Cinnamon Raisin Bread
Sweet Breads & Brioche
Swirled with cinnamon-sugar and packed with plump raisins — this enriched bread makes the best toast and French toast.
Prep Time
25 min
Proof Time
1h 30m
Bake Time
35 min
Servings
10
Calories
245
Ingredients
- 3 cups all-purpose flour
- 2¼ tsp instant yeast
- ¾ cup warm milk
- ¼ cup unsalted butter, softened
- ¼ cup granulated sugar
- 1 tsp salt
- 1 large egg
Instructions
- 1
Mix
Combine flour, yeast, sugar, salt, warm milk, and egg.
- 2
Add Butter
Incorporate softened butter gradually until dough is smooth and elastic.
- 3
Rise
Cover and rise 60–90 minutes (or refrigerate overnight).
- 4
Shape
Shape as directed and place in a greased pan.
- 5
Second Rise
Cover and rise 30–45 minutes until puffy.
- 6
Bake
Brush with egg wash. Bake at 350°F (175°C) until deep golden brown.
Baker's Notes
“Cold dough is much easier to handle when making enriched breads. Refrigerate brioche and babka doughs for at least 2 hours before shaping.”
— Baker Thomas Moreau
Nutrition Facts
245
cal
5g
Protein
6g
Fat
29g
Carbs
1g
Fiber
308mg
Sodium
Tips & Tricks
- •Cold dough is much easier to handle — refrigerate enriched doughs before shaping.
- •Egg wash gives the best golden, glossy finish on enriched breads.
- •Rich breads make the best French toast and bread pudding.
Reviews (3)
This recipe is a keeper. The Baker's Notes really helped me understand the technique. My new favourite bread to bake on weekends.
So glad I found this recipe. The instructions are clear and the result is consistently great. I've made it four times already and it's perfect every time.
Bakery-quality bread at home. I followed the recipe exactly and it turned out amazing. The proofing tips really helped.
Baker Thomas Moreau
Head Baker & Recipe Developer
Red Seal Certified Baker
