Raisin Bread- for breadmaker

This cinnamon raisin bread is about as hands-off as baking gets. Measure the ingredients into your bread machine, load the yeast, press start, and walk away. The machine handles kneading, rising, and baking while you do literally anything else.

The recipe keeps things simple with bread flour, a tablespoon each of sugar and butter, dry milk powder, cinnamon, and raisins. No fancy ingredients, no eggs, no special techniques. Bread flour is important here because its higher protein content gives the machine-kneaded dough enough gluten structure for a proper rise and chewy crumb.

The cinnamon and raisins distribute evenly during the machine’s knead cycle, creating swirls of spice and pockets of plump fruit throughout the loaf. Set the machine to light bake for a softer crust that’s easy to slice for toast or sandwiches.

Pro Tips

• Place dry ingredients in first, liquids next, and yeast in the dispenser (or on top, depending on your machine). Keeping yeast away from salt and liquid until mixing starts ensures a good rise.
• Use room-temperature water. Cold water slows the yeast; hot water kills it. Lukewarm is the sweet spot.
• If your machine has a raisin/nut dispenser, use it. Adding raisins at the beep rather than at the start keeps them from getting pulverized during kneading.
• Check the dough ball during the first knead cycle. It should be smooth and slightly tacky. Add a tablespoon of water or flour if it looks too dry or too wet.

Variations

• Replace raisins with dried cranberries or chopped dates for a different dried fruit flavor.
• Add a teaspoon of vanilla extract to the liquid ingredients for extra warmth.
• Swap half the bread flour for whole wheat flour for a heartier, nuttier loaf.