Cinnamon Raisin Bread

On our most recent trip to Prince Edward Island we had the pleasure of staying at the Hillhurst Inn.

SABStv at Hillhurst Inn with MELANIE ARCHAMBEAULTWe were welcomed by Innkeeper Melanie Archambeault to the Grand Heritage Bed and Breakfast in the heart of Charlottetown, and after a restful sleep in gorgeous surroundings we were up for a marvelous meal and a chat.

You can watch our tour of the Inn and our conversation with Melanie in SEA AND BE SCENE TV's Christmas Special by clicking here and you can enjoy the recipe for her yummy Cinnamon Raisin Bread below.

Thanks so much for sharing Melanie and for making us feels so at home at beautiful Hillhurst Inn! We'll be back. SABS


Cinnamon Raisin Bread

Running a bed and breakfast, I always love the smell of freshly baked bread to welcome my guests as they come through the door. I was recently feeling the Christmas spirit and felt that nothing would be better than the smell of cinnamon flooding the halls of the inn. Only I didn't have a recipe... An innkeeper must to be quick on her feet. I transformed one my tried and true bread recipes into a new cinnamon and raisin recipe and the results were mouth watering. Great to serve smothered in peanut butter at breakfast or (my personal favorite) as a winter's evening snack. Enjoy! Melanie

2 packages active dry yeast
1/2 cup warm water
2 cups warm buttermilk
1/2 cup butter, softened
1/2 sugar
3 eggs
2 teaspoons salt
1/4 cup cinnamon
1/2 cup raisins (I have a picky raisin eater in my circle. 1 cup if you like a lot of raisins.)
8-9 cups all purpose flour


1- In a large bowl, dissolve yeast in warm water. Add buttermilk, butter, sugar, eggs, salt, cinnamon, raisins and 4 cups of flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
2- Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in greased bowl, turning once to grease top. Cover and let rise in warm place until doubled, about 1- 1.5 hours.
3- Punch dough down. Turn onto lightly floured surface; divide into thirds. Roll each portion into 14-in. x 12-in. rectangle. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck ends under. Place seam side down on two greased baking sheets. With a sharp knife, make 4-5 shallow slashes across the top of each loaf. Cover and let rise in a warm place until doubled, about 30 minutes.
4- Bake at 350 for 20-25 minutes. Remove from pans to wire racks to cool.

tree 2013

 HILLHURST INN, CHARLOTTETOWNFor more information on the Hillhurst Inn visit them on line at





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