Pioneer Woman Cinnamon Raisin Bread
Pioneer Woman's Cinnamon Raisin Bread is a delightful creation that marries sweet cinnamon swirls and plump raisins in a golden-brown masterpiece. The journey from yeast activation to patient cooling yields a versatile treat, perfect for toasting, crafting French toast, or enjoying with a hot cup of tea. Beyond its culinary appeal, this bread is a testament to the joy of homemade goodness and the timeless artistry of Pioneer Woman's kitchen. Each slice embodies warmth, tradition, and the satisfaction of savoring a true homemade classic.
Ingredients
- For the Bread:
- 2 cups of warm milk
- 1/2 cup of granulated sugar
- 1/2 cup of vegetable oil
- 4 1/2 cups of all-purpose flour divided
- 1 package 2 1/4 teaspoons of active dry yeast
- 1/2 teaspoon of baking powder
- 1/2 teaspoon of baking soda
- 1/2 tablespoon of salt
- 1 cup of raisins
- For the Filling:
- 1/4 cup of melted butter
- 3/4 cup of granulated sugar
- 2 tablespoons of ground cinnamon
Instructions
- In a large bowl, whisk together the warm milk, brown sugar, and yeast. Let sit for 5 minutes, until foamy.
- Whisk in the melted butter, eggs, flour, and salt until a shaggy dough forms. Stir in the raisins.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic.
- Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, until doubled in size.
- While the dough is rising, make the cinnamon filling. In a small bowl, whisk together the brown sugar and cinnamon.
- On a lightly floured surface, roll out the dough into a rectangle about 12x18 inches.
- Spread the melted butter evenly over the dough, then sprinkle with the cinnamon filling.
- Starting from one long side, roll up the dough into a tight log. Pinch the ends to seal.
- Place the log seam-side down in a greased 9x5-inch loaf pan. Cover with plastic wrap and let rise for another 30 minutes, until doubled in size.
- Preheat the oven to 375°F (190°C).
- Bake for 30-35 minutes, until golden brown.
- Let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.