Oh man are you in for a treat with this bread! It puts a smile on everyone’s face! Isn’t this why we take the time to cook and bake?
leasing our family with wonderful treats is so rewarding! And I have yet to find anyone who doesn’t love this delicious bread.
Made with White Kamut flour, it is flavorful and easy to digest. You won’t find a better recipe out there.
Feel free to make this recipe your own. Sometimes I add raisins, and other times I don’t. I will even leave off the frosting from
time to time and its still delicious. You really can’t go wrong with this recipe!
So what are you waiting for? Get cooking, your family is worth it.
Kamut Raisin Cinnamon Bread
- 2 1/2 tbsp active dry yeast
- 1/2 cup warm water
- 1 3/4 cups warm water
- 3 tbsp sugar
- 2 tbsp melted butter
- 4 cups White Kamut flour
- 1 tbsp French gray course salt
- 3/4 cup raisins (optional)
- 2 tbsp soft butter (for spreading on dough before cinnamon/sugar mixture)
- 1/2 cup sugar
- 2 tbsp cinnamon
- Melted butter for brushing on at the end (optional)
- 2 cups powdered sugar
- 2 tbsp softened butter
- 1 tsp vanilla extract
- 2 tbsp milk
In a large bowl, dissolve yeast in 1/2 cup warm water. No need to let sit until foamy. Add another 1 3/4 cups warm water. 3 Tbsp sugar, 2 Tbsp melted butter, and 4 cups flour. Stir together. Add salt and beat until smooth, with a wooden spoon, dough hook, or electric mixer. (Mix in raisins now if using.) If needed, mix in extra 1/4 cup flour to make a moderately stiff dough. Turn out onto lightly floured surface. Knead dough until it does not stick to surface or sides of bowl (if using electric mixer). Add in as little flour as possible. Continue kneading for about 10 minutes until smooth and elastic.
Grease a large bowl with a little softened butter or baking spray. Place dough in and turn over. Cover with plastic or a lightweight dishtowl and let rise for 40 minutes (until double in size).
Mix together 1/2 cup sugar and 2 tbsp cinnamon. Set aside.
Spray loaf pans generously with baking spray. Set aside.
When double in size, remove dough from bowl and punch down on surface. Give it a few kneads to get air out and let rest for 10 minutes.
Divide dough evenly into 2 or 4 pieces. Roll out each portion one at a time (a bit longer and wider than pans you are using). With a bread knife, spread on a light film of butter over 4 mini loaves or 2 large loaves. For minis, 2 tbsp per loaf. For large, 1/4 cup per loaf. Roll up tightly beginning at short end, continually tucking in edges. Place in greased pans. Brush loaves with melted butter if desired. Cover with plastic sprayed with baking spray and let rise 20 minutes (until double). Preheat oven to 425 degrees.
Bake 12-13 minutes for mini loaves. About 25 minutes for large loaves. Cool on wire rack.
Prepare frosting if using. Ina small bowl, mix together powdere sugar, butter, and vanilla. Slowly add 2 tbsp of milk. Frost loaves while still warm. Cool. Serve or freeze for up to 2 months.
The Food Nanny!