14 servings

Contemporary Mennonite farmers take their harvested wheat to the local co-op and grain elevator. The co-op then sells the grain to places like Stafford County Flour Mills in Kansas, which makes this fine-crumbed bread with its all-purpose Hudson Cream Flour. Purchase the flour at www.staffordcountyflourmills.com, or use bread flour, as we did.

How to Make It

Step 1

Place raisins in a small saucepan, and cover with water; bring to a boil. Remove from heat; cover and let stand 15 minutes. Drain well.

Step 2

Heat milk over low heat in a small, heavy saucepan to between 100° and 110°; remove from heat. Add butter to pan; stir until butter melts.

Step 3

Lightly spoon flour into dry measuring cups, and level with a knife. Combine 2 3/4 cups flour, brown sugar, cinnamon, 3/4 teaspoon salt, and yeast in a large bowl, stirring with a whisk. Add warm milk mixture and eggs to flour mixture, and stir until a soft dough forms. Add raisins. 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 (dough will feel tacky).

Step 4

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.

Step 5

Roll dough into a 14 x 7-inch rectangle on a lightly floured surface. 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, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.

Step 6

Preheat oven to 350°.

Step 7

Bake at 350° for 40 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.

Ratings & Reviews

detailaddict's Review

March 11, 2010
I agree that the amount of flour called for needs to be increased, as it does not account for the eggs as a liquid in the 1:3 ratio of liquids to flour. I ended up using between 4 1/2 and 5 cups of flour, but the resulting dough was light and springy, and it rose AMAZINGLY tall in the oven (perhaps due to the extra egg?). I baked the loaf for 30 minutes given the rise of the dough and because I had used white whole wheat flour, but found that it still had a moist spot in the middle; so be sure to bake it for the full amount of time. The bread was a bit delicate but quite good, and I would have given the recipe 5 stars if the amount of flour had been correct. Next time (as I WILL make this again) I will mix in the raisins but spread the cinnamon and sugar on the dough just before rolling it up to make a swirl-bread.

QueeTheBean's Review

February 18, 2010
I thought this was outstanding. Like previous reviewers, I had to add quite a bit more flour than the recipe called for. Not humid-day type extra flour, more like a whole cup! I thought it would be a disaster, but it was very light and delicious. I used some white-whole wheat in place of the bread flour. Don't skip the step of plumping the raisins in the hot water--it made a big difference.

PlanAheadMom's Review

July 01, 2009
I thought this was a good recipe but was a little bland for stand-alone bread (to slice and eat). However, it made some killer french toast and I will be making it for that purpose on another special occasion.

JasonM's Review

May 11, 2009
I've made this recipe several times, now, and it has produced excellent results each time. A very moist, tender bread with a surprisingly intense cinnamon-raisin taste even though it seems to be lacking in sweetness from the ingredient list. As with any bread recipe, there have been occasions where -- due to the weather or humidity -- I've had to use more or less flour than indicated, but other than that the recipe is perfect. Most recently, I added a about 1 tbsp of clover honey and an extra dash of cinnamon to the bread while it's rolled out (just before shaping it into a loaf). This just added an extra hint of cinnamon and sweetness without altering the nutrition data that much. Great recipe!

jcampbell's Review

February 06, 2009
The BEST Cinnamon-Raisin Bread I have ever eaten! It was so easy to make and my family loves it. We like ours a little sweeter so I added a 1/4 cup of white sugar, and used 1 cup Whole Wheat Flor and 2 cups of plain flour. I did have to add quite a bit more flour as I was kneading the dough.

Bubby1013's Review

November 25, 2008
This recipe worked out great. I omitted the raisins. Took it to a party, everyone raved about it. I topped it with a thick "glaze" made with shortening, vanilla and powered sugar.