CINNAMON RASIN BREAD
I love baking…way more than cooking. During my senior year of college, I looked into Le Cordon Bleu’s pastry school in Austin (but then again, I also looked into the English program at Oxford…nobody will ever say I didn’t dream the dreams!).
If I’m baking with a small sous chef, it’s fun & keeps me on my toes– if I’m baking on my own, it’s therapeutic. Put on a podcast, a Spotify playlist, or an episode of Gilmore Girls, & I’m set to live my best life.
I purchased a book at the beginning the summer so I could learn how to bake legit bread– like with my own sourdough starter & everything. This recipe didn’t come from that book, but it was our first attempt since reading all the things & acquiring all the fancy gadgets like a food thermometer & proofing basket. We picked this recipe because Collins wanted to make raisin bread…they make it on Kronk’s New Groove, you see, & Disney is basically gospel in our house so we had to get some of that dough in the house stat.
And you guys…this is what Sunday afternoons are meant to smell like. Warm, slightly sweet, cinnamon-y bread baking in the oven, filling the house with what a candle will never accomplish. It will make your mouth water & you might lick any leftover batter out of the bowl just trying to get a taste. That’s hypothetical, obviously.
RAISIN BREAD by Joanne via The Pioneer Woman
- 1 cup whole milk, warmed to 110ºF on the stove (this doesn’t take long, & make sure you stir to keep the milk from sticking & burning!)
- 2 T coconut sugar
- 2 1/4 tsp instant rise yeast
- 6 T melted unsalted butter
- 2 eggs
- 3 1/2 cups flour (all purpose is fine– wheat will make the bread more dense)
- 1 tsp salt
- 1/2 cup raisins
- CINNAMON FILLING:
- 1/3 cup coconut sugar
- 2 T ground cinnamon
- 3 T melted butter
*You can substitute almond milk if you can’t do dairy, & you can use coconut/olive oil if you can’t tolerate butter. We use coconut sugar as a brown sugar substitute.
- Combine milk, sugar, & yeast in a bowl or measuring cup & let sit for 10 minutes. The yeast will activate, & the mixture will get foamy.
- Pour the yeast mixture into the bowl of your standard mixer, & add butter & eggs. Whisk.
- Add flour & salt. Use a spatula to combine dry & wet ingredients. Stir in raisins.
- Use dough hook on standard mixer, & mix on low for 10 minutes.
- Either move dough to proofing basket or cover mixing bowl with plastic wrap & let rise for one hour– will double in size.
- While you wait, mix your cinnamon filling ingredients.
- When dough is ready, lightly flour your countertop & then press dough into a rectangle. The original recipe said 9×18 inches, but that’s too much math for me, so I just pressed it out until it felt right for my loaf pan.
- Spoon on your filling & spread around the surface of the dough. Roll your dough, & place seam side down into loaf pan (9×5 preferably).
- Bake for 40-50 minutes (or until thermometer reaches 185-195 degrees).
- If you want to play by the rules, wait until completely cool before slicing. If you’re like me & can’t wait all those precious minutes, slice & butter a piece of that deliciousness!
- This does freeze well, so I kept a few pieces out for breakfast the next morning & froze the rest to keep it fresh!
This would also make for a great lunchbox item! Add some cream cheese, & my gosh, that’s a lunch treat I’m here for.
See you guys over on Instagram for our cooking show Sundays at 3!