This no-swirl version from King Arthur Flour, distributes the raisins and cinnamon evenly throughout, and avoids big gaps that can be created by the melted butter in the swirl. Plus, it’s much easier this way! I tested an artisan, free form version, but preferred this slightly squishy loaf. If you prefer a swirled version, check out KAF’s Multigrain Cinnamon-Raisin Bread, and let me know how it turns out!
Cinnamon Raisin Bread | Website: King Arthur Flour
|Ingredients||AP flour, milk, butter, brown sugar, salt, yeast, raisins|
|Rise time||120 + 90~120|
|Equipment||easier with a stand mixer|
- It could use a little more cinnamon, but too much can retard the yeast, so don’t go overboard!
- The sprinkled cinnamon-sugar on top didn’t add a whole lot more flavor, but did add a bit of sticky mess to counter-tops and fingers, so next time I’m going to skip it.
- I had to make some substitutions, and that worked out just fine
- Half-and-half for the whole milk
- Granulated sugar instead of brown (same weight)
- Bread flour for all-purpose
- Skipped the oats and used similar amount of flour