Cinnamon Raisin Bread Recipe

Indulge yourself in this sweet and swirly cinnamon raisin bread, all while making your kitchen smell like a little bit of heaven!

Course: Breakfast

Makes: 1 loaf

Prep time: 3 hours

Cook time: 45 minutes

Ingredients:

3/4 cups milk

1/4 cup warm water (110-115˚F)

1 package active dry yeast

1/4 cup North Coast Organic Apple Juice

1 egg

1/4 cup granulated sugar

1/4 tsp salt

1/4 cup unsalted butter, softened

1/2 cup raisins

2 ⅔ cup all-purpose flour

Cinnamon swirl:

1 tbsp melted butter

⅓ cup granulated sugar

1 tbsp cinnamon

Directions:

Add the milk to a small saucepan and heat until it reaches 120-125 degrees. Remove from heat and set aside.

Combine the yeast and warm water in the bowl of a stand mixer and let sit until yeast is frothy, about 10 minutes.

Add in the milk, apple juice, eggs, sugar, butter, salt and raisins and mix until combined on medium speed using the dough hook attachment. Add in the flour in a few batches and continue mixing on medium speed to knead the dough for 3-5 minutes. The dough should be slightly sticky, but should pull away from the sides of the bowl. If it’s too sticky, add more flour 1 tbsp at a time.

Transfer the dough to a large, greased bowl and turn to grease the surface of the dough.

Cover with a towel and let rise in a warm, dry place for 1 ½ hours, until doubled in size.

Roll out the dough on a lightly floured surface into a rectangle 1/2 inch thick.

Brush the surface with melted butter. Stir together the sugar and cinnamon and sprinkle evenly over the dough.

Roll into a tight log and tuck the ends underneath the loaf.

Place loaf into well-greased 9 x 5 inch pan. Cover and let rise for an hour.

Preheat oven to 350 degrees. Bake for 45-50 minutes, or until the internal temperature of the bread reaches 190˚F. Let cool before slicing.