Description
Classic Raisin Bread is a soft, slightly sweet bread studded with plump raisins and swirled with a cinnamon-sugar filling. This homemade loaf is gently enriched with milk, butter, and an egg, resulting in a tender crumb that’s perfect for breakfast or a cozy snack. With two rises and a warm cinnamon aroma, it’s a comforting bread ideal for slicing and toasting.
Ingredients
Dough Ingredients
- 1 cup raisins (soaked in warm water)
- 3 cups all-purpose flour
- ¼ cup granulated sugar
- 2¼ teaspoons instant yeast (or active dry yeast)
- 1 teaspoon salt
- ½ cup whole milk
- ¼ cup water
- ¼ cup vegetable oil or melted butter
- 1 large egg
Filling
- 3 tablespoons butter (melted)
- 2 teaspoons ground cinnamon
- ½ cup brown sugar
Instructions
- Make the dough. Combine all dough ingredients except the raisins and assess the consistency. The dough should be slightly sticky yet hold its shape; add water or flour gradually if needed. Knead by hand, bread machine, or stand mixer until smooth and elastic. Fold in the soaked raisins and knead briefly to incorporate them evenly.
- First rise. Place the dough in a greased bowl and cover with plastic wrap or a damp kitchen towel. Allow it to rise in a warm place for 1 to 1.5 hours until it doubles in size. Note that the milk and sugar slow the rising process.
- Fill and shape. Roll the dough out into a 9×14-inch rectangle. Mix the melted butter, brown sugar, and ground cinnamon to make the filling. Spread this cinnamon-sugar mixture evenly over the dough. Starting from a short edge, roll the dough tightly into a log, tuck in the ends, and place seam-side down in a greased 9×5-inch loaf pan.
- Second rise. Cover the loaf with plastic wrap or a damp towel and let it rise in a warm spot for 45 minutes to 1 hour, until the dough rises about 1-2 inches over the top of the pan. Preheat the oven to 350°F (175°C) during the last part of this rise.
- Bake. Bake the loaf in the preheated oven for 35-40 minutes until golden brown and hollow sounding when tapped on the bottom. Cool the bread in the pan for 10 minutes before transferring to a wire rack to cool completely prior to slicing.
Notes
- Soaking raisins plumps them and prevents dryness inside the bread.
- The dough may be slightly sticky due to milk and sugar but should hold shape well.
- Rising times may vary with room temperature; warmer environments speed rising.
- Use a light hand rolling the dough log to not squeeze out the filling.
- Allow the bread to cool fully to set the crumb before slicing to avoid tearing.
- Store leftover bread in an airtight container at room temperature for up to 3 days or freeze for longer storage.
