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Braided Cinnamon Raisin Loaf

Breads & Desserts

Braided Cinnamon Raisin Loaf

This is such a wonderful item to make for a NEW neighbor… or, for fellowship to share at church.  Guaranteed that it will get snatched up in NO time!

It presents amazingly well – and although you don’t “have” to glaze it to enjoy it, glazing it just adds another layer of beauty if you do opt to gift to a new neighbor or as a dish for a family who just had a new baby.

Braided Cinnamon Raisin Loaf

The loaf is relatively easy – it would have taken me less time but I had to take pictures as I went. I actually made two of these… my kids asked for Cinnamon Raisin Bread and I came across this amazing recipe. It made the house smell like a bakery…

Braided Cinnamon Raisin Loaf

When I took it out of the oven, it had to sit for 20 minutes until I could glaze it.. so I jumped in the shower after cleaning up all the dishes. But when I got out……the kids had already jumped into cutting the bread.

So we ditched the glaze and by the next morning, the loaf was gone.

Braided Cinnamon Raisin Loaf

So much for making a loaf for a new neighbor – so I had to make a second.  Hopefully the step by step pictures can help you put this together – let us know how it turns out for you!

Braided Cinnamon Raisin Loaf
2016-06-22 18:18:21
Serves 6
An amazing, flavorful bread, full of tunnels of cinnamon and brown sugar wrapped in braids laden with raisins. A wonderful gift for a new neighbor or new parents!
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Prep Time
2 hr
Cook Time
35 min
Total Time
2 hr 35 min
Prep Time
2 hr
Cook Time
35 min
Total Time
2 hr 35 min
Ingredients
  1. 2 C. All Purpose Organic Unbleached Flour
  2. 1 packet of Yeast (or, 2 3/4 tsp of Active Dry Yeast)
  3. 1/4 C. Sugar
  4. 1/2 tsp Salt
  5. 3/4 C. Milk (warmed to 110 degrees) - we used Raw Milk
  6. 3 Tbsp Butter, melted
  7. 1 Egg, room temperature
  8. 1 C. Raisins (we used Sun Maid)
  9. 1/4 - 1/2 C. Additional Flour
  10. 2 Tbsp Butter, room temperature
  11. 1/4 C. Brown Sugar
  12. 1 Tbsp Cinnamon
  13. Egg Wash: 1 Egg (beaten)
  14. Glaze: 1 C. Powdered Sugar + 2 Tbsp Milk
Instructions
  1. Combine the flour, sugar, yeast and salt in your KitchenAid and mix them just for a brief 10 seconds.
  2. Add the warm milk, butter and egg.
  3. Beat with a mixer for 2 minutes on medium/high.
  4. Stir in raisins, and 1/4 - 1/2 C. additional flour - just until it's a nice mass that's not too sticky (you'll need to judge the amount of extra flour you need, we only needed 1/4 C. additional).
  5. Transfer from the bowl to a lightly floured countertop and knead for 100 turns.
  6. Cover the dough with a damp towel and let it rest for 10-12 minutes.
  7. In the meantime, line your baking sheet with a baking mat (or, parchment paper, whatever is best for you).
  8. Roll out the dough into a rectangle, sized 9 inches by 12 inches - you might have to flip it and stretch the corners to get it to be an even rectangle.
  9. Then cut into (3) 12 inch strips - all equal size if you can.
  10. Spread the softened butter (2 Tbsp) down the middle of all 3 strips. Then mix the cinnamon and brown sugar in a bowl, and sprinkle that mix down the center of each strip. Try to keep away from the edges.
  11. Now, pull the sides of each strip UP, and pinch them over the top of the cinnamon/sugar mixture - pinch the tops of those rows tightly so the sugar mixture doesn't fall out. You might have to go over the pinched area with a little flour to make sure they stay shut.
  12. Flip the strips over, so that the seams are face down.
  13. Place the strips next to each other lengthwise, and form a braid - pinched strips facing down, and tuck the ends under. You should have a beautiful braid.
  14. Place on a baking mat, on a baking sheet, in a warm area, and cover with a damp towel for 1 1/2 - 2 hours or until double in size. You should see it has visibly risen.
  15. Preheat the oven to 350 degrees.
  16. Brush the loaf with the beaten egg wash - and use a pastry brush to brush that wash over the entire loaf (being careful not to deflate the rise).
  17. Bake in the oven for 15 minutes at 350. Then, decrease the temp to 340, and bake an additional 10 minutes - if it browns too fast, place a foil "tent" over the top of the bread.
  18. Let rest for 10-20 minutes - then top with the glaze.
  19. Refrigerate or cover leftovers.
Adapted from Jenny Can Cook
Adapted from Jenny Can Cook
Rebooted Mom https://www.rebootedmom.com/
See more bread & dessert recipes HERE.
Braided Cinnamon Raisin Loaf

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Hi, I'm Sheryl!

Hi there, I'm Sheryl!

Rebooted Mom was created out of my own journey to live and think differently about the food I eat. I share everything from gardening to DIY, recipes, and sustainable living.

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