Homemade Cinnamon Raisin Bread
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Nutrition Facts Canadian
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1 Portion 0g Total Servings: 0
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| % Daily Value Amount
% valeur quotidienne Teneur
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Cholesterol / Cholestérol 0
mg
0%
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Carbohydrate / Glucides 0
g
0%
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0%
Vitamin A / Vitamine A
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0%
Vitamin C / Vitamine C
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0%
Riboflavin / Riboflavine
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* Based on a 2000 calorie diet
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Nutrition Facts US
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Per 1 portion 0g Total Servings: 0
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| Amount Per Serving |
Calories
0
Calories from Fat 0
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| Vitamin A 0% |
• |
Vitamin C 0% |
| Calcium 0% |
• |
Iron 0% |
| Thiamine 0% |
• |
Riboflavin 0% |
| Niacin 0% |
• |
Folate 0% |
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* Based on a 2000 calorie diet
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Prep time
30 mins
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Cook time
50 mins
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Total time
130 mins
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Ingredients
1 package Kinnikinnick All Purpose Flour Blend (454 g)
1 tbsp xanthan gum (12 g)
2 tsp salt (10 g)
1 tsp baking powder (5 g)
1 tbsp cinnamon (7 g)
2½ tsp quick rise instant yeast (10 g)
½ tbsp granulated sugar (6 g)
¼ cup water - warm (50 g)
1¼ cups 2% milk - warm (260 g)
3 tbsp canola oil (36 g)
3 tbsp butter - soft (45 g)
3 large eggs (168 g)
1 tbsp lemon juice (17 g)
2 tbsp honey (30 g)
2 cups raisins (275 g)
Optional: melted butter or olive oil to brush bread
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Directions
- Grease bread pan and set aside.
- Use a stand mixer and paddle attachment for best results.
- In a medium bowl soak raisins in water for 5 minutes. Drain well and set aside.
- In a small bowl combine yeast, water and sugar. Let sit for 5 minutes.
- In a medium bowl, combine Kinnikinnick All Purpose Flour Blend, baking powder, xanthan gum salt and cinnamon. Set aside.
- In mixing bowl combine eggs, oil, butter, honey, and lemon juice. Mix for 30 seconds.
- Add warm milk and yeast mixture. Mix for 1 minute.
- Slowly add flour mixture to liquid while continuing to mix. Mix on low speed until combined. Mix on medium-high speed for 2 - 3 minutes.
- Add raisins and mix until combined.
- Scoop into greased bread pan. Flatten with a wet spatula.
- Cover and proof for 50 minutes. Preheat oven to 375°F (190°C).
- Brush top of loaf with optional olive oil or melted butter before baking.
- Bake in preheated oven for 50 minutes.
- Remove from oven and let cool 5 minutes in pan.
- Remove from pan and finish cooling loaf on cooling rack.
Tips & Variations
- To create a proofer- place a cooling rack on top of a 9 x 13 pan filled with boiling water. Place bread pan on top of rack. Cover with a kitchen towel.
- For best texture consume within 48 hours or freeze leftovers.
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