Cinnamon-Raisin Bread

Our users rave about this delicious breakfast bread. Serve it with your favorite jam or simply toasted on its own.

Yield: 1 loaf, 18 servings (serving size: 1 slice)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 172
  • Calories from fat: 8%
  • Fat: 1.6g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 0.6g
  • Polyunsaturated fat: 0.2g
  • Protein: 4.6g
  • Carbohydrate: 34.9g
  • Fiber: 1.4g
  • Cholesterol: 4mg
  • Iron: 1.8mg
  • Sodium: 165mg
  • Calcium: 27mg

Ingredients

  • 3/4 cup raisins
  • 3/4 cup fat-free milk
  • 1/3 cup packed brown sugar
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • 4 1/4 cups all-purpose flour, divided (about 19 ounces)
  • 1 teaspoon salt
  • 1 1/4 teaspoons ground cinnamon, divided
  • 1/2 cup egg substitute
  • 2 tablespoons butter, melted, cooled, and divided
  • Cooking spray
  • 1/4 cup granulated sugar
  • 1 large egg white, lightly beaten

Preparation

  1. Place raisins in a small bowl, and cover with very hot tap water. Let stand 10 minutes; drain well.
  2. Heat milk over low heat in a small, heavy saucepan to between 100° and 110°; remove from heat. Combine warm milk, brown sugar, and yeast in a large bowl, stirring until yeast dissolves. Let stand 5 minutes.
  3. Lightly spoon flour into dry measuring cups; level with a knife. Combine 4 cups flour, salt, and 1/4 teaspoon cinnamon.
  4. Add egg substitute and 1 tablespoon butter to milk mixture; stir well with a whisk until combined. Add to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Lightly coat dough with cooking spray; cover and let stand 10 minutes. Knead in raisins.
  5. Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
  6. Brush a 9 x 5-inch loaf pan with 1 tablespoon butter.
  7. Roll dough into a 14 x 7-inch rectangle on a lightly floured surface; lightly coat surface of dough with cooking spray. Combine 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl. Sprinkle sugar mixture evenly over dough; lightly recoat with cooking spray. Cover dough with plastic wrap; press to help sugar mixture adhere. Remove and discard plastic wrap. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, into prepared pan. Cover and let rise 40 minutes or until doubled in size.
  8. Preheat oven to 350°.
  9. Uncover loaf; carefully remove exposed raisins, and gently brush dough with egg white. Bake at 350° for 50 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on wire rack.
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