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After you try a slice of this homemade cinnamon raisin bread, you’ll never want to buy it store-bought again. Every bite has the perfect cinnamon swirl with plenty of sweet raisins.
This is the perfect beginner recipe, with easy step-by-step guidance you’ll want to read in the post if you’re attempting this for the first time or have had failed loaves. For the seasoned baker, skim through the helpful tips or skip right to the recipe card.
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Homemade Cinnamon Raisin Bread
There’s nothing quite like cinnamon bread fresh out of the oven making the entire house smell like a bakery.
When I met my husband back in 2000, he would make cinnamon raisin toast for himself upon returning home from our night class in graduate school.
And to this day, crispy, buttery cinnamon raisin bread dipped in cold white milk is still one of his favorite things to eat late at night -as well as our kids!
Ingredients
Here’s everything you need to make this recipe for cinnamon raisin bread:
- Milk: the wet ingredient that helps bind the dry ingredients.
- Warm water: to activate the yeast.
- Active dry yeast: you can find these in small packs in the baking aisle.
- Eggs: adds structure to the dough.
- White sugar: used in the dough and the cinnamon swirl filling.
- Salt: enhances all the cinnamon, sugar, and butter flavors.
- Unsalted butter: makes this bread super flavorful and moist.
- Raisins: any golden or regular raisins work here!
- All-purpose flour: creates a fluffy loaf of bread. You’ll need more for sprinkling.
- Cinnamon: makes this bread taste heavenly, and your house smell like a bake shop.
Is Cinnamon Raisin Bread Healthy?
This bread is a healthier choice than store-bought simply because it’s made without any preservatives and wholesome ingredients. That said, all cinnamon raisin bread recipes have sugar, so it’s definitely something to be enjoyed in moderation.
How to Make Cinnamon Raisin Bread
If this is your first attempt at making cinnamon raisin bread, you’re in good hands.
The directions below thoroughly explain each step, so you’ll achieve a golden brown loaf AND that perfect cinnamon swirl. They can be printed in the recipe card below, so let’s get started.
- Prep
Warm the milk in the microwave or on the stove-top until it’s lukewarm (120-125F). - Activate the yeast
Dissolve the yeast in warm water and set aside for 10 minutes until the mixture has “bloomed” (developed foam at the top). - Combine the sugar and wet ingredients
Combine the eggs, sugar, butter, and salt in a stand mixer and use the paddle attachment to cream the mixture. Add the room temp milk and bloomed yeast, and mix slowly to combine. - Make the dough
Add the flour and continue to mix until a dough has formed. Add the raisins and give it one last mix. - Knead
Lightly flour a clean kitchen counter or cutting board. Knead the dough on the floured surface until it’s smooth. If the dough is sticky, dust it with a little extra flour, just enough to fold over. - Let it proof
Grease a large bowl with oil spray or butter and transfer the dough. Cover it with a damp kitchen towel and place it in the oven for 1 ½ hours until it has doubled in size. - Roll it out
Transfer the dough onto the lightly floured surface and roll it out into a large rectangle about ½-inch thick and 8 to 9 inches long. Brush the surface with 2 tablespoons of milk or melted butter. - Add the cinnamon sugar
In a small bowl, combine the brown sugar and cinnamon. Sprinkle the mixture over the moistened dough. - Roll it up
Roll the dough lengthwise, and transfer it into a greased 9 x 5-inch pan. Brush the top with melted butter. Let the dough rise in a warm place for 1 hour. - Bake
Meanwhile, place the oven rack in the middle position and preheat the oven to 350F. Bake the loaf for 45 minutes or until lightly browned. - Smell the cinnamon
Remove the pan from the oven, and allow it to cool slightly before removing the bread from the pan. Once fully cooled, cut yourself a slice and enjoy!
Did I mention this bread also makes the best French toast ever? Well, I’m telling you now! Make sure you cut the slices thickly so the egg absorbs well and the bread doesn’t come out soggy.
Baking Tips
Before heading to the kitchen, here are a few troubleshooting tips to help you navigate your way to the best cinnamon raisin bread!
How to Use Whole Wheat Flour
You can use some whole wheat flour in this recipe, up to 1 cup; any more than that, and the loaf will be VERY dense, and you’ll need to add vital wheat gluten (about 1 ½ to 2 teaspoons).
Pan-type
You could also bake this loaf in a 9-inch round cake pan and slice it the same way you would slice a boulle.
Be patient
This can be tough, but allowing the dough to rise twice is a must and is the only way to ensure that the bread will properly rise. Plan accordingly.
Making More Than One Loaf
If you have some serious cinnamon bread lovers and want to make two loaves, I recommend measuring the ingredients twice in two separate batches.
When making bread, it’s not as easy as doubling all the ingredients and dividing the dough; this often results in a dense loaf or bread not rising properly.
If you’re a seasoned baker and are comfortable doubling the recipe and have a feel for dough consistency, by all means, I’ve often tripled the batch myself.
How to Freeze Cinnamon Raisin Bread
You can freeze cinnamon raisin bread for up to 2 months to extend its shelf life and for future enjoyment. Make sure to allow the bread to cool down completely before slicing and then placing the slices on a lined sheet pan, and once frozen, tranfer them into a freezer-safe zip bag.
When you’re ready for cinnamon raisin bread goodness, remove the bread from the freezer and let it thaw out for a few minutes before toasting.
You can also freeze whole, baked loaves of cinnamon raisin bread for up to 2 months inside a freezer bag. When ready, simply remove the loaf from the freezer into the fridge, and slice it as needed while consuming it within 3 days.
Cinnamon Raisin Bread Loaf Recipe
Ingredients
Dough
- ⅓ cup water, warm
- 1 ½ teaspoons active dry yeast
- 1 egg
- 1 ½ tablespoons sugar
- 2 tablespoons butter, softened
- 1 teaspoon salt
- ½ cup milk, warm
- ⅓ cup raisins
- 3 cups all-purpose flour, + more for dusting
- 1 tablespoon milk
Filling
- ⅓ cup brown sugar
- 1 tablespoon cinnamon
- 1 tablespoon butter, melted
Instructions
- In a measuring glass or cup, dissolve yeast in warm water and set it aside for about 10 minutes to bloom (for developing a ½ to 1 inch of foam at the top, the bloom)
- Meanwhile, to the bowl of your stand mixer, add the egg, sugar, butter, and salt, and using the paddle, cream well. Add the warm milk and the bloomed yeast and water mixture to the bowl, and combine.
- Slowly add the flour to the bowl while the mixer is on medium-low speed until a dough forms. Add the raisins and give it a mix over.
- Flour your counter or work surface lightly, and transfer the dough onto it. Knead it a few times to combine. If the dough feels sticky, lightly sprinkle a little more flour, just enough to fold over.
- Grease a large bowl with spray, oil, or butter, and transfer the dough ball. Cover it with a warm, damp kitchen towel and let it rise for 1 ½ hours until it has doubled in size.
- Transfer the dough out of the bowl onto a lightly floured surface, and roll out the dough into a rectangle about ½ inch thick and 8 to 9 inches long (the size of your baking pan).
- Brush or use your hands to lightly brush milk over the dough. You could use melted butter instead.
- In a small dish, combine brown sugar and cinnamon and sprinkle the mixture over the dough.
- Roll the dough lengthwise, and transfer the rolled log into the prepared loaf pan. Brush the top of the dough in the pan with melted butter.
- Let the dough rise once more, in the pan, for one hour.
- Place the top baking rack in the middle position of the oven and preheat the oven to 350F.
- Bake in the preheated oven for 45 minutes until the loaf has browned at the top and it sounds hollow when tapped.
- Remove from the oven and let it cool down slightly before transferring it out of the pan onto a cooling rack. Once fully cooled, slice into 8 slices and enjoy.
Brinley Stringam says
Also can I substitute the egg?(so use a flaxseed egg instead? Or ) thanks!!!!
Laura Fuentes says
I have not tried substituting the egg in this recipe. However, since there’s only one egg, you should be ok with a flax egg.
Brinley Stringam says
Can I substitute the flour(called for)-and use whole wheat flour instead? (And would I just do a “1 to 1” ratio?)
Or like (1part white/2parts wheat?) thanks!
And can I use soy milk or almond milk for the milk? Thank you!!!!
Laura Fuentes says
Using whole wheat flour will make this bread denser. You’ll need to add some vital wheat gluten. You can swap half of it without any issues.
Clay Robins says
I tried the first version with the 9 cups of flour it is a great recipe I spread peanut butter on it its great
Estella says
A little labor intensive but I’m a beginner and I cannot believe It turned out this good. First time making it and we’re obsessed!
Emma J. says
Just have to say I come back yearly for this recipe. I first used it in 2014 and my family looks forward to it every Christmas. We toast it up on Christmas morning with lots of butter. My husband ( who was initially the high school boyfriend and has enjoyed the bread yearly as well) takes a picture of me with the 3 loaves of bread every year to capture the beautiful cinnamon swirl. This year, I am excited to share the photo with my sweet baby, our first child. Thank you for this recipe that I have made a household tradition!
Laura Fuentes says
You can’t imagine how much it means to me that this recipe has become a family tradition! It’s one of ours too…. and welcome back year after year!
Barbara Moxley says
Hello Laura.
A neighbor gave me a loaf of your cinnamon bread it was good and great texture and easy to cut into slices. I asked her for the recipe and will try to make. I love to make home made bread. It is tastes much better than store bought bread. I will try this cinnamon myself
Laura Fuentes says
I am thrilled to share my cinnamon raisin bread recipe with you, Barbara! I hope you enjoy it.
Barbara says
I tried the cinnamon raisin bread in the mixer with dough hook did half of recipe. it didn’t want to raise. I don’t have very good luck with mixers. I usually have better luck in bread machine and use my 1 1/2 hour setting to mix the dough. I will try the bread machine next time put into pans and let raise and cook . it didn’t want to raise right. I put it under light under my cabinets in glass bowl still didn’t want to raise. it double to half of dough. I let it raise on top of the stove to luck, no lick in raising to stove. I put them in the trash and will try again in the bread machine way.
Laura Fuentes says
Are you at high altitude or in cold, dry climate? this might be one reason the bread machine works best for you.
Audrey says
Is there any way to reduce it to half of this recipe without jeopardizing the outcome.. not sure I have a bowl large enough for 8 cups of flour. Thank you
Laura Fuentes says
I often do half the recipe in two batches. then mix both doughs on the counter and divide into three. I do not have measurements for a single loaf. sorry!
Santini says
Perfect for breakfast. Pretty sure my family’s going to love this! Thanks for sharing!
Jenn G says
I’ve had this recipe bookmarked for what feels like forever. I finally today made it and I’m so in love with it I can’t believe it’s taken me so long to make it. It was easy to make and is absolutely perfect. I did make two tiny changes, one was using instant yeast instead of active dry. It’s my preferred yeast method and drastically cuts down on the recipe time (instead of the first hour and half long rise, you let the dough rest for 10 minutes and then roll and shape as usual). My other little tweak was doubling the raisins because I’m a raisin fanatic. This resulted in 3 perfect quick loaves! I don’t know if you’ll see this review since the recipe is an older one but I just wanted to say THANK YOU for sharing!!!
Laura Fuentes says
I am so glad this recipe was such a winner for you! It is definitely a winner at my house and you just gave me the reminder I needed to bring it back to life and make it again!
Anita says
My search for a no knead cinnamon raisin bread recipe is over! Your recipe is wonderful, and that it makes three large, beautiful and tasty loaves is a bonus :-), Two for the freezer and one in the cupboard. Thank you so much for this recipe!
Ellie says
I made this recipe today and my family love it, it came out just like in the picture, thanks so much for sharing it with us, definitely I will continue making it for my family and friends.
Laura Fuentes says
I’m so glad you loved it!
Mary says
Can you use soy milk or almond milk or should it be cows milk? This bread sounds so yummy I can’t wait to try it out.
Laura Fuentes says
I’ve made it with almond milk and it’s worked out great. It isn’t as fluffy as the milk proteins do add some of the texture but still yields a terrific loaf. Enjoy!
Ttm says
Your instructions for freezing are only after all 3 have been baked. Can I just bake 1 bread and freeze the other 2, unbaked? If so, when should I do the freezing, before or after the first rise?
Laura Fuentes says
you can freeze the two other unbaked doughs after the first full rise similar to how you’d freeze pizza dough. I Hope this helps.
Bonnie says
Tried this recipe today and it turned out awesome! It made the house smell heavenly. We’ve already devoured one loaf! lol We love raisins in our house so the next time I make this I’ll add a few extra! Thanks for sharing!
Laura Fuentes says
I’m so glad your family loved it!
Mason Batley says
Nice recipe, just put it in the oven.
Mandie says
Seems I’m late to the party with making this bread! But…. it’s absolutely delish! Followed the recipe exactly however I definitely didn’t need to use 9 cups of flour (much to the disappointment of my 2.5 year old pouring helper!). Think it was more like 7 for us but still got 3 good size loaves out of it. Didn’t manage to wait for them to cool completely before diving in and eating some!
Definitely keeping the recipe and making again soon! Thanks xo
Laura Fuentes says
I’m so glad this was a success for you!
Teri says
I have been trying recipes for Cinnamon Raisin bread. This one is my least favorite. For one thing, it needs more salt. The first rising was good but I was disappointed in the second rising. Will not use this recipe again.
Laura Fuentes says
Sorry this recipe did not work for your needs.
Christina Jones says
I was looking for this comment – bread needs salt! So little salt and unsalted butter had me worried but I went with it and I regret it. Ended up putting salted butter and sprinkled salt on each slice just to get flavor. And my second proof was also bad. Not sure what went wrong there.
Laura Fuentes says
I’m not sure what’s happening during your proofing, Christina.
Francesca says
This sounds great!
I would love to make it but do not have three tins available, i don’t want to make a big round one as it’s probably not as easy to slice and freeze so i was wondering if i could bake this in batches? If after the two provings the loaves stay in the fridge while the other one is cooking will it be ok? What would you advice?
Many thanks!
Laura Fuentes says
yes, you can cook this in separate batches or freeze (see freezing directions). enjoy!
MaikelQ says
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manilagirl says
hi laura, i’m planning to do this tonight, just a few questions:
1. can i replace the 1 cup lukewarm water with 1 cup lukewarm milk for proofing?
2. can i refrigerate this overnight and bake it the next morning?
thank you! 🙂
Laura Fuentes says
You can absolutely do both!
Perpetua says
Hi, I’m gluten-free and I just wanted to know if anyone’s tried Bob’s Red Mill Gluten-Free All-Purpose flour with this recipe and what their results were. Because I’m allergic to rice, that’s pretty much the only rice-less, gluten-free, all-purpose flour I can eat.
Thanks so much in advance!
Laura Fuentes says
Perpetua, I’ve tried this recipe with gluten free flour and it does not work. #1 gluten free baking requires only a single rise, this recipe requires two. Sorry!
Neeta says
Hi,
I want to make this recipe except I don’t have that big an oven. So should I third the recipe or can I make the dough as you have indicated and may be keep the rest in the fridge till I am ready to bake the next loaf… Or is it okay to leave it outside when one loaf is baking? Plz let me know. Definitely want to make this one. Thanks a lot.
Regards
Neeta
Karen says
These just came out of the oven and wow do they ever smell good!! The recipe is simple and well written . I only needed about 7.5 to 8 cups of flour and I kneaded it for a few minutes by hand . I used quick rise yeast which cut rising time also.thanks Laura for another awesome recipe . My kids love your pancakes and blueberry syrup too!!
Laura Fuentes says
So glad you liked this recipe Karen! Enjoy!
Jenny says
Thank you! I was confused because it looked like the butter was listed in the ingredients under the filling section.
I am making them right now, about to go in the oven. Can’t wait to try them! My 4 year old helped make them, and loved kneading the dough.
Jenny says
This looks great, can’t wait to try it. I’m a little confused, in the filling section I see melted butter is listed, but I couldn’t find where you add that. Is it mixed in with the sugar and cinnamon?
Thank you- Jenny
Laura Fuentes says
Jenny, the step was there but it didn’t have the word “melted”. The butter is to brush over the tops prior to baking. I revised the recipe. Thanks!
Becky says
wow 9 cups of flour for you! I live in the opposite environment, high and dry and in a drought and winter to boot. I could only coax 6 cups of flour into this and got two loaves out of it, but they are DE-Licious! I used half bread flour and half white whole wheat. YUM thanks for this recipe.
salam mteirek says
amazing!!!! Delicious recipe
i made it today and my kids loved it!its very easy thanks laura
Alexie Lauren says
its very complicated to follow the way you wrote this recipie. 2 different times in the ingrediants you have written butter and sugar in different quantities but you dont specify in which step to use which amount….
Laura Fuentes says
Alexie, the directions clearly state where the 1st sugar goes and the second 1 cup. I have modified the “ingredients” section so you see that the first part goes to the loaf dough and the other goes to the filling. Enjoy!
Jennifer says
What size is your mixer? I’ve never been successful kneading dough by hand.
Laura Fuentes says
My mixer is the regular kitchen aid size. This recipe does take it’s capacity to it’s limits but I don’t do it by hand, just at the very end in case I missed something.
Julie says
I have a question. I am finding that if I add a full 8 cups of flour the dough is so dry. I am fairly new to homemade bread making, so just wondering if this is okay. It is proofing in the oven right now. I am hoping it comes out okay. Oh and btw, I am using a mix of all-purpose flour and bread flour. Advice?
Julie says
Amazing! This bread is so delicious. I love baking 3 loaves at a time and having backups in the freezer.
Cheryl simon says
This was easy to make and super good!
Deepti says
Lovely breakfast option Laura , just wanna ask couldnt make out what in between little syrupy btw the bread did spread something before rolling .
Thanks
Deepti
Laura Fuentes says
I didn’t do anything before rolling but lightly flour the surface a little.
Laura says
Tried it and loved it! It came out of the oven 30min ago. The house smells like heaven, and the family has already devoured the first loaf!
Laura Fuentes says
So awesome!
Jackie says
we made this yesterday. Beyond yummy! I did 3 cups wheat and 6 AP flour the bread turned out perfect. we will definitely be making it again! 🙂
Bread Fun Recipes says
Hell-o, I am a new baker. I read all of the questions that everyone asked you. I learned a lot by just reading the answers. I am going to try your recipe. I am always looking for great recipes to make. Awesome website!!!!!!
Laura Fuentes says
let me know how much you enjoy it!
Steph says
Have been hoping to try this recipe ever since I first saw the recipe! I doubted my abilities and cut the recipe down to one loaf for a trial run. Now that the trial run has proven so successful, I wish I had two other loaves to go with it… 🙂
Stephanie White says
I just made this tonight, it smells wonderful and I cannot wait to try it in the morning. What is your recommended storage method for the freezer, just pop it in an airtight freezer bag? Tin foil and then freezer bag? I just don’t want it to be hard or change once it thaws.
Laura Fuentes says
I slice the bread, lay it flat on a lined baking sheet, freeze for about an hour and then transfer to a gallon sized zip bag. Like in this post.
Heather says
What about using whole wheat pastry flour? Still no more than 3 cups?
Laura Fuentes says
I’d say that’s about right maybe up to 4 since it’s finer.
Jenn says
I just made this the other night and it truly is like store bought cinnamon raisin bread. In the morning I put some in the toaster and really really awesome. Thank you again for posting and saving me money. No more store bought Cinnamon raisin bread for me!
Laura Fuentes says
So glad you loved it Jenn!
Jenn says
Freezing the dough baking it turned out just as well. I just took the loaf out the night before and stuck it in the fridge then took it out in the morning and let it finish defrosting and rising on the counter and baked according to original directions. I think next time I will let it defrost over night on the counter then it should be ready to bake by morning. I knew it ha to work because I always buy frozen pizza dough so I figured it should be the same. Anyways thought is let you know how it turned out. Going to make several more this weekend an give them away for Chrismas! Happy Baking 🙂
Laura Fuentes says
What a fantastic idea to give them away as Christmas gifts Jenn! Thanks for coming back and letting me know that the-freeze-thaw-rise process worked well!
Jenn says
I just made this bread and its fantastic! When I make bread it never turns out perfect. It either turns out too dense or the crust is too hard. But this was perfect! By far one of the best bread recipes I’ve tested. I will be sure to make this again. I froze one of the loaves unbaked so I’m interested to see how that will work out. Thanks for sharing your recipe 🙂
Cheers!
Laura Fuentes says
thank you Jenn for letting others know that you loved it! I usually freeze the loaves after baking them. I have not tried freezing the loaves prior to baking-but will do!
Erica says
Getting ready to work on this tonight! And I was just wondering if the milk could be substituted for soy milk?
Laura Fuentes says
I use dairy free milk all the time for this recipe. Almond milk, soy milk, coconut milk… will work.
LauraLee says
I followed your recipe today, and my loaves turned out just as perfect as yours! It is so delicious!! You are awesome, thank you for your easy directions, and thank you for sharing your recipe- raisin bread is our favorite, so I know I will make this again and again. It IS a lot of work, but it is SO worth it!
Denise says
What is the best way to prepare the loaves for freezing? Sliced, not sliced? How do you wrap them and keep them airtight?
I love your site!
THANKS!
Beth says
I made this last night and it came out perfect! My husband and two boys went through the first loaf already! I added a heaping tsp of cinnamon to the dough and used 3 cups whole wheat flour instead of all white. I’ll definitely be making this again!
Marsi Mora says
Can I make this in my bread maker?
Laura Fuentes says
Marsi, not with these measurements. these yields 3 loaves. for the bread machine, i use this recipe.
Michelle says
How would this turn out using white whole wheat flour? This recipe sounds amazing!
Thank you!
Laura Fuentes says
you can only use up to 50% whole wheat flour. otherwise it will be much denser.
Tammy says
Can I used bread flour instead of A.P?
Laura Fuentes says
Yes. That should be fine.
Jennifer Fischer says
I am getting inspired. My boys love cinnamon raisin bread, and my 3 year-old has been known to eat 3-5 slices in one setting. Plus, I totally agree that it is perfect for French Toast.
Ramona says
Another question – do you think you could let the dough rise overnight and then bake it in the morning?
Laura Fuentes says
Ramona, yes. do your first rise as directed. Transfer to baking pans and let the second rise happen in the fridge overnight. not on your countertop.
Ramona says
Can you use the same amount rapidrise yeast as you do active dry yeast? Or do you need less rapidrise yeast. Thanks!
Laura Dembowski says
I love cinnamon everything and homemade bread. It’s amazing how well it freezes. Then you can have some whenever the craving strikes!
Jamie says
Thanks so much for making the change. My bread actually turned out great! It only took us 2 days to devour 1 loaf! Was so happy that adding the yeast at the end didn’t mess it up. Thanks!
Mia says
Is it possible to make this without egg? One my kids has an allergy but I am sure the whole family would really enjoy this. Any tips or suggestions would be welcome!
Laura Fuentes says
You could make it with 3 flax eggs. for 1 flax egg mix 1 Tablespoon ground flax with 3 tablespoons warm water. let it sit for 5 minutes. this gel-like mix acts as an egg.
Jamie says
So I’m in the process of making this now. I have several complaints though. You never say to add the yeast/water mixture. Reading more carefully, I think it is “implied” that you use the yeast/water mixture bowl when you start adding egg, etc. but it is definitely not clear. I made it all the way to adding my 6th cup of flour before I realized that I hadn’t added the yeast yet! The recipe also took far more than 8 cups of flour for me. I have my dough raising now but am not to optimistic about how it is going to turn out but I definitely didn’t want to throw all the ingredients into the garbage without going to the end. I’m sure hoping that as I continue through the recipe it is more clear as this bread looks/sounds so yummy!!!
Laura Fuentes says
Jamie, I apologize. I too made this recipe tonight and when I couldn’t find my post-it, I came to read it off my blog. I just edited the recipe to make it “simpler” to follow. Baking bread isn’t a science. For me, it takes about 8 cups.. but I am in a high humidity area. For you it might take closer to 9ish depending on where you live. The dough isn’t tough, it’s residually “sticky”. How did it come out?
Theresa says
This looks so good and I can’t wait to make it. You mention grinding your own wheat and I have a grinder as well (need to use it more!) so just wanted to confirm based on your note that you use 3 cups of it that with 5 cups of AP flour to keep it from being too dense and kids from saying “No, thank you”? I have to say I find the freshly ground white wheat to be much better than anything I have found to buy in the store (once I got the knack of the proper grind setting – first few times I thought I was going to have to get a hammer out to finish milling it, ha ha. If at first you don’t succeed, though . . . )
Laura Fuentes says
Yes, anything more than 3 cups and you have a very dense bread. You can add a teaspoon of gluten to be in the safe side. Hurray to grinding your own wheat! 🙂
christy says
Your bread sounds lovely and looks delicious. I am very anxious to try it! I am not sure if I am reading it right though, when do you add the water with yeast? At the same time as the milk? Thanks 🙂
Laura Fuentes says
Hi Christy! No, you warm the milk, set aside. Warm your water, activate your yeast…set aside. then eggs and stuff in mixer… then add milk…. THEN yeasty water. 🙂
Kristen says
I am totally going to make this!
Laura Fuentes says
Thanks Kristen! The freezer is your friend!! 🙂
Gabriel says
Hi Laura .. gabriel here! And one of my favorites to bake ( of the bread family ) ! Always in kitchen cookin up something / baking continuesly , so I take for granted most ingredients I’ve got ! Made this already 4 times and hands down it’s a winner . In doing so tonight , in the midst of it I realized I was out of milk so I substituted that w/ “almond milk” ?? I’m guessing it shouldn’t be that far out ingredient that it will screw up the whole recipe ? Anyhow the telling is in final outcome , I shall let you know , thank you for this awesome find!
Gabriel
Laura Fuentes says
Hi Gabriel! I know you’ve enjoyed a delicious loaf of bread by now… and as you can see, they came out just fine with almond milk. I use regular milk because the protein adds to the fluff and texture you love but using almond milk is just fine. Thank you for making my recipe Gabriel!