Cinnamon Raisin Bread
This loaf of bread is perfect for breakfast or with a cup of tea in the late afternoon. I particularly like it toasted. I just “had” to cut some thick slices and make French Toast and all I can say is, “Oh my!!” When it is baking, this loaf smells heavenly.
I like to mix the raisins in rather than have them in a single swirl in the center, because that tends to break the slice. When the raisins are incorporated with the dough, the baked, cut slices stay together nicely. This recipe makes 2 loaves ~ one for you, one to share (or freeze).In a mixing bowl (stand mixer) measure:
3-1/2 cups Bread Flour 1 Tabl. Sugar 1-1/2 tsp. Salt 1-1/2 Tabl. Cinnamon
Proof in small bowl:
1/2 cup warm water (110 degrees)
1 Tabl. Yeast
Add to the dry ingredients:
2 Eggs, room temperature, whisked
2 Tabl. Butter, soft
1/2 cup Milk, warm – NOT HOT
Mix on medium speed – dough will look “shabby” and dry initially. After it is incorporated fairly well, add the raisins and continue to mix until it comes together in a ball.
1-1/2 cups raisins, soaked for 15 minutes in boiling water and drained.
Turn the dough out onto the counter and knead for 5 minutes.
Place the dough in a greased bowl and set in a warm, draft-free place to rise. Alllow to rise until doubled in size, approx. 1-1/2 hours.
Punch the dough down, and divide into two. Roll each 1/2 into a rectangle approx. 11″ X 7″
1/4 cup Sugar 1 Tabl. Cinnamon
Sprinkle the cinnamon sugar on the rectangle and then roll from short side up. Pinch the seam together to seal. Place the loaf in a greased loaf pan and allow to rise until doubled, approx. 45 min. – 1 hour.
Bake in 375 degree oven 30-40 minutes or until the loaf sounds hollow when tapped on the top. Otherwise, you may test for doneness with a thermometer – bread should be 190 degrees in center when done.