As I pulled the fresh-baked cinnamon raisin bread out of the bread maker, the warm aroma of spices and sweet raisins filled the air. The golden-brown crust crackled as I sliced into it, revealing a soft and fluffy interior studded with plump, juicy raisins. Smeared with creamy butter, the bread was a delight to the senses, the perfect balance of sweetness and spice. It was a true treat for our morning breakfast and our family couldn't get enough of it.
Cinnamon Raisin Bread
Dusty TidwellShare
Cinnamon Raisin Bread
Dustin Tidwell
Rated 5.0 stars by 2 users
This recipe is for Cuisinart bread machines.
Ingredients
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¾ cup whole milk
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1 ½ tbsp butter (cut into pieces)
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1 egg (room temperature)
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½ tsp salt
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½ tbsp cinnamon
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1 tbsp dark brown sugar
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3 tbsp white sugar
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2 ½ cups bread flour
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1 ¾ tsp yeast
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1 ¼ cup raisins
Directions
Add ingredients to the bread pan in the following order: warm milk, butter, egg, salt, cinnamon, brown sugar, white sugar, bread flour and yeast.
Select the basic/white bread setting if baking in the machine or the dough setting if baking in the oven. Select the 1.5 pound loaf option and your preferred crust color. Make sure the mix-in button has been selected (or add the raisins to the mix-in drawer if your machine has this). Watch the dough during the first 10 minutes of kneading. If the ingredients are too crumbly add more warm milk 1 tablespoon at a time. If the dough is too wet, add more bread flour 1 tablespoon at a time until a smooth and sticky ball forms.
When the mix-in signal chimes, add the raisins to the bread pan. If you're watching the dough knead, you may notice that the raisins do not adhere immediately. They will combine with the dough as it continues to work through the cycle. Follow the steps below for your chosen baking method once cycle is complete.
At the end of the last kneading cycle, remove the kneading paddle. This is optional and can also be done once the bread cools. Once the bake cycle is complete, remove the pan from the bread maker immediately using oven mitts. Let cool for at least 10 minutes, then carefully remove the bread from the pan by holding it on it's side and running a knife between the pan and the bread. Transfer to a wire rack and cool completely before slicing.