Try This at Home: How to Make Whole-Wheat Cinnamon-Raisin Bread

Food Network Magazine had nutrition expert Ellie Krieger give a lesson in healthy baking with this easy recipe for homemade raisin bread with only 99 calories a slice.

Photo By: David A. Land

Photo By: David A. Land

Photo By: David A. Land

Photo By: David A. Land

Photo By: David A. Land

Photo By: David A. Land

Photo By: David A. Land

Photo By: David A. Land

Photo By: David A. Land

Photo By: David A. Land

Photo By: David A. Land

Photo By: David A. Land

Make the Dough: First, measure out 1 1/4 cups very warm water and check the temperature. It should be 120 degrees to 130 degrees.

Get the Recipe: Whole-Wheat Cinnamon-Raisin Bread

Combine both flours, the dry milk, egg, canola oil, honey, salt, yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Mix 3 minutes on the lowest setting, then increase to the next highest setting and mix 5 more minutes. The dough should be soft and sticky.

Let It Rise: Transfer the dough to a large bowl coated with cooking spray. Cover tightly with plastic wrap and let rise at room temperature.

After 1 hour and 30 minutes the dough will have nearly doubled in size. While this is happening, soak the raisins. Dry raisins will rob moisture from the bread, so soak them first in boiling water until plump, about 30 minutes. Drain and pat dry.

Fold the Dough: Transfer the dough to a floured work surface. Picture it as a loose square. Lift up one side of the dough and fold about one third of it across. Press down on the dough with spread fingers to remove any air bubbles. Repeat with the remaining 3 sides of the dough.

Mist two 9 by 5 inch loaf pans with cooking spray. Divide the dough in half and roll out each half into an 8 inch square.

Brush each square with canola oil.

Sprinkle the squares with the cinnamon (it's high in antioxidants!), brown sugar and raisins. Roll up each square of dough into a tight cylinder, rolling away from yourself.

Form the Loaves: Place the rolled loaves seam side down in the prepared pans. Cover tightly with plastic wrap and let rise at room temperature until the dough fills the pans and springs back when touched, about 1 hour, 30 minutes.

Bake the Bread: Preheat the oven to 375 degrees, and brush the loaves with canola oil.

Bake until golden brown, about 25 to 30 minutes. Remove from the pans and transfer to a rack to cool completely.

Ellie used honey in her dough; it's an unrefined sweetener and keeps the bread moist and tender. Leftovers are perfect for making killer French toast.

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