Cinnamon-Raisin Bread

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

Bread
Vegetarian

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