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Cinnamon Raisin Bread

Yields10 ServingsPrep Time2 hrsCook Time40 minsTotal Time2 hrs 40 mins

Adapted from Eva Bakes

 10 g yeast
 240 ml water, warm
 60 g sugar
 28 ml oil
 5 g salt
 1 egg
 400 g flour
 75 g raisins
Cinnamon Swirl
 7 g cinnamon
 50 g sugar
 10 g butter, melted

In a large bowl combine the yeast, sugar, and warm water and let sit for 5 minutes until the yeast has bloomed.


Add the oil, salt, eggs and flour to the bowl and mix together until a soft and pilable dough forms (if it sticks to your hands you can add a little more flour).


Oil the bowl and allow the dough to rise for about an hour until it has doubled in size.


Grease a loaf pan. Punch dough down and add the raisins, then roll the dough out into a large rectangle (about 15"x9").


Brush the dough rectangle with the melted butter then dust with the cinnamon and sugar topping.


Starting at the shorter end, roll up the dough like a jelly roll and place it seam side down in the loaf pan and allow to rise again for about 30-45 minutes.


Bake at 190°C for 30-35 minutes until the top is golden brown and the loaf is hollow when you knock it.

Nutrition Facts

Servings 10