Name: Cinnamon-Raisin Bread
Yield: Makes 2 loaves
Ingredients: 1½ cups whole-wheat flour; 2 eggs, beaten; 3½ to 4 cups all-purpose flour, or as needed; Milk (for brushing the dough); 4 teaspoons ground cinnamon mixed with 2 tablespoons sugar; ⅛ teaspoon grated nutmeg; 1 tablespoon salt; 1 cup milk; 1½ cups raisins; ½ cup warm (110-degree) water; ½ stick (4 tablespoons) unsalted butter; ½ cup sugar; 1 package dry yeast

Preparation info

Makes
2
loaves

Difficulty
Medium

Appears in

Better Than Store-Bought

By Helen Witty and Elizabeth Schneider

Published 1979

About

Smells as good as it sounds and tastes as good as it smells, especially toasted. A spiral of cinnamon and raisins patterns and spices each slice of this slightly sweet, old-fashioned tea loaf.

Ingredients

1½ cups raisins
½ cup warm (110-degree) water
1 package

Method

Set the raisins to soak in enough hot tap water to cover.
Combine the warm water and yeast with a pinch of the sugar and let rise until very foamy, about 10 minutes.
Heat the milk, remaining sugar, butter, salt, and nutmeg until the mixture is lukewarm and the butter is partly melted. Pour into a large mixing bowl.
Beat in the whole-wheat fl

Become a Premium Member to access this recipe

Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page

Already a member?

Best value

'Brilliant app for foodies'

'Spotify of cookbooks'

No reviews for this recipe

Cinnamon-Raisin Bread

Ingredients

Method

Become a Premium Member to access this recipe

$4.99

$39.99

Part of