Cinnamon Raisin Bread

I’m pretty sure I made my love for homemade, bread-machine bread clear in this post, but in case it wasn’t obvious enough- let’s talk sweet breads. I am all about a good, basic white loaf on a weekly basis, but every once in a while, you have to mix it up! My personal favorite sweet bread is cinnamon raisin- I love cinnamon. It is one of my favorite flavors and scents, so when this bread is baking in my kitchen, you better believe I am one happy camper!

Cinnamon Raisin Bread (Allergy Friendly)

Cinnamon Raisin Bread-Machine Bread

Ingredients

  • 1 cup water
  • 2 Tbs allergy-friendly melted butter (we use Earth Balance Dairy-free, Soy-free Buttery Spread)
  • 1.5 tsp salt
  • 3 cups bread flour (I prefer King Arthur’s)
  • 1.5 tsp cinnamon
  • 3 Tbs sugar (You can use any variation of white or brown sugar here, depending on your preference. I like all 3 tbs of white or a 1 white/2 brown combo)
  • 2.5 tsp yeast (I use Fleischmann’s RapidRise or Bread Machine Yeast)
  • 3/4 cup raisins (I tend to use a heaping 3/4 cup) Note: we have had issues with allergy CC with several raisin brands, so I now purchase all of ours from the amazing allergy-friendly Gerbs.

Directions
(Follow the instructions of your bread machine first, but this is what I have found to be the best layering method)

  • Set machine to either sweet or basic (light crust) loaf, 1.5 lbs
  • Place water, melted butter and salt in the bottom of your bread pan (in that order)
  • Add 2 cups of bread flour, sprinkle on cinnamon, then top with the final cup of flour
  • Place sugar in one corner of the bread pan
  • Make a well in the center of the flour and add yeast
  • Add in raisins at the appropriate time according to your bread machine instructions (mine is the first beep during the initial knead phase)
  • Once the bread is done, remove from pan and allow to cool on a wire rack for ~15 minutes (if you can wait that long)

Slice of cinnamon raisin breadEnjoy!

Delicious, allergy friendly bread

Ricky was diagnosed with severe food allergies to dairy, soy, egg, tree nuts and peanuts at 9 months old. Karl and I were out for frozen yogurt with the little man (age 7 months) and decided to give him his first taste of the delicious, creamy treat; less than a teaspoon sent us to the ER. Although this was a very unfortunate incident, it caused us to get him tested for food allergies and prevented what could have been a much worse reaction later on. Neither my husband or I have any food allergies in our families, so this was a whole new world for us! Most people, including us prior to Ricky’s diagnosis, do not truly understand food allergies. I, myself, can only claim to know the basics. Food allergies are tied directly to a person’s immune system. If someone with a food allergy consumes (or in some cases, just comes in contact with) the allergen, antibodies are produced to fight against what the body thinks is a harmful substance; this can lead to hives or even anaphylaxis. Anaphylaxis is a life-threatening reaction that involves air-ways closing, shock and possibly death. Ok, that was a pretty heavy for a blog, but unfortunately, food allergies are a serious topic. Onward and upward!

Because we have to entirely avoid dairy, egg, soy and all nuts, I have had to learn to grocery shop and cook completely differently. Our family eats WAY healthier because of Ricky’s allergies and I’m excited to share some of the recipes I’ve found or created. There are tons of food allergy families out there constantly looking for safe alternatives, so hopefully this can become a helpful resource! Karl and I will also occasionally indulge in a non-Ricky friendly meal and make him a separate meal, so I’ll be sure to share some of those as well!

This leads me to the recipe that has made the biggest impact on our eating habits. The most delicious, fluffy, perfect loaf of bread! Ricky can’t eat store-bought bread. Have you ever tried to feed a toddler without including bread for some meals? It’s tough. So, I went on a search for a homemade, bread machine recipe. After purchasing this machine, I sadly discovered that most bread machine recipes include dried milk. Way to do your research ahead of time, Melissa. I then left my fancy new bread machine in storage for about a month before stumbling upon THE recipe! I have to give complete credit to Dinner with the Bickfords as I have not altered the recipe at all for our basic bread. This recipe is so simple that my loaf came out perfect on the very first try.

I never claimed to be a food photographer...

I never claimed to be a food photographer…

Basic White, 2 lb Bread Loaf

Ingredients

Directions

1. Start with water, oil and salt in the bread machine pan
2. Add flour on top of liquids. Make sure to evenly sprinkle the flour throughout the bread pan, don’t just dump it in or the flour will sink into the fluids
3. Pour sugar into one corner of the bread machine basket. Then make a well in the center of the flour and pour in the yeast
4. Set your bread machine for “basic” loaf and get ready for the magic to begin

Not only is this bread safe for allergy kids, yummy to those without food concerns, but it makes your entire home smell AMAZING while baking! Enjoy!

Excuse the mommy and me selfie, but just look how excited he is about this bread!

Excuse the mommy and me selfie, but just look how excited he is about this bread!