Introduction
This bread is always a hit and there are seldom any leftovers when I make it. The freshly baked bread also makes a great housewarming gift when offered warm and fragrant, right out of the oven. On the few occasions when I am lucky enough to have some cinnamon raisin bread left over, I like to use it for French toast or to whip up peanut butter and banana sandwiches. This bread is always a hit and there are seldom any leftovers when I make it. The freshly baked bread also makes a great housewarming gift when offered warm and fragrant, right out of the oven. On the few occasions when I am lucky enough to have some cinnamon raisin bread left over, I like to use it for French toast or to whip up peanut butter and banana sandwiches.
Ingredients
Tips
Love this recipe? Check out Marisa Churchill's cookbook Sweet & Skinny: 100 Recipes for Enjoying Life's Sweeter Side Without Tipping the Scales for more low-fat, low-sugar recipes to keep you slim while satisfying your cravings!
Directions
Heat the milk in the microwave or in a small pot, just until warm. Whisk in the yeast and honey and allow the mixture to sit for at least 5 minutes, or until the yeast has dissolved.
In the meantime, cut the cold butter and cream cheese into 1/2-inch cubes. Place the cubes on a plate or small baking sheet and refrigerate until ready to use.
Preheat the oven to 375°F with a rack in the center position. Grease an 8.5 x 4.5 loaf pan with oil or pan spray.
In a medium bowl combine the all-purpose and whole wheat flours, the sugar and the salt. Cut in the cold butter and cream cheese using a fork or pastry cutter, until the flour is a sandy consistency. You can also use a stand mixer fitted with the paddle attachment.
Add the milk mixture and 3/4 cup plus 1 tablespoon water to the flour mixture. If kneading with a stand mixer, switch to the dough hook and knead on medium speed for 8 minutes. If kneading by hand, knead the dough for 10 minutes or until it is smooth, elastic, and does not stick. At this point, add the raisins and knead by hand, or with the stand mixer, for about 2 minutes, until the raisins are well incorporated.
Transfer the dough to a large bowl, cover and let stand in a warm place for about 1 1/2 hours, or until doubled in volume.
Stir together the Stevia and cinnamon in a small bowl. Measure out the egg substitute or whisk one small egg into a small bowl and set aside.
Once the dough has doubled in volume, transfer it to a large work surface and roll into a rectangle roughly 14 inches long and 10 inches wide. Using a pastry brush, brush the entire surface of the dough with the egg wash and sprinkle the cinnamon mixture evenly over the dough. Roll the dough into a log and transfer it into the prepared loaf pan, seam side down. Brush the top of the loaf with egg wash and allow it to rise for an additional 15 to 20 minutes, until the dough rises above the rim of the loaf pan.
Transfer the loaf to the oven and bake for about 40 minutes. Remove the loaf pan from the oven and cool on a wire rack for 10 minutes. Carefully drag a small knife around the sides of the loaf pan to prevent sticking. Gently remove the loaf of bread from the pan. Use caution, as the pan and bread will still be quite hot. Cool the bread on the wire rack for an additional 15 minutes before serving. Serve the bread slightly warm. The bread can be served plain, or spread with a little butter or reduced-fat cream cheese. Store leftovers tightly wrapped at room temperature for up to 3 days.
Serving Size:Makes 12 servings
FAQs
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.
Why is it a good idea to limit the cinnamon in your actual bread dough? ›
Kitchen Skill: Baking with Cinnamon
The oils in the cinnamon inhibits the activity of the yeast, limiting rising. You need to protect the bread from the cinnamon by brushing with an egg wash or a layer of butter and then sprinkling with the cinnamon filling. Your dough will rise more evenly and higher.
What are the hardest breads to make? ›
What Is the Most Difficult Bread to Make?
- Source. Baguette. A long, thin loaf of French bread that is commonly made from basic lean dough. ...
- Source. Croissant. ...
- Source. Brioche. ...
- Source. Challah. ...
- Source. Ciabatta. ...
- Source. Focaccia. ...
- Source. Pumpernickel Bread. ...
- Source. Panettone.
Yes, cinnamon raisin bread offers several health benefits. Cinnamon has anti-inflammatory and antioxidant properties, while raisins are rich in fiber and antioxidants. Together, they can support heart health, improve digestion, and boost immunity.
What ingredient kills yeast in bread? ›
If a large amount of salt (or sugar, which is also hygroscopic) were to be combined with a small amount of yeast and left for a long time it could, in theory, eventually rob the yeast of water to the degree that the yeast cells would begin to die off.
Which spices inhibit yeast? ›
Some spices such as cinnamon, ginger, and garlic have anti-microbe properties. That means that they disturb and prevent yeast fermentation.
Why is it impossible to eat a spoonful of cinnamon? ›
Cinnamon is made from tree bark and contains cellulose, a substance that doesn't break down easily. While tolerable in very small amounts, in larger concentrated amounts cinnamon can cause kids to gag, cough, choke, and have a burning sensation in the mouth, nose, and throat.
What happens if you add too much cinnamon? ›
May cause mouth sores
Some people have experienced mouth sores from eating products that contain cinnamon flavoring agents. This is called cinnamon stomatitis. Cinnamon contains cinnamaldehyde, a compound that may trigger an allergic reaction when consumed in large amounts.
Is bread flour or all-purpose flour better for cinnamon rolls? ›
Bread flour is the key here. It makes the rolls soft and light. The higher protein and gluten content makes the rolls chewy yet soft… perfection.
What is the tastiest bread ever? ›
World's best breads: the list of winners
- Butter garlic naan (India)
- Nan-e barbari (Iran)
- Pan de yuca (Colombia)
- Focaccia di Recco col formaggio (Italy)
- Baguette (France)
- Naan (India)
- Piadina Romagnola (Italy)
- Tarte flambée (France)
The Least Nutritious Breads
- White Bread. White bread doesn't rank too high when it comes to nutrition. ...
- Specialty Breads: Ciabatta, Pita, Focaccia and Brioche. Most specialty-style breads, like ciabatta, pita bread, focaccia and brioche are made with refined white flour.
Milk powder.
Instant milk powder makes bread dough super soft and fluffy and also helps to give it a good rise. It also contributes to the dough staying nice and soft after baking for a little longer than a recipe that does not use milk powder.
Can a diabetic eat cinnamon raisin bread? ›
Other types of breads to avoid are those that list sweeteners — such as sugar, high-fructose corn syrup, dextrose, or molasses — among the first ingredients. Lastly, avoid breads that contain raisins or other dried fruit, as these are higher in carbohydrates.
Is Ezekiel cinnamon raisin bread healthy to eat? ›
Yes, Ezekiel bread is a healthier option than traditional white bread. Made with sprouted grains, Ezekiel bread is low in calories and full of fiber and protein, which may help lower your cholesterol and reduce inflammation.
What are the ingredients in Ezekiel raisin cinnamon bread? ›
Organic Sprouted Wheat, Filtered Water, Organic Raisins, Organic Sprouted Barley, Organic Sprouted Millet, Organic Malted Barley, Organic Sprouted Lentils, Organic Sprouted Soybeans, Organic Sprouted Spelt, Yeast, Organic Wheat Gluten, Sea Salt, Organic Cinnamon.
Does cinnamon stop fermentation? ›
Pro tip: cinnamon can dramatically prohibit both fermentation and the dough holding shape! But it tastes so amazing in sourdough. Just make sure you always put it in during shaping and not during the bulk ferment.
What stops yeast from growing in bread? ›
The yeast carries out the process of fermentation by rising the dough until the dough reaches 140 degree F. At 140 degree F, the yeast stops growing after it has broken down sugars and die and its activity ceases. This is because the process of fermentation ends at 140 degree F, and this much of heat kills the yeast.
What kills yeast from rising? ›
Too Hot to Survive
Once water temps reach 140°F or higher, that is the point where the yeast will be completely killed off. If you're doing the wrist test, 120°F feels pretty hot, whereas 140°F feels extremely hot.
How do you make yeast taste stronger in bread? ›
Longer fermentation gives bread stronger flavors. “A yeasty aroma and acidic flavors start to develop, adding more flavor to the finished bread,” Blakeslee said. Some bakers choose to do the extra step of making a sponge in order to add a slight sour and tangy flavor to the bread.
Love this recipe? Check out Marisa Churchill's cookbook Sweet & Skinny: 100 Recipes for Enjoying Life's Sweeter Side Without Tipping the Scales for more low-fat, low-sugar recipes to keep you slim while satisfying your cravings! 