This bread is wonderful toasted for breakfast, when the gentle aroma of warm cinnamon makes a soothing start to the day.
[ingredients-list title=”Ingredients” serving_size=””]
- 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
[step-list-wrapper title=”How to make it” time=”1 hour, 50 minutes”][step-item number=”1″ image_url=”” title=”” ]
Lightly coat a 2-pound loaf pan with cooking spray and flour. Sift the flour, salt, and cinnamon into a large mixing bowl. Stir in the yeast, raisins, and sugar, and make a well in the center. [/step-item]
[step-item number=”2″ image_url=”” title=”” ]Gently heat the butter and milk in a small saucepan until the butter has melted and the mixture is just warm. Pour into the well in the dry ingredients and add the beaten egg. Mix together to make a soft dough. [/step-item]
[step-item number=”3″ image_url=”” title=”” ]Turn the dough out onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Shape the dough into a loaf and place in the prepared pan. Cover with a clean towel or plastic wrap that has been coated with cooking spray and leave to rise in a warm place until doubled in size, about 1 hour. [/step-item]
[step-item number=”4″ image_url=”” title=”” ]Toward the end of the rising time, preheat the oven to 425°F. Uncover the loaf and brush with the milk to glaze. Bake until it sounds hollow when removed from the pan and tapped on the bottom, about 30 minutes. Cover the loaf with foil toward the end of the cooking time if the top is browning too much.[/step-item]
[step-item number=”5″ image_url=”” title=”” ]Turn out onto a wire rack and leave to cool. The bread can be kept, wrapped in foil, for 2 to 3 days.[/step-item][/step-list-wrapper]
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).
[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.[/cooking_tip]
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.
[nutrition-info calories=”198″ calories_fat=”30″ fat=”3g” sat_fat=”1g” choles=”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.