Best cinnamon raisin bread recipe: 59 photos
FAQ
Dried fruits like raisins, for example, are a great baked goods add-in that introduces a unique sweetness and texture in every bite. However, if you want to get the best results from your raisin-filled recipes, there is one step that you shouldn't skip: soaking the raisins before adding them to the batter.
You already know that cinnamon swirl raisin bread is a dangerous option. Sun Maid's version is just as bad as you would think, packing as much sugar as you would get from two and a half Oreo Thin cookies.
This experiment showed that the more cinnamon we used the less our number got, making the yeast decrease in our experiment. Our results showed us that if we used more grams of cinnamon the more it affected the rate of fermentation. The 2 grams really slowed down the yeast growth.
MADE FROM: ENRICHED WHEAT FLOUR (FLOUR, NIACIN, REDUCED IRON, THIAMINE MONONITRATE, RIBOFLAVIN, FOLIC ACID), WATER, RAISINS, SUGAR, YEAST, VEGETABLE OILS (SOYBEAN AND/OR CANOLA), WHEAT GLUTEN, CONTAINS 2% OR LESS OF: CINNAMON, SALT, MONOGLYCERIDES, DEXTROSE, DATEM, CALCIUM PROPIONATE AND SORBIC ACID TO EXTEND FRESHNESS ...
Pick a Tried-and-True Method
- Pour enough hot water over the raisins to cover them and let them sit for 10-15 minutes, then drain and use.
- Add both your liquid and the raisins to a saucepan and heat the mixture to a boil, then remove from the heat and let sit for 10-15 minutes before draining and using.