Cinnamon raisin bread

(416 ratings)

What's my recipe book?


We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Cinnamon Raisin Bread
Cinnamon Raisin Bread
  • Makes: 8-12

  • Cooking time:

A fabulous anytime treat! Eat it freshly baked with a cuppa - or toasted and buttered for breakfast


For the bread:

  • 500g (1lb) strong plain flour
  • 100g (3 oz) caster sugar
  • 1 level tsp salt
  • 2 level tsp ground cinnamon
  • 6-7g sachet fast-action dried yeast
  • 150g (5oz) raisins
  • 300ml ( pint) milk, warmed
  • 30g (1oz) butter, melted

For the glaze:

  • 6 level tbsp caster sugar
  • Butter, to serve, optional
  • Baking sheet, buttered

Pack the loaf in a freezer bag and freeze for up to three months. Allow to defrost and warm through before serving.


  1. Tip flour into a bowl and stir in the sugar, salt, cinnamon, yeast and raisins. Mix together milk and butter and pour into the flour mixture. Mix until the ingredients bind together to form a soft dough. Knead the dough for about 10 minutes, in a machine or by hand, until it's smooth and elastic.
  2. Divide the dough into three pieces. Roll each piece into a long strip, then plait the three strips together, tucking the ends under the loaf.
  3. Place the loaf in the centre of the baking sheet. Cover with a piece of oiled clingfilm and leave it in a warm place until it's doubled in size.
  4. Remove the clingfilm and cook loaf in centre of a preheated oven at 200C (400F, gas mark 6) for about 20 mins; then reduce the oven temperature to moderate - 180C (350F, gas mark 4) and continue to cook the loaf for a further 20-30 mins, or until it sounds hollow when tapped (lift loaf and tap it underneath, too).
  5. To make the glaze, dissolve the caster sugar in 4 tbsp boiling water.
  6. As soon as the loaf is cooked, remove it from the oven and transfer it to a wire rack, then brush over the glaze. Leave the loaf to cool a little before slicing it, and serve it either warm or cold, with or without butter.

Your rating

Average rating

  • 3
(416 ratings)

Your comments

comments powered by Disqus

FREE Newsletter