Milk N’ Honey Cinnamon Raisin Bread Recipe | Soft And Fluffy Raisin Bread EASY Recipe
@JasminesKitchenn
Raisin Bread Recipe
Dough ????
1 C warm Whole milk
2 Tbsp Granulated sugar
7 Grams Instant Yeast
4 TBSP Sweetened Condensed Milk
1 Large egg
1 Tsp Salt
3 1/4 C All Purpose Flour
1/4 C Unsalted Softened Butter
1 C Raisins
Filling ????
1/4 C unsalted softened butter
1/2 C light brown sugar
1 Tbsp cinnamon
Extra sprinkles of raisins
Egg Wash ????
2 Tbsp Whole Milk
1 Large egg
(Won’t use all of it)
Topping ????
3 Tbsp unsalted softened butter
3 Tbsp sweetened Condensed Milk
1 Tbsp honey
Bake on 350f (Preheat)
30-35 min for middle of cinnamon roll Texture
40-45 min for well done
#raisinbread #howto #milkbread
CINNAMON SWIRL BUTTERMILK QUICK BREAD | Bake with Me!
Super moist quick bread with a swirl of cinnamon and crunchy topping. This is my most popular quick bread recipe of all time.
Please Note: in the video, I accidentally clipped out the part where I add the sugar to the mixing bowl with the dry ingredients. Please refer to the print version of the recipe here:
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THE BEST CINNAMON RAISIN BREAD with a Twist (literally)
I'm legitimately passionate about gut health, so thanks to Thryve for sponsoring this video! Click here to get 50% off your Thryve gut health test kit:
Cinnamon Raisin Bread is a classic breakfast item that I think anyone can agree is delicious. But we're sophisticated humans who want to make our food taste better than the bagged stuff you get at the grocery store. For this one, I'm showing you the best way I know how to make cinnamon raisin bread and how you can really up the ante on this breakfast (or brunch or dessert or anytime) fav.
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FOR THIS RECIPE, YOU'LL NEED:
▪220g or just under 1c warm water
▪90g or 3/8c room temp buttermilk
▪5g or 2tsp instant yeast
▪65g or 1/3c sugar
▪525g or 4 1/4c ap flour (11.7% protein)
▪14g or 2.5tsp salt
▪130g or 9tbsp melted butter
▪Eggwash (1 egg + couple teas water)
▪cinnamon sugar blend (10g / 4tsp ground cinnamon, 100g / 1/2c brown sugar, 2g / 1/3tsp salt)
▪150g or 1c raisins
Into a medium mixing bowl, measure water, buttermilk, yeast, sugar, flour, salt, and melted butter. Stir to combine with a spoon. Once combined well, use a very wet hand to squeeze and mix until fully combined. Cover and let sit for 30 minutes.
Conduct 4-5 strength building folds followed by 10-12 slap and folds as shown @1:45. Cover again and let sit at room temp for another 30 minutes. Conduct another set of stretch & folds + slap & folds. Cover and allow to ferment at room temp for 90 minutes.
Turn out dough onto a lightly floured work surface and flour top of dough and rolling pin. Roll out into approximately 24x12-16 sheet that's about 1/2 thick. Brush top of dough with egg wash. Sprinkle with cinnamon sugar mixture followed by raisins in an even layer. Roll tightly (starting at a short edge) then cut in half lengthwise. Twist one half over the other, keeping the cut sides facing up (see @6:26).
In the meantime, butter all sides of an 8.5x4.5 (or 1 pound) loaf pan. Place into well buttered bread pan. cover with a towel and let rise at room temp for 1 hour. Brush top with egg wash. Bake in a preheated 400F/204C oven for 30min. Tent with foil, lower oven temp to 350F/176C, and finish baking for 15-20min. Once cooled, cut into slices, toast, add a little butter and enjoy.
#cinnamonraisinbread #cinnamonraisintoast #cinnamonraisinbreadrecipe
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Quick and Easy No Knead Cinnamon Bread -- Ready in a Few Hours!
A simple and delicious recipe for no knead cinnamon bread that's easy to make. If you're a first time baker, this is the recipe for you. You'll want to make this bread over and over again.
Jill’s No Knead Cinnamon Bread
13 oz. very warm water (12 oz. plus 2 tablespoons)
1 ½ teaspoon salt
1 1/2 teaspoon instant yeast
¼ cup brown sugar, divided
1 ¾ teaspoons cinnamon
3 ½ cup bread flour or all-purpose flour (476 grams)
1 cup raisins, lightly dusted with flour to help them from clumping
Oil for the loaf pan
HOW TO MAKE:
MAKING THE DOUGH: In a large bowl, add the water. Sprinkle the yeast and about 1 tablespoon of the brown sugar into the water. Stir to combine and dissolve the yeast and brown sugar. Set aside for approximately 10 minutes until the yeast has begun to bloom. It is now ready to use.
Add the flour, cinnamon, salt, the remaining brown sugar, and raisins. Stir the mixture together, using a folding over motion. A spatula will help with this step. Scrape the sides of the bowl when necessary. Mix until the dough comes together and the raisins are evenly distributed through-out the dough.
It is ok to leave the dough in the mixing bowl. Cover bowl with plastic wrap. Set it in a warm location (65-70 degrees) until the dough has doubled in size -- approximately 1 ½ to 2 ½ hours.
PREPARE THE PAN:
Using a 9”x5”x3” loaf pan, oil the sides and bottom of the pan with vegetable oil of your choice. Use a piece of parchment paper to line the bottom and sides of the baking pan. If using aluminum foil, oil the foil before adding the dough.
PREPARING THE DOUGH FOR BAKING:
Once the dough has doubled in size, gently deflate it with the folding over motion, removing most of the built-up gas. With a spatula, form the dough into a rectangle shape. The dough will go into the prepared loaf pan.
From the mixing bowl, roll the dough into the prepared loaf pan. With a spatula, lightly spread the dough out so it is slightly flattened and evenly spread into the pan. Loosely cover the loaf pan with plastic wrap. Set on counter for approximately 30 minutes until bread dough rises up to the level of the top of the loaf pan.
Preheat oven to 400 degrees. Adjust oven rack to just below the center of the oven. Once the dough has risen, remove the plastic wrap and place the loaf pan into the oven.
Bake for approximately 40 minutes or until bread is a golden brown. If using a kitchen thermometer, the temp should be 200-210 F.
Remove bread from oven. No remove the bread from the loaf pan. It should come out easily if you used the parchment paper or foil. You may need to run a knife or spatula around the sides of the pan if there is sticking. Place bread on a cooling rack. It should be sliceable in about 45 minutes. Enjoy!
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McCormick Cinnamon:
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Pull Apart Cinnamon Bread Recipe | How Tasty Channel
Sweet brioche bread with a crispy outside and a super soft cinnamon buttery heart. The dough is stacked in layers, so the filling is spread evenly and it makes possible the pull apart effect.
The smell while baking is absolutely unforgettable, this is the perfect Fall and Winter comfort food.
You can prepare it the day before, store it in refrigerator for one day, then let it rise for 30 minutes at room temperature and bake it.
I sugget you to serve it warm, you won’t regret it!
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►ACTIVATE OR NOT THE INSTANT DRY YEAST?: You often make this question: why you don't activate the dry yeast? Every Country has different type of yeast. In Italy, Active Dry Yeast doesn't need to be activated. Read the instructions written on yout yeast packaging before use it and follow them!
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►CINNAMON BUNS EGGLESS WITHOUT YEAST:
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Cinnamon Raisin Buns / Quick and Easy / So Light and Fluffy
Cinnamon Raisin Buns are easy to make and is made with simple ingredients. The raisins are soaked in water or rum, prior to use to give it that special flavor. We add a generous amount of cinnamon and nutmeg to give it that taste of spice.
See Recipe Below:
Dry Ingredients
3 Cups Flour
1/4 Cup White Sugar
1 Tsp Instant Dry Yeast
1 Tsp Cinnamon
1/2 Tsp Nutmeg
1/2 Tsp Salt
Wet Ingredients
1/2 Cup Whole Milk
1 Egg
1 Tsp Vanilla Essence
3 Tbsps Butter (unsalted)
1/2 Cup Soaked Raisins
Simply Combine All Dry Ingredients, and combine all wet ingredients in separate bowls.
Then Mix Wet Ingredients with dry ingredients.