We've been devouring this soft and sweet Cinnamon-Raisin bread every morning for breakfast. I've even eaten it as an afternoon snack. I just can't get enough. (Now I have Depeche Mode in my head.) Anyhoo.
When you go to make a batch of Buttermilk Bread dough, you use it to make this loaf. I used a mix of jumbo golden raisins and dried cranberries for my fruity swirl. They just happen to my favorite. The original recipe just calls for raisins. So you put in what you like.
HERE'S ALL YOU NEED
- 1 1/2 pounds (cantaloupe-size portion) Buttermilk Bread dough
- butter or neutral-tasting oil for greasing the pan
- 1 1/2 teaspoon ground cinnamon
- 1/3 cup sugar
- 3/4 cup raisins
- Egg wash (1 egg beaten with 1 tablespoon water)
Lightly grease a 9 x 4 x 3-inch nonstick loaf pan. Set aside. Dust the surface of the refrigerated dough with flour and cut off a 1 1/2 pound (cantaloupe-size) piece. Dust the piece with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go.
With a rolling pin, roll out the dough to an 8 x 16-inch rectangle about 1/4-inch thick, dusting the board and rolling pin with flour as needed. You may need to use a metal dough scraper to loosen rolled dough from the board as you are working with it.
Use a pastry brush to cover the surface of the dough lightly with egg wash. Mix together the sugar and cinnamon and sprinkle the mixture evenly over the dough. Evenly distribute the raisins. It helps to gently press the raisins into the dough before rolling into loaf shape.
Starting from the short side, roll it up jelly-roll style. Pinch the edges and ends together, tucking the ends under.
Place the loaf seam side down in the prepared pan. Allow to rest 1 hour and 40 minutes.
Heat the oven to 375ºF. Bake for 35 to 40 minutes, or until golden brown.
Remove from pan and allow to cool before slicing.
COOK'S NOTES
It's no biggy to bake off a loaf after dinner is out of the way. I store the baked bread in a recycled plastic container or storage bag to keep the crust soft. The next morning there's a waiting line at the toaster.
The original recipe comes from one the most used cookbooks in my kitchen, Artisan Bread in Five Minutes a Day. Pick up a copy for yourself from this Amazon link: Artisan Bread in Five Minutes a Day by Jeff Hertzberg and Zoë Francóis. A small portion of the book sale goes to support SimpleDailyRecipes.com.
I am in the process of making the Buttermilk Bread recipe right now. It’s in a warm oven, rising. Then I am going to bake one loaf of regular bread, and the other two I am going to make Cinnamon and Sugar (only one with Raisins), like this recipe!!!! Can’t wait to try it. I love to make breads, doughs, etc….but can’t ever get a regular ol’ loaf of white bread to taste right. Hoping this will be THE ONE!!! I am also waiting on the Artisan Bread Cookbook. Our local bookstore is going out of business, waiting on it to be marked down REALLY LOW, so I don’t feel guilty spending money on myself. HeHe
Shawna, I have to agree with you on the quest for good sandwich bread. I have enjoyed all my results from the Artisan Bread in Five Minutes a Day book. The Buttermilk bread seems to be holding up the longest and the kids keep coming back for more. It’s not a tender as a store bought bread, but the flavor and texture is still a winner. My husband loves it toasted. It’s been his favorite breakfast this week.
Did you see the post about how I’m storing the bread? Keeping Homebaked Breads Fresh The recycled containers are working out great!
I made this bread last night and it was gobbled up. It almost reminded me of a ciabatta. That nice dense, chewy, wet but not gooey texture. And the crust tasted SO good.
I am making the rest of the dough into a plain buttermilk loaf. It is on the stovetop rising right now as my pot roast cooks in the oven. It’s going to be SO good with the pot roast gravy.
I am also on a quest to find a good “Schlotzsky-like” bread. I know you’re in Texas, but I don’t know if it’s popular around “your parts”. LOL
I try to recreate their sandwiches at home using Ciabatta, but it just doesn’t work. There is this bosnian bread/pita-like thing that I found a recipe for. It’s called Lepijnia (spelled incorrectly). When I saw it on a TV show, it looked so much like the texture of the Scholtzsky sandwiches.
I will look at that post on how to store bread. I usually use the Glad Twist-Tie bags. I also use them in place of gallon size Ziplocs when I don’t want to “waste” a Ziploc. I have this thing with Ziplocs. I buy them b/c they are reliable and worth it, but I get so angry when my family “wastes” them! LOL
Thanks again!
Shawna, I’ve made this a few times & my hubby is fine with it. Hope you like it. Cindi in Houston
Schlotskys Bread recipe
This is the most amazing cinnamon raisin bread! I ran out of eggs so used melted butter to brush & adhere the cinnamon sugar, and it still came out fine. sooo moist & tender. Our little family in Calgary, Alberta Canada is chomping through 1/2 the loaf even as I write this…: )
And to gush again about this bread..I have used Jamie Oliver’s bread recipe religiously, but this is like 10 X better! Thanks for sharing.
Hi Ray! You need to pick up a copy of Artisan Bread in Five Minutes a Day. There’s a Challah bread recipe in there that will knock your socks off! I’ve used it to make this same bread and to make Sticky Caramel Rolls, that recipe is in the same book.
I don’t spell out the recipe, but you can see my first baking results here.
http://simpledailyrecipes.com/sticky-caramel-rolls/
Let me know what you think.
This was very good. I used my half-all purpose and half whole wheat flour dough combo and used cranberries, golden raisins, and dates. Toasted and with butter is a great snack! Thanks!