Servings: 4

Weight Watcher Smart Points: 21

Preparation Time: 10 Minutes

Cooking Time: 5 Minutes

Ready In: 15 Minutes


  • 8 slices of bread (raisin bread recipe below)
  • 2 1/2 cups bread flour
  • Butter
  • 1/2 cup buttermilk or whole milk, room temperature
  • 1 1/4 tsp. cinnamon
  • 1 large egg, slightly beaten
  • 2 eggs
  • 2 tsp. instant yeast
  • 1 cup milk, half-and-half or cream (I usually do half skim milk, half heavy cream)
  • 1 1/2 cups raisins, rinsed, drained and patted dry
  • Dash of salt
  • 1 1/4 tsp. salt
  • 4 tsp. sugar
  • 3/4 cup water, room temperature
  • 1 cup whole wheat flour


  1. In a small bowl mix together sugar and cinnamon, set aside with a spoon.Heat a large skillet or griddle over medium heat (I set my griddle to 350 degrees).In a broad bowl (I used a pie pan) beat the eggs lightly and stir in the milk and salt
  2. Set an empty plate beside it.Add about teaspoon of butter to skillet and spread around as it melts.Quickly dip each side of bread into the egg mixture (you don’t want it too soggy) and then place on the empty plate
  3. Add a heaping spoonful of cinnamon-sugar and spread around until the surface of the bread is completely covered (add more cinnamon-sugar as needed), flip over and repeat on the other side
  4. Place on the skillet
  5. Repeat with remaining slices of bread until the skillet/griddle is full.Cook for about 4-5 minutes per side, or until each side is nicely browned and the sugar mixture has melted and hardened into slightly crispy coating.In a large bowl or your electric mixer bowl, mix together flours, sugar, salt, yeast and cinnamon.Add egg, butter, buttermilk and water
  6. Stir with a large spoon or on low speed with the paddle attachment of your mixer until everything comes together in a ball
  7. If you’re using a mixer you’ll know it’s ready if the dough stops sticking to the sides of the bowl
  8. If it seems too sticky or too dry add a little more flour or water.If you are using a mixer, switch to the dough hook
  9. Mix on medium speed for about 5 minutes
  10. If you don’t have a mixer or want to do all the kneading by hand skip to the next step
  11. Sprinkle a work surface with flour and transfer the dough over to it
  12. Knead for about 1-2 minutes if you just used the dough hook or 8-10 minutes if not
  13. You’ll most likely need to add more bread flour to the dough as you are kneading to keep it from being sticky
  14. The end result should be dough that is soft and pliable, tacky but not sticky
  15. (See this post for the difference between the two.) To test whether the dough is ready, cut off a golf ball-sized piece and use your fingers to stretch it into a very thin sheet which looks almost translucent when held up to the light
  16. If it won’t stretch and/or tears too easily, then you need to keep kneading until the dough passes the windowpane test
  17. It’s also helpful to have an instant read thermometer because the dough should be ready when it’s between 77-81 degrees
  18. Flatten the dough out with your hands and spread a handful of raisins on top, pressing them into the dough
  19. Fold the dough in half and spread some more raisins on top of that
  20. Keep folding and flattening the dough until you have incorporated all the raisins, then knead lightly for a minute or two until they are evenly mixed throughout the dough.Place the dough inside a large bowl that has been sprayed lightly with cooking spray or oil
  21. Roll the dough around to lightly coat it in oil
  22. Cover the bowl with plastic wrap and let sit for 2 hours at room temperature or until the dough doubles in size.Meanwhile, mix together sugar and cinnamon and set aside.When the dough has risen, remove from bowl and divide into 2 equal pieces (it helps to have a kitchen scale, if you’re not good at eyeing it)
  23. Roll each piece out into a 5 inch by 8 inch rectangle that is about 1/3 inch thick
  24. Sprinkle half the cinnamon-sugar mixture on top
  25. Starting at the short end, roll up the dough, pinching the crease down after each rotation to strengthen the surface tension
  26. The loaf will spread out as you roll it up
  27. Pinch the final seam closed with your thumbs and rock gently to even it out
  28. Place in a lightly oiled 8 1/2 by 4 1/2 in
  29. loaf pan, the ends of the loaf should touch the ends of the pan
  30. Repeat with the other piece of dough.Mist the tops lightly with cooking spray or spray oil and cover with plastic wrap
  31. Proof at room temperature for 1 to 2 hours or until the dough has nearly doubled in size and crests above the top of the pan
  32. My house tends to be a bit cold (I like it that way), so to help the dough rise, I turn my oven on a low temperature for about a minute, then turn it off and open the door for about 30 seconds
  33. While the oven is still slightly warm (but still off), I place the pans inside, close the door and let the dough proof in there.Remove the pans from your oven if you proofed them in there and preheat to 350 degrees (F), with the oven rack in the middle
  34. Place the loaf pans on a large sheet pan, making sure they are not touching each other.Bake for 15 minutes
  35. Rotate the sheet pan 180 degrees and continue baking for 15-25 minutes
  36. The loaves should be golden brown on top and lightly golden on the sides
  37. It should register 190 degrees in the center.Immediately remove from pans (you can also check the bottom of each loaf, which should make a hollow sound when thumped) and cool on a rack for at least 1-2 hours before slicing.

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