top of page

Cinnamon Raisin Bread

(by Tori Romano)

(adapted from

2 1/4 t. yeast

1 c. milk, at room temperature

3 T. butter, softened

3 T. honey

1 T. brown sugar

1 egg, beaten, at room temperature

1 t. salt

1 t. ground cinnamon

3 c. bread flour

1 c. raisins

Proof yeast in a small amount of water to cover for 10 minutes.

Combine in a large bowl with milk, butter, honey, brown sugar, egg, salt, and cinnamon.

Mix in the flour, then transfer the dough to a floured surface and knead until it’s smooth and no longer sticky when poked with a finger, kneading in the raisins toward the end.

Preheat oven to 350 F.

Place dough in a lightly oiled 9 x 5 loaf pan and bake for 20 minutes or until the top is golden brown.

(Read Breaking B(re)ad, the story that accompanies this recipe.)

Recent Posts

See All

(by Tywanna Gardner) 1 lb. collard greens, rinsed and stemmed 1 lb. smoked turkey necks or smoked pork 1 t. pepper optional: pinch of baking soda optional: packet of collard greens seasoning Put all i

(by Patricia Fieldsteel) Even though I live in France, I still have an American fondness for cranberries with poultry. This recipe takes under ten minutes and will keep in the refrigerator in a tightl

(by Patricia Fieldsteel) My favorite feast in a frying pan is one inspired by Melissa Clark of The New York Times. It’s easy, versatile, and beyond delicious. The ingredients are simple and must be hi

bottom of page