As much as I love buttery cinnamon swirl type loaves, sometimes I need just a basic raisin bread — one that is not too sweet, has some wheat flavor and is perfect for toasting. This one falls into that category.
It’s made with quick-rise yeast, so you can skip proofing and just throw the yeast it in with the dry ingredients. It has a fairly small amount of butter so it’s lean and sturdy and perfect for toasting. And as you can see by the photo, cranberries work perfectly fine.
My favorite way to make it is with half whole wheat and half bread flour, but you can use whatever flour you have in the kitchen so long as it’s equal to about 11.5 oz weight.
I like to add the cinnamon after the first rise since I read somewhere that cinnamon inhibits the yeast. I’m honestly not sure how much “inhibiting” a bit of cinnamon really does, but to play it safe I add it in later.
Raisins or cranberries are both good add-ins. Here’s an even more recent picture. This is the same recipe, but for this one I used bread flour (no whole wheat).
- 1/2 cup water
- 1/2 cup milk
- 1 packet quick rising yeast
- 2 1/2 cups flour, (1/2 bread and 1/2 wheat), 11.5 oz
- 1 1/2 to 2 tablespoons sugar (I use 2)
- 3/4 teaspoon salt
- 1 1/2 tablespoons melted butter
- 3/4 teaspoon vanilla
- 1/2 cup raisins
- 1/2 teaspoon cinnamon
- Combine the milk and water in a large saucepan or 2 cup measure and heat, either over stove or in microwave, until simmering. Let cool to about 130 degrees F.
- In the bowl of a stand mixer, thoroughly stir together the yeast, flour, sugar and salt.
- Add the milk/water mixture, butter and vanilla. Stir well, then attach dough hook and let the machine knead mixture until smooth and elastic.
- Stir in the raisins. You will add the cinnamon after the first rise, so keep it handy.
- Put the dough in an oily bowl and allow it to rise, covered, for about an hour.
- Sprinkle cinnamon over the top of the risen dough, then punch down dough and knead in the cinnamon.
- Shape into a brick and put the loaf in a loaf pan (8 ½ by 4 ½ or 9x5). Allow the dough to rise again (about 45 minutes).
- Bake in a preheated 375 degree oven for about 40 to 45 minutes. Let cool in pan for about 20 minutes, then remove and let cool completely.
Anna says
January 21, 2017 at 11:08 amBarbara, I don’t use a bread machine so I haven’t tested it. However, I don’t see why not! If you try it, let me know how it works out.
Barbara says
January 21, 2017 at 10:59 amCan this be made in Bread Machine?
Jennifer says
January 18, 2017 at 11:51 pmI made this on Monday. Easy and it does make great toast!
Sue says
January 18, 2017 at 11:30 amToasted raisin bread sounds really good. This looks much easier than swirl cinnamon loaves.
Anna says
January 14, 2017 at 8:48 pmBonnie, thanks for trying i! And it’s good to know that mixed dried fruit works well.
Bonnie says
January 14, 2017 at 6:58 pmI made the raisin bread today . It turned out very good….I didn’t have raisins on hand but had some mixed dried fruit and so used that..nice loaf and easy to make. Thank you .
Sonya says
January 13, 2017 at 9:40 amMmmmm, nothing like a piece of toasted raisin-cinnamon bread with peanut butter and honey 🙂 I make the Raisin-Pecan Rye Bread from the King Arthur Flour Whole Grain Baking cookbook. Cranberries are a GREAT idea!
Maria @ kitchenathoskins says
January 13, 2017 at 8:23 amThanks to your recipe, now I can try raisin bread at home! My son loves to pop the raisins into his mouth before eating the bread.