Saturday, August 7, 2010

Brown Sugar Raisin Bread

YUM. That is all I have to say about this one. I saw this Williams Sonoma Recipe over on Brown Eyed Baker’s website & HAD to give it a try. I LOVE Cinnamon Raisin Bread. Try this one out if you do too! I followed the recipe with the exception of the yeast.  I was crunched for time, so instead of using active dry yeast, I used INSTANT active yeast.  This allows you to skip the first rise (ie: Putting bread in our mouth happens MUCH faster!). I’ll put the directions to how I did it by following my instant active yeast packet instructions.  Apparently the trick to converting your active dry recipes to instant active recipes is that you mix the yeast & dry ingredients, followed by the wet ingredients heated to 120 – 130 degress F. Last you add the rest of the ingredients (eggs, butter, raisins, etc.).

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Cinnamon Raisin Bread

Adapted from Williams Sonoma


For the Bread:
1 Packet Instant Active Yeast
3 TBS Granulated Sugar
1 TBS Salt
6 to 6-1/4 Cups Bread Flour (more if needed)
1-1/4 Cups warm water (120-130 degrees)
1 Cup warm milk (120-130 degrees)
3 TBS Butter - melted
1 Egg - lightly beaten
1 1/2 Cups Raisins

For the Filling:
2/3 cup packed light brown sugar
4-1/2 teaspoons ground cinnamon
I may or may not have mixed up some extra filling... just sayin!


Mix the Filling ingredients together and set aside. In the bowl of your Kitchen Aid Mixer fitted with the flat beater mix the Yeast, Granulated Sugar, Salt, and 3 cups of Flour. Once Combined, add the warm water & milk and mix until completely incorporated. Next add the butter and the egg to the mixture and allow the kitchen aid to do all the work. Oh, how I love my Kitchen Aid Mixer.

Next, add the Raisins until they are incorporated into the super sticky mixture. Beat the remaining 3 cups of flour (1/2 cup at a time) into the mixture until the dough pulls away from the sides of the bowl.

Switch to the dough hook. Knead on medium-low speed, adding 1 Tablespoon at a time if the dough sticks, until smooth and elastic, about 4 minutes. Transfer the dough to a greased deep bowl and turn to coat it. Cover loosely with plastic wrap and let rest for 10 minutes. Lightly grease two 9-by-5-inch loaf pans.

Turn the dough out onto a lightly floured board. Divide the dough in half and roll or pat each half into an 8-by-12-inch rectangle. Lightly sprinkle each rectangle with half of the filling, leaving a 1-inch border on all sides.

Beginning at a narrow end, tightly roll up each rectangle into a compact log. Pinch the ends and the long seam to seal in the filling. Place each log, seam side down, in a prepared pan. Cover loosely with plastic wrap and let rise at room temperature until the dough is about 1 inch above the rim of each pan, 1 to 1-1/2 hours.

Preheat an oven to 350. Bake until the loaves are golden brown and pull away from the sides of the pan, 35 to 40 minutes. Turn the loaves out onto wire racks and let cool completely. Makes two 9-by-5-inch loaves.

Serve with Honey Butter!

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2 Responses to “Brown Sugar Raisin Bread”

  1. 1

    Lauren @ Fun, Fit, and Fabulous! — August 7, 2010 @ 10:10 am

    MMMM your Cinnamon Raisin Bread looks amazing! I cant wait to try it! I actually just wrote a post about how much I am enjoying cooking with cinnamon. So thank you for another great way to use it!

  2. 2

    BakingWithoutaBox — August 23, 2010 @ 1:32 pm

    This looks great. Cinnamon is always a winner at our house. And I'm with you, the sooner I can eat, the better I like the recipe!

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