Is there anything better than the smell of cinnamon wafting out of your kitchen?!! If you were my Grammie, you’d utter an emphatic “no!!” (she couldn’t bear the smell or taste) but for most of the rest of us, it’s one of the most appealing things in life. Which makes me pretty sure you’re going to want to bake up a batch of this amazingly delicious smelling and tasting Cinnamon Raisin Bread in the very near future. Sorry, not-sorry Grammie!

It’s been ages since I’ve shared a new bread recipe and this one just feels so right for right now, what with the official switch to autumn and all. Cinnamon always feels like such a fall spice.

And combined with loads of sweet juicy raisins and soft pillowy bread, you just can’t go wrong!

All you need is some time, because there’s very little hands-on work. The dough gets mixed and kneaded in an electric mixer with a dough hook.

And then once it doubles in volume, you simply roll it up tightly, fit it into a buttered loaf pan, let it rise again and bake till it’s all golden brown and gorgeous and huge!

It toasts up delightfully! And while it’s on the sweeter side than an ordinary white or wheat loaf, it’s not overly so. Like you won’t feel guilty indulging in a slice or two for breakfast!

And I foresee tackling another loaf very soon because somehow the bread disappeared before we could get around to making French toast with it and I can only imagine my husband’s joy at that breakfast treat!

Crossing my fingers you have time to put together a loaf this weekend! Have a great one, my friends!!

Cinnamon Raisin Bread

Makes 1 loaf

You will need a stand mixer with a dough hook for this.

Prep Time: 15 minutes, plus a couple of hours of rising time; Bake Time: about 45 minutes

Ingredients

• 2 tablespoons softened unsalted butter

• 1 cup raisins

• Hot water

• 3 ¾ cups unbleached, all-purpose flour

• ¼ cup sugar

• 2 teaspoons cinnamon

• 1 teaspoon fine sea salt

• 2 ¼ teaspoons instant yeast

• 2 tablespoons unsalted butter, melted and cooled

• 1 large egg, room temperature

• 1 teaspoon vanilla extract

• 1 ¼ cups whole milk, room temperature

• Extra melted butter for glazing the crust

The Recipe

1. Use some of the softened butter to generously butter a large bowl and set aside.

2. Place the raisins in a small bowl and cover with hot water. Let soak for 5 minutes and then drain. Pat raisins dry and set aside.

3. Into the large bowl of a stand mixer, whisk together the flour, sugar and cinnamon. Then whisk in the yeast. In a small bowl, whisk together the butter, egg, vanilla and milk and then pour the mixture into the flour mixture. Fix the dough hook onto the mixer.

4. Mix the ingredients on low-medium speed, scraping the bowl down with a rubber spatula as needed until the dough begins to come together. Then turn the speed up to medium and let the dough knead for about 7-8 minutes, until it is smooth and comes away from the sides of the bowl (you may need to mix a little longer for this to happen). Add in the raisins and let mix for another minute or so until the raisins are incorporated.

5. Lightly flour a board or clean counter and turn the dough out onto it. Knead by hand for a few minutes to bring it all together, adding more flour if it seems sticky at all. Then shape the dough into a ball and place it into the buttered bowl, seam-side down. Use a bit of the softened butter to lightly butter the top of the dough and cover the dough with a clean kitchen towel. Set the bowl in a warm place and allow it to rest for 60-90 minutes until it doubles in volume. Don’t wash the board.

6. Use some of the softened butter to butter a 9x5-inch loaf pan.

7. Turn the dough out onto the board and fold it over a few times onto itself to deflate it. Press the dough into a 9x6 inch rectangle. Starting from a long side, roll up the dough very tightly and seal the seam by pinching it together. Place the dough in the pan, seam-side down, tucking in the ends if needed and cover lightly with the kitchen towel. Let rise for another 45 minutes or so in a warm place until the dough rises a little over the sides of the pan. When the dough is almost risen, preheat oven to 375ºF with the oven rack centered.

8. Brush the top of the dough with a little melted butter and bake for about 45 minutes until golden brown. When you tap it, it should sound hollow. Transfer the pan to a wire rack and let cool for a few minutes, then turn the loaf out onto the rack and let cool to room temperature. Slice and serve. Wrap well in plastic wrap and store at room temp for a few days and then in the fridge.

Enjoy!

Note: Recipe adapted from Baking with Dorie by Dorie Greenspan.