How to Make Cinnamon Raisin Bread

  • 01 of 10

    Gather Together the Ingredients

    Photo © Kimberley K. Eggleston

    You will be happy to know that bread products definitely have their place in a low calorie eating plan. Breads made without a large amount of added fat and sugar are perfectly acceptable and healthy. This lesson will guide you through preparing your very own homemade cinnamon raisin bread, and if you are new to bread making, don't worry. Every step will be covered, from the kneading to the baking.

    The first thing you will need to do is gather together all of your ingredients. For this recipe, you will need:

    • 1 cup warm water
    • 2 Tbsp sugar, divided
    • 1 package active, dry yeast (2 1/4 tsp)
    • 1 Tbsp canola oil
    • 1 tsp salt
    • 1 1/2 cups all-purpose flour
    • 1-1 1/2 cups whole wheat flour
    • 1/4 cup raisins
    • 1 tsp ground cinnamon
    Continue to 2 of 10 below.
  • 02 of 10

    Combine the Yeast with Warm Water and Sugar

    Yeast Mixture, After Sitting for 5 Minutes. Photo © Kimberley K. Eggleston

    Select a large mixing bowl in which to add the 1 cup of warm water, 1 Tablespoon of sugar, and the yeast.

    The water should be 105-115ºF in order for the yeast to activate. You may heat the water over medium heat on the stove, and check it with an instant-read thermometer. If you don't have a thermometer, simply heat the water until it is warm to the touch, but of course, not hot enough to scald.

    Pour the water into the bowl, sprinkle the sugar into the water, and then sprinkle the yeast over the water as well. Allow the mixture to sit for about 5 minutes, or until the mixture becomes foamy.

    Continue to 3 of 10 below.
  • 03 of 10

    Add the Oil, Salt, and the Flours

    Photo © Kimberley K. Eggleston

    To the yeast mixture, add 1 Tablespoon of oil, 1 teaspoon of salt, the all-purpose flour, and 1 cup of the whole-wheat flour.

    Using a large spoon, stir the ingredients together until a ball forms. The dough will still be a bit sticky at this point.

    Continue to 4 of 10 below.
  • 04 of 10

    Turn the Dough Out, and Knead

    Photo © Kimberley K. Eggleston

    Sprinkle a small amount of all-purpose flour on a flat surface, and spread it around with your hand. Turn the bread dough out onto the floured surface in a circular shape.

    Now, we will knead the dough. Using one hand, lift one end of the dough, and using the palm of that hand, firmly fold and press it into the center of the ball of dough. Turn the dough one quarter turn, and continue this same process. Add the additional whole-wheat flour, 1 Tablespoon at a time, to keep the dough from sticking to your hands. You may or may not need to use the entire remaining 1/2 cup of whole-wheat flour as you will only add as much as you need to keep the dough from sticking. Knead for 7-8 minutes, or until the dough is elastic and smooth. Shape the dough into a ball.

    Continue to 5 of 10 below.
  • 05 of 10

    Let the Dough Rise

    Dough With Indention. Photo © Kimberley K. Eggleston

    Transfer the dough to a large bowl, coated with cooking spray, and cover it with a clean towel. Place the bowl in a warm area, free of drafts, so as to not disturb the rising process. Allow the dough to rise for one-half hour, or until the dough has doubled in size. You will know that it has raised enough when you poke it with a finger, and the indention remains.

    Continue to 6 of 10 below.
  • 06 of 10

    Punch the Dough Down

    Photo © Kimberley K. Eggleston

    Using your fist, punch the dough down to release any air bubbles. After punching down the dough, allow it to rest for 20 minutes before proceeding to the next step.

    Continue to 7 of 10 below.
  • 07 of 10

    Roll the Dough, Add the Raisins and Cinnamon

    Photo © Kimberley K. Eggleston

    Turn the dough out onto a flat surface. Select a large rolling pin, and brush a small amount of all-purose flour onto the rolling pin, coating it to keep the dough from sticking. Lightly roll the dough into a circle, about 1 inch thick.

    In a seperate small dish, combine the cinnamon and 1 remaining Tablespoon of sugar, and then sprinkle it evenly on the rolled out dough. Sprinkle the raisins evenly over the dough as well.

    Continue to 8 of 10 below.
  • 08 of 10

    Form a Loaf

    Photo © Kimberley K. Eggleston

    Beginning at one end, tightly roll the dough into a cylinder, enclosing the cinnamon and raisins. Fold each end of the cylnider together to secure the loaf.

    Spray a loaf pan with cooking spray, and place the loaf into the pan. Once again, cover it with a clean towel, place in a warm location, free of drafts, and allow it to rise for one-half hour.

    Continue to 9 of 10 below.
  • 09 of 10

    Bake the Bread

    Photo © Kimberley K. Eggleston

    While the loaf is rising for the final time, preheat the oven to 350ºF. Place the bread in the preheated oven, and bake for one-half hour.

    Continue to 10 of 10 below.
  • 10 of 10

    Allow the Bread to Cool, and Enjoy

    Photo © Kimberley K. Eggleston

    Allow the bread to cool in the pan for about 5 minutes. Then, turn the bread out onto a wire cooling rack. Allow the bread to cool completely on elevated wire racks so that the bottom of the bread does not become mushy. Enjoy your Cinnamon Raisin Bread!