Joyce's Cinnamon Raisin Bread

This bread machine cinnamon raisin bread uses a mix of whole wheat and bread flour for a loaf that’s hearty without being dense. The secret weapon is vital wheat gluten added to the dough. It compensates for the whole wheat flour’s tendency to produce a heavy, crumbly loaf, giving you a soft crumb with real structure and a good rise.

Buttermilk instead of water or regular milk makes a noticeable difference. The acidity tenderizes the gluten slightly and adds a subtle tang that plays well against the cinnamon and sweet raisins. You’ll get a more complex flavor than plain white bread recipes deliver.

The key technique here is flouring the raisins and adding them 30 minutes into the knead cycle, not at the start. Adding them too early and the machine pulverizes them into purple smears throughout the dough. Flouring them first prevents clumping so they distribute evenly.

Pro Tips

• Use the “Basic White Bread” setting on light, not the raisin bread setting. The raisin bread cycle on most machines kneads too aggressively for this dough.
• If the dough looks dry after a few minutes of kneading, add water a tablespoon at a time. Whole wheat flour absorbs more liquid than white flour, and humidity affects it too.
• Let the loaf cool completely before slicing. Cutting into warm bread compresses the crumb and makes it gummy.
• This bread makes outstanding French toast the next day when it’s slightly stale.

Variations

• Swap the raisins for dried cranberries and add a teaspoon of orange zest for a cranberry-orange version.
• Use dark brown sugar instead of white sugar for a deeper, more molasses-like sweetness.