Yeast Breads: Cinnamon Raisin Bread

Cinnamon raisin bread is a traditional breakfast food, at least in our house. Toasted with butter or jam, or smothered with peanut butter, it's a great way to start the day. This version uses a little whole wheat flour and some rolled oats.


Ingredients


2 cups all purpose flour
1 cup whole wheat flour
1¼ tsp bread machine or quick yeast
1 tsp salt
1 tsp cinnamon
¼ tsp nutmeg
1 cup milk
3 tsp butter or margarine
½ cup rolled oats
½ raisins


Preparation


There no need to dissolve the yeast if you're using bread machine or quick yeast, so place all ingredients except raisins in a large bowl and mix until you have a loose dough. Fold in raisins. Turn the dough out onto a floured surface and knead for 5 to 10 minutes, until dough is smooth and elastic. Place dough in an oiled bowl and set in a warm location to rise. Let the dough double in size, about 1 hour.


Punch down dough, making sure to remove all air bubbles. Spray a bread pan with cooking spray to prevent sticking. Place dough in prepared pan and cover loosely. Allow to rise until double in size, about 45 minutes.


Heat oven to 375°F. Uncover dough. If desired, you may brush the top of the loaf with an egg wash and sprinkle with cinnamon sugar. This is unnecessary, however, so if you don't want a sugared top, you can skip this entirely. Bake loaf for 25 to 30 minutes, until loaf is browned and sounds hollow when tapped.


Allow bread to cool for at least 20 minutes before slicing. Store in airtight container for up to 5 days.