Cinnamon Raisin Bread

Introduction — A Hearthside Loaf

Every great loaf begins with intention.
As a professional baker and recipe developer I treat this kind of spit-and-sense loaf as more than breakfast: it's a mood. Imagine pulling a warm, gently spiced loaf from the oven, the kitchen filling with an inviting aroma that invites slow mornings, conversation and buttery toast. In this piece I write with the confidence of many loaves tested and refined — the aim is a tender interior, a defined spiral of sweetness and a crust with that reassuring, golden give.
My approach balances reliable technique with small finishing touches that change the final feel from adequate to memorable. Expect guidance on dough feel, shaping finesse and finishing gestures that create a loaf you want to slice and savor. I favor sensory cues over rigid clocks: learning to read elasticity, gloss on the surface and how the crumb opens will let you bake confidently across ovens and seasons.
Below you'll find a clear ingredient list and step-by-step instructions, followed by in-depth sections focused on selection, technique and troubleshooting — all written to help you achieve a bakery-style loaf in your home kitchen. Whether you bake every weekend or tackle yeasted breads for the first time, the goal here is predictable, delicious results and the joy of that first warm slice.

Gathering Ingredients — Selecting for Flavor and Performance

Ingredient choice matters more than you think.
When I talk about gathering ingredients I mean more than ticking boxes: I mean choosing elements that behave predictably and build layers of flavor. For enriched yeast breads this means sourcing ingredients that add structure and lift while contributing subtle flavor notes. I prefer flours with a clear protein content so the dough develops strength without toughness, and dried fruit that feels plump and lively rather than rock-dry.
There are also simple quality checks that make a real difference:

• Smell and texture: flour should smell fresh and be free of lumps; fats should be unsalted if the formula calls for precise seasoning.
• Freshness of leavening: active dry yeast should foam when proofed in warm liquid, and it pays to check an unopened packet's manufacture date.
• Fruit selection: look for glossy, supple pieces that give a little when pressed — they rehydrate and soften beautifully during mixing and proofing.

As you assemble your mise en place keep ingredients at sensible temperatures: dairy and fats that are too cold can slow mixing and yeast activity, while overheating liquids can kill leavening. Small adjustments at this stage — choosing a lively leavening agent, ripe dried fruit and fresh aromatics — yield a loaf with depth and that irresistible home-baked perfume.

Ingredients

Complete ingredient list for the loaf.

• 500 g bread flour 🌾
• 60 g granulated sugar 🍚
• 2 tsp ground cinnamon 🍂
• 1 tsp salt 🧂
• 7 g active dry yeast (2 1/4 tsp) 🧪
• 300 ml warm milk (about 110°F / 43°C) 🥛
• 60 g unsalted butter, softened 🧈
• 1 large egg 🥚
• 140 g raisins 🍇
• 30 g melted butter for brushing 🧈
• 1 tbsp coarse sugar for topping 🍬
• Optional: 60 g powdered sugar + 1–2 tsp milk for glaze 🍯

This list is provided as the single authoritative place for quantities and components so you can prep your mise en place and work cleanly through the procedure that follows. Keep everything measured and ready before you begin mixing to maintain momentum once the dough comes together and the yeast is activated.

Instructions

Step-by-step method to make the loaf.

1. Warm the milk until lukewarm (about 43°C / 110°F). Stir in the yeast and 1 teaspoon of sugar, let sit 5–10 minutes until foamy.
2. In a large bowl combine the bread flour, remaining sugar, salt and ground cinnamon.
3. Make a well in the dry ingredients, add the frothy yeast-milk, softened butter and the egg. Mix until a shaggy dough forms.
4. Turn the dough out onto a lightly floured surface and knead 8–10 minutes (or use a stand mixer with dough hook for 6–7 minutes) until smooth and elastic. Gradually knead in the raisins until evenly distributed.
5. Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap and let rise in a warm place for about 60–75 minutes, until doubled in size.
6. After the first rise, punch the dough down gently. On a floured surface roll the dough into a rectangle about 30x20 cm (12x8 in).
7. Spread 30 g softened butter over the rectangle, then sprinkle evenly with 1 tbsp sugar and an extra 1 tsp ground cinnamon if you like. Distribute any remaining raisins, then roll the dough tightly from the long side into a log.
8. Pinch the seam to seal and tuck the ends under. Place the loaf seam-side down into a greased 9x5 inch (23x13 cm) loaf pan.
9. Cover and let rise again for 40–50 minutes, until the loaf is puffy and nearly doubled.
10. Preheat the oven to 180°C (350°F). Brush the top with melted butter and sprinkle with coarse sugar.
11. Bake for 30–35 minutes until golden brown and the loaf sounds hollow when tapped. If the top browns too quickly, tent with foil.
12. Optional: Mix powdered sugar with a little milk to make a thin glaze and drizzle over the cooled loaf.
13. Cool in the pan 10 minutes, then transfer to a wire rack to cool completely before slicing. Serve toasted or fresh with butter.

These numbered steps are the canonical procedure. Follow them closely the first time to internalize the dough feel and timing; once you’re comfortable you can adapt easily to your oven and kitchen conditions.

Dough and Texture — Reading Feel Over Clock

Developing the right dough texture is the baker's most useful skill.
When you mix and knead, you're not just combining ingredients: you are building a network that traps gas and gives structure. Instead of obsessing over the clock, tune into touch and stretch. The dough should transition from shaggy to supple — a quiet elasticity that resists gently but yields when stretched. Use the windowpane sensation as your guide: a thin, translucent membrane under light means the gluten network is well-developed.
A few practical cues I always monitor:

• Surface texture: properly kneaded dough is smooth and slightly satiny, not dry or rough.
• Resistance: the dough should bounce back when pressed, showing elasticity without immediate collapse.
• Hydration balance: dough that's too sticky will slouch and resist shaping; a lightly tacky surface that cleans off your fingers is ideal.

Adding dried fruit requires gentle incorporation so pieces stay evenly distributed without tearing the gluten. Fold them in during the final stages of kneading for even dispersion. Remember that enriched doughs feel silkier due to fats and eggs — approach development with measured kneading, and trust feel over a timer to decide when it's ready.

Shaping and Swirl Techniques — Creating an Even Spiral

A beautiful spiral is the result of calm, confident shaping.
Shaping is where aesthetics and function meet. Start with a relaxed dough that has had a chance to rest; tension and structure created during shaping encourage an even rise and a clear swirl. Roll with purpose and even pressure so the layers stack without large air gaps. When you spread the filling (or butter and sugar mixture), do so thinly and evenly — concentrated pockets can tear the dough or create bulges.
Key shaping tips I rely on in the test kitchen:

• Work on a lightly floured surface to avoid sticking while preserving friction for even rolling.
• Start rolling from the long edge, keeping your roll compact and consistent in diameter from start to finish.
• Seal the seam tightly and tuck the ends under to encourage an even loaf shape and prevent leaks during the second rise.

If the dough resists while rolling, let it relax for a few minutes — this reduces tearing and helps maintain a smooth, uniform spiral. A confident, tidy seal is the difference between a loaf that holds shape and one that unfurls unpredictably during baking.

Baking and Finishing — Visual and Tactile Cues

The oven stage is transformative; learn to read what the loaf tells you.
When the loaf goes into the oven it moves through a predictable arc: expansion, crust setting, and final browning. I encourage bakers to rely on sensory signals rather than exact minute counts because every oven behaves differently. Observe color and sheen: a glossy top from an early brush will develop into a golden crust, and a uniformly browned surface usually indicates even heat transfer. If the top is deepening too fast while the sides remain pale, a gentle tent with foil will slow surface color without compromising rise.
Finishing touches matter: a warm brush right after the loaf exits the oven lends shine and softens the crust slightly, while a coarse sugar sprinkle can add a delicate crunch. If you choose to glaze, aim for a thin, translucent drizzle that complements rather than masks the bread’s surface texture. Finally, cooling is part of the bake — let the loaf rest so the crumb sets and slicing yields clean, even pieces with the mouthfeel you want for toast or open-faced sandwiches. These finishing gestures define the difference between a good home loaf and one with bakery polish.

Cooking Process — Mid-Bake Action and What to Watch

Mid-bake is when structure and surface begin to harmonize.
Halfway through the oven cycle the loaf shows its intentions: the surface tightens and takes on initial color, steam escapes and the interior shifts from glossy to set. Watch for progressive browning that moves evenly across the top; local hotspots often reveal themselves as darker patches and are a cue to tent or rotate. The change from doughy gloss to a matte, taut crust signals that proteins and starches are finishing their set.
I recommend using visual and tactile checks rather than interrupting the bake too often. Give your oven a single quick glance to assess rise and color, and use gentle, purposeful adjustments if a lone area is over-browning. Respect the bake environment — opening the door too frequently will cool the chamber and slow the final stages. With practice you'll learn to read mid-bake behavior and make the small interventions that preserve loft and color without compromising crumb development. This section pairs with a mid-action study showing the loaf in the pan during baking, so you can see the textures and movement rather than a finished presentation.

FAQs — Frequently Asked Questions from Home Bakers

Answers to the questions I get asked most often.

• Can I swap the dried fruit?
  Yes — many bakers substitute other plump dried fruit or small chopped fruit; just aim for pieces that rehydrate during baking so they remain tender rather than chewy.
• How should I store the loaf?
  Keep it wrapped at room temperature for short-term use or slice and freeze for longer storage; toast slices straight from frozen for best texture.
• What if my dough feels sticky or stiff?
  Adjust by touch: a sticky mass needs a light dusting of flour while a dry, tight dough benefits from short rest and slight hydration. Development should yield a smooth, elastic feel.
• Can I make this with different types of flour?
  You can experiment with blends, but maintain enough protein for structure. Substituting whole grain flours typically requires hydration adjustments and yields a denser crumb.
• Is there a shortcut for busy schedules?
  Overnight retards or refrigerating between rises are useful options for timing flexibility; cold fermentation also deepens flavor.

If you have a specific oven, altitude, or ingredient question not covered here, tell me about your setup and I’ll share tailored adjustments. Small changes in technique often unlock big improvements — and I’m here to help you get that perfect loaf out of your home oven.