Raisin the Bar: The softest, tastiest, 100% Whole Wheat Cinnamon Swirl Raisin Bread You've Ever Had!

This cinnamon raisin bread is the epitome of homemade comfort, blending the perfect balance of sweetness and spice in every bite. The soft, fluffy loaf boasts a golden crust that gives way to a tender interior, generously studded with plump raisins and fragrant ribbons of cinnamon. Each slice feels like a warm hug, whether enjoyed plain, toasted, or slathered with butter. Easy to make yet impressively delicious, this recipe is a standout treat for breakfast, tea time, or even dessert. A true crowd-pleaser that fills your kitchen with the irresistible aroma of fresh-baked goodness!

https://lovelybellbakes.com/fresh-milled-cinnamon-swirl-raisin-bread/

Water
Oil
Sugar
Vanilla extract
Salt
Sunflower lecithin
Raisins
Vital wheat gluten
Instant yeast
Egg
Cinnamon
Brown sugar

Instructions:
Soak raisins in hot water. We do this so that the raisins don’t draw out the moisture from the bread.

While raisins soak, put 1 cup of water into mixer. Add in oil, sugar, vanilla extract, vital wheat gluten, and sunflower lecithin. Add in flour. NO YEAST OR SALT YET. Mix until the flour is fully incorporated. Let rest 20 min.

After its done resting, add yeast and salt. Mix on speed 2 for about 8-10 minutes. While the mixer is going, drain the raisins.

Add the raisins into the mixer after 8-10 minutes of kneading. Mix for another 2-3 minutes or until raisins are fully mixed in.

Remove the dough hook and cover the bowl and let the dough rise until it almost doubles in size. About 1-2 hours depending on your room temp.

After the dough has doubled in size, oil your work surface. Use a rolling pin to roll dough out into a long rectangle about 18x8in.

Wisk egg and brush over dough leaving a 1/2-1 inch border space around the dough. Sprinkle cinnamon and coconut/brown sugar over dough leaving the 1/2-1 inch border.

Starting on the short edge of the rectangle, roll dough into a tight log. Pinch the ends of the log closed. Put into loaf pan and let rise until doubled in size. About 60-90 min depending on temperature.

Bake at 350 for 35-40 minutes. Or until internal temp is 190-200F. Immediately remove from loaf pan and allow to cool completely before cutting, about 90 minutes to 2 hours.