Cinnamon Raisin Breakfast Bread

This soft and lightly sweet breakfast loaf is filled with juicy raisins and a comforting cinnamon swirl. Perfect toasted and served with butter, jam, or a drizzle of honey.

Step 1: Prepare the Raisins

Place 150g raisins in a bowl.
Cover with warm water.
Leave for 10 minutes.
Drain well and pat dry with kitchen paper.

Step 2: Make the Dough

Add 500g strong white bread flour to a large mixing bowl.
Add 7g instant yeast on one side of the bowl.
Add 10g fine sea salt on the opposite side.
Add 50g caster sugar.
Add 1 large egg.
Pour in 250g warm milk.
Add 80g warm water.
Mix until a rough dough forms.

Step 3: Knead the Dough

Transfer the dough to a lightly floured surface.
Knead for 5 minutes.
Add 40g softened butter.
Continue kneading for 8 to 10 minutes until the dough becomes smooth and elastic.
Knead in the prepared raisins until evenly distributed.

Step 4: First Rise

Place the dough into a lightly greased bowl.
Cover with a tea towel or lid.
Leave to rise in a warm place for 1 to 1½ hours, or until doubled in size.

Step 5: Prepare the Cinnamon Filling

In a small bowl, combine 50g light brown sugar and 2tbsp ground cinnamon.
Mix thoroughly.
Set aside.

Step 6: Shape the Loaf

Grease a 900g loaf tin.
Turn the dough onto a lightly floured surface.
Roll into a rectangle approximately 35cm x 25cm.
Brush the surface with 20g melted butter.
Sprinkle the cinnamon sugar mixture evenly over the dough.
Roll up tightly from the shorter end.
Pinch the seam closed.
Place seam-side down into the prepared loaf tin.

Step 7: Second Rise

Cover loosely.
Leave to rise for 45 to 60 minutes, until the dough has risen close to the top of the tin.

Step 8: Prepare for Baking

Preheat the oven to 180°C.
Brush the top of the loaf with 1tbsp milk.

Step 9: Bake

Bake for 35 to 40 minutes until golden brown.
The loaf should sound hollow when tapped on the bottom.
If the top browns too quickly, loosely cover with foil during the final 10 minutes of baking.

Step 10: Cool

Remove the loaf from the oven.
Leave in the tin for 10 minutes.
Transfer to a wire rack.
Allow to cool completely before slicing.

Baker's Tips

For extra flavour, add 1tsp vanilla extract to the dough.
For a richer loaf, replace 30g of the water with 30g extra milk.
Toast slices and spread with salted butter for a classic breakfast treat.
Store in an airtight container for up to 4 days.

Yield: 1 loaf (approximately 12 slices)