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  • Cinnamon-Raisin Graham Bread (for bread machine dough cycle or conventional yeast bread method)

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    Cinnamon-Raisin Graham Bread (for bread machine dough cycle or conventional yeast bread method)
    Prep: 20 min Cook: 25 min Servings: 12
    by Salad Foodie
    403 recipes
    >
    This is baked whole grain bread at its best, and amply satisfies my yen for cinnamon raisin bread! The grain of the loaf is fine and the taste lightly sweet. Savor a slice of the flavorful bread alone, or add a smear of cream cheese or butter. Use as an accompaniment to luncheon salads, or as a breakfast bread, toasted or not. I started with a recipe from Bob's Red Mill Whole Wheat Graham Flour, substituting a few ingredients and using a bread machine dough setting to simplify preparation.

    Ingredients

    • 1 1/2 cups Bob's Red Mill Graham Flour
    • 1 cup unbleached white all purpose flour (plus an additional 1/4 cup on hand if needed)
    • 2 tablespoons dry milk powder
    • 1 teaspoon ground cinnamon
    • 1/4 teaspoon ground ginger
    • 1/2 teaspoon salt
    • 1 teaspoon active dry yeast
    • 1 3/4 cups very warm water
    • 1 1/2 tablespoons butter, softened
    • 2 tablespoons molasses
    • 1/2 cup raisins or dried cranberries (I used 1/3 cup zante currants)

    Directions

    1. BREAD MACHINE DOUGH METHOD:
    2. In mixing bowl stir together graham flour, 1 cup of the all purpose flour, milk powder, cinnamon, ginger, salt, and yeast. Measure water, butter and molasses into bread machine pan. Pour flour mixture on top and start machine on “dough” cycle for a small to medium loaf, which is 1 to 1.5 pound loaf size.
    3. After several minutes of machine mixing, check dough consistency and determine if any additional flour is needed (if very sticky add a tablespoon or so more flour.)
    4. When bread machine “beeps” (or approximately 30 minutes before dough cycle ends), add raisins.
    5. At end of cycle remove dough. Place on lightly floured bread board, cover and let rest 10 minutes.
    6. Shape into a rounded loaf and place in a greased 9" pie plate or baking sheet. Cover, let rise until double, about 30-40 minutes.
    7. Bake at 375 degrees for 25 minutes. Cool on wire rack.
    8. CONVENTIONAL YEAST BREAD METHOD:
    9. In medium mixing bowl stir together graham flour, 1 cup of the all-purpose flour, milk powder, cinnamon, ginger, salt and yeast.
    10. In large mixing bowl measure warm water, butter and molasses. Beat well to melt butter.
    11. Add flour mixture and raisins to liquid ingredients and mix well with a wooden spoon for several minutes. Turn out onto lightly floured bread board and knead about 6-8 minutes til dough is smooth and elastic, adding additional flour as needed to prevent sticking.
    12. Shape into a ball; place in greased bowl, turn once. Cover and let rise til double, about 1 hour.
    13. Punch dough down, place on lightly floured bread board, cover and let rest 10 minutes. Shape into a rounded loaf and place in a greased 9" pie plate or baking sheet. Cover, let rise until double, about 30 minutes.
    14. Bake at 375 degrees for 25 minutes. Cool on wire rack.
    15. YIELD: 1 loaf about 12 -14 slices.

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