugar
1 teaspoon ground cinnamon
2 tablespoons raisins
Butter-flavored vegetable cooking spray
1 egg white, lightly beaten
1 tablespoon cold water


Roll Stone-Ground Wheat Bread Dough into a 6 1/2- x 5 1/2-inch rectangle. Brush dough with margarine, leaving a 1/2-inch border. Sprinkle with sugar, cinnamon, and raisins. Roll up, starting at short side, pressing firmly to eliminate air pockets. Pinch seam and ends to seal. Place, seam side down, on a baking sheet coated with cooking spray. Cover and let rise in a warm place (85°), free from drafts, 30 minutes or until doubled in bulk.

Combine egg white and water, stirring well. Brush dough with egg white mixture. Bake at 350° for 20 to 25 minutes or until loaf sounds hollow when tapped.

Created date

August 2009

Nutritional Information

Calories 98
Caloriesfromfat 16 %
Fat 1.7 g
Satfat 0.3 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 2.9 g
Carbohydrate 18.6 g
Fiber 0.0 g
Cholesterol 0.0 mg
Iron 0.0 mg
Sodium 113 mg
Calcium 0.0 mg