Try this Cinnamon-Raisin Bread recipe.
- Carbohydrate 611.887098770115 g
- Cholesterol 0 mg
- Fat 15.5262837503095 g
- Fiber 33.0163876094884 g
- Protein 58.1896737509959 g
- Saturated Fat 1.69556147002361 g
- Serving Size 1 1 Serving (972g)
- Sodium 51.298750002496 mg
- Sugar 578.870711160627 g
- Trans Fat 2.63836984453252 g
- Calories 2743 calories
Step-by-step
- Combine 1 1/2 cup flour, yeast, sugar, salt, and cinnamon.
- Mix.
- Heat apple juice, oil, and water to 120- 125 degrees.
- Add to flour mixture.
- Blend at low speed, then mix for three minutes at medium speed.
- Stir in raisins and rest of the flour.
- Knead five minutes, but dough should stay fairly soft and not at all dry.
- Let rise in oiled bowl until doubled.
- Roll out into a rectangle on a lightly floured board.
- Sprinkle with more cinnamon.
- Roll up and put into greased bread loaf pan.
- Let rise about half an hour.
- Brush with melted butter or margarine to keep crust soft.
- Bake at 350 degrees for about 35 to 40 minutes.
- After removing from oven, brush with more melted butter or margarine.
- Remove from pan.
- Coat with glaze.
- Glaze: mix 1 1/2 cup confectioners sugar, 2 tablespoons butter or margarine, 1/2 teaspoon (or more to taste) vanilla, and 1 - 2 tablespoons warm water.
Bakers frequently kill their yeast by heating liquid beyond one hundred thirty degrees Fahrenheit, destroying the microscopic organisms required for proper rise. Temperature precision matters immensely here, because utilizing lukewarm liquids between one hundred twenty and one hundred twenty-five degrees activates the leavening agent without scorching it. Using apple juice alongside water introduces natural fruit sugars and mild acidity, conditioning the gluten network differently than plain water alone.
Plump, newly dried raisins behave differently in dough than older fruit sitting at the back of a pantry for months. Dehydrated fruit absorbs moisture aggressively from surrounding dough during mixing and resting phases, so soaking hard raisins briefly in warm water prevents them from stealing hydration required by the flour. Freshly harvested autumn apples pressed into juice yield brighter aromatic compounds than pasteurized shelf-stable cartons, shifting the final flavor profile from flatly sweet to complex and tart.
Kneading requires developing enough gluten structure to trap carbon dioxide while keeping the hydration high enough to yield a tender crumb. Work the dough for five minutes until smooth, ensuring it remains soft rather than stiff or flour-heavy. Letting the mass ferment until doubled in volume creates the internal air pockets necessary for a light loaf.
Assessing structural readiness without a digital thermometer relies on sensory evaluation rather than guesswork. Tap the bottom of the baked loaf firmly; a hollow acoustic resonance indicates the interior crumb is fully set and moisture levels have dropped adequately. Cooling the bread completely before slicing prevents the interior structure from compressing and turning gummy.
