Coffee, bacon, and cinnamon raisin bread are some of the best aromas to wake up to. Cinnamon raisin bread is a perfect way yo warm up the house and stimulate the minds just waking up. Fortunately you can make this on a whim from ingredients you’ve already got in your pantry.
This is the on-grid version of the recipe focusing on using ingredients you store already. If you’ve been working on your off-grid skills, look for an off grid version here in the near future. The mixing techniques, a lot of the timing, and the final product are the same. So make a loaf today to be ready to do it in your off-grid oven when the time comes.
Jump to RecipeIngredient Selection
- 145 g water (5/8 cup)
- 25 g butter (5 tsp)
- 7.5 g salt (1 tsp)
- 30 g brown sugar (5 tsp)
- 282 g bread flour (2-1/8 cups)
- 16 g non-fat dry milk (1 Tbsp)
- 1 tsp cinnamon ground
- 5 g instant yeast (1 tsp)
- 0.5 cup raisins
Having a well stocked pantry full of quality ingredients your family enjoys is a worth goal, but if you struggle to find recipes, dishes, and ways to serve them up, some guidance on selection might serve you well. If you’ve got other ideas, please share them for the community in the comments below.
Jump to RecipeWater
In general, water that is safe for drinking is good for making bread. There are a few things to consider as you select water for bread however. Extremely hard water will have a tightening effect on the gluten chains and decrease the fermentation rate. Extremely soft water will lack minerals and produce a slack and sticky dough. Chlorinated water will also inhibit growth of the yeast/levain culture. If your water is chlorinated, consider leaving it in an open container on the counter overnight.
Ingredient Name
When TheOffGridGourmet.com lists butter as an ingredient, we are talking about a good slab of traditional butter. That breaks down to 80% butterfat, 18% water, and about 2% milk solids. We usually use salted butter, but you can use unsalted as well. If a recipe ever calls for a specific type, style, or grade we’ll call it out. Otherwise we used Grade AA Salted butter.
Salt
This recipe is based upon a standard grind table salt. We know in a lot of off-grid recipes call for non-iodized, but unless you’re making a natural ferment / sour dough version of this recipe, it isn’t going to make a difference.
If you do use a different grind size, keep in mind that the coarser grinds have less salt per volume than the finer grinds.
Brown Sugar
Brown sugar is always measured packed. This means you scoop some of the brown sugar into a measuring cup and pack it in. Darker brown sugars will give you more molasses flavor and darken the final produce more than light brown sugars.
If you are out of brown sugar you can mix molasses and white granulated sugar.
Bread Flour
You want the extra gluten content of the bread flour to give the recipe the lift it needs. If you don’t have bread flour you can use all-purpose flour, but consider adding a Tbsp of vital gluten protein as a supplement to help with your loaf’s rise.
Non-Fat Dry Milk
Milk powders enhance the taste of your baked goods by adding a bit of sweetness and giving them a creamy texture. Full fat varieties will give you the best all around taste, but store the worst.
Cinnamon
Simply ground cinnamon. You will get a bit more flavor if you grind it from the stick itself. Additionally storing cinnamon in stick form retains the flavor better than storing in ground form.
Yeast
We use saf-instant yeast that comes in vacuum sealed foil pouches. If you keep the yeast in your freezer and protect from moisture and heat it will last an extremely long time. The pouches are convenient, but I don’t trust them for long term storage.
Always proof your yeast. Add the yeast to a small bowl of water with a bit of flour or sugar. You should see bubbling or frothing in a few moments.
Raisins
We prefer the taste of golden raisins to traditional raisins, but you can use either. Raisins are a great way to store fruits and make a great snack with so many of your pantries staples.
Ingredients
- 145 g water (5/8 cup)
- 25 g butter (5 tsp)
- 7.5 g salt (1 tsp)
- 30 g brown sugar (5 tsp)
- 282 g bread flour (2-1/8 cups)
- 16 g non-fat dry milk (1 Tbsp)
- 1 tsp cinnamon ground
- 5 g instant yeast (1 tsp)
- 0.5 cup raisins
Instructions
Traditional Method
- Add water, brown sugar, and yeast to bowl. Water should be approximately 95.0°F. Wait for yeast to proof showing signs of CO2 production before continuing.145 g water, 30 g brown sugar, 5 g instant yeast
- Add remainder of ingredients other than raisins.25 g butter, 7.5 g salt, 282 g bread flour, 1 tsp cinnamon, 16 g non-fat dry milk
- Mix well with wooden spoon or hands.
- Knead dough 5 minutes.
- Allow dough to rise until approximately doubled in size. 45-60 minutes depending upon the temperature in your kitchen.
- Punch down dough. Add raisins to dough and begin stretching and shaping to evenly distribute the raisins throughout the shaped loaf. Place loaf in greased loaf pan and cover with towel.
- Allow dough to rise an additional 30-50 minutes.
- Preheat oven to 350°F
- Bake approximately 30 minutes until golden brown.
- Cool a minimum of 15 minutes before slicing.
Bread Machine Version
- Add ingredients in order shown to bread machine. Do not add the raisins until the machine signals the addition of fruits and nuts.
- Process using the 'Sweet' cycle of your bread machine.
