Introduction
This bread is always a hit and there are seldom any leftovers when I make it. The freshly baked bread also makes a great housewarming gift when offered warm and fragrant, right out of the oven. On the few occasions when I am lucky enough to have some cinnamon raisin bread left over, I like to use it for French toast or to whip up peanut butter and banana sandwiches. This bread is always a hit and there are seldom any leftovers when I make it. The freshly baked bread also makes a great housewarming gift when offered warm and fragrant, right out of the oven. On the few occasions when I am lucky enough to have some cinnamon raisin bread left over, I like to use it for French toast or to whip up peanut butter and banana sandwiches.
Ingredients
Love this recipe? Check out Marisa Churchill's cookbook Sweet & Skinny: 100 Recipes for Enjoying Life's Sweeter Side Without Tipping the Scales for more low-fat, low-sugar recipes to keep you slim while satisfying your cravings!
Directions
Heat the milk in the microwave or in a small pot, just until warm. Whisk in the yeast and honey and allow the mixture to sit for at least 5 minutes, or until the yeast has dissolved.
In the meantime, cut the cold butter and cream cheese into 1/2-inch cubes. Place the cubes on a plate or small baking sheet and refrigerate until ready to use.
Preheat the oven to 375°F with a rack in the center position. Grease an 8.5 x 4.5 loaf pan with oil or pan spray.
In a medium bowl combine the all-purpose and whole wheat flours, the sugar and the salt. Cut in the cold butter and cream cheese using a fork or pastry cutter, until the flour is a sandy consistency. You can also use a stand mixer fitted with the paddle attachment.
Add the milk mixture and 3/4 cup plus 1 tablespoon water to the flour mixture. If kneading with a stand mixer, switch to the dough hook and knead on medium speed for 8 minutes. If kneading by hand, knead the dough for 10 minutes or until it is smooth, elastic, and does not stick. At this point, add the raisins and knead by hand, or with the stand mixer, for about 2 minutes, until the raisins are well incorporated.
Transfer the dough to a large bowl, cover and let stand in a warm place for about 1 1/2 hours, or until doubled in volume.
Stir together the Stevia and cinnamon in a small bowl. Measure out the egg substitute or whisk one small egg into a small bowl and set aside.
Once the dough has doubled in volume, transfer it to a large work surface and roll into a rectangle roughly 14 inches long and 10 inches wide. Using a pastry brush, brush the entire surface of the dough with the egg wash and sprinkle the cinnamon mixture evenly over the dough. Roll the dough into a log and transfer it into the prepared loaf pan, seam side down. Brush the top of the loaf with egg wash and allow it to rise for an additional 15 to 20 minutes, until the dough rises above the rim of the loaf pan.
Transfer the loaf to the oven and bake for about 40 minutes. Remove the loaf pan from the oven and cool on a wire rack for 10 minutes. Carefully drag a small knife around the sides of the loaf pan to prevent sticking. Gently remove the loaf of bread from the pan. Use caution, as the pan and bread will still be quite hot. Cool the bread on the wire rack for an additional 15 minutes before serving. Serve the bread slightly warm. The bread can be served plain, or spread with a little butter or reduced-fat cream cheese. Store leftovers tightly wrapped at room temperature for up to 3 days.
Serving Size:Makes 12 servings
FAQs
If you add dry raisins to your mix, they tend to draw in moisture from the dough, which can result in drier, harder baked goods. By soaking them, you ensure that the moisture in your batter stays right where it should, keeping your cakes, breads — cinnamon raisin bread, anyone? — or cookies moist and tender.
Why is it a good idea to limit the cinnamon in your actual bread dough? ›
however, cinnamon will actually inhibit the fermentation of your sourdough bread if you add it into the actual dough.
Is cinnamon raisin bread healthy for you? ›
Cinnamon raisin bread is a healthy bread that contains nutritional value, but it depends on the location where it is made. If you buy bread from an organic bakery, which uses only natural ingredients like honey, sugar, or real cinnamon, then it is good for health.
Can I add raisins to my bread dough? ›
Stir together warm water and yeast in a large bowl; let sit until frothy, about 5 minutes. Mix in raisins, eggs, 1/2 cup sugar, margarine, and salt until combined. Stir in cooled milk. Add flour gradually to make a stiff dough.
Why do you have to boil raisins before baking? ›
Rehydrate them to plump them up before eating. Place the raisins in a bowl and pour boiling water to cover. They'll soften in minutes. This also works great when adding raisins (or other dried fruit) to recipes when baking.
How do you keep raisins from sinking in bread? ›
The best way to avoid sinking fruit is to toss the fruit in a couple of tablespoons of the flour (just use some from the measured amount for the recipe) to coat it lightly. Once added to the cake mixture the flour coating will thicken the batter immediately surrounding the fruit and help suspend the fruit.
Why is it impossible to eat a spoonful of cinnamon? ›
Because cinnamon is powder, very fine powder, it absorbs just about every drop of liquid in your mouth, making it impossible to swallow, at least without water or other liquids. It also tastes horrible, gives you kind of a burning sensation.
Is 2 teaspoons of cinnamon a day too much? ›
The concern with eating too much cinnamon relates to its coumarin content, which in excessive amounts, could increase your chance of liver damage. Sticking to no more than half a teaspoon daily is also a good idea because different types and brands of cinnamon might have different quantities of coumarin in them.
Is melted butter or softened butter better for cinnamon rolls? ›
It can definitely be tempting to just stick that butter in the microwave if you've been storing it in the fridge, which can easily lead to accidentally melting it, but ensuring that your butter is softened will make all the difference: It will make it easier to evenly spread the filling on top of the dough.
Can diabetics eat cinnamon raisin bread? ›
Sun Maid Cinnamon Raisin
This bread is super sweet in the mornings, but probably not doing your blood sugars any favors if you have diabetes or pre-diabetes. Two slices clock in at about 180 calories, 34 grams of carbs, and 8 grams of sugar.
And those raisins are deliciously sweet and fruity. The cinnamon swirl is fragrant and spiced and accentuates the lovely raisins, too. This bread is substantial but tears nicely. It toasts great and just absolutely begs to be spread with some deliciously creamy butter.
Will raisin bread raise blood sugar? ›
Researchers found that raisins significantly reduced blood sugar levels after eating when compared to white bread alone. This suggests that consuming raisins could potentially help in managing glycemic response, particularly in comparison to consuming foods with higher glycemic indexes.
What do you soak raisins in for bread? ›
Water is the most common soaking liquid, but fruit juices (like pineapple for Aunt Murna's Jam Cake), extracts and spirits (like rum and brandy) can also be used. Another liquid that many have never considered but is a natural choice is eggs.
How long to soak raisins before baking? ›
How to soak raisins for baking? Weigh out the required amount of raisins or sultanas, place them in a ziplock bag and add about half a cup of hot liquid. Close the bag and leave them to soak for at least an hour and overnight if you can. Even plain water will make a difference, but fruit juice or liquor works better.
Why do you soak raisins in baking soda and water? ›
Simple Explanation: Raisins are denser than water. So when raisins are added to the water, it just sinks. But when vinegar and baking soda are added in, they create a carbon dioxide gas which then attaches to the raisins- raising them to the surface.
What to do with raisins before baking? ›
Most raisins benefit from being plumped before using. Soak the raisins in either a bit of the recipe liquid or hot tap water for 10 to 15 minutes before using until they plump up. Pat dry before using if you are not using the soaking liquid in the recipe.
Why is it important to soak raisins? ›
Digestive Delight: Soaking softens the raisins, making them easier to digest, especially for those with sensitive stomachs. Additionally, the soaking process activates enzymes that aid in breaking down nutrients, leading to better absorption.
How many hours should I soak raisins in water? ›
To get started, bring 2 cups (475 mL) of water to a boil in a saucepan or pot. Next, remove it from the heat and add 1 cup (145 grams) of raisins to the water. Let the raisins soak overnight, or for at least 8 hours, before straining out the fruit using a colander or sieve.
Should raisins be soaked? ›
Moreover, soaking raisins overnight allows them to absorb water-soluble vitamins and minerals, making these nutrients more readily available for the body to absorb. This includes essential vitamins like vitamin C and certain B vitamins, as well as minerals such as potassium and iron.
Love this recipe? Check out Marisa Churchill's cookbook Sweet & Skinny: 100 Recipes for Enjoying Life's Sweeter Side Without Tipping the Scales for more low-fat, low-sugar recipes to keep you slim while satisfying your cravings! 