My Favorite Cinnamon-Raisin Bread

By Addie

This loaf is better with the raisins added to the dough instead of to the center with the cinnamon.

Ingredients

• 1 1/4 cups milk
• 1/3 cup vegetable oil
• 1/3 cup sugar
• 1 teaspoon salt
• 3 3/4 cups all-purpose flour
• 2 1/4 teaspoons bread machine yeast

Preparation

Step 1

Place all ingredients in order recommended by your bread machine manufacturer. Select dough cycle and start machine. When dough cycle is complete remove from machine and proceed.

When dough cycle ends, roll dough out into a large rectangle. Spread with a generous amount of cinnamon/sugar and scatter a good handful of raisins over the top.

Roll up tightly jelly-roll-style - pressing the the length of dough closed with your fingertips with each turn of the dough - this eliminates holes in the final product. Form into loaf shape. Place in greased loaf pan.

(Bake in my 11-inch x 5-inch loaf pan from King Arthur Flour. Using this pan makes a beautiful loaf of bread in every way.)

Let bread rise, covered, until it just peeks over the top of the bread pan, about 45 minutes to one hour (although it actually took longer than that for me.) Preheat oven to 400 degrees.

Place risen bread in oven, then IMMEDIATELY turn oven down to 375 degrees. Bake for 30-40 minutes. After 20 minutes, "tent" with foil to prevent over-browning.