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Cinnamon Raisin Bread Recipe

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This recipe for Cinnamon Raisin Bread is from Back To All Natural Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



2 c. water
2 c. organic raisins

1 c. raisin water
1½ c. Organic Valley® whole milk
5 tsp. yeast
¼ c. raw honey

3 eggs
½ c. organic unsalted butter, softened
1 tsp. Real Salt® sea salt
7 c. organic unbleached white flour
1 c. xylitol
4-5 T. cinnamon

Place raisins and 2 c. water into small saucepan and heat over low heat until raisins are plump. Drain reserving 1 c. of liquid.

Heat milk and raisin water to 115º. Add in yeast and honey. Whisk until yeast is fully dissolved and let mixture sit for a few minutes until it becomes foamy on top.

In stand mixing bowl, (using flat beater attachment) combine eggs, butter, flour, salt, xylitol, cinnamon, and raisins. Gradually pour in yeast mixture into stand mixing bowl. Mix for 2-3 minutes. Dough mixture will be soft and slightly sticky.

Remove bowl from mixer, cover with plastic wrap and set in a warm place to rise. This will take 45 minutes to 1 1/2 hours depending on the environment. Let rise until doubled in size.

Knead mixture on floured surface just until dough is no longer sticky. Separate dough into 4 equal balls, shape into loaves and place into greased loaf pans.

Bake at 350º for 35-40 minutes until bread is light to medium golden brown on top. Remove from oven and let bread pans cool on wire racks. Brush butter on top of warm loaves. Remove loaves from pans once cool enough to handle and let loaves continue to cool on wire racks. Makes 4 loaves of bread. Freezes well.




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