Can I make this a cinnamon swirl raisin bread recipe?

Yes! As written, the cinnamon and raisins are mixed in right with the dough. To make it a swirl bread, roll out the dough after the first rise into a rectangle. Sprinkle the dough with cinnamon and raisins. Starting at one short end, roll the dough tightly and then place it in a loaf pan with the seam side down for the second rise and to bake.

Can I make this recipe without a Dutch oven?

Yes! You can either make the recipe as called for and place it in a loaf pan after the first rise. Or make the cinnamon swirl variation above. When using Einkorn flour , it makes one large loaf. If you use all-purpose flour , the dough will expand more and you’ll need to split it into two loaves. Let rise a second time and then bake as directed. The other option is to make a free form loaf on a pizza stone or cast iron skillet . Heat the stone or skillet in the oven as it preheats. Form the loaf on parchment paper as described in the recipe, then place it on the stone or skillet.

Can I use bread flour?

Yes! Follow the recipe as directed using bread flour .

Is this a Dutch raisin bread recipe?

Yes! As written this homemade cinnamon raisin bread recipe uses a Dutch oven .

Soft Cinnamon Raisin Bread Recipe (bread machine friendly)

Cinnamon Raisin Bread

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5 from 1 review

This easy raisin bread recipe is the best we’ve ever made. It’s a super soft, moist, slightly sweet bread loaded with cinnamon and raisins – right in the dough instead of a swirl filling – to make the perfect healthy raisin toast. I’ve included homemade “not bread machine” instructions, as well as how to adapt to a bread machine.

Author: Tiffany
Prep Time: 60 minutes
Cook Time: 25 minutes
Total Time: 1 hour 25 minutes
Yield: 1 loaf 1x
Category: Bread
Method: Oven
Cuisine: American

Ingredients

Scale

1 ½ cups juice (reduce to 1 ¼ cups if using Einkorn)
2 ½ tsp active dry yeast
1 Tbsp honey (or granulated sugar)
1 ½ tsp salt
2 Tbsp coconut oil, melted
4 cups flour (add 6 Tbsp if using Einkorn)
¼ cup flour (for dusting raisins)
½ cup raisins
1–2 tsp ground cinnamon

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Instructions

1. In the bowl of a stand mixer or a large bowl, combine warmed fruit juice (105-110F), sweetener, and yeast. Stir and let the yeast bloom until it’s foamy, about 5 minutes.
2. Add all-purpose flour, salt, and oil. Using the dough hook, knead on medium speed until it almost pulls away from the sides of the bowl, about 4-5 minutes. Alternatively, knead the dough by hand until it’s almost no longer sticky.
3. Toss raisins with 1 Tbsp of flour in a small bowl. Then add the raisins and cinnamon to the dough and continue to knead until the dough pulls away from the sides of the bowl, or is no longer sticky if kneading by hand.
4. Remove the bowl from the mixer and tilt the bowl on its side. Add ½ tsp of oil to the bottom of the bowl and turn the dough to coat the dough in oil. No need to move to a separate greased bowl. Cover with a towel or plastic wrap and let it rest in a warm place, just above room temperature, for 1 hour.
5. Preheat the oven to 450F.
6. Measure a piece of parchment paper large enough to fit your Dutch oven with some overhang.
7. After the first rise, dust the counter lightly with flour and turn the dough out onto your lightly floured surface. Knead bread by hand until it’s a firm ball of dough. Turn the ball over so the edges are on the bottom and lay it on top of the parchment paper.
8. Cover with a towel and let rise for 30 minutes. Meanwhile, place the Dutch oven (no lid) in the oven to preheat.
9. Remove the hot Dutch oven pot from your oven (be sure to handle the pot with oven mitts). Use the paper to pick up the dough and place it inside the Dutch oven pot so there is some overhang of paper.
10. Bake your bread for 25 minutes.
11. Once your bread is golden brown and done baking, remove the Dutch oven pot from the oven. Using your oven mitt, tilt the pot slightly by holding the handle, then use your other hand to grab the paper and easily slide the bread out of the pot.
12. Discard the paper, and place your bread on a wire rack. Let the bread cool for 1-2 hours before slicing. Be sure to wait for slicing until the bread loaf is cooled completely.

Notes

You can either make the recipe as called for and place it in a loaf pan after the first rise. Or make the cinnamon swirl variation above.
When using Einkorn flour, it makes one large loaf. If you use all-purpose flour, the dough will expand more and you’ll need to split it into two loaves. Let rise a second time and then bake as directed.
The other option is to make a free form loaf on a pizza stone or cast iron skillet. Heat the stone or skillet in the oven as it preheats. Form the loaf on parchment paper as described in the recipe, then place it on the stone or skillet.

Nutrition

Calories: 335

Find it online: https://dontwastethecrumbs.com/cinnamon-raisin-bread/