Homemade Cinnamon Raisin Bread

iambaker.net

Tammy Sapp

I’m a marginally adequate cook. And a decent baker!

subheading: Bread:

3 cups (375 g) all-purpose flour, divided

¼ cup (50 g) granulated sugar

1½ teaspoons kosher salt

2¼ teaspoons (1 packet) active dry yeast

1 cup warm water, about 110°F (but no more than 120°F)

⅛ cup vegetable oil

1 large egg, room temperature

subheading: Filling:

3 tablespoons unsalted butter, melted and divided

½ cup (100 g) granulated sugar

1 tablespoon ground cinnamon

1 cup raisins

Directions at iambaker.net

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