Low-Fat Raisin-Cinnamon Bread Recipe

Name: Low-Fat Raisin-Cinnamon Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pkg. yeast; 1/2 c. warm water; 1 3/4 c. skim milk or 1% milk; 3 Tbsp. sugar; 1 1/2 tsp. salt; 1/2 c. margarine; 4 1/2 to 5 c. all-purpose flour; 1 1/2 to 2 c. whole wheat flour; 2 c. raisins (soaked in water for 15 to 30 minutes); nonstick cooking spray; 1/2 c. sugar; 1 Tbsp. cinnamon

Servings: persons

1 pkg. yeast
1/2 c. warm water
1 3/4 c. skim milk or 1% milk
3 Tbsp. sugar
1 1/2 tsp. salt
1/2 c. margarine
4 1/2 to 5 c. all-purpose flour
1 1/2 to 2 c. whole wheat flour
2 c. raisins (soaked in water for 15 to 30 minutes)
nonstick cooking spray
1/2 c. sugar
1 Tbsp. cinnamon

1
In a large bowl, dissolve yeast in warm water, not hot.
2
Set aside.
3
Heat milk, sugar, salt and margarine to lukewarm and then add this to the yeast mixture.
4
Stir in small amounts of both flours and the raisins and mix to form a stiff dough.
5
Turn onto a floured surface, knead 10 minutes, adding extra flour as needed. Shape into ball.
6
Place in bowl sprayed with nonstick spray.
7
Turn dough over to coat.
8
Cover with plastic wrap loosely.
9
Let rise in a warm place for 1 1/2 hours.

743

kcal

Calories

Fat

162

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 pkg. yeast, 1/2 c. warm water, 1 3/4 c. skim milk or 1% milk, 3 Tbsp. sugar, and more.

Yes, Low-Fat Raisin-Cinnamon Bread falls under the General category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Low-Fat Raisin-Cinnamon Bread

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