Cinnamon Raisin Walnut Bread

There's nothing so tempting as the smell of cinnamon raisin bread while it's baking.  Your mouth with be salivating all day while it bakes and cools.

Yield: 1 large loaf


  • 4 - 5 cups flour, divided
  • 2 1/4 tsp yeast
  • 1 tsp wheat gluten
  • 2 cups warm water
  • 2 tbsp brown sugar
  • 2 tbsp oil
  • 3 tsp ground cinnamon
  • 2 tsp salt
  • 1 cup chopped walnuts
  • 1 cup raisins


  1. Mix 2 cups of flour with the yeast, gluten, and warm water.  Mix in the sugar, oil, cinnamon, salt, walnuts, and raisins.
  2. Add enough remaining flour to form a dough.  Knead for 5-8 minutes.  Place in a greased bowl, cover with plastic, and let rise in a warm place until doubled, about 60 minutes.
  3. Turn on a lightly floured surface.  Form into a ball, folding the sides underneath to form a smooth top.  Place on a greased baking sheet that's been sprinkled with corn meal, smooth-side up.  Let rise in a warm place until doubled, about 45 minutes.
    • If you plan to use a baking stone, let it rise on a cookie sheet.  Leave the stone in the oven while it's warming up so that the stone is hot.  Transfer the loaf from the baking sheet to the hot stone immediately before baking.
  4. Place a large baking sheet on the bottom rack of the oven.  Fill it with warm water.  The high humidity will give you the bread a nice crust.
  5. Bake at 375°F for 50-60 minutes.  Cool on a wire rack.