Cinnamon Raisin Bread
Yet again, another recipe that is so much better than store-bought. I love making yeast breads. No matter how many recipes I have tried I continually get a kick out of watching the dough rise. This is the first sweet bread I made and the first time I rolled a loaf up. I did end up with a little air pocket in the middle of the loaf so maybe next time I will try to roll tighter? Regardless, the bread was great. I will be making this again and again!
I halved this recipe because I didn’t want to end up with two loaves if we didn’t enjoy it. Now, I’m really sorry I did. I wish I had another loaf to pull out of the freezer. Don’t make my mistake — make two loaves! I also used all dark raisins instead of half golden half dark since that is what I had on hand. Next time I would like to try it with golden.
Cinnamon Raisin Bread
1 Tbsp active dry yeast
3 Tbsp granulated sugar
1 1/4 cups warm water (105-115 F)
1 cup warm milk (105-115 F)
3 Tbsp unsalted butter, melted
1 Tbsp salt
1 egg, lightly beaten
6 to 6 1/4 cups bread flour, plus more as needed
3/4 cup golden raisins
3/4 cup dark raisins
for the filling:
2/3 cup firmly packed light brown sugar
4 1/2 tsp ground cinnamon
In a bowl, sprinkle the yeast and a pinch of granulated sugar over 1/2 cup of the water and stir to dissolve. Let stand until foamy, about 10 minutes.
In the bowl of a stand mixer fittened with the paddle attachment, combine the remaining 3/4 cup water, milk, butter, remaining sugar, salt, egg and 2 cups of flour. Beat on medium speed until creamy, about 1 minute. Add the yeast mixture and 1/2 cup of the flour and beat for 1 minute. Add the raisins, then beat in the remaining flour, 1/2 cup at a time, until the dough pulls away from the sides of the bowl.
Switch to the dough hook. Knead on medium-low speed, adding flour 1 Tbsp at a time, if the dough sticks, until smooth and elastic, about 4 minutes. Transfer the dough to a greased deep bowl and turn to coat. Cover loosely with plastic wrap and let rise at room temperature until doubled, 1 to 1.5 hours.
Lightly grease two 9-by-5 inch loaf pans. Mix together the brown sugar and cinnamon for the filling.
Turn the dough out onto a lightly floured board. Divide the dough in half and roll or pat each half into an 8-by-12-inch rectangle. Lightly sprinkle each rectangle with half of the filling, leaving a 1 inch border on all sides. Beginning at the narrow end, tightly roll up each rectangle into a compact log. Pinch the ends and the long seam to seal in the filling. Place each log, seam side down, in the prepared pan. Cover loosely with plastic wrap and let rise at room temperature until the dough is about 1 inch above the rim of the pan, 1 to 1.5 hours.
Preheat an oven to 350 F. Bake until the loaves are golden brown and pull away from the sides of the pan, 35-40 minutes. Turn the loaves out onto wire racks and let cool completely.
Yield: 2 9-by-5 inch loaves