Häussler Instructions for Cinnamon Raisin Bread

Häussler Instructions for Cinnamon Raisin Swirl Bread

Häussler instructions only applicable if you own a Häussler Spiral Dough Mixer
Course Breads
Cuisine American
Servings 5 loaves


  • Häussler Spiral Dough Mixer


  • 1 medium potato cubed – I use russet potatos
  • 4 cups water
  • 2 tbps butter
  • 2 tsp salt
  • 12 cups bread flour divide flour in half – using 6 cups for sponge, remaining 6 cups for finishing dough
  • 1 cup sugar
  • 2 tbps instant yeast
  • 1 cup water
  • 16 ounces raisin I use large 1.8 lb bags from Sam's club – I use 1/3 bag per recipe
  • 1/2 tsp ground cloves
  • 3 tsp cinnamon


Making the sponge

  • In large sauce pan add 4 cups of water and chopped potatoes. Boil potatoes until fork tender. Drain the potatos reserving the potato water you will need this for the recipe.
  • Add butter and salt to cooked potates and mash with mixer. Once mashed add back the reserved potato water. Mix well. Pour potato water mixture into the Häussler bowl. Allow to cool for a few minutes.
  • To potato water mixture add 6 cups of bread flour and 1 cup of sugar. Mix on low speed for 2 minutes. Mixture should be somewhat smooth.
  • Mix yeast with 1 cup of warm water. Stir until the yeast has dissolved. Add yeast to mixer. Mix on low speed for 4 minutes. Turn off mixer and allow sponge to double in bulk. Roughly 2 hours. I don't remove the bowl or the dough hook. I leave everything in place. The heat from the potato water along with the metal bowl retains enough heat to promote yeast growth. The lid of the mixture keeps moisture in.
  • After an hour I add 1 cup of flour to the sponge and mix on low for 2 minutes. I found that doing an additional cup at this time gives the flour time to absorb more the liquid. In the past I did not do this and found that when I added the remaining 6 cups of flour was not enough to prevent the dough from going and required adding additional flour.
  • 15 minutes before the 2 hour rise up I added another 1/2 cup of flour and mixed on low speed for 2 minutes.

Mixing the dough

  • In a separate bowl add the remaining 4 cups of flour, the spices and raisins. Mix throughly. I do this by hand so I can separate the raisins that are clumped together.
  • Add this flour mixture to the bowl. Turn on the mixer at low speed for 6 – 8 minutes. Perform a window pane test to ensure dough sufficiently kneaded.
  • Pour a bit of oil on to your work surface and dump the dough in the middle of the oil slick. The dough will be slack but I found that it comes together nicely if you coat the dough with oil. At this time I do a stretch and fold a couple times before I shape dough into a ball.
  • Put dough into a large oiled bowl and allow to rise for another hour
  • Split dough into 5 equal sections, I find using a kitchen scale helps to get even sized loaves. Roll each dough into flat rectangles – liberally coat the dough with cinnamin sugar then roll into loaves.
  • Allow the loaves to rise to double.
  • Preheat oven to 375° – bake loaves for 45 minutes.
  • Remove from oven and cool on racks. Package each loaf in a bread bag – freeze.


Result of adding flour during the sponge rise period cut down the amount of flour I had to use. 
The dough was still slack coming out of the bowl
Keyword Raisin Bread

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