Ciabatta Bread

Ciabatta can be really intimidating. This easy step by step recipe will have you baking your own rustic ciabatta bread in no time. With that signature soft center and all those amazing air pockets, this be a crowd-pleaser for sure.

This recipe does need to be prepped the day before baking, so add that into your planning.

I have to admit. I was terrified of trying ciabatta. I have gotten pretty solid in my baking skills, but this recipe had me sweating. It was the perfect example of over thinking. Once I took a deep breath and decided I was just going to jump in and try, I found out that it really was not that hard.

I did lots of reading and research on the best practices and different techniques. From cold rises, to different shaping styles, to whether to flour your hands or use water. I decided to try making this the simplest of all the options and it worked!

So trust me, if I can make delicious ciabatta bread, so can you.

Before we get started, let’s talk ciabatta.

Ciabatta Bread Ingredients

• All Purpose flour: I use all purpose flour for this recipe. As opposed to bread flour, that gives a more structure, chewy loaf, All Purpose has enough protein to give a good rise, but will create that soft airy inside.
• Active yeast: While you can use instant yeast, I like to be sure my yeast has activated and I know my bread will rise properly. I use Fleischmann’s Active Yeast. If you choose to use instant yeast, you can mix all your sponge ingredients together at once.
• Water: This dough has higher water to flour ratio, making it very wet and sticky. Making sure your water is between 100-105 degrees will help your yeast activate.
• Salt: You can’t have a delicious recipe of anything without salt! I recommend a course sea salt or Kosher salt over table salt, as they will have a better taste.

* A note about “rising” and “proofing”. This recipe does both.

Rising is the resting process the dough goes through to allow the fermentation to take place.

Proofing is similar, expect that proofing takes place when the dough is in its final form and ready to be baked.

Let’s Make Ciabatta Bread Part 1: The Sponge

The sponge is a crucial part of making ciabatta. It is a small amount of bubbly fermented dough that is made the night before and gives your ciabatta that slightly tangy flavor. It makes this bread feel and take very similar to a sourdough.

Heat your water to about 100-105 degrees and pour it into a glass bowl.

Sprinkle your yeast on top and set it aside to activate.

Once your yeast is bubbly, add in your flour and stir until a small ball of dough forms.

Cover tightly with plastic wrap and let rest at room temperature for at least 8 hours, and up to 24 hours. I made my sponge in the evening of night before and let it sit on my counter overnight.

Let’s Make Ciabatta Bread Part 2: The Dough

When you are ready to start the dough, your sponge should be nice and bubbly. Look at those bubbles!

Empty your sponge into your mixer bowl and attach the dough hook. I find that using a silicone scraper works the best when transferring your sponge to your mixer.

Add your dough ingredients and knead together on low speed for 1-2 minutes until roughly combined.

Bump the speed up to medium and knead for about 5-7 minutes. Your dough should be shiny, smooth, and very sticky.

Turn your dough out into a container that has an airtight lid. I highly recommend using a silicone scraper to help. I got this one from Amazon and I love it!

I used a large Tupperware that would give my dough room to expand. Keeping it sealed will help trap those fermentation gases and keep your dough from drying out. Remember that we want our ciabatta dough really hydrated.

Let your dough rest at room temperature for 1 hour and it should about double in size.

You are going to perform a round of stretch and folds by gently scooping underneath your dough, stretching it up, and folding it into the center. I recommend making sure your fingers are wet with water to keep them from sticking to the dough too much. Your “fold” may look more like a “slap” to help the dough stay put.

Once you have worked your way around your dough, cover it and let is rest for 30 minutes.

You will complete 2 more rounds of stretch and folds, for a total of 3 rounds, with a 30 minutes rest between each one.

After the final rest, generously flour your working surface and turn your dough out.

With well floured hands, press your dough out into a rectangle. You may need to sprinkle the surface of the dough with flour as well.

Using a dough slicer, cut the dough in half length wise.

Cut each half into 4 sections. Remember you do not need to shape them.

Sprinkle the dough with a good amount of flour and cover with a tea towel. They are going to rest and proof right where they are for 2 hours.

About an hour before you the dough is done proofing, set your oven to 450 degrees and preheat your cookie sheet.

Using your silicone scraper, gently transfer your dough onto a piece of parchment paper. This can be a bit tricky. I found that swiftly scooping the scraper under the dough helps to keep the general shape and makes the transfer easier.

Carefully transfer the parchment paper onto the preheated cookie sheet.

Bake for 20-25 minutes or until golden brown.

Let them cool for 20-30 minutes.

Slice and enjoy!

How to Enjoy Your Ciabatta

Any way you like!

• The signature air pockets make this bread perfect for dipping in your favorite sauce or soup.
• Slice and toast to make the perfect base for a Caprese appetizer.
• Create delicious deli sandwiches or grilled cheese.
• Just toast and slather with butter or honey butter.

How to Store Your Bread

The best way to store your ciabatta bread is wrapped tightly in tin foil and left at room temperature. I place them all in a bread bag. These ones from Amazon work amazing.  It will keep for about 2-3 days.

You can also freeze your bread by wrapping it in foil, then sealing it in a ziplock bag.  The bread can be stored in the freezer for up to 3 months.

Ciabatta

Print Recipe Pin Recipe

Prep Time 1 day d 5 hours hrs

Cook Time 25 minutes mins

Servings 8 loaves

Equipment

• 1 glass bowl
• plastic wrap
• 1 Stand mixer
• 1 dough hook
• 1 silicone scraper
• 1 container with air tight lid
• bread mat
• dough cutter
• cookie sheet
• parchment paper

Ingredients  

1x2x3x

Sponge

• 1/2 cup warm water
• 1/2 tsp active yeast
• 1 cup all purpose flour

Dough

• 2 cups all purpose flour
• 1 1/2 tsp salt
• 1 cup room temperature water

Instructions 

Make the Sponge

• Heat the water to between 100-105 degrees and pour into glass bowl.
• Add the yeast and allow to sit and activate.
• Add in the flour and stir to combine.
• Cover with plastic wrap and let sit at room temperature for a least 8 hours and up to 24 hours.

Make the Dough

• Add the sponge to your mixer bowl and attach the dough hook.
• Add dough ingredients and mix on low for 1-2 minutes.
• Bump speed up and knead for 5-7 minutes or until dough is pulling away from the sides of the bowl.
• Your dough should be shiny, smooth, and very sticky.
• Transfer your dough to a container with an air tight lid using a silicone scraper. Cover and let rest for 1 hour.
• Wet your hands, and complete a round of stretch and folds.
• Cover and let rest for 30 minutes.
• Complete 2 more rounds of stretch and folds (for a total of 3 rounds) with a 30 minute rest after each one.
• After the last rest, liberally flour your working surface and turn out your dough.
• With well floured hands, press your dough into a rectangle.
• Using a dough cutter, cut your dough in half length wise.
• Cut each half into 4 sections. You can reshape your sections into more of a rectangle shape if you choose.
• Sprinkle the top of the dough with flour, cover with a tea towel, and let proof for 2 hours.
• An hour before baking, set you oven to 450 degrees and preheat a cookie sheet.
• Gently transfer your dough to some parchment paper using the silicone scraper.
• Carefully transfer the parchment paper onto the preheated cookie sheet.
• Bake for 25-30 minutes or until golden brown.
• Let cool for 20-30 minutes.
• Enjoy!

Notes

A note about “rising” and “proofing”. This recipe does both.

Rising is the resting process the dough goes through to allow the fermentation to take place.

Proofing is similar, expect that proofing takes place when the dough is in its final form and ready to be baked.

Handling the dough – ciabatta dough is very wet and sticky.  The trick to working with this dough is to be quick and gentle.  Too much handling can result in a flat dough.   I recommend using wet fingers instead of floured fingers as to not dry the dough out too much, and using a silicone scraper.

Bread storage – the best way to store your ciabatta bread is wrapped tightly in tin foil and left at room temperature.  It will keep for about 2-3 days.

You can also freeze your bread by wrapping it in foil, then sealing it in a ziplock bag.  The bread can be stored in the freezer for up to 3 months.

Reheat the bread – you can reheat your ciabatta by keeping it wrapped in the foil and baking at 450 degrees for about 4-6 minutes.

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This is the first loaf I ever made. This is a no knead recipe and uses minimal ingredients, which makes it the ultimate beginners bread.

If you are looking for something to get you started baking, follow these step by step instructions and you will look like a professional in no time!

For a very long time I was on the “gluten free” train. I have had gut health issues on and off for years, and it seemed that gluten aggravated them. I tried to switch as much as possible to a gluten free option, including bread.

Unfortunately, gluten free options, while becoming much more popular and accessible, are also MUCH more expensive. We are a family of 5 and trying to sustain lunches and breakfasts and all the other bread related things with the small overpriced gluten free loaves from the the store was just not feasible.

So I decided to start making my own. “It will be easy” I thought, “Everyone is making bread”. It was not easy. Turns out making gluten free bread is very difficult due to one very important missing factor…gluten.

Gluten is what helps your dough rise by aiding in the fermentation process and creating those desired air bubbles. Without the gluten, my “gluten free” bread kept turning out like homemade paper weights. Dense and heavy and VERY inedible.

Now I know there are plenty of bakers out there who have mastered the gluten free baking process, and to them I tip my hat. I, however, was loosing patience and quickly ready to through my brick loaves out the window and quit.

Then I started doing some more research. I discovered that individuals are often intolerant of gluten, not because of the gluten itself, but because of the way the gluten is treated and because of ALL THE OTHER things that go into those store bought breads. So I decided to try again, using high quality organic bread flour, and making a super simple loaf of artisan bread.

The result is what catapulted me into the bread making frenzy I am in now. Not only did my loaf turn out amazing and was a huge hit with my family (who quickly devoured it), but I had no gut issues at all.

Since then I have been on a mission to create healthy options for myself and my family, and it all started with this recipe. So let’s get started!

What you will need

One of the best things about this bread, is the ingredients are simple and minimal. You just need 4 items that you may already have in your pantry.

• Bread flour: I use bread flour for all my bread recipes. As mentioned before, the higher protein content, 12-14%, in bread flour gives your loaf that chewy structure. All purpose as a protein content of closer to 10-12% is better for more “tender” baking like cookies and cakes and muffins. My go to Bread Flour is King Arthur’s Organic Bread flour
• Active yeast: While you can use instant yeast, I like to be sure my yeast has activated and I know my bread will rise properly. I use Fleischmann’s Active Yeast. *Don’t forget to store your yeast in the fridge or freezer!
• Water: Making sure your water is between 100-105 degrees will help your yeast activate.
• Salt: You can’t have a delicious recipe of anything without salt! I recommend a course sea salt or Kosher salt over table salt, as they will have a better taste.

Let’s make some bread

Heat your water to about 100-105 degrees. Add your yeast, stir, and set aside.

You will know your yeast is active when you see a layer of foam on top of your water. It can take anywhere from 10-15 minutes for your yeast to activate depending on the temperature in your kitchen. *Note: adding honey or sugar to your yeast can help boost the activation process

In your stand mixer bowl, add the flour and salt. Add your activated yeast and attach your dough hook. Knead until well combined. I usually start on the lowest speed for a couple of minutes, then bump it up one speed for 3-5 minutes.

You want your dough to be slightly sticky. You will know it is ready when it pulls everything from the side of the bowl and sticks to the dough hook. I do the touch test as well. It should be stretchy and sticky to the touch.

Cover and let your dough rise for about 2 hours. I place my dough in the oven (off of course) with the light off. During the warmer months I will let it rise on the counter.

Look at those bubbles! I love watching this fermentation process happen.

After your dough has risen, you are going to do one round of stretch and folds. Scooping your fingers underneath your dough, you are going to “stretch” it upwards, and then “fold” it into the center. Do this all the way around your dough.

Once you have finished your stretch and folds, cover your dough and let it rise for another 30 minutes.

While your dough is resting, set your oven to 450 degrees and preheat your dutch oven.

Turn your dough out on a lightly floured surface. You are going to form your dough into a ball by gently pulling the edges into the center.

Once you have pulled everything into the center, flip your dough so those seams are facing down.

Gently rotate your dough using the palms of your hands to create nice round shape.

Carefully transfer your dough onto a piece of parchment paper.

Gently flour the top of your dough, and smooth everything out with your hand.

Using a lathe or sharp knife, score your dough. There really is no rhyme or reason here. Scoring is simply a way to control the rise of your bread as it expands during baking. The most common score is a diagonal line across the top. I visually like the cross pattern.

Carefully place your dough into your preheated dutch oven.

Bake for 30 minutes with the lid on. Remove the lid and bake for an additional 10-15 minutes, or until the top is golden brown.

Let your bread cool on a cooling rack. I let my bread cool on the grates of my stove top, which works just as well!

Once your bread has cooled, slice and enjoy!

What is this bread good for?

There are so many delicious ways you can enjoy this bread.

• Sandwiches – Turkey and cheese, BLT, or a delicious grilled cheese.
• Avocado toast or breakfast sandwiches
• Dipping in soup
• Toasted with butter and honey
• Dippers for appetizers like spinach artichoke dip, or caprese salad.

No matter how you slice it…see what I did there?…this bread is sure to be a favorite. I hope you enjoy!

Easy Artisan Bread

This is a no knead recipe and uses minimal ingredients, which makes it the ultimate beginners bread. If you are looking for something to get you started baking, follow these step by step instructions and you will look like a professional in no time!

Print Recipe Pin Recipe

Prep Time 3 hours hrs

Cook Time 45 minutes mins

Course Side Dish, Snack

Cuisine American, Italian

Servings 1 loaf

Equipment

• 1 Stand mixer with dough hook attachment
• 1 glass measuring cup
• measuring cups
• measuring spoons
• 1 dutch oven
• bread mat
• lathe

Ingredients  

1x2x3x

• 1 1/2 cup warm water
• 2 1/4 tsp active yeast
• 3 3/4 cup bread flour
• 2 tsp salt

Instructions 

• Heat your water to between 100-105 degrees.
• Add yeast, stir, and set aside to activate.
• In mixer bowl, add flour and salt.
• Add your activated yeast and knead until a sticky dough forms.
• Cover and let rise for 2 hours.
• Do one round of stretch and folds.
• Cover and let rise for another 30 minutes.
• Set your oven to 450 degrees and preheat your dutch oven.
• Turn dough out onto a lightly floured surface.
• With lightly floured hands, shape dough into a ball by pulling the edges into the center, and placing it seams down.
• Carefully transfer your dough onto parchment paper.
• Lightly flour and score the top.
• Carefully place your dough into your preheated dutch oven.
• Bake with the lid on for 30 minutes.
• Remove the lid and bake for an additional 10-15 minutes, or until golden brown.
• Remove bread and place on a cooling rack.
• Once bread is cool, slice and enjoy!

Notes

1. Flour: I recommend using bread flour. The high protein percentage of bread flour is going to give that dense artisan feel to this loaf. If you only have All Purpose flour that will work fine in a 1:1 ratio.
2. I highly recommend using kosher salt or course sea salt to give your bread the best taste.
3. Freezing Instructions: You store this bread in the freezer after it has been baked.  Allow the bread to cool completely, then freeze for up to 3 months.  When you are ready, allow your bread to thaw at room temperature then reheat as needed.
4. Bread Storage: I store my bread in an open ziplock bag, inside a linen bread bag.  I have found this keeps the bread soft while still giving it room to breath.

Keyword Artisian, Bread

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Tag @guidos.kitchen on Instagram and hashtag it #guidoskitchen

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This super simple churro bread is going to be the talk of the town. Whether you are looking for a dessert bread, a companion to that morning cup of coffee, or something to “wow” and the next family potluck, this is the bread for you. Very beginner friendly, kid approved, and guaranteed to be gone before you can go back for seconds.

Follow along these easy step by step instructions and enjoy!

This recipe came out of wanting to create a dessert for taco night. It was a couple days after Cinco De Mayo and we were doing tacos with the kiddos. My idea was to make actual churros, but the time (and energy) needed to do so were not available.

So I improvised and made churro bread!

I knew had to make a base bread loaf, and I love a good coffee cake, so I mushed the two ideas together and created what my husband coined, “churro bread”. It is possibly one of the best recipes ever, and I had to talk myself into sharing it with the rest of the family.

There are a few differences between this bread and the loaves I usually make.

The flour – I use All Purpose flour for this recipe. For my other breads I use bread flour. The high protein count makes it perfect for perfect for creating that more structured crumb and chewier texture. All purpose flour is more suited for cakes and pastries as it yields a more tender texture.

Yeast – as in there is none. Yeast creates a slow sustained rise through fermentation, and great for things like Sandwich Bread and Artisan Bread. For this recipe I use baking powder, which creates a quick, short live rise through chemical reaction.

Time – since this bread doesn’t need that long rise time associated with yeast bread, you can make this recipe in a much shorter amount of time.

So now that you see the difference, let’s get baking!

What You Need

• All Purpose flour: Any all purpose flour will do. I prefer to use organic flours in all my baking.
• Baking Powder: This will help your loaf rise. Baking powder gives that quick rise from a chemical reaction.
• Salt: You can’t have a delicious recipe of anything without salt! I recommend a course sea salt or Kosher salt over table salt, as they will have a better taste.
• Eggs: Eggs add the richness and moisture of your bread, and help give it a smoother texture.
• Milk: Adding milk to your recipe will give you bread greater volume a softer consistency.
• Olive Oil: Oil adds to the tenderness of your bread by coating the gluten proteins so they can’t team up and become to tough. You can use vegetable oil, however I much prefer the taste of olive oil.
• Honey: I recommend a local organic honey. This will give your dough that sweetness without the processed sugar. If you cannot use honey, you can substitute agave or maple syrup.
• Vanilla: Need I say more? Vanilla gives your bread that unmistakable sweetness and flavor.
• Cinnamon: Cinnamon has incredible benefits beyond just tasting amazing. It is high in antioxidants, it has anti-inflammatory properties, it can improve gut health, improve dental hygiene, and reduce cholesterol.
• Sugar: I generally try to make my recipes processed sugar free, which is why I use honey for the main sweetener in my batter. However, I do use it occasionally when you just can’t substitute it, like in the cinnamon sugar mixture for this bread. Anything else would not give it that “churro” taste that I am looking for. If you really wanted to stick to the “no processed sugar” you could substitute coconut sugar instead. Since I do not have that regularly on hand, I went old school with plain white sugar.

Let’s Make Some Churro Bread

In a large bowl, combine the flour, baking powder, and salt. Stir to mix together.

In a medium bowl, beat your egg.

Add to your egg the milk, honey, oil, and vanilla. Whisk until well combined.

Pour your wet ingredients into the bowl with your dry ingredients. Stir until well combined.

Pour half your batter into a greased or nonstick loaf pan.

In a small bowl, combine the sugar and cinnamon. Mix together.

Sprinkle about 2 tablespoons of the mixture on top of your batter. Using a toothpick, swirl the mixture into the batter. I usually start from the top to the bottom, then swirl length wise, the make little circles.

Pour the rest of the batter into the loaf pan and smooth it out. You may get some of the mixture mixed in while you are smoothing. Don’t worry! That will just add to the yum factor.

Sprinkle another 2 tablespoons of the cinnamon sugar mixture on top of you batter, and repeat the same swirling process.

Bake at 350 degrees for about 45-50 minutes. You will know it is done when you insert a knife in the middle and it comes out clean. The smell of this bread baking will have your mouth watering in no time!

Let it cool in the pan for about 15 minutes, then you can turn it out onto a plate.

Once your loaf is cool, you can slice and enjoy it as is. OR! You can add this amazing cream cheese glaze to give it a sweet finish. Full disclosure, this glaze gives the bread a very “cinnamon roll” feel and is a sure way to make sure this bread vanishes off the plate in no time at all.

Cream Cheese Glaze

The cream cheese glaze is the finishing touch on this delicious churro bread. In a medium bowl, combine cream cheese, butter, powdered sugar, vanilla, and milk. Using a hand mixer, mix everything together until smooth. If you want your glaze on the thinner side, you can add more milk until you get the consistency you are looking for.

Drizzle your glaze of the top of your bread. Feel free to add as much or as little as you would like.

P.S. The leftover drizzle is great for dipping fruit in!

Slice your bread and serve. Make sure you save yourself a slice because it is guaranteed to disappear fast!

If you happen to have any leftover bread, a slice goes perfectly with your morning coffee.

This recipe is also a show stopper at a brunch or potluck. During the holidays you can wrap a loaf and give it as a gift.

Enjoy this churro bread recipe and happy baking!

Churro Bread

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 45 minutes mins

Servings 1 loaf

Equipment

• 1 large bowl
• 1 medium bowl
• 1 small bowl
• 1 whisk
• 1 spoon
• 1 loaf pan
• toothpicks
• handmixer

Ingredients  

1x2x3x

• 2 cups all purpose flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 egg beaten
• 1 cup milk
• 1/3 cup olive oil
• 1/2 cup honey
• 1 tsp vanilla

Filling

• 1/3 cup sugar
• 2 tbsp cinnamon

Cream Cheese Glaze (Optional)

• 1/4 cup cream cheese softened
• 1/4 cup butter softened
• 3/4 cup powdered sugar
• 1 tsp vanilla
• 2 tbsp milk

Instructions 

• In a large bowl, combine flour, baking powder, and salt
• In a medium bowl, beat one egg. Add milk, honey, oil, and vanilla and mix together.
• Add wet ingredients to dry ingredients and mix until combined.
• Pour half your batter into a greased loaf pan.
• In a small bowl, mix together sugar and cinnamon.
• Sprinkle about half your cinnamon sugar mixture over you batter.
• Using a toothpick, swirl the mixture into the batter.
• Pour in the rest of the batter and repeat the process.
• Bake at 350 degrees for 45-50 minutes, or until a knife comes out clean.
• Cool and slice

Glaze

• Add all ingredients to a bowl and mix with a hand mixer until fully combined and smooth.
• You can add more milk for a thinner consistency.
• Drizzle your glaze over you loaf.

Notes

1. For the best taste and texture, I recommend using bread flour.  If you only have All Purpose flour that will work fine in a 1:1 ratio.
2. This recipe uses honey in the main dough.  You can substitute 1 cup of white sugar if you choose. General rule of thumb is for every 1 cup of sugar, you can use 1/2 to 3/4 cup honey. If you cannot use honey, you can also substitute agave or syrup.
3. Bread Storage: I store my bread in an open ziplock bag, inside a linen bread bag.  I have found this keeps the bread soft while still giving it room to breath. For this bread, I recommend storing in the fridge if you are not going to be eating it in the next couple of days.
   You can also freeze the bread after it has been baked.  Allow the bread to cool completely, then freeze for up to 3 months.  When you are ready, allow your bread to thaw at room temperature then reheat as needed.
4. Tools Needed: Large bowl, medium bowl, small bowl, whisk, toothpicks, loaf pan.

Did You Make This Recipe?

Tag @guidos.kitchen on Instagram and hashtag it #guidoskitchen

Tried this recipe?Let us know how it was!

If you are looking to take your bread making to the next level, this is the recipe for you. The delicious taste, soft consistency, and beautiful swirl will get you compliment after compliment.

Easy enough for beginner bakers, this step by step guide will help you expand your skill set.

Cinnamon Raisin Bread was my favorite as a child. I have such comforting memories of morning breakfasts with this delicious soft bread that had that signature swirl. So when I started baking, I knew I had to do a cinnamon raisin bread recipe.

I have to say I was a bit intimidated at first. That swirl seemed super complicated. But as I got more and more comfortable baking, and started learning how things worked together, I decided to give it a go. It is SO much easier than I thought.

On top of baking a childhood favorite, I am also creating a healthier (and let’s be honest, cheaper) option to now serve to my kids. Who I might add, devour this bread every time.

If you are newer to baking, feat not. This is a great recipe to get those baking skills boosted and try something new. This was my first recipe outside of the “easier” no knead, stick it in a pan, kind of breads. I promise you can do it. Just follow these simple steps and you will be hearing your family sing your praises in no time.

Let’s get started.

Ingredients

• Bread flour: I use bread flour for all my bread recipes. While you can use All Purpose flour, bread flour has a higher protein content, 12-14%. All purpose as a protein content of closer to 10-12% is better for more “tender” baking like cookies and cakes and muffins. My go to Bread Flour is King Arthur’s Organic Bread flour
• Active yeast: While you can use instant yeast, I like to be sure my yeast has activated and I know my bread will rise properly. I use Fleischmann’s Active Yeast. *Don’t forget to store your yeast in the fridge or freezer!
• Milk: Adding milk to your recipe will give you bread greater volume and a darker crust. It also gives your bread that softer consistency. Make sure to heat your milk to about 100-105 degrees to help your yeast activate.
• Honey: I recommend a local organic honey. This will give your dough that sweetness without the processed sugar. If you cannot use honey, you can substitute agave or maple syrup.
• Butter: Adding butter to your dough can limit the gluten development. It will also tenderize your dough and create a softer bread with a rich flavor.
• Salt: You can’t have a delicious recipe of anything without salt! I recommend a course sea salt or Kosher salt over table salt, as they will have a better taste.
• Cinnamon: Cinnamon has incredible benefits beyond just tasting amazing. It is high in antioxidants, it has anti-inflammatory properties, it can improve gut health, improve dental hygiene, and reduce cholesterol.
• Sugar: While I try to make my recipes generally processed sugar free, you can use sugar if you choose. For this recipe, you can swap out the honey in the cinnamon sugar mixture for 1/4 cup brown sugar.

Let’s Get Baking

Heat your milk to about 100-105 degrees. I use a (clean) meat thermometer to check the temp. Add your honey and your yeast and set aside. How quickly your yeast activates will depend on the temp in your house, but mine is usually active within 10-15 minutes.

You will know your yeast is active when you see a nice foam on top and it has the signature “bread smell.” Once your dough is active, pour in your melted butter.

Fix your dough hook onto your stand mixer. In the mixer bowl, combine your flour, salt, eggs, and raisins.

Add your activated yeast. Don’t forget to “lock” before you “knead.”

Knead on low for a couple of minutes, then bump it up one speed and knead for an additional 3-5 minutes until fully combined. The dough will be ready when it has pulled everything the sides of the bowl.

You want you dough to be sticky. I gauge this by seeing how long it hangs on the dough hook. If it sticks for a bit and stretches, you know its good!

Lightly oil a large bowl and transfer your dough. Turn your dough to lightly coat it in the oil. I have found that this makes stickier dough much easier to handle.

Cover your dough and let it rise for about 2 hours. I usually place my dough in my oven (turned off) while it is rising. If it is a warmer day I will let it rise on the counter.

Once your dough has risen, lightly flour a bread mat, or your counter top, and turn out your dough.

You are going to spread your dough out into a long rectangle, about the same length as your loaf pan. You can lightly flour your fingers or dip them in water to make it easier to work with the dough.

In a small bowl, combine your honey, cinnamon, butter, and salt. Stir your mixture until combined and smooth.

Spread your cinnamon mixture over the top of your dough.

Roll your dough tightly from the bottom to the top, much like a cinnamon roll. This step can be the “hardest” so take your time. I make sure to lightly flour my fingers or dip them in water. I gently pull the bottom as I roll to make it as tight as possible. The tighter you can make it, the better the swirl will be.

Once you have your dough rolled, slightly fold over the ends. Pinch all the seams shut.

Place your dough in your greased loaf pan with the seam side down. Cover and let your dough rest for another hour. I let this rest happen on the counter since you will start preheating your oven before the dough finishes it’s rise.

During the last 10 minutes of the rise, preheat your oven to 375 degrees and boil a pot of water.

Right before you place your dough in the oven, pour the boiling water into a cookie sheet or baking pan and place it on the bottom rack of your oven. The steam keeps the top of your dough stretchy so it doesn’t dry out while it is rising. It will also help your dough create a thin chewy crust while holding that soft center.

Being careful of the steam, place your loaf in the oven and bake for 40-50 minutes or until the internal temp reaches 190-200 degrees. (Be prepared for your house to start smelling like magic)

Turn your dough out onto a cooling rack (or the grate on your stove top) and let it cool. BE PATIENT! Slicing the loaf too soon will cause the spiral to crumble and fall apart.

Once your bread has cooled, slice and enjoy! (and be ready for the round of applause you will receive.)

My favorite way to eat this bread is toasted with some butter. The butter soaks into the soft crumb of the bread and the swirls get a gentle crunch when toasted.

You could also use this bread for an elevated french toast, or bring this bread to your next brunch potluck and quickly become the most popular person there!

Although this is technically a “breakfast” bread, I have been known to munch on this at any time of the day.

I hope you enjoy this recipe as much as I do!

Cinnamon Raisin Bread

Print Recipe Pin Recipe

Prep Time 4 hours hrs

Cook Time 45 minutes mins

Servings 1 loaf

Equipment

• 1 Stand mixer
• dough hook
• 1 large bowl
• 1 small bowl
• measure cups
• measuring spoons
• bread mat
• 1 loaf pan

Ingredients  

1x2x3x

• 1 cup milk heated to 100-105 degrees
• 3 tbsp honey
• 2 1/4 tsp active yeast
• 4 tbsp melted butter
• 3 1/2 cups flour
• 1 tsp salt
• 2 eggs
• 1/2 cup raisins

Cinnamon Filling

• 1/4 cup honey
• 2 tbsp cinnamon
• 2 tbsp melted butter
• 1/8 tsp salt

Instructions 

• Heat milk to 100-105 degrees
• Add yeast and honey and set aside to activate.
• Once yeast is active, pour in melted butter.
• In mixer bowl, combine flour, salt, eggs, and raisins.
• Add yeast and knead until well combined. Dough should be sticky.
• Lightly oil a large bowl and transfer your dough.
• Cover and let rest for 2 hours.
• Turn dough out onto a lightly floured surface.
• Spread into a rectangle roughly the length of your loaf pan.
• In a small bowl, combine honey, cinnamon, butter, and salt. Stir to combine.
• Spread your cinnamon mixture over your dough.
• Roll your dough from bottom to top, keeping it tight like a cinnamon roll. You can lightly flour your fingers to help roll tightly. Pinch the seam shut.
• Place your dough in a greased loaf pan, seam down.
• Cover and let rest for another hour.
• Preheat your oven to 375 degrees.
• Boil a pot of water.
• Before you place your dough in the oven, pour the boiling water into a cookie sheet and place it on the bottom rack of your oven.
• Bake for 40-50 minutes or internal temp reached between 190-200 degrees.
• Turn out onto a cooling rack and let cool.
• Slice and enjoy!

Notes

1. For the best taste and texture, I recommend using bread flour.  If you only have All Purpose flour that will work fine in a 1:1 ratio.
2. This recipe does not use processed sugar, however you can substitute 4 tbs of white sugar to the yeast, and 1/4 cup brown sugar to the cinnamon sugar mixture. If you cannot use honey, you can substitute agave or maple syrup.
3. Bread Storage: I suggest storing this bread in the fridge if you do not plan to eat it in a couple of days.  You can also freeze the bread after it has been baked.  Allow the bread to cool completely, then freeze for up to 3 months.  When you are ready, allow your bread to thaw at room temperature then reheat as needed.
4. Tools Needed: Electric Stand Mixer with dough attachment, large bowl, small bowl, bread mat, nonstick pans.

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Tag @guidos.kitchen on Instagram and hashtag it #guidoskitchen

Tried this recipe?Let us know how it was!

This easy step by step guide will help you make the most delicious, soft sandwich bread. With just a few ingredients, this bread will become a family favorite for sure. This recipe yields 2 loaves and is perfect for those PB&Js, morning toast, or comforting grilled cheese.

If you are new to baking, this is a simple and easy first step!

My kids eat a lot of bread. Sandwiches for lunch, toast for breakfast, garlic bread at dinner, we love our bread.

I first started making bread, because I wanted to give my family a healthier option to the bulk made, processed stuff from the store. And if I could do AND save money, win win!

This was the first recipe I tried, and the kids loved it so much it has become a part of my weekly routine. I have created some fun variations, like Cinnamon Swirl Bread, Honey Wheat Bread, and a fun twist on Artisan Sandwich Bread.

This is a great bread for beginner bakers as it is very straight forward and doesn’t knead (see what I did there?) much hands on attention. All you need is a good stand mixer, a handful of ingredients, and some hungry family members.

While you can absolutely mix and knead this bread by hand, I prefer to let the stand mixer do all that work. Just make sure you are using a dough hook and that your mixer is in the “locked” position.

Easy Ingredients

• Bread flour: I use bread flour for all my bread recipes. While you can use All Purpose flour, bread flour has a higher protein content, 12-14%. All purpose as a protein content of closer to 10-12% is better for more “tender” baking like cookies and cakes and muffins. My go to Bread Flour is King Arthur’s Organic Bread flour
• Active yeast: While you can use instant yeast, I like to be sure my yeast has activated and I know my bread will rise properly. I use Fleischmann’s Active Yeast. *Don’t forget to store your yeast in the fridge or freezer!
• Water: Making sure your water is between 100-105 degrees will help your yeast activate.
• Honey: I recommend a local organic honey. This will give your dough a slight sweetness and aid in helping your yeast activate.
• Butter: Add butter to your dough can limit the gluten development. It will also tenderize your dough and create a softer bread with a rich flavor.
• Salt: You can’t have a delicious recipe of anything without salt! I recommend a course sea salt or Kosher salt over table salt, as they will have a better taste.

How to make this delicious Sandwich Bread

• Mix your water, yeast, and honey and set it aside to activate. You will know it is ready with there is a nice foam at the surface.

• While your yeast is resting, combine your flour and salt in your stand mixer bowl.
• Add your melted butter to your yeast, and dump it all in with your flour.

• Knead it all together until well combined. If you dough looks too wet, you can add a bit more flour about 1/4 a cup at a time. If you dough looks too dry, you can add water 1 tbs at a time. You are aiming for your dough to look firm and have a slight bounce back.
• Cover your dough with a dishcloth or plastic wrap and let rise for 2 hours. I usually place my dough in the oven (turned off).

• You need to deflate you dough (my favorite part!). You are going to gently punch down the middle of the dough to release the air.

• Turn your dough out onto a lightly floured surface and divide into two sections. You can either use both sections for sandwich bread, or you can use one loaf for a Cinnamon Swirl breakfast loaf.

• Form each section into a loaf by pressing it flat into a rectangle, about the width of your loaf pan. Roll up from the bottom, flip over, and pinch the seam. Once you have your loaves formed, place them in your loaf pans, seam down. You will want to make sure you pans are either greased or that you are using not stick loaf pans.

• Cover your loaves and let them rest for about 30 minutes in that warm place.
• Let your loaves sit on the counter, covered or uncovered, while you preheat your oven to 350.
• Bake for about 25-30 minutes.

• Turn the loaves out onto a cooling rack and let them rest.
• Slice and enjoy!

What is this bread good for?

Anything!

• Sandwiches – PB&J, turkey and cheese, BLT, or a delicious grilled cheese.
• Avocado toast or breakfast sandwiches
• Dipping in soup
• Croutons
• French Toast

Honestly, my favorite way is just toasted with butter and a drizzle of honey. There is nothing like the taste of homemade bread.

Sandwich Bread

The perfect, soft, delicious sandwich bread

Print Recipe Pin Recipe

Prep Time 3 hours hrs 15 minutes mins

Cook Time 25 minutes mins

Total Time 3 hours hrs 40 minutes mins

Servings 2 loaves

Equipment

• Stand mixer

Ingredients  

1x2x3x

• 2 cups water warmed to 100-105 degrees
• 1/4 cup honey
• 2 1/4 tsp active yeast
• 2 tbs melted butter
• 4 1/2 cups flour
• 1 1/2 tsp salt

Instructions 

• Add yeast and honey to water, mix, and set aside to rise (about 10 minutes)
• Add melted butter
• In your mixer, add flour and salt
• Add yeast and knead with dough hook until well combined. Add more flour if needed.
• Cover and let rest in a warm place for 2 hours
• Punch dough down and turn out onto a lightly floured surface.
• Divide into two sections and form into loaves.
• Place loaves in greased loaf pans. Cover and let rest in a warm place for 30 minutes.
• Let the loaves sit on the counter while you preheat the oven to 350
• Bake for 25-30 minutes

Notes

1. For the best taste and texture, I recommend using bread flour.  If you only have All Purpose flour that will work fine in a 1:1 ratio.
2. Freezing Instructions: If you would like to freeze one loaf to use later, prepare the recipe through step 6.  Form one both loaves and place them in their pans, then while one rises, cover the other one tightly and freeze for up to 3 months.  Once you are ready to bake, thaw your dough and let it rise for about 4-5 hours.  Bake as directed and enjoy! You can also freeze the bread after it has been baked.  Allow the bread to cool completely, then freeze for up to 3 months.  When you are ready, allow your bread to thaw at room temperature then reheat as needed.
3. Tools Needed: Electric Stand Mixer, large bowl, bread mat, pastry cutter, nonstick pans.

Did You Make This Recipe?

Tag @guidos.kitchen on Instagram and hashtag it #guidoskitchen

Tried this recipe?Let us know how it was!