Description
A soft and comforting homemade cinnamon and raisin bread made with Greek yoghurt, lightly sweetened and warmly spiced, perfect for breakfast, toasting, or an afternoon snack.
Ingredients
Scale
- 3 cups all-purpose flour
- 1 cup Greek yoghurt
- 1/3 cup granulated sugar
- 2 teaspoons active dry yeast
- 3/4 cup warm milk
- 3 tablespoons unsalted butter, melted
- 2 teaspoons ground cinnamon
- 3/4 cup raisins
- 1 teaspoon salt
Instructions
- Combine the warm milk and active dry yeast in a small bowl, stir gently, and let sit for 5 minutes until slightly foamy.
- In a large mixing bowl, stir together the Greek yoghurt, melted butter, and granulated sugar until smooth.
- Add the flour, ground cinnamon, salt, and yeast mixture, then mix until a soft dough forms.
- Gently knead the raisins into the dough until evenly distributed.
- Cover the bowl with a clean kitchen towel and let the dough rest in a warm place for 20 minutes.
- Preheat the oven to 180°C (350°F) and lightly grease a 9 x 5 inch loaf pan.
- Transfer the dough into the prepared pan and smooth the top with slightly damp hands.
- Bake for 40 minutes until golden brown and fragrant.
- Allow the bread to cool in the pan for 10 minutes before transferring to a wire rack to cool further.
Notes
- Use full-fat Greek yoghurt for the softest and richest texture.
- Soak the raisins in warm water for 10 minutes and drain well before adding for extra juiciness.
- If the top browns too quickly, loosely cover with foil during the last 10 minutes of baking.
Nutrition
- Serving Size: 1 slice
- Calories: 220
- Sugar: 9 g
- Sodium: 230 mg
- Fat: 6 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 15 mg
Keywords: cinnamon raisin bread, Greek yoghurt bread, homemade sweet bread, easy yeast bread, breakfast bread