Easy Cinnamon Raisin Bread


                                                                Photo: Judith Shoobe

Adapted from a recipe by Judith Shoobe
Red Star PLATINUM Yeast Sampling/Baking Contest entry

This is the easiest one-loaf yeast bread you will ever bake. The recipe produces a soft crust and a moist center.  The basic ingredients can be found in most kitchens. The suggested vegetable shortening and parve milk can be found in most health food stores.


3/4 cup warm water
1 package Red Star Platinum Superior Baking Yeast
1 teaspoon salt
1-1/2 tablespoons sugar
1 tbsp vegetable shortening  (I like Earth Balance Organics Coconut Spread)
1/2 cup Coconut milk
3 cups all-purpose flour, approximately
1 oz sugar
1 teaspoon cinnamon
1/4 - 1/2 cup raisins


In large bowl, add 1 cup of the flour.  Stir in dry yeast. Then add the warm water.  Continue to mixing until yeast is dissolved and the ingredients form a “sponge”. Allow to ferment until double the bulk

Add salt, sugar, shortening, and milk to bowl. Mix in thoroughly.

Mix in the second cup of flour.

Begin adding more flour (from the remaining cup), one tablespoon at a time, until the dough chases the spoon around the bowl.

You may not need to use up all the flour called for in this recipe, or you may need more flour than called for. The amounts vary depending on many factors, including weather, which is why most bread recipes only give an approximate amount of flour needed.

Turn dough out onto floured board and knead, adding small spoonfuls of flour as needed, until the dough is soft and smooth, not sticky to the touch.

Put dough in “buttered” bowl (you can use shortening or olive oil); turn dough over so that the top of dough is greased. Cover and let rise in warm spot for 1 hour.

Punch down dough. Turn out onto floured board and knead.

Preheat oven at 375 degrees F.

To form dough into loaf start with the rounded dough: Stretch ( roll gently) it into a long rectangle.

Sprinkle with cinnamon sugar mixture and raisins.

Fold long way into thirds. Allow to rest for 5 min. then roll out so the width (between sides with no edge is approximately as long as the loaf pan.

Roll (from open edges) into a loaf.  Tuck edges under and place greased loaf pan.

Cover and let rise for about 30 minutes.

Score dough by cutting three slashes across the top with a sharp knife.

Put in oven and bake for about 25 minutes or until golden brown.

                                                 Photo: Judith Shoobe

Turn out bread and let cool on a rack or clean dish towel


Yield: 1 loaf

Recipes: Bread, Cinnamon Raisin, Parve, Kosher

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