Ingredients for Cinnamon Oatmeal Raisin Bread
- 1 cup warm milk (105-115°F)
- 3 cups bread flour
- 1 ½ cups rolled oats (old-fashioned or quick)
- ¾ cup packed light brown sugar
- 1 ½ teaspoons salt
- Ground Cinnamon
- ½ cup (1 stick) unsalted butter, melted
- Instant Yeast
- 1 cup raisins
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How to Make Cinnamon Oatmeal Raisin Bread
- **Combine Dry Ingredients:** In a large bowl, whisk together 3 cups bread flour (or a blend of bread and all-purpose flour), 1 ½ cups rolled oats (old-fashioned or quick, not instant), ¾ cup packed light brown sugar, 1 ½ teaspoons salt, and 2 teaspoons ground cinnamon.
- **Activate Yeast (if using dry active):** In a small bowl, dissolve 2 ¼ teaspoons (or 2 ¼ packets) of active dry yeast in 1 cup of warm (105-115°F) milk. Let stand for 5-10 minutes until foamy.
- **Combine Wet and Dry Ingredients:** Add the melted butter (½ cup) to the dry ingredients. If using dry active yeast, add the activated yeast mixture to the bowl. If using instant yeast, add it directly with the dry ingredients.
- **Mix:** Using a stand mixer with the paddle attachment, mix on low speed until a shaggy dough forms. If using a bread machine, follow your machine’s instructions for adding ingredients.
- **First Knead & Rest:** Cover the bowl and let rest for 20 minutes. If using a stand mixer, switch to the dough hook and knead for 4 minutes.
- **Second Knead & Add Raisins:** Let the dough rest for another 5 minutes. Knead for an additional 4 minutes, then add 1 cup of raisins and knead until incorporated.
- **First Rise:** Form the dough into a ball, place it in a lightly oiled bowl, cover, and let rise in a warm place until doubled in size (about 1-1.5 hours).
- **Shape and Second Rise:** Punch down the dough and shape it into a loaf. Place it in a greased 9x5 inch loaf pan. Cover and let rise again until doubled (about 30-45 minutes).
- **Bake:** Preheat oven to 350°F (175°C). Bake for 40-50 minutes, or until a wooden skewer inserted into the center comes out clean and the internal temperature reaches 190°F (88°C).
- **Cool:** Let the bread cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
23g
Fat
9g
Carbs
13g
