A Mouthful of Autumn Flavor
Along with the cooler weather and leaves changing colors come new appetites for fall flavors. Autumn is the best time to get back into baking. So why not start with this delicious cinnamon swirl raisin bread? This yeast bread recipe is a homemade version of the old favorite Sunmaid raisin bread, without all the added preservatives. Nothing can be more satisfying to your taste buds!
Serve this tasty bread toasted with butter or cream cheese or use it to make your own cinnamon raisin swirl french toast!
- ¼ tsp active yeast
- ¾ cup warm milk
- 1 egg
- ½ cup sugar
- ¼ cup vegetable oil
- ½ tsp butter vanilla or vanilla extract
- ½ tsp salt
- 1 ½ cups bread flour or all purpose
- 1 ½ cups whole wheat flour
- ½ tsp cinnamon for dough 3 tbsp cinnamon for the swirl
- ¾ cup raisins (scalded and drained)
- 2 egg yolks
- 2 tablespoons water
Makes 1 Loaf
- pour warmed milk into your stand mixer or large bowl.
- add 1 tsp sugar and sprinkle the yeast on top.
- let milk mixture sit for 10 minutes until it is foamy *milk should be about 110 degrees Fahrenheit, warm but not hot
- in a small bowl mix egg, sugar, oil, and extract
- sift together all flours and salt and ½ tsp of cinnamon
- add wet and dry ingredients to the yeast mixture
- using a dough hook, mix the dough the on 2nd lowest speed until dough is smooth and elastic, about 3 minutes
- stop mixer 1-2 times to scrape edges until all ingredients are thoroughly mixed
- place dough in a greased bowl and cover with a damp towel
- place in a warm spot to let rise until it is doubled in size, about 1 hour
- While dough is rising, pour boiling water over raisins to scald. Allow raisins to sit for 30 minutes and drain well.
- Place risen dough on a floured surface and fold in the raisins. Knead dough until all raisins are thoroughly mixed into the dough.
Forming the Loaf:
- roll out dough into a rectangle shape about 8 x 10″ and brush on an egg wash across the dough
- sprinkle dough with cinnamon
- starting on the shorter side roll dough from end to end until it is loaf-shaped then place it into a greased loaf pan
- cover with a damp towel and set in a warm place to rise for about 1 hour or until it is doubled in size
- preheat oven to 350℉
- using sharp knife, slice the dough lengthwise about ¼” thickness
- bake for 45 minutes