Sue’s Raisin Cinnamon Bread for the Bread Machine

(1 minute read)

Since the stay-in-place order due to COVID-19, it’s become a lot harder to find my favorite raisin bread so I decided to make my own just the way I like it with lots of raisins and plenty of cinnamon. This recipe is a combination of three recipes, plus some tweaks of my own.

1. Add in the order recommended for your bread machine and select the Manual cycle.
2. Add 1 to 1 ½ cups raisins when the machine beeps for added ingredients (usually about 30 to 40 minutes in the cycle).
   1 cup warm water
   2 tablespoons butter
   3 cups flour
   3 tablespoons sugar
   1 ½ teaspoon salt
   1 teaspoon cinnamon
   2 ½ teaspoons bread machine yeast
3. Make the cinnamon sugar.
   1/3 cup sugar
   1 tablespoon cinnamon
4. Roll out the dough on a floured surface to make a rectangle about ½ inch thick with same length as your loaf pan.
5. Moisten the dough with 1 tablespoon of milk and sprinkle the top evenly with cinnamon sugar.
6. Roll up the dough tightly the long way. Tuck under the ends and pinch the bottom seam together.
7. Place into a well-greased bread pan so that the bread roll seam is at the bottom. Lightly grease the top of the loaf.
8. Let the dough rise uncovered in a warm place for about an hour.
9. Bake at 350° for 45 minutes or until the loaf is lightly browned and sounds hollow when tapped.
10. Put the bread pan on a rack and spread the top with melted butter.
11. Remove the loaf from the pan after 20 minutes. Allow to cool before slicing.