This milk-enriched fruity loaf tastes good plain or can be served spread with a little honey or jam. It's also wonderful toasted for breakfast, when the gentle aroma of warm cinnamon makes a soothing start to the day.
450g wholemeal bread flour
2 teaspoons ground cinnamon
1 sachet dried yeast, about 7g
1 cup raisins
40g caster sugar
50g reduced-salt margarine
1 cup low-fat milk, plus 1 tablespoon to glaze
1 egg, lightly beaten
Add to shopping list
Turn this recipe into a shopping list you can print, email or view on your mobile. It's free! Powered by Whisk.com
Grease and lightly flour a 13 × 23 cm loaf tin. Sift the flour and cinnamon into a large mixing bowl, tipping in any bran left in the sieve. Stir in the yeast, raisins and sugar, and make a well in the centre.
Gently heat the margarine and 1 cup milk in a small saucepan until the margarine has melted and the mixture is just tepid. Pour into the well in the dry ingredients and add the beaten egg. Mix together to make a soft dough.
Turn the dough out onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Shape the dough into a rectangular shape and place in the prepared tin. Cover with oiled plastic wrap or a clean tea-towel and leave to rise in a warm place for about 1 hour or until doubled in size.
Towards the end of the rising time, preheat the oven to 220 degrees C. Uncover the loaf and brush with the remaining milk to glaze. Bake for about 30 minutes or until it sounds hollow when removed from the tin and tapped on the base. Cover the loaf with foil towards the end of the cooking time if the top is browning too much.
Turn out onto a wire rack and leave to cool. The bread can be kept, wrapped in foil, for 2–3 days.
Made it healthier.
I used a breadmaker to help me along...I upped the wholemeal flour to 3 cups, added a tsp and a half of gr nutmeg as well as an extra 1/2 tsp of cinnamon, halved the sugar and used brown sugar (as I didn't have any caster!), I completely omitted the margarine and used a tsp each of honey and olive oil instead, I used skim milk as my milk and also added a sprinkling of non fat milk powder (just in case??)...unbelievably it came out beautifully - really soft in the centre and perfectly spiced. I've tried a few healthy versions of cinnamon raisin bread and this is the best so far so I'm definitely going to make it again!
Thanks - 04 Feb 2009