Cinnamon raisin bread


500 ml (1 cup) raisins
hot water
1 bag of 8 g (approx. 2 1/2 teaspoons) of traditional active dry yeast
750 ml (3 cups), lukewarm (41 to 46°C/105 to 115°F) milk
1,875 ml (7 1/2 cups) + a little for kneading all-purpose flour
4 1/2 teaspoons of salt
80 ml (1/3 cup) unsalted butter
1, beaten egg

Cinnamon sugar

125 ml (1/2 cup) sugar
4 teaspoons cinnamon


1. To prepare the cinnamon sugar: In a small bowl, mix the sugar and cinnamon. Set aside.

2. In a medium bowl, place the raisins and cover them with hot tap water. Let stand for 10 minutes, then drain well.

3. Meanwhile, in the bowl of a stand mixer, mix yeast with 3 tablespoons of sugar and warm milk. Let stand for 10 minutes or until slightly foamy. In a medium bowl, mix flour and salt.

4. Using a stand mixer with a flat whisk, mix the yeast mixture at low speed for 1 minute. Gradually incorporate the flour without stopping beating until the mixture is homogeneous, about 2 minutes. Replace the flat whisk with a kneading hook. Add butter and raisins and knead at medium-low speed for 1 minute. Increase the speed to medium and continue kneading for 4 minutes – be careful, as the base may move on the work surface. Remove the hook. Cover the bowl with a damp dishcloth (do not use terry cloth). Allow standing at room temperature until the dough has doubled in volume, about 1 hour.

Preheat oven to 375°F (190°C).
Spray 2 23 cm x 13 c,m (9″ x 5″) loaf pans with oil.

5. Remove the cloth from the bowl and sprinkle the top of the dough with flour. Flour a work surface and transfer the dough to it. Beat and knead for 1 minute, then let stand for 5 minutes. Divide the dough into 2 equal parts and sprinkle each with a little flour. Roll each piece into a 12″ x 9″ (30 cm x 23 cm) rectangle. Brush the entire surface of the rectangles with beaten egg, then sprinkle with cinnamon sugar. Roll each rectangle from a narrow side into the shape of a log. Place a log in each of the moulds, with the joint of the dough towards the bottom.

6. Bake until golden brown, about 50 minutes.


The dough of this bread is stickier than that of classic bread. A little more flour will be needed in step 5.

The bread keeps very well in the freezer. First, cut it into slices, then wrap it in plastic wrap and place it in a freezer bag.