Cinnamon Lover Amanda has baked a loaf of cinnamon raisin bread and shared this easy recipe.  She says it's delicious.  It certainly looks good!



90g (3oz) dark brown sugar

200ml (7fl oz) milk

2 tsp dried yeast

500g (1lb) strong white flour

1 ½ tsp salt

5 tsp fresh ground Saigon cinnamon

2 eggs, beaten

2 tbsp unsalted butter, melted

150g (5 oz) raisins

Egg glaze, made with 1 egg yolk and 1tbsp water


1 Add the dark brown sugar to 100ml (3 ½ fl oz) of the milk in a bowl.  Stir to dissolve completely.  Sprinkle the yeast into the milk.  Leave for 5 minutes; stir to dissolve.

2 Mix the flour, salt and cinnamon together in a large bowl.  Make a well in centre and add the yeasted milk, beaten eggs and melted butter. 

3 Mix in the flour.  Stir in the remaining milk, as needed, to form a moist, sticky dough.

4 Turn the dough out on to a lightly floured work surface.  Knead until smooth, soft and supple, about 10 minutes.

5 Put the dough in a clean bowl and cover with a tea towel.  Leave the dough to rise until doubled in size, about 1-1 ½ hours.

6 Grease a 1kg (2lb) loaf tin with butter.  Knock back the dough, then leave to rest for 10 minutes. 

7 Roll out the dough on a lightly floured work surface to form a 20cm x 30cm (8in x 12in) rectangle.  Sprinkle with the raisins, pressing them down lightly into the dough.

8 Roll the dough tightly like a Swiss roll.  Pinch the seam to seal.  Place the loaf tin with the seam underneath.  Cover with a tea towel and leave to prove until the dough is 1cm (1/2in) above the top of the tin, 30-45 minutes 

9 Brush the loaf with the egg glaze and bake in the preheated oven for 45 minutes, then reduce the temperature to 180 degrees C (350 degrees F)/gas 4 and bake for a further 30 minutes until dark, shiny and hollow-sounding when tapped underneath.  Turn out on to a wire rack and leave to cool.

(Amanda has lost the source of this recipe.  Whoever it is, thanks very much!)