Sunday, October 30, 2011

Cinnamon Raisin Yeast Bread

There's nothing quite like enjoying a slice of fresh cinnamon raisin yeast bread slathered with butter, toasted or not. Even better: A slice made into cinnamon toast topped with broiled butter, cinnamon and sugar. Especially on a cold fall day.

I can honestly say this is one of the best, if not the best, gluten-free cinnamon raisin breads I've ever eaten. My family agrees. I hope you enjoy it as much as we have!

I fully intended to share this with you last week, after sharing the parent recipe for this bread - the regular yeast bread - in the prior post. Last week ended up being one of the busiest I'd had in a long time (and that's saying a lot since I've had some very busy days so far this school year!) - on top of finding out that I had a reactivated case of the horrid mono of my teens. No wonder I've been so exhausted lately! (And I'm supposed to get as much rest as possible with these busy kiddos of mine - ha!) So every time I finally had a spare moment to sit down to edit the very few photos I had of this lovely bread, I felt like I would fall asleep. I was determined to get it to you today, though.

For photos of the recipe steps in this bread, you can look at the ones in the other yeast bread post. They are pretty much the same.

Projected prep time: 15 minutes; Rise time: 45 minutes; Bake time: 55 minutes
(Printable Recipe)

2 cups (298 g or 10.5 oz.) Pamela's bread mix and flour blend (NOT baking & pancake mix)
2 1/2 tsp. active dry yeast
1 1/4 cups (10 oz.) milk
1/2 cup (4 oz.) salted butter, cut in small pieces
1/4 tsp. kosher salt
1/4 cup organic pure cane sugar
1 egg
1 cup (137 g or 4 7/8 oz.) 
brown rice flour
1/3 cup (41 g or 1 1/2 oz.) millet flour
2 or 3 tsp. ground cinnamon
3/4 cup whole seedless raisins
Hot water

Place raisins in bowl and cover with hot water. Let sit.

Combine Pamela's bread flour with yeast in a large mixing bowl and set aside.

In a smaller bowl, combine brown rice flour and millet flour with the cinnamon.

Pour milk into a saucepan and add butter pieces, sugar and salt. Heat on medium until butter is melted and the temperature is 115 degrees.

Pour warm milk mixture over Pamela's flour and yeast, and beat with a wooden spoon several seconds until blended. Add egg and beat until incorporated. Place dough hook on mixer and beat at high speed for about two minutes. If you don't have a stand mixer, you can do this with a wooden spoon.

With mixer running at low speed, gradually add the remaining flours. Gradually increase speed as the flour combines until you can beat at medium-high without flour going out of the bowl. Beat for a minute and then scrape bowl with wooden spoon, then return to medium-high speed until everything is incorporated, about 30 seconds.

Drain raisins and fold into dough, incorporating all throughout.

Transfer dough to a ceramic or glass bowl and cover with a damp cloth. Place in warm spot for 45 minutes. (I use my oven for this. I turn it to about 100 degrees and then turn it off before I start making the dough, and it's just right when I'm ready to let the dough rise.)

After 45 minutes, dough should be about double in size. (If you are looking at the photos on the regular yeast bread post, just imagine raisins in the dough.)

Heat oven to 375 degrees and grease a loaf pan. Stir dough once and then transfer to greased loaf pan. Wet your fingers and smooth out any bumps on the dough surface. Let it sit on the counter and rise again while the oven is heating.

Bake for 55 minutes or until bread is done. Immediately after pulling it out of the oven, I like to butter the top.

Let it cool in the pan on a wire rack, or out of the pan. I've found it doesn't make much difference so I keep it in the pan.

This bread will keep for a few days at room temperature, but I've found it's better if I freeze some right away for use later in the week. To do this, I wait until the bread is completely cooled and then slice it with a bread knife and place all the slices together in wax paper, then place it in a freezer ziploc and freeze it until I need it. It still tastes fresh after being defrosted.

Enjoy! I'll be making another loaf this week so we have more to enjoy on these cooler days. :)


  1. What a wonderful looking bread!
    Yummy!! I love it

  2. Hey Foodies, Caneel's Bread recipe has been selected by Knapkins to be featured in a Recipe Guessing Game. Invite fans to play:


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