Cinnamon Raisin Breakfast Bread Recipe

Posted by
Rate It!
Cinnamon Raisin Breakfast Bread
Add your photo!
Ingredients
14
Count
Nutrition
204
Calories
Total time
35
Minutes
Comments Print recipe

Ingredients:

  • 5 2/3 cups flour , sifted
  • 1 package active dry yeast
  • 2 1/3 tbsp sugar
  • 3/4 tbsp salt
  • 1 cup 1% milk
  • 1 1/4 cup water
  • 1 tbsp margarine
  • filling
  • 1 tbsp margarine
  • 1/4 cup brown sugar
  • 1 tbsp cinnamon

Directions:

  1. Sift 6 cups flour into a large bowl and set aside.
  2. Empty yeast packet into a medium bowl and gently mix with 1/4 cup warm water (Not hot, as it will kill the yeast) and 1 tsp sugar. Stir these together lightly and allow to proof or thicken and foam for 3-5 minutes.
  3. While the yeast is prooving, warm milk in a small saucepan. Once well warmed, add water, shortening, and 1 tbsp margarine. Once fats melt, remove from heat and allow the mixture to cool to lukewarm temperature.
  4. Slowly add cooled milk mixture to the yeast, then continue by stirring in 2-3 cups flour, one at a time, gently stirring the mixture with one clean, bare hand.
  5. Continue to add flour a cup at a time until the dough becomes less sticky and more workable. Turn the dough ball onto a well-floured board or table and very gently knead in all the remaining flour until the dough becomes smooth, elastic, and fully blended.
  6. Prepare a large bowl by coating with non-stick or oil spray and gently place finished dough ball into the bowl. Cover with plastic wrap sprayed on the underside, nearest the dough.
  7. Place a glass baking dish of hot water on the lowest rack of the oven, leaving an empty rack in the center.
  8. Heat oven until the temperature reaches around 26.5 C (80 F) then turn off the oven. (This step is not necessary if the kitchen is close to this temperature)
  9. Place dough bowl inside the oven and let rise for an hour, or until at least doubled in size.
  10. While dough rises, pour warm water over the raisins and allow to soak and plump for 30 mins, then drain and set aside.
  11. Blend brown sugar and cinnamon, and soften 1 tbsp margarine. Set aside.
  12. Remove dough from oven and gently punch or push out the excess air, returning the dough to near it's original size, and turn dough onto a freshly floured board. Allow the dough to rest for a couple minutes.
  13. Very gently, press the dough into a large rectangle, double the length of the loaf pans planned for baking.
  14. Paint softened margarine over the rectangle of dough, leaving a small unpainted edge on all sides.
  15. Sprinkle brown sugar and cinnamon across the painted area, smoothing it gently for full coverage.
  16. Scatter plumped, drained raisins across the dough.
  17. Lengthwise, roll up the dough (like a jelly roll) lightly pinching the ends to seal them as the rolling continues. This helps keep layers from separating during baking.
  18. With a sharp knife, cut the rolled loaf directly in half and lightly seal the newly exposed end as you did with the outside edges.
  19. Prepare loaf pans with non-stick or oil spray and carefully fit each half of the dough into a loaf pan.
  20. Cover with greased plastic wrap and return the dough to the warm oven, allowing to rise another 30 minutes, or until its again doubled in size.
  21. Remove dough from oven and set aside
  22. Preheat the oven to 220 C (430 F), also refreshing hot water in the glass baking dish.
  23. Uncover the dough and score the top of each loaf with a very sharp knife in a single lengthwise line.
  24. Reduce oven temperature to 180 C (350 F) and bake loaves in the center of the oven for 30-40 minutes. Loaves should be done once the crust is golden and thumping the top makes a low, hollow sound.
  25. Remove from the oven and allow to cool completely before slicing. (Crucial!)
  26. Suggestion: Try this basic white loaf with filling, or mix it up with different flours, fillings, and grains! At least, that's what I plan to do.
  27. Makes 2 9x5 loaves.
  28. Each loaf cuts nicely into 16 slices.
  29. Nutrition: 115 Cals; 1.2g Fat; 177mg Sodium; 23.2g Carbs; 1g Dietary Fiber; 5.2g Sugars; 2.8g Protein; 1% Vitamin A; 2% Calcium; 7% Iron
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 203.85 Kcal (853 kJ)
Calories from fat 57.97 Kcal
% Daily Value*
Total Fat 6.44g 10%
Cholesterol 0.27mg 0%
Sodium 760.11mg 32%
Potassium 112.16mg 2%
Total Carbs 33.38g 11%
Sugars 2.63g 11%
Dietary Fiber 3.49g 14%
Protein 3.84g 8%
Vitamin C 0.3mg 0%
Iron 1.9mg 10%
Calcium 94.2mg 9%
Amount Per 100 g
Calories 298.58 Kcal (1250 kJ)
Calories from fat 84.91 Kcal
% Daily Value*
Total Fat 9.43g 10%
Cholesterol 0.39mg 0%
Sodium 1113.36mg 32%
Potassium 164.28mg 2%
Total Carbs 48.89g 11%
Sugars 3.85g 11%
Dietary Fiber 5.11g 14%
Protein 5.62g 8%
Vitamin C 0.4mg 0%
Iron 2.7mg 10%
Calcium 137.9mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 3.9
    Points
  • 5
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free,
  • high fiber

Bad Points

  • High in Sodium

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top