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5 from 9 votes

Cinnamon Raisin Bread

This cinnamon raisin bread is perfect for toast with jam or peanut butter and requires no kneading!
Prep Time4 hrs 30 mins
Cook Time30 mins
Total Time5 hrs
Total Cost: $1.24 recipe / $0.10
Servings: 12
Author: Beth M

Ingredients

  • 1 cup whole wheat flour $0.16
  • 2 1/4 cups bread flour $0.33
  • 2 Tbsp brown sugar $0.04
  • 1 1/4 tsp salt $0.05
  • 3/4 Tbsp instant yeast $0.20
  • 1/2 cup raisins $0.31
  • 1 Tbsp cinnamon $0.15
  • 1 1/4 cups warm water $0.00

Instructions

  • In a large pot or bowl, combine the flours, brown sugar, salt, yeast and raisins. Stir everything until evenly mixed (break up any raisin clumps).
  • Add the warm water and stir. If the dough does not come into one cohesive ball (with no dry bits left at the bottom of the bowl) add a little more water, one tablespoon at a time, until it all comes together (see photos below). Loosely cover the bowl and let it rest for 2 hours at room temperature.
  • After two hours the dough will have risen and grown to about twice the size. It will be a rough looking, shaggy ball of dough. Turn it out onto a floured surface. Give it maybe one or two turns or “kneads” in the flour just to work in enough flour to keep it from sticking to your hands. Flatten and stretch the dough into a long rectangle. The short side of the rectangle should be the same length as your bread pan, the long side double that.
  • Sprinkle the cinnamon over the surface of the rectangle. If you want a sweeter bread, you can sprinkle on some additional brown sugar with the cinnamon. Roll the rectangle up and place it in a bread pan coated with non-stick spray. Let the bread rise for 1.5 hours or until it has risen up and out of the pan.
  • Preheat your oven to 425 degrees. Brush the top of the bread with water and bake for approximately 30 minutes or until the top is a deep golden brown. After baking, turn it out of the bread pan onto a wire cooling rack. Let cool completely before slicing.