Monday, June 18, 2012

The Miller's Cinnamon and Raisin Bread

This was one of the first breads that I've made when I bought the book "The Artisan Bread Machine" by Judith Fertig.  She got this recipe from a wheat miller in Kansas. And the miller says that people love their cinnamon and raisin bread because it has got a very soft, tender crumb. It has! Another keeper recipe!

I love the rich brown colour of the bread, mostly from the cinnamon powder and also some from the raisins that got mashed up during kneading  :o)

This is really easy and simple, kneading all done by the ever faithful bread machine. The recipe calls for all-purpose flour and vital wheat gluten, but I use bread flour and added in 1 teaspoon of dough enhancer, I omitted the vital wheat gluten as bread flour is used here. As usual, I let the machine do the kneading. The dough is really wet after a few minutes of kneading, I added in about a tablespoon of flour at a time but stop at about 1/3 cup of flour. At the sound of the beep, I gradually added in the raisins. Oops, I can see some of the raisins being mashed up during the kneading process. I guess that contributes more colour to the final bread! I took out the dough and put it directly into a greased loaf pan. The dough will be very soft and sticky, I sprinkled some flour onto the dough and with floured fingers, stretch the dough gently to evenly cover the pan. The pan I used is a little too small, use a bigger pan, refer my notes below, as it really puffs up within 30 minutes, almost spill over from the pan!

Bake in a preheated oven at 175C for about 28 minutes. Remove bread and transfer to a wire rack to cool completely.

This is one lovely bread, very tasty with soft tender crumbs, just as described by the miller. It stays soft the next day too, probably from the dough enhancer that I added in.  Good with a spread of salted butter and your favourite jam. 

I'm sharing this with :
BYOB, Bake Your Own Bread hosted by Girlichef
Recipe Box 1 hosted by Bizzy Bakes
Cookbook Sunday hosted by Couscous & Counsciousness

The Miller's Cinnamon and Raisin Bread
(adapted from "The Artisan Bread Machine" by Judith Fertig)
makes one 750gm loaf
3/4 cup milk
2-1/2 tbsp unsalted butter, softened
3 tbsp packed light or dark brown sugar
1-1/2 tsp salt
2 large eggs, beaten
2-2/3 cups all-purpose flour
1-1/2 tbsp vital wheat gluten
1-1/2 tbp ground cinnamon
1-1/2 tsp instant or bread machine yeast
2/3 cup raisins, plumped and drained *

  1. In a medium saucepan, scald milk over medium-high heat until bubbles form aound the edge. Remove from heat and stir in butter and brown sugar. Transfer to the bread pan and let cool to lukewarm. (between 86F and 95F / 30C and 35C)
  2. Add salt and eggs to the bread pan. Spoon flour on top of liquid. Add wheat gluten, cinnamon and yeast. Place raisins in the dispenser (or add at the "add ingredient" or "mix in" signal).
  3. Select the Basic/White Cycle and Light Crust setting and press Start.
** To plump raisins, place them in a bowl and add enough hot water to cover. Let stand for 15 minutes or untill plump. Drain well and let cool, then pat dry.

kitchen flavour's notes :
~ replace the all-purpose flour with bread flour.
~ omited vital wheat gluten because I use the bread flour, but added in 1 teaspoon dough enhancer.
~ the dough was really wet and I added in about another 1/3 cup of bread flour to the bread pan until the dough does not stick to the side of the pan, but still soft to touch. 
~ mixed the dough using the bread machine, at setting "Basic Dough". Add in the raisins gradually at the sound of the beep.
~ at the end of the cycle, transfer dough to a greased loaf pan, I used a 8-1/2x4-1/2 inch pan, which is a little too small, use preferably a slightly larger pan, perhaps 9x5-inch pan, or slightly larger. Dough will be very soft and sticky, I sprinkled some flour lightly over dough in pan, and with floured fingers, spread dough to fill up pan and level the top. Leave dough covered loosely with lightly oiled cling wrap for about 30 minutes or until it has puffed and risen to about 1inch above pan rim. Meanwhile, preheat oven at 175C.
~ Bake for about 25 minutes until done. Immediately transfer bread onto a wire rack to cool completely.


  1. Looks so lovely. Is dough enhancer also known as bread improver?

    1. Hi Mich,
      Yes, dough enhancer is the same as bread improver. Have a nice day!

  2. Cinnamon and raisin. LOve the combo! Your bread has got a beautiful colour. and m gonna repeat mich's question. Do let us know.
    Have a wonderful week!

    1. Hi Anuja,
      Yes, they are the same! You have a wonderful week too! :)

  3. great looking bread.. I love cinnamon flavour

  4. Such a lovely looking bread…would love a piece with my tea for breakfast!

  5. Nothing like homemade fresh bread from hot oven...Love the cinnamon flavour in it..

  6. Looks lovely with great combo between cinnamon & raisins! & the aroma of cinnamon made it a very festive bread! For me cinnamon always reminds of Christmas goodies! LOL Have a lovely day! :)

  7. wow so fluffy. nampak lembut and sedap!

  8. hmm..quite a lot of cinnamon..must be very aromatic and flavourful too with the squashed raisins! yum!

  9. I made a bread loaf too, but its wholewheat and raisins. ;) Your loaf looks mighty soft! Love the tan brown colour. ;)

  10. Joyce, the 2nd last photo of your bread looks like the shape of mushroom, cute! Nothing beats homemade bread! That's why I keep reminding myself to make bread at last 2-3 times a month.

  11. This loaf looks like a really lite texture, but I bet the cinnamon flavour really comes through. I really like that you made it gluten-free, even though I'm not gluten intolerant, I find it helps my digestion to stay gluten free.

  12. Hi Joyce, this is a sure 3 pieces habis!
    I sure would love drop by your house, and maybe get a chance to eat your fantastic cakes, cookies.....this bread too.
    We have a typical Nyonya lady here, can't speak Chinese speaks England only....she a widow, around 40s, really beautiful....and every party get together, she'll be the first to be invited....
    As her Nyonya kuehs out of this world!
    Often will phone me asking what I'd like to eat, and she'll make it....And every party her cakes habis first.....

    You have a nice day, keep well.

  13. First of all - I LOVE THAT BOOK! It's one of my favorites. I haven't tried this bread, but it sounds fabulous. I'm going to mark it to try in my book. And funny you should mention the raisins getting bashed up a bit...I made a loaf in the past and added the raisins to the bread machine pretty early and they got demolished. But the flavor and color they imparted was AMAZING!

  14. I grew up with cinnamon raisin bread. It is a major childhood memory so thanks for the recipe and thanks for the memory. Also, thanks for your support.

  15. Love the cinnamon flavour in it!!!Your bread came out very well!

  16. Super tempting,delicious and incredible..Wish to have some slices rite now.

  17. eileen@hundred eighty degreesTuesday, June 19, 2012

    Lovely bread! Yummy....

  18. Joyce, you are always great in making good recommendation. This looks great!

    I had baked the old fashioned raisin bread by Nick Malgier but didn't get a chance to post it yet... Ops!

  19. I am sure I would enjoy this delicious cake!Kisses,dear!

  20. Hmm... raisins and cinnamon... lovely...

  21. It's been awhile since I've made bread. I'll have to try yours!

  22. yum! i love cinnamon raisin bread! especially for breakfast!

  23. Oooh...that's such a lovely love of bread. I always love homemade bread. It looks so soft. Feel like squeezing it :D Yes, I will squeeze and then enjoy eating!

  24. Just heavenly, Joyce! I finally got myself a bread machine but I haven't used it yet. (still nervous) Oh how I would love for this bread to be my very first attempt. I better save the link:)

    Thank you so much for sharing...

    P.S. It's Picnic Game Time at my blog! Wanna "play."

  25. Joyce this looks like a wonderful bread. I haven't had my bread machine out of the cupboard for a while - I think I totally need to get it out and give this bread a try.

    Thanks for sharing this with Cookbook Sundays.

    Sue xo

  26. Hey love your blog, just started following, ive just started one, would love a follow