This bread is wonderful toasted for breakfast, when the gentle aroma of warm cinnamon makes a soothing start to the day.
- 5 cups whole-wheat flour
- 1 1/2 teaspoons salt
- 2 teaspoons ground cinnamon
- 1 package instant dry yeast
- 2/3 cup raisins
- 3 tablespoons sugar
- 3 tablespoons unsalted butter
- 1 cup fat-free milk, plus 1 tablespoon to glaze
- 1 egg, lightly beaten
How to make it 1 hour, 50 minutes
Some More Ideas
*Cinnamon-raisin-walnut bread: Add 1/3 cup chopped walnuts to the flour mixture before adding the liquid ingredients.
*Any type of dried fruit can be substituted for the raisins. Try adding 2/3 cup dried cherries, cranberries, blueberries, or chopped dried apricots in place of the raisins.
*Cinnamon-raisin rolls: instead of forming the dough into a loaf after the first rising, divide it into 2-ounce pieces. Shape each piece into a round ball and place on a sheet pan coated with cooking spray. Cover the dough with plastic wrap or a towel and allow to rise according to the recipe. Bake the rolls on the same sheet pan until they sound hollow. Makes 1 large loaf (cuts into 16 slices).
Healthy Cooking Tip Instant dry yeast can be combined with the dry ingredients and added directly into a bread recipe. This eliminates the need to dissolve the yeast in warm milk or water and to let it stand for 5 minutes prior to use.
Healthy Cooking Tip
Instant dry yeast can be combined with the dry ingredients and added directly into a bread recipe. This eliminates the need to dissolve the yeast in warm milk or water and to let it stand for 5 minutes prior to use.
When cooking for a diabetic, whole grains and complex carbohydrates should be used whenever possible. Whole-wheat flour can be substituted for at least half the amount of white flour in almost all recipes to increase the fiber, vitamin, and mineral content of a baked good.
Nutritional Information(per serving)
- Calories: 198
- Calories from Fat: 30
- Fat: 3g
- Saturated Fat: 1g
- Cholesterol: 19mg
- Sodium: 234mg
- Carbs: 38g
- Sugars: 8g
- Protein: 7g
- Fiber: 6g
Good source of iron, magnesium, niacin, phosphorus, riboflavin, thiamine. Exchanges: starch 2 1/2.
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