Cinnamon-Raisin Bread

For the dough:
  • 1 c. lukewarm milk
  • 2 T. sugar
  • 1/2 tsp. vanilla extract
  • 1/2 tsp. salt
  • 1/4 c. melted butter
  • 1/3 c. mayonnaise
  • 4 c. flour (more as needed)
  • 2 1/2 tsp. instant yeast
For the cinnamon-raisin mix:
  • 2 T. butter
  • 1 tsp. cinnamon
  • 1 T. sugar
  • 1/2 c. raisins

In a bread machine, add the first six ingredients (milk through mayonnaise). Carefully sprinkle the flour evenly over the other ingredients and then form a small well in the flour. Add the yeast to the well, set the machine on the dough setting, and start the machine.

While the dough mixes and rises, combine the remaining ingredients (2 tablespoons butter through raisins) and set aside.

When the dough cycle has finished (usually about 1 1/2 hours), carefully remove the dough to a clean silicone baking mat. Carefully press the dough into a large rectangle and then sprinkle the reserved cinnamon-raisin mix evenly over the dough, leaving about a 1-2 inch border around the edges. Lift one edge of the rectangle and fold it over to the opposite side, pressing lightly. Repeat the process, choosing alternating edges (top, bottom, left, and right) until you've worked the cinnamon-raisin mix through the dough. It's okay and even desired for there to be some clumps of the mix in the dough.

Split the dough into two even portions. Shape each portion into a loaf and place in a greased loaf pan. Bake the loaves for 25 minutes at 375° F. Remove the warm bread from the pans and cool completely before slicing or wrapping in plastic for storage.

  • Yields: 2 medium loaves
  • Preparation Time: 2 hours (with about 10 minutes of hands-on time)