World's Best Cinnamon Raisin Bread (Not Bread Machine)

My Love Affair with Cinnamon Raisin Bread

As a busy working mom, finding time for anything beyond the daily grind is a luxury. But baking? Baking is my sanctuary. It's my way of de-stressing after a long day juggling meetings, school pick-ups, and dinner prep. There's something incredibly therapeutic about the rhythmic kneading of dough, the warm, comforting aroma filling the kitchen, and the simple joy of sharing the fruits (or should I say, loaves!) of my labor. And nothing brings me more joy than my Cinnamon Raisin Bread. This recipe isn't just a recipe; it’s a story, a tradition, a piece of my heart baked into each golden-brown loaf.

It all started about a year ago. I stumbled upon this recipe, drawn in by the promise of "the best cinnamon raisin bread ever." Intrigued, I decided to give it a try. The process itself was surprisingly enjoyable. There's something immensely satisfying about watching the dough rise, transforming from a humble mixture of flour and yeast into a magnificent, fluffy wonder. The kitchen filled with the intoxicating aroma of cinnamon and warm bread, a scent that instantly transports me to a cozy, sun-drenched kitchen where time seems to slow down. The first time I baked it, I made three loaves – one for me, one for my husband, and one for my lovely neighbor, Sarah.

Sarah, bless her heart, now requests a loaf practically every week. And honestly? I don't mind one bit. The joy of making this bread far outweighs the extra effort. It’s become a little tradition between us; a sweet exchange of homemade goodness that speaks volumes without saying a word. Beyond Sarah, the bread has become a staple in our house. A slice with a cup of coffee in the morning? Pure heaven. A treat alongside a comforting bowl of soup on a chilly evening? Perfection. It's a versatile bread that effortlessly complements both sweet and savory dishes. It’s the perfect side for breakfast, brunch, or a light lunch.

More than just a bread recipe, this has become a source of joy and connection. It’s a reminder that taking the time to create something with your hands, something delicious and heartfelt, can be incredibly rewarding. It’s a testament to the power of simple pleasures, and a comforting reminder that even amidst the chaos of everyday life, there’s always time for a little bit of baking magic. So go ahead, give this recipe a try. You might just find yourself starting a new tradition of your own.

This bread is more than just a recipe; it's a journey. It's a testament to the simple joys of life, a comforting hug in the form of a warm loaf, and a reminder that even the busiest among us can find time to nurture our souls – one delicious loaf at a time.

The aroma alone is worth the effort. Imagine your kitchen filled with the intoxicating blend of cinnamon and warm bread. It's a sensory experience that will transport you to a world of comfort and warmth. And once you taste that first slice, you'll understand why this is more than just bread – it's an experience.

Beyond the personal satisfaction, this recipe is also incredibly versatile. Slice it for breakfast, add it to a savory lunch, or serve it with a warm cup of tea in the afternoon. The possibilities are endless. I often experiment with different toppings and add-ins, creating new flavors and variations. The key is to have fun with it and let your creativity guide you.

Ultimately, this isn't just a recipe for bread; it's a recipe for joy. It’s a reminder that slowing down, connecting with your inner self, and sharing the fruits of your labor are some of life's greatest pleasures. And as a working mom, those are some lessons worth cherishing. So grab your apron, gather your ingredients, and prepare to be amazed. You're about to embark on a baking journey unlike any other.

Step-by-step

• Warm the milk in a small saucepan on the stove until it just starts to bubble, stirring occasionally. Remove from heat. Let cool until lukewarm, about 120-125 degrees.
• Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.)
• Then mix in eggs, sugar, butter, salt, and raisins (stir in the cooled milk slowly so you don't cook the eggs.)
• Add the flour gradually to make a stiff dough.
• Knead the dough on a lightly floured surface for a few minutes until smooth.
• Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
• Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
• Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
• Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
• Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
• Roll up tightly (the long way). The roll should be about 3 inches in diameter.
• Cut into thirds, and tuck under ends and pinch bottom together.
• Place loaves into well-greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
• Let rise in a warm place, uncovered, again for about an hour.
• Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
• Remove from oven and let cool on a rack.
• Take melted butter and spread over tops of loaves.
• After about 20 minutes, lay loaves on their sides and remove from pans.
• Allow to cool before slicing.