Cinnamon-Raisin Bread
Our users rave about this delicious breakfast bread. Serve it with your favorite jam or simply toasted on its own.
Recipe by Cooking Light July 2010
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08/28/2013
I made this bread today and it didn't rise at all. It's like a little brick :( I used coconut milk instead of cow because we don't do dairy but I have researched links between coconut milk and yeast and no one has any problems. I also needed to add almost a 1/3c. water to get the crumbly flour-liquid mixture (which i mixed in the Kitchen Aid) to knead at all. I don't know what I did and I want to get this bread to work. My little brick tastes good. Any ideas?
11/17/2011
I have made this bread two times this week, and plan on making a third loaf tomorrow! It is de-lish!! I subbed half the flour for whole wheat and added the raisins toward the end of the first kneading (instead of waiting 10 minutes); kept everything else as written. My husband said he was going to finish the whole loaf in one day... not if I can help it, and get to it first :) It is hearty and sweet, a perfect weeknight "dessert" or breakfast.
01/29/2011
Made with the dough hook in my KitchenAid yesterday, and it made a huge loaf I had to put in a rectangular baking pan instead of a regular loaf pan. The result is amazingly good- we can't stop eating it. Nothing like commercial products, just tender, moist bread with all that good cinnamon/sugar throughout with golden raisins in each slice. Worth the time,and I'll be making it many times I'm sure.
11/01/2010
I used my bread machine for this recipe, following the ingredients and quantities exactly. I put the wet ingredients in first, then the dry ingredients. I used the dough cycle, adding the raisins after about 25 minutes. When the machine beeped, I removed the dough and shaped it as instructed, then gave it the 2nd rise. It came out great. My oven runs a little hot, so the crust is browner than I'd like, but that's easily fixable next time. This is definitely a keeper!
02/14/2009
This is a fabulous recipe - yielded an amazingly fragrant, beautiful loaf of bread. I subbed whole wheat for half the flour, and increased the cinnamon. Not sure why the other readers had issues with the liquid-dry ratios, as I followed the recipe to the letter with great results. I found folding in the raisins AFTER the dough had rested 10 minutes a bit awkward, and the raisins never quite incorporated fully. I will definitely be making this again, but next time will add the raisins at the time of kneading. I plan to serve this at my next brunch.
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