Indulge in the warmth and comfort of homemade cinnamon raisin bread! Made from scratch with love, this loaf features a golden-brown crust and a gooey, cinnamon-swirl interior packed with sweet raisins. Discover the joy of baking from scratch and bring this delightful treat to your kitchen. Freshly baked, just for you! Image: Tony Eetak, Art Borups Corners Youth, Arts and Media
There’s something magical about the aroma of freshly baked bread wafting through the kitchen. For aspiring food sector youth and those eager to dive into the art of baking, making your own cinnamon raisin bread is a delightful place to start. This recipe is not only a gateway to mastering the basics of bread-making but also a delicious way to experience the comforting blend of warm spices and sweet raisins. Whether you’re new to baking or looking to enhance your skills, this simple yet satisfying bread will make you feel right at home in the kitchen.
Bread has been a staple in human diets for thousands of years, serving as a symbol of sustenance and community. From ancient civilizations to modern kitchens, the act of making and sharing bread has always been a cherished tradition. It’s a process that brings people together, creating a sense of warmth and connection. By baking bread, you’re not just following a recipe; you’re participating in a time-honored practice that bridges generations and cultures.
Ingredients:
- 3 1/2 cups all-purpose flour
- 1/4 cup granulated sugar
- 2 teaspoons ground cinnamon
- 1 packet (2 1/4 teaspoons) active dry yeast
- 1 teaspoon salt
- 1 cup warm milk (110°F)
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 cup raisins
- 1 tablespoon butter (for greasing the pan)
Instructions:
- Prepare the Yeast: In a small bowl, combine the warm milk with the sugar. Sprinkle the yeast over the milk and let it sit for about 5 minutes until it becomes frothy. This activates the yeast and ensures a good rise in your bread.
- Mix the Dry Ingredients: In a large mixing bowl, whisk together the flour, salt, and ground cinnamon. Create a well in the center of the dry ingredients.
- Combine Ingredients: Pour the activated yeast mixture, melted butter, and egg into the well of the dry ingredients. Mix until a sticky dough forms.
- Knead the Dough: Transfer the dough onto a lightly floured surface. Knead for about 8-10 minutes, or until the dough becomes smooth and elastic. If the dough is too sticky, add a little more flour, a tablespoon at a time.
- First Rise: Place the kneaded dough in a lightly greased bowl, turning it once to coat all sides with the butter. Cover the bowl with a clean cloth and let it rise in a warm, draft-free area for about 1 to 1 1/2 hours, or until it has doubled in size.
- Incorporate Raisins: Gently deflate the dough and knead in the raisins. Ensure they are evenly distributed throughout the dough.
- Shape and Second Rise: Grease a 9×5-inch loaf pan with the tablespoon of butter. Shape the dough into a loaf and place it in the prepared pan. Cover and let it rise again for about 30-45 minutes, or until it has risen just above the rim of the pan.
- Bake: Preheat your oven to 350°F (175°C). Bake the bread for 30-35 minutes, or until the top is golden brown and the bread sounds hollow when tapped.
- Cool: Remove the bread from the oven and let it cool in the pan for 10 minutes. Then transfer it to a wire rack to cool completely before slicing.
Baking your own cinnamon raisin bread not only fills your home with delightful aromas but also offers a rewarding experience. With each step, you’ll gain confidence and skills that will inspire you to explore even more recipes and techniques. Enjoy your homemade bread warm from the oven or toasted with a bit of butter—either way, it’s sure to be a hit!
Shopping List:
- All-purpose flour
- Granulated sugar
- Ground cinnamon
- Active dry yeast
- Salt
- Milk
- Unsalted butter
- Eggs
- Raisins
About our summer programming
Youth, Arts and Media Team summer activities are supported with funding and support from a number of partners and collaborators, including: Innovation, Science and Economic Development Canada, the Minneapolis College of Art and Design, Arctic Buying Company Kivalliq, the University of Minnesota Duluth, Manitoba Agriculture and the Sustainable Canadian Agricultural Partnership. We also acknowledge support from the OpenAI Researcher Access Program, Agri-Food and Agriculture Canada and the Government of Canada’s Youth Employment Skills Program. Thank you for believing in us and supporting the Youth, Arts and Media Team.
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