Home for Spring Break after a grueling quarter at UC Santa Cruz, the Young Baker inspired me to free the Kitchen Aid stand mixer from its cardboard box perched on a chair in my office. Ordered weeks ago from CSN after winning a giveaway at A Communal Table, I’ve been eyeing it and waiting for … I don’t what – divine intervention probably. But, now that its been initiated, I’m experiencing feelings of euphoria knowing that I can finally retire my vintage 80’s electric mixer! Thanks, Nancy 🙂
The Young Baker is actually the person behind my first two Food Buzz Top 9’s : Chloe’s Cowboy Cookies and Hello, Cupcake.
Folks just love to buzz baked goods! Anyway, besides catching up on her sleep, keeping a busy social calendar, and brainstorming summer employment options, she’s whipping up more Cowboy Cookies in the kitchen – this time with pecans, and testing my new stand mixer for me with this healthy version of raisin bread from Food Network’s Ellie Krieger.
With the exception of the owl cupcakes made with two sizes of Oreo cookies (Hello, Cupcake!!!) that she made with her BFF, we bake using healthy ingredients like oats, wheat germ, whole wheat flour and, now, coconut oil. I’ve always loved the flavor of coconut and have used coconut milk in smoothies and curries, but since the Natural Products Expo last weekend I’m now officially obsessed with all things coconut and its health benefits. More on that later; lets get to the recipe for the raisin bread: honey in the dough keeps it moist and tender, whole wheat flour for additional fiber, and raisins and coconut oil add beneficial antioxidants.
Whole-Wheat Cinnamon Raisin Bread
from Ellie Krieger/Food Network | Yield: 2 loaves
2 cups bread flour, plus more for dusting
2 cups whole wheat flour
1 ¼ cups water, heated to 120 – 130 degrees
¼ cup nonfat dry milk
1 large egg
2 tablespoons canola oil*, plus more for brushing
3 tablespoons honey
2 teaspoons salt
1 ½ teaspoons instant dry yeast
Cooking spray
⅔ cup raisins
1 tablespoon plus 1 teaspoon ground cinnamon
⅓ cup dark brown sugar
* We substituted Aunt Patty’s Organic Coconut Oil for the canola oil, but used canola oil to brush the top of the loaves.
1. Heat the water in a small saucepan or in the microwave, check the temperature, it should be 120-130 degrees. Make the dough: Combine both flours, the dry milk, egg, canola oil, honey, salt. yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Mix 3 minutes on the lowest setting, then increase to the next highest setting and mix for 5 more minutes. The dough should be soft and sticky.
2. Transfer the dough to a large bowl coated with cooking spray. Cover tightly with plastic wrap and let rise at room temperature until the dough has nearly doubled in size, about 1 hour, 30 minutes.
3. Meanwhile, heat a cup of water in the microwave and soak the raisins, about 30 minutes until plump. (Dry raisins rob moisture from the bread.)
4. Fold the dough: Transfer the dough to a floured work surface. Picture it as a loose square and lift up one side of the dough and fold about one-third of it across; press down on the dough with spread fingers to remove any air bubbles. Repeat with remaining 3 sides.
5. Prepare two loaf pans by misting with cooking spray. Divide the dough in half; roll out each half into an 8-inch square. Brush each square with canola oil, then sprinkle with cinnamon, brown sugar, and raisins. . Roll up each square into a tight cylinder; place seam-side down in the prepared pans. Cover tightly with plastic wrap and let rise at room temperature until the dough fills the pans and springs back when touched, about 1 hour, 30 minutes.
6. Preheat the oven to 375 degrees. Brush the loaves with canola oil and bake until golden brown, 25 to 30 minutes. Remove from pans and transfer to a rack to cool completely.
Enjoy 🙂
Jean
March 22 at 7:31 pmPriscilla, your Young Baker is beautiful–just like mama. 🙂 I love, love cinnamon raisin bread but I rarely buy it because I know I’d devour the entire loaf. However, the inclusion of whole wheat in your version would eliminate the guilt so I might have to try this one. I like to toast my cinnamon raisin bread and eat it with a slice of cheddar cheese. Sounds weird but it’s yummy!
[email protected]
March 22 at 8:22 pmYour cinnamon raisin bread is gorgeous – so glad that you are enjoying your new mixer!!! So much fun to have the Young Baker home!!
Sanjeeta kk
March 22 at 9:41 pmLove the beautiful circle of raisins peeping through the bread. Gorgeous and very lovely texture, Priscilla!
Christina @ Sweet Pea's Kitchen
March 23 at 6:42 amOh I would be lost without my kitchenaid stand mixer!! Hahaha! 😉 Thus cinnamon raisin bread looks incredible…I love that it is whole wheat too! Yummy! 🙂
Magic of Spice
March 23 at 8:11 amThat is a gorgeous bread! I am sure that mixer is going to be seeing quite a bit of activity 🙂
The Duo Dishes
March 23 at 8:56 amBet you’ll be using that mixer a lot more now. It’s the perfect kitchen savior! Love the bread too.
Joy
March 23 at 9:49 amThe bread looks great.
Pachecopatty
March 23 at 10:19 amGood morning!
I have used my side bar as a reader for some time and didn’t realize that you weren’t on it;-( So, I just fixed that:-) I’ve been following you primarily on Facebook for awhile now, gotta love Facebook.
To the young baker: Your whole wheat cinnamon bread is out of this world and looks even more amazing in the top photo with butter and jelly, oh wow;-) I think you could go into business selling bread like this up at UCSC, just need to find an oven and some time to make the loaves. I think you would develop quite a following for a loaf of this bread, as in people lining up to buy:-)
RavieNomNoms
March 23 at 10:42 amThat looks gorgeous! Such a pretty bread, turned out fabulously!
fooddreamer
March 23 at 4:52 pmWhat? I can’t believe you would leave a Kitchenaid mixer in it’s box for more than 20 seconds! I adore mine. Bravo to the Young Baker for breaking it out and on such a great recipe!
Firefly
March 23 at 7:20 pmSo good looking and yummy!
[email protected]
March 23 at 7:27 pmOoh can I toast that bread and spread butter all over it? LOVE raisin bread.
Priscilla
March 23 at 8:39 pmThanks everyone! The Young Baker is pleased with the response to her bread 🙂
@PachecoPatty – If we lived near UCSC, we might seriously consider doing this 🙂
@fooddreamer – Lol, I’m bad, plus I’m not even close to being the baker that you are!
Angie's Recipes
March 23 at 10:26 pmThe cinnamon bread looks divine! Thanks for sharing the recipe.
Kim
March 23 at 10:28 pmI somehow knew that if I saw a baking post on your site, it wouldn’t really be “you,” but the Young Baker. 😛
Cinnamon bread is WONDERFUL in the morning – with a pat of butter. 😉
[K]
5 Star Foodie
March 24 at 5:41 amThis cinnamon raisin bread looks sooo good, I would so love to have a slice right now!
Sandra's Easy Cooking
March 24 at 7:46 ammmm delicious as always..I guess she is your lucky charm:)) adorable lucky charm:)
kelly von hemert
March 24 at 9:05 amIf the Young Baker can do it, so can this pre-geriatric pastry chef wannabee!
sippitysup
March 24 at 9:16 amWelcome home young baker!! GREG
egb
March 24 at 6:11 pmLooks delicious!
Sara
March 24 at 9:10 pmYour young baker truly makes some amazing baked goods! You must really enjoy having her home
Pudding Pie Lane
March 25 at 3:48 amI love the use of wholemeal flour and non fat milk, makes me feel a lot better in the mornings 🙂 Looks amazing, just in time for breakfast for me!
Cheryl and Adam @ pictureperfectmeals.com
March 28 at 1:44 pmLove cinnamon raisin bread but never tried a whole wheat version. Look forward to making this!
melissa
April 29 at 12:52 pmhow many calories per slice?!