Friday, April 30, 2010

Milk and Honey Cinnamon-Raisin Swirl Bread

For my next Healthy Bread in 5 Minutes a Day bread experiment,  I wanted to try was Milk and Honey Raisin Bread. I love cinnamon raisin bread toast for breakfast so I was excited to see how this tasted. So far, I've been impressed with the results from this book and the healthier ingredients used. 

I decided to tweak the recipe slightly by adding a layer of cinnamon sugar.  I also used golden raisins instead of regular raisins because I prefer their taste..

I took a 'cantaloupe' sized portion of dough from the container where I had kept the dough  in the refrigerator for the past two days, lightly flattened it out on a floured surface and sprinkled a good 1/4 cup or so of cinnamon sugar over the dough (next time I'll add 1/2 cup).  I rolled it up and placed in it my pre-greased loaf pan and allowed it to rise for about 90 minutes before baking.

The bread was also brushed with an egg wash before baking and sprinkled with coarse sugar.  Looks good, doesn't it?  It was! 

My swirl of cinnamon didn't end up exactly where I wanted it but that thick blob of cinnamon right in the center certainly was tasty! I guess I have to work on my rolling technique ;) 

This bread was so tasty and turned out just how I had hoped.  Just like the cinnamon raisin bread I loved from the store but with a heartier attitude!

Milk and Honey Cinnamon-Raisin Bread

Adapted from Healthy Bread in Five Minutes a Day

4 3/4 cups whole wheat flour
4 1/2 cups unbleached AP flour
1 1/2 tbsp granulated yeast (or two packets)
1 tbsp kosher salt
1/4 cup vital wheat gluten
2 cups milk
2 cups lukewarm water
1/3 cup honey or agave
3/4 cup golden raisins (plumped in warm water for 30 minutes, drained and patted dry)
1/2 cup sugar (for sprinkling over dough before rolling into loaf)
1 tablespoon ground cinnamon
egg wash for brushing top
raw sugar for sprinkling on top

Whisk together flours, yeast salt and vital wheat gluten in a large, 5 quart bowl or plastic container with lid.

Combine remaining ingredients and mix them with a spoon or food processor.

Cover (not airtright_ and allow to rise at room temp for 2 hours (until rises and collapses)

The flavor is best if allowed to refrigerate 24 hours and the cold dough is easier to work with. Refrigerate and use up to 10 days.

On baking day, grease 8.5 x 4.5 inch nonstick loaf pan. flour the top and cut off 2-lb (cantaloup size) piece of dough. Shape into a ball by folding the edges underneath. 

Shape or roll the dough into a rectangle.  Sprinkle with the cinnamon sugar. Roll dough from short side into a loaf. Place the loaf in the prepared loaf pan.

Cover dough with plastic wrap and allow to rest for 90 minutes.

Thirty minutes before baking, preheat oven to 375 with rack in center of oven. No stone required.

Just before baking, brush top with egg wash and sprinkle lightly with coarse sugar (don't go too crazy or the top gets too dark).

Bake 45 minutes until brown and firm.

Immediately remove from pan and allow to cool before slicing.


  1. Gorgeous post. I love bread. Maybe a bit too much. Love the cinnamon touch you gave it. Cheers!

  2. I love the idea to give this fabulous bread a cinnamon swirl! That is certainly what I'm going to have to do with the next batch (and rest assured, there will BE a next batch).

  3. What a beautifully delicious looking loaf of bread! ummmm!

  4. What a tease!

    But it's been said, "anything good is worth the wait."

    Susan, this is a beautiful loaf of bread! I also would've opted for golden raisins. I particularly like the way they look, somewhat melted into the bread.

  5. Okay, that butter got to me too! I have some dough in the fridge- this is what I'll be making!
    xoxo Pattie

  6. Looks delicious! Now all the non raisin people will tell you to leave them out..but I'll eat theirs!

  7. I'm a non-raisin person but I would love more than a few slices of your bread, even with the raisins! Looks fantastic, Susan!

  8. Bet your house smells soooooo good!

  9. Just as well that you can't post the recipe... I appreciate all the calories you have just saved me.
    fabulous photos!

  10. I want one slice of your bread, dear Susan!
    I love your photos! Bravo!

  11. Beautiful bread! I am thinking now I should invest more time in making breads! It has got to be the most satisfying time spent in the kitchen!

  12. Golly, I haven't made cinnamon bread in so long... and I love it. WHat a dope! I don't know that I could concentrate completely on your bread with that glorious bread board... a perfect pair!!

  13. Your honey raisin and cinnamon bread looks absolutely delightful. I love it. I could enjoy one, two, three slices or more with my coffee.

    Really, the authors of the 5 minute bread book did not want you to post the recipe? Hmmm.

  14. Beautiful bread. I love the swirl of butter! I keep commenting that I am going to get a bread book and start baking. I need to do it! I just can't decide which book to buy.

  15. lovely bread looks so yummy for breunch..


  16. WOW these look great!!! Beautiful pictures too!!!

  17. Another recipe that looks so good - I love cinn/raisin bread and this one sounds like a winner. I like your raisin swirl :)

  18. I absolutely loved this bread. Your loaf is perfect just the way it is. So very pretty. This recipe will be made over and over again at my house.

  19. Your bread looks great. I was missing the cinnamon taste with the loaf I made so I used the rest and made muffins with cinnamon and sugar on top.

  20. Susan, I'm not a raisin fan, but that sure looks pretty! Nice photography.

  21. Your breads always have the nicest shapes! We thoroughly enjoyed this bread and it made excellent French Toast!

  22. Your bread looks gorgeous! I haven't made this one yet so I may add some cinnamon. Sounds wonderful!

  23. Your photos are always so great! And the bread's not bad either. :)

  24. haha...I added cinnamon sugar to mine as well. It really is a nice loaf! yours turned out so perfect in shape!

  25. Love the idea of a cinnamon swirl. I haven't tried this one yet but that sure seems the way to go. YUM

  26. Amazing! just when you think your reader couldn't possible fit another food blog I go and happen across yours. Gorgeous bread, photos, site - already in love with MR Mack - your son? Off to browse some of your other recipes

  27. Looks beautiful Susan. I have procrastinated in getting the book but definitely plan on purchasing it. The technique just makes bread so easy! Its definitely built my confidence with yeast.


I appreciate your comments! I turned off Anonymous comments due to spam. If you need to contact me regarding a recipe, please use my email address found under About Me in the tool bar at the top of the page.