This homemade sourdough cinnamon raisin bread gets a noteworthy upgrade with tangy, active sourdough starter and vanilla soaked raisins. It’s so soft and scrumptious, just wait until you try it!
Admittedly, I grew up on store-bought Pepperidge Farm cinnamon raisin bread with cream cheese, cut into neat and tidy triangles, no crust (thanks mom). Homemade is next level.
This recipe is a spin-off of my easy sourdough sandwich bread with more sourdough starter, a sweet cinnamon-sugar swirl, and my secret weapon: vanilla soaked raisins.
I’ll walk you through it step-by-step, with a simple video above. I can’t think of anything more satisfying to enjoy for breakfast!
Why This Recipe Works
- The stretch and fold technique + bread flour is used for optimal height and crumb structure.
- Raisins are incorporated into the dough (not into the filling) for easier rolling.
- Flour binds the cinnamon-sugar swirl together so it doesn’t leak out of the loaf!
How To Make Sourdough Cinnamon Raisin Bread At Home (Step-By-Step-Recipe)
Step 1: Mix the Dough
In a stand mixer, combine the dough ingredients to form a rough, shaggy dough. Cover and let rest for 30 minutes. This resting period will make the raisins much easier to incorporate. Meanwhile, soak the raisins in vanilla extract. Drain, squeeze dry in a paper towel, and add to the bowl.
Knead the dough on medium-low speed for about 6-8 minutes. If you don’t have a stand mixer, I’ve included instructions in the recipe below to mix the dough by hand.
Step 2: Bulk Rise With Stretch & Folds
Cover the bowl and let the dough rise overnight until double in size, about 8-12 + hrs @ 68 F.
To stretch and fold the dough, the first set can be done about 30 minutes into the bulk rise followed by another set 30 minutes later (2 sets total). You’ll get great height and a soft bouncy crumb following this technique!
Step 3: How to Shape Cinnamon Raisin Bread
Gently pat and stretch the dough to remove some of the air bubbles. Roll into a 6 x 20-inch rectangle. These specific dimensions are important: the longer you roll the dough, the more swirls you’ll get! The 6-inch width will ensure the dough fits snuggly into the pan. I use a measuring tape for accuracy and smooth down the sides of the dough to keep the width within range (watch the video at the top of this post!).
Lightly score the dough around the tops and sides to create a border. Brush the surface with egg wash or plain water for the filling to stick. Sprinkle the cinnamon-sugar in the center.
To finish, roll the dough into a log and place into a buttered 8.5×4- inch loaf pan.
A Few Helpful Tips…
- When bread bakes, steam forms within the dough. Because this loaf is not scored on the surface (it will cut into the cinnamon swirl) the steam has no place to escape. As a result, the steam can sometimes form gaps between the cinnamon swirl and the bread.
- To remedy this, Cooks Illustrated recommends adding powdered sugar to the swirl filling to bind the extra moisture. King Arthur brushes an egg wash onto the dough to make the swirl stick. I’ve had mixed results with both.
- Several of my recipe tests revealed that gap preventative binders (i.e. egg wash, powdered sugar etc.) only work if the dough is shaped properly AND it is not over proofed after the second rise. If the dough is too puffy and over proofed, you won’t get gaps… you’ll get tunnels! Either way, not to worry- the gaps will not effect the final taste.
Step 4: Second Rise
Cover the loaf pan and let rest at room temperature until the center of the dough rises to about 1-inch above the rim of the pan, about 1 1/2- 2 hrs. It should look soft and slightly puffy, and no longer dense.
Step 5: Bake The Dough
Place on the center rack and bake @ 375 F for 45-50 minutes or until light golden brown. The aroma will tantalize you as it bakes! Allow to cool in the pan for 10 minutes or so, and then transfer to a wire rack to finish.
We love this soft sourdough cinnamon raisin bread served slightly warm, or toasted with melted butter. It makes great French toast the next day too. How good does this look?!
By signing up, you agree to receive emails from The Clever Carrot. Unsubscribe at any time.
Sourdough Cinnamon Raisin Bread {with vanilla-soaked raisins!}
- Yield: 1 loaf 1x
- Category: Sourdough Sandwich Bread
- Method: One-Bowl
- Cuisine: American
- Diet: Vegetarian
Description
A twist on a classic, this soft sourdough cinnamon raisin bread recipe gets a noteworthy upgrade with tangy sourdough and vanilla soaked raisins. We love it toasted with cream cheese or melted butter and it makes great french toast!
Ingredients
Dough
- 500 g (4 cups) bread flour
- 85 g (6 tbsp.) unsalted butter, softened, cut into cubes
- 24 g (2 tbsp.) sugar
- 9 g fine sea salt
- 100 g (1/2 cup) bubbly, active sourdough starter (100% hydration)*
- 240 g (1 cup) warm water
- 85 g (1/2 cup) raisins
- 1 tbsp pure vanilla extract
1 egg + a splash of water, lightly beat (egg wash)**
Cinnamon-Sugar Swirl
- 1/3 cup sugar
- 1 tbsp. cinnamon
- 1 tbsp. flour
Notes & Substitutions
*For an even faster rise, use 150 g sourdough starter + 230 g warm water and keep the rest of the quantities the same.
**Water can be used instead of an egg wash to brush the dough.
Instructions
Baking Schedule: this is an overnight dough which takes approximately 8-12 hrs to rise @ 68 F. Start the night before, in the evening, and plan to bake the following day. Alternatively, if you’re making this in the summer and it’s warmer than 68 F, the dough will take less time to rise, about 4-6 hrs @ 80+ F. Instead of the overnight option (which might lead to over proofed dough), let it rise during the day to bake later in the afternoon or evening.
Mix the Dough
Add the flour, butter, sugar and salt to the bowl of a stand mixer fitted with the paddle attachment. Combine on low speed until the butter looks like crumbs. Add the starter and warm water. Mix until the flour is fully absorbed. Cover with plastic wrap or a damp towel and let rest for 30 minutes. Meanwhile, soak the raisins in the vanilla extract. Drain and squeeze dry in a paper towel before using.
After the dough has rested, add the raisins to the bowl. Switch to the dough hook and mix on medium-low (#3 on a KitchenAid) for 6-8 minutes. The dough will feel soft and supple when ready. If it’s sticky, add a little bit of flour.
Note: In lieu of using a stand mixer, knead the dough by hand without the raisins for 8-10 minutes or until smooth and elastic. Cover and rest for 1 hour. Add the raisins during your first stretch and fold; they will be much easier to incorporate at this stage.
Bulk Rise with Stretch & Folds
Cover the bowl with plastic wrap and let rise overnight at room temperature (68 F) until double in size, about 8-12 hrs. Please refer to the Baking Schedule above for alternative rise time options.
To stretch and fold the dough, begin 30-minutes to 1 hour into the bulk rise. Grab a portion of the dough and stretch it upward. Fold the dough over toward the center of the bowl. Give the bowl a one-quarter turn and repeat: stretch the dough upward and fold it over toward the center. Continue until you have come full circle to complete 1 set, or 4 folds around the bowl. Rest the dough for 30 minutes and then do a second set. For step-by-step instructions and video click here.
Shape the Dough
In the morning, coat an 8.5 x 4-inch loaf pan with butter. Combine the sugar, cinnamon and flour in a small bowl; set aside.
Remove the dough onto a lightly floured work surface. Gently pat, flatten and stretch the dough to release any large air bubbles. Roll the dough into a 6 x 20-inch rectangle with a rolling pin. Gently score a 1-inch border around the sides leaving a 2-inch border at the very top to seal the dough (you are not cutting through the dough just marking it). Brush the entire surface with the egg wash or water, if using. Sprinkle the cinnamon-sugar mixture inside the border. Slowly roll the dough into a log pinching the ends to seal. Place the dough into the loaf pan seam side down.
Second Rise
Cover the dough and let rest at room temperature until it has risen to about 1-inch above the rim of the pan, about 1 1/2- 2 hours depending on temperature. Check the height by looking at the domed center portion of the dough.
Preheat your oven to 375 F towards the tail end of the second rise.
Bake the Dough
Place the loaf pan on the center rack and bake for about 45-50 minutes, or until golden brown. Cool in the pan for at least 10 minutes, and then transfer to a rack to cool completely.
This loaf will stay fresh for up to 3 days, stored in a plastic bag at room temperature.
Comments
Reem says
Hello!
We love this bread so much. But I am having a problem with the middle cooking. Sometimes I place it 15 minutes beyond the suggested bake time but then the top gets really dry (I cover it with a foil for extra time). Any suggestions?
Katie E says
Bread turned out amazing – the best cinnamon raisin bread I’ve ever had! Already have a second loaf in the making, and have already forawrded the recipe to two friends.
wendy says
Hi, I have one more question…
Can the second rise, when the loaf is formed, be done in the fridge, overnight? tks
Wendy says
Good day. I am struggling to understand…
do I do the stretch and fold during the 8hrs? of the bulk rise? or after it? When I make my plain sourdough bread it is during, yet this says let it rise overnight? HELP PLEASE!!
Erin Hauge says
I do the stretch and folds starting 30 mins after I’m done kneading the dough. Then I do a second set 30-45 minutes later. Be careful leaving it overnight mine rises pretty fast in the summer!
Wendy says
Thank you for the quick response…it turned out very very nice. My family loves it.
Roxann says
June 12, 2023, Good Morning Emilie and bread makers alike! Wow! I am so excited about this Sourdough Cinnamon Raisin Bread! The instruction was great. I made this wonderful bread yesterday. The first rise took about 7 1/2 hours to double in size. I did the stretch and fold. I shaped the dough and used the size loaf pan suggested. The dough seemed heavy in weight. That didn’t bother me. I squished it into the 8.5 x 4 inch loaf pan. The second rise took 1 1/2 hours. I baked the bread, took about an hour. Wasn’t sure if it was done, so I used a thermometer to check the temperature inside (190) done (hollow sound when I patted its bottom. Perfect sourdough flavor. Perfect moist. Toasted up beautifully. Not sure what the weight of the bread should be, but the weight is heavier than I would have anticipated. Anywho, this is an excellent recipe. Thank you for sharing and helping us make delicious and easy sourdough bread. I am going to attempt to post the pictures on Instagram.
Barbara Miller says
I am curious why you stretch and fold this recipe. The recipe on which it is based has no stretch and fold. Thanks.
Lynn Klein says
My family and I absolutely love this bread! The flavor is amazing and texture second to none:)
I have made about 20 loaves so far and am really having issues with the large air pockets (doesn’t affect the taste). I have watched the video and read the recipe many times however no luck in decreasing the size of the pockets. If anyone has more suggestions or tips for me to consider I would greatly appreciate it.
Cheers!
Olessia says
First of all, thank you for the recipe, I absolutely love it! I’ve made this loaf countless times and it tastes amazing every time! However, for the last little while, I have been noticing that my loaf “rips” at the sides when it bakes. I’ve tried trouble shooting the issue with a baker friend and we can’t seem to figure it out. Any ideas? Has anyone else had this issue? It seems to begin ripping at the final rise (and then rips further more at baking). As I said, love this recipe and the taste… just wish my loaf turned out prettier. HELP!
Savanna Thomas says
Ripping during rise is interesting. But my best guess would be that maybe you’re proofing too early and it needs a bit longer to ferment. If there’s too much life left in the dough during proofing and baking, rips are more likely. Finding that happy medium is always the trickiest part with sourdough, isn’t it? Best of luck!
Debbie says
Could your dough be forming a hard crust on the outside as it proofs, which doesn’t allow it to keep expanding? I use a plastic “shower cap” to cover my loaves as they proof, as I learned in my sourdough baking class, and the dough stays soft and moist without drying out. Maybe focusing more on letting it rise in a humid environment might help?
Aynsley Geramanis says
Holy Moley!
This recipe rocked. I want to try soaking the raisins in a spiced rum instead of vanilla, see how that turns out !
Debbie says
I did this because I had far more spiced rum than vanilla extract, LOL! The raisins were nice and plump, and the extra little “kick” went great with the cinnamon and sweet bread dough. I’ll have to try the vanilla next time, if I can bring myself to waste that much vanilla!
Kathy says
I’m in the process of making a second loaf now! Love this recipe and highly recommend. The texture is soft, and the vanilla soak raisins add a delicious unexpected flavor. I have to admit I don’t drain/squeeze the raisins. Thank you for another wonderful recipe!!!!!
Karen Bailey says
I leave the vanilla in too! Adds great flavour! I prefer it with the larger amount of starter for a really fluffy loaf!
Leslee Barnett says
I really like this bread! My husband asked to to make it for the third time this month! I had a question for you- if you use a kitchenaid stand mixer, do you still need to do the stretch and folds? I have been, but upon rereading the recipe, I wasn’t sure it was necessary.
Leah says
I would love to see an answer to this question, since I am wondering that too!
Emilie Raffa says
Hi Leslee! It’s really up to you. The mixer does a lot of the kneading for you. However, the additional folds add extra strength (plus it’s fun to touch the dough!). If you have to skip the folds for whatever reason. it’s OK. Your bread will still turn out nicely.
Amanda says
Made this for the first time today and it is wonderful!
My dough was a bit dry, so I mixed in a bit of extra water to get a shaggy dough ball similar to that in your pictures. I also did the second rise in the fridge for about 24 hours as recommended by another reviewer. Everything else worked well exactly as written.
I’ll make this again for sure. Thank you for another wonderful recipe!
Angelina says
Yum!!!!! Just made this for my first time and it is absolutely perfect. Love it. Looks beautiful and I’m so proud of myself. 10/10 and will be making again.
Bonnie says
Would I be able to use salted butter in this and cut back on the salt itself
Tesy says
Honestly, you could use salted butter but it’s harder adjust how much and be in control of the amount of salt and in my opinion salted butter is way more salty than the 9 grams it calls for which is very typically called for in most recipes…Its just right to be honest. I have added only 6 grams before and 7 grams and it yielded a very BLAND loaf. 8/9 grams is pretty much on the money to a very perfect tasting loaf…it’s not salty at all…anything over 9 would be very questionable. Experiment with adding less and see where ur taste preference lands, I personally never use salted butter in my baking anymore for many years and yield the best bakes. It jus gives u more control of a usually necassary ingredient in the world of baking. Cheers!
Deborah L Stanlow says
Hi, I’m wondering if you can proof in the refrigerator?
Tesy says
Yes, I do it all the time after initial combining of ingredients and let sit out on counter for at minimum 4 to 6 hours..depending on how hot it is (don’t want it over proofing) then I do my inclusions and shaping….place in whichever vessel u are going to bake it in and leave overnight…can take out n bake first thing in the morning or later in the day…up to 2 more days in fridge if u want but I wouldn’t go beyond bcuz it’s still going to prove in fridge jus slower….unless u have added sweet inclusions I wouldn’t recommend….I would bake it the next day after placing in fridge initial day. Watch ur dough, it will “tell” u what it’s doing and jus go off that….realli, there is science behind it…but it doesn’t have to be exact…you will still yield a delicious loaf regardless. Have fun!
Annette Fries says
The bread is amazing. Friends are requesting that I bake it for them. Also baking my way through your new book.
Sally says
Need US measurements!
Mary Ann says
US measurements are in brackets in the recipe – BUT – one gets more accurate results using weights instead. Scooping, sifting, spooning – each weighs differently and affects the final product. A kitchen scale is not expensive and is handy to have.
Jessica says
Wow. This recipe was absolute perfection. Turned out amazingly. I’ll be making this one on repeat! Thank you so much
Stephanie says
What brand/type bread knife is that? It cuts so smoothly.
Kat says
Commenting again because this is that good and has become the base for my weekly sourdough loaf.
I say base as I’ve experimented a bit over the months:
-Swapped in whole wheat flour for 100g of the total flour
-Used a warm spice blend instead of just cinnamon
-Brown sugar for the swirl
-soaked raisins in blood orange zest & juice instead of vanilla
-soaked raisins in rum extract instead of vanilla
-baked without any cinnamon/sugar swirl
No matter how I’ve adjusted, it always comes out delicious. There’s one in the oven right now!
Debra C Eickman says
I love this bread. The raisins were soaked for 2 days. They were delicious. I hand kneaded the dough, which I love to do. Then did the stretch and folds. When baking I brought the dough up to 200 degrees. This recipe is a keeper. Thank you. Deb
Nicole says
Made this twice now and it’s delicious. Not too sweet. Just need to perfect the swirl now
Fran says
Can this be made as a boule? I prefer that to a loaf. Thanks!
Tesy says
Yes! Just as delicious!
Doreen says
My dough does not cook all the way through. If I bake it longer than 55 minutes it gets dried out. Any suggestions? I love this bread!
Carol C says
I’ve made this cinnamon vanilla-soaked raisin sourdough swirl bread numerous times, and every time, it comes out perfect. I was a beginner bread maker when I tried this recipe the first time, and it’s still my go-to. Thank you so much for all your instruction and well-written recipes. Wondering if you have a recipe for leavened sourdough bread (no commercial yeast?) Thanks again!
Emilie Raffa says
Fantastic, thanks Carol! I have a bunch of sourdough bread recipes here on the blog and in my book {linked here}. On the blog, I recommend my beginner sourdough bread. Enjoy!
Jen says
I love this bread. It has a hint of sourdough flavor with a light sweetness from the sugar and raisins. I have made a chocolate version of this with cocoa, brown sugar and chocolate chips. Delicious! My dough will double overnight but won’t rise above the pan after a few hours. It still turns out delicious and rises in the oven. Not sure if I’m doing something wrong when rolling it up?
Ruth Lindsay says
This bread came out delicious; I have been making a loaf of sourdough bread once a week for past 2 years, and am happy to have a new variety to bake and share! :) thank you!
Laura says
My family LOVES your recipes, especially this one. We’ve made about half of the ones in your sourdough book as well as many from here. One question I have is regarding the second rise. My first rise is always complete within the window of time you give, but the second rise consistently takes about double the amount of time that you estimate. Am I doing something wrong? Is it my region that impacts the second rise (the house temp is between 72-74, but I live in a high humidity area). Thanks for your help!
Natalie says
Mine is the same with the second rise. I have been waiting for the rise for 3 hours now and have not seen much movement.
Jen says
Same here. I’m in south Florida and my house temp in the morning is just under 75. Does yours rise well in the oven? Mine ends up a few inches over the bread pan once cooked.
Tracy says
I tried this and the flavour was just so wonderful! But… I often do the second rise in the fridge overnight (so, doing the levain overnight, the dough in the morning, then shaping and into the fridge to bake the next day), and I thought it would be fine with this bread but it wasn’t. It took so long to bake, my crust got very overdone. I would love to make it again, but will have to follow the recipe timeline without any fridge time, so as to avoid that overdone crust. Any tips on why it was like this? I have baked a lot of sourdough with the overnight second rise in the fridge. Is it because this is a lower hydration loaf?
Emilie Raffa says
Hi Tracy! I would need a bit more info to hep troubleshoot. When you took the dough out of the fridge, did it go directly into the oven? Or did you let it rest at room temperature first? If you let it rest, how long? And what was the approximate dough temp. before baking? Thanks!
Tracy says
Thanks for the reply! I took it out about two hours (maybe a bit less) before I baked it. I’m not sure what the dough temp was prior to baking. Is that something you would recommend, checking the internal temperature before baking? What would be the recommended temperature?
I truly LOVED the flavor of this delicious bread, so would love to get it right! I also have your book and have really been enjoying it. Last week I made the harvest buns — really good! Thank you!
Leena says
I’ve been making your sandwich bread recipe almost every week for the last few months and suddenly realized now that I can make bread, i can make cinnamon raisin bread! And then I was THRILLED to see you have a recipe! I’m a lazy person though…would it be possible to make one big batch of dough and then separate it, one for plain sandwich bread and the other for the cinnamon raisin?
Emilie Raffa says
Hi Leena! Absolutely! I like the way you think ;) Just a heads up: bread flour, instead of ap flour, is used for the cinnamon raisin loaf to encourage optimal height. I’d stick with that for both recipes.
Gloria says
I have your book, on page 51 you have a recipe for cinn raisin loaf. What is the difference between this recipe and the one in the book. The ingredients are slightly different but you shape it the same way. Thanks
Emilie Raffa says
Hi Gloria! This recipe is a sandwich loaf. Although it’s shaped similarly to the one in the book (this is how to create the swirl) it’s baked in a loaf pan instead of a pot. Also, this is an enriched dough, meaning it contains butter and sugar. The one in the book is a lean dough, meaning in only contains the basics: flour, water, salt and starter. They might seem similar, but they are in fact two different styles of bread! Hope this helps :)
Kelli H says
This is the BEST bread, ever. I’m so obsessed with it and want to share it with everyone. I’m baking it for the 2nd time this morning per my daughters request.
Emilie Raffa says
Yay! Excellent! So glad you like it :)
Julia Miyakawa says
I have made this many times, everyone’s favorite. Simply delicious.
Emilie Raffa says
Glad you love it Julia! Thanks :)
Bunny says
Absolutely divine recipe! Love the vanilla soaked raisins too!
This will definitely be my favorite recipe.
Emilie Raffa says
Hi Bunny! Thanks so much for your feedback :) Vanilla soaked raisins are some of my very favorite things to add to sourdough (any recipe). The flavor is absolutely divine. Sometimes I’ll add a little pumpkin pie spice and sugar to the soaking mixture for an extra kick…
Bunny says
Thank you for this additional tip! Fall is coming and I will definitely be trying the pumpkin spice trick!
Emilie Raffa says
You’re very welcome! 🍂🍁
Audrey says
I looove this raisin sourdough bread! I always make it vegan and it’s delicious! I eat it in the morning with some margarine ❤️
Emilie Raffa says
Thank you Audrey! xx
Sydney says
Made this while I was going into labor and it has been the best postpartum treat! A new family favorite, thank you!
Emilie Raffa says
Oh my goodness, Sydney! Congratulations :) What a lovely comment, thank you. PS: I made pumpkin pie the day I went into labor. What a treat! xx
Janelle Kessler says
I will ask, since Mark did not receive an answer, about exactly when you do the stretch and folds when doing the overnight rise. Before bed, after bed or set an alarm?
Thanks
Emilie Raffa says
Hi Janelle! Per the recipe instructions, the stretch & folds are done during the first 30 minutes- 1 hour during the bulk rise. Once finished, you’ll cover the bowl and let the dough rise overnight.
Janelle Kessler says
Thank you for your reply. I set my alarm. I must say that I didn’t roll it up tightly enough and it separated quite a bit. Delicious!
Emilie Raffa says
You’ll get there! It takes a bit of practice… but as long as it tastes good :)
Janelle Kessler says
Thank you, Emilie. It was great and I will try again. Thank you!
Emilie Raffa says
You’re very welcome! xx
Megan says
I also found this part of the recipe confusing.
Jacki says
Very good!
Emilie Raffa says
Thanks Jacki! xx
Sarah says
Have you ever tried making this as mini-loaves? Any suggestions for trying it?
Emilie Raffa says
Hi Sarah! Ooo, that sounds fun. I haven’t tried mini loaves. Off the top of my head, I’d just reduce the bake time to accommodate the size. Please let me know if you experiment!
Kat says
I was gifted a sourdough starter and after making a half dozen or so plain loaves I was elated to find this recipe. Easy, and easily adapted for vegan diet! The only other thing I changed was using brown sugar in the filling as I prefer that. Beautiful and delicious every time.
Emilie Raffa says
This sounds excellent, Kat! Thanks for your feedback :)
Alyssa says
Can you still bake if it doesn’t rise well for the 2nd round?
Emilie Raffa says
Hi there! You can, but the final result might lack proper oven spring. For best results, I’d give the dough more time to rise during the second rise. If temperature is an issue, and is slowing things down, move the dough to warm spot to give it a boost.
Jacqie Muscha says
Is the same recipe for your farmhouse sourdough sandwich loaf in the cookbook but with the addition of raisins, cinnamon, and sugar? I’ve been wanting a loaf pan cinnamon swirl bread, but I don’t like raisins. Do I have to make adjustments to the ingredients for the dough if I don’t include the raisins? Can I just leave them out and keep everything else the same? I’m new to sourdough baking, and I started out using your cookbook. I am cooking my way through it. It was been great. Thank you. I also have the same question about the cinnamon raisin walnut sourdough bread you have in the cookbook. I don’t like the raisins or walnuts so I wanted to leave them out but still have the cinnamon swirl. Do I need to make adjustments to the dough ingredients?
Emilie Raffa says
Hi there! This loaf is similar, but not the same as the Country Farmhouse White in my book. However, if you like that one, you could just add a cinnamon swirl (whereas this recipe has more butter which gives the loaf a soft, enriched flavor).
If you don’t like raisins, just leave them out. No problem. No adjustments. Same for the other recipe in the book. Enjoy! Happy baking!
Vanessa says
Thanks for sharing! Does it keep long?
Suzanne says
This looks so good! It is so helpful to have a schedule too! It makes this so much more do-able!
Karin Zuber says
Oh my god! Great recipe, and I made wonderful bread. Your instructions were perfect, appreciate the video too. My husband – who saw me making the bread – said you did not make this – you bought it at an upscale bakery! Thank you.
Allen L says
I don’t usually post feedback for any recipes, but this one is definitely going in the record. Absolutely delicious, though because i like my raisin bread loaded, it is loaded with 25% fruit! I actually impressed myself with the swirls – and yes, I do have a small measuring tape just for baking purposes…
Also brushed the top with the some of the eggwash so that it comes out shiny. Thanks Emilie – absolutely fantastic recipe. Love your website – keep up the good work :)
Pina says
Hi, if I’m using the kitchen aid mixer and mix dough for 6-8 minutes do I still do the 4 sets of stretch and folds?
Thanks
Emilie Raffa says
Pina, it’s not necessary to do so if using a stand mixer. However, if you’re in the mood for a few folds, by all means, go for it!
Jasmine Chua says
A perfect recipe for our breakfast. Yummy!
Lia McIntosh says
Wow! A beautiful loaf and so delicious. The tutorial and video made the recipe very easy to follow. Everyone loved the result the loaf was devoured in one sitting.
Amanda says
Do I need to change anything if I omit the raisins? My husband and daughter don’t care for them.
Thank you!
Emilie Raffa says
Hi Amanda! Not at all. Just leave the raisins out. It will still be delicious. xx