Cinnamon-Raisin Bread
Our users rave about this delicious breakfast bread. Serve it with your favorite jam or simply toasted on its own.
Our users rave about this delicious breakfast bread. Serve it with your favorite jam or simply toasted on its own.
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?
Read MoreI 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.
Read MoreMade 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.
Read MoreI 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!
Read MoreThis 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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