A hearty, spiced bread loaf bursting with cinnamon, raisins, and a unique blend of cornmeal and cereal for texture. This 33-ounce giant wonder combines sweet and savory notes with a tender crumb, perfect for slicing and enjoying as toast or a sandwich base.
YIELD
16 servingsPREP
10 minCOOK
40 minREADY
4 hrsPro Tips
- Yeast Check: Ensure yeast is active by proofing it in water with a pinch of sugar—if it doesn’t foam, it’s expired.
- Cereal Choice: Use a sturdy, unsweetened cereal like oats or bran for texture; avoid sugary cereals to prevent over-sweetness.
- Bread Machine Capacity: Confirm your machine handles a 2 lb loaf (33 oz baked); if not, reduce all ingredients by 25% proportionally.
- Avoid Sinking: Don’t open the bread machine lid late in the cycle or the oven door too early, as this can cause the loaf to collapse.
Optional Variations
- Nutty Wonder: Replace raisins with ⅓ cup chopped walnuts or pecans for a crunchy twist.
- Spiced Citrus: Add 1 tablespoon orange zest and ½ teaspoon nutmeg for a brighter flavor profile.
- Gluten-Free Attempt: Substitute bread flour and vital wheat gluten with a gluten-free bread flour blend and 1 teaspoon xanthan gum (results may vary; adjust water as needed).
- Earl Grey Wonder: Soak the raisins and grains in brewed Earl Gray tea before adding to the bread machine.
Ingredients
Directions
Prepare Ingredients
Measure all ingredients precisely using dry and liquid measuring cups as appropriate. If raisins are dry, soak them in warm water for 10 minutes, then drain and pat dry to prevent them from absorbing moisture from the dough.
Bread Machine Method (Recommended)
- Add ingredients to the bread machine pan in the order recommended by your machine’s manufacturer (typically liquids first: water, applesauce, vanilla; then dry ingredients: sugar, cinnamon, salt, cereal, cornmeal, bread flour, powdered buttermilk, caraway seeds, gluten, lecithin; raisins last; and yeast on top in a small well).
- Select the “Basic” or “White Bread” cycle for a 2 lb (or largest) loaf setting, medium crust. Start the machine.
- Check dough consistency after 5–10 minutes of kneading: it should form a soft, slightly tacky ball. If too wet, add 1 tablespoon bread flour; if too dry, add 1 teaspoon water.
Oven Method (Alternative)
- In a large bowl, dissolve yeast and brown sugar in lukewarm water. Let sit 5–10 minutes until foamy.
- Stir in applesauce, vanilla, salt, cinnamon, powdered buttermilk, lecithin (if using), and caraway seeds. Add cereal, cornmeal, and vital wheat gluten, mixing well.
- Gradually add bread flour, 1 cup at a time, stirring until a shaggy dough forms. Knead on a lightly floured surface for 8–10 minutes until smooth and elastic.
- Fold in raisins during the last 2 minutes of kneading.
- Place dough in a greased bowl, cover with a damp cloth, and let rise in a warm place (75–85°F / 24–29°C) for 1–1.5 hours, until doubled.
- Punch down dough, shape into a loaf, and place in a greased 10×5-inch loaf pan (or two 8×4-inch pans if needed). Cover and let rise 45–60 minutes, until dough crests 1 inch above the pan.
- Preheat oven to 350°F (175°C). Bake 40–50 minutes, until golden brown and internal temperature reaches 190°F (88°C). Cool on a wire rack.
Cooling and Storage
Let the loaf cool completely (at least 2 hours) before slicing to avoid a gummy texture. Store in an airtight container at room temperature for up to 3 days or freeze for up to 1 month.
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