Imagine sinking your teeth into a warm, soft slice of bread that's bursting with sweet cinnamon and plump raisins, without the guilt of extra calories. This Cinnamon Raisin Bread with Brown Sugar Splenda is about to revolutionize your baking game, offering a delectable treat that satisfies your cravings while keeping things light and delicious. Whether you're a seasoned baker or a kitchen newbie, this recipe will transform your home into a fragrant bakery that'll have everyone begging for a slice!
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: American
Serves: 1 loaf
Ingredients
- 3 cups bread flour
- 1/2 cup raisins
- 1/4 cup brown sugar Splenda
- 1 tablespoon cinnamon
- 1 packet active dry yeast
- 1 cup warm milk
- 1/4 cup butter, melted
- 1 teaspoon salt
Instructions
- Gather all the ingredients: 3 cups of bread flour, 1/2 cup of raisins, 1/4 cup of brown sugar Splenda, 1 tablespoon of cinnamon, 1 packet of active dry yeast, 1 cup of warm milk, 1/4 cup of melted butter, and 1 teaspoon of salt.
- In a small bowl, combine the warm milk (around 110°F or 43°C) and the packet of active dry yeast. Allow it to sit for about 5-10 minutes until it becomes frothy. This indicates that the yeast is activated.
- In a large mixing bowl, combine the bread flour, brown sugar Splenda, cinnamon, and salt. Mix well to ensure that all the dry ingredients are evenly distributed.
- Once the yeast mixture is frothy, add the melted butter to the bowl with the yeast and mix well.
- Pour the yeast and butter mixture into the bowl of dry ingredients. Stir with a wooden spoon or spatula until a shaggy dough begins to form.
- Add the raisins to the dough and continue to mix until they are evenly incorporated.
- Transfer the dough onto a lightly floured surface. Knead the dough for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, sprinkle a little more flour as needed.
- Shape the kneaded dough into a ball and place it in a greased bowl, turning it to coat the surface with oil. Cover the bowl with a clean kitchen towel or plastic wrap.
- Let the dough rise in a warm, draft-free area for about 1 hour or until it has doubled in size.
- After the dough has risen, punch it down gently to release the air. Transfer it back onto the floured surface.
- Shape the dough into a loaf by flattening it into a rectangle and then rolling it tightly from one end to the other. Pinch the seams to seal.
- Place the shaped loaf into a greased 9x5-inch loaf pan. Cover it again with a kitchen towel and let it rise for another 30 minutes.
- Preheat your oven to 350°F (175°C) while the dough is rising for the second time.
- Once the dough has risen, bake the loaf in the preheated oven for 30-45 minutes, or until the top is golden brown and the loaf sounds hollow when tapped.
- Remove the bread from the oven and let it cool in the pan for about 10 minutes. Then, transfer it to a wire rack to cool completely before slicing.
- Enjoy your homemade Cinnamon Raisin Bread with Brown Sugar Splenda, perfect for breakfast or as a delightful snack!
Tips
- Yeast Activation is Key: Ensure your milk is precisely warm (around 110°F) to wake up the yeast without killing it. A frothy mixture means happy, active yeast!
- Raisin Pro Tip: Soak your raisins in warm water for 10 minutes before adding them to the dough. This plumps them up and prevents them from drawing moisture from the bread.
- Kneading Technique: Don't rush the kneading process. A full 8-10 minutes develops the gluten, giving your bread that perfect soft, elastic texture.
- Rising Environment: Find a warm, draft-free spot for your dough to rise. A slightly warm oven (turned off) or near a sunny window works perfectly.
- Golden Brown Perfection: If the top browns too quickly, tent the bread with aluminum foil to prevent burning while ensuring the inside cooks thoroughly.
- Cooling is Crucial: Always let the bread cool completely before slicing to prevent a gummy texture and allow the crumb to set properly.
Nutrition Facts
Calories: 177kcal
Carbohydrates: 30g
Protein: 4g
Fat: 5g
Saturated Fat: 3g
Cholesterol: 10mg
