Master Baker Challenge: Cinnamon Raisin Bread

My first blog event outside of my comfort zone! The ingredient du jour was cinnamon and I have been staring at a canister of raisins in my pantry for weeks trying to figure out what to do with them other than oatmeal raisin cookies or just eating a handful of them.

This is only my 3rd experience with yeast but my 1st successful one. It smelled amazing while it was baking and it tastes even better! My husband usually gets angry when he sees me baking something that doesn't involve chocolate, but I saw the twinkle in his eye when it bit into the first slice, warm out of the oven.

P.S. I was hoping for a swirl in the middle but I'll work on that for next time. I think the dough just swallowed up my sprinkle of cinnamon. Oh well. It still tastes amazing.

Thanks to Nikki at CrazyDelicious for organizing this blogging challenge. I can't wait for the next one!


1 cup raisins
1 cup plus 2 tablespoons fat-free milk
2 1/2 tablespoons unsalted butter
3 cups bread flour, divided
1/4 cup packed brown sugar
1 1/2 tablespoons ground cinnamon, divided
3/4 teaspoon salt
1 package dry yeast (about 2 1/4 teaspoons)
2 large eggs, lightly beaten
non-stick cooking spray

Place raisins in a small saucepan, and cover with water; bring to a boil. Remove from heat; cover and let stand 15 minutes. Drain well.

Heat milk over low heat in a small, heavy saucepan to between 100° and 110°; remove from heat. Add butter to pan; stir until butter melts.

Lightly spoon flour into dry measuring cups, and level with a knife. Combine 2 3/4 cups flour, brown sugar, 3/4 tablespoons cinnamon, salt, and yeast in a large bowl, stirring with a whisk. Add warm milk mixture and eggs to flour mixture, and stir until a soft dough forms. Add raisins. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky). (I did all of the mixing in my stand mixer with a dough hook at low speed, scraping the sides of the bowl down every 2 minutes.)

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

Roll dough into a 14 x 7-inch rectangle on a lightly floured surface. Evenly sprinkle remaining cinnamon over the surface of the dough. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.

Preheat oven to 350°.

Bake for 40 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.

Yields 16 slices.

Original recipe from Cooking Light
WW info: 3 points per slice