Homemade Cinnamon Raisin Bread
February 24, 2012 § 6 Comments
This week has felt all over the place. I haven’t been this relieved for Friday’s arrival in a long time. I’m really looking forward to having some time this weekend to re-group, get work things in order, and spend some time with friends. Hopefully there will be some good sleep in there, too!
In all honesty, I don’t even know how I managed to make this bread! Looking back, I don’t really know where I fit it in, but I’m so glad I did. I have been wanting to make homemade cinnamon raison bread for what feels like years. It’s definitely one of those breads that feels more challenging than others, but truly the most difficult part is the waiting- there’s a lot of rising time. The dough itself though, is fairly simple to work with. So if you’re feeling intimidated, I urge you to give it a try.
And with that, I’m off to make more toast, and perhaps even french toast this weekend. Yum! Have a wonderful weekend!
Homemade Cinnamon Raisin Bread slightly adapted from The Pioneer Woman
- 1 cup milk
- 6 tablespoons butter
- 2-1/2 teaspoons active dry yeast
- 2 whole eggs at room temperature (very important!)
- 1/4 cup sugar
- 2 cups all-purpose flour
- 1 1/2 cups whole wheat flour
- 1 teaspoon salt
- 1/4 cup sugar
- 2 tablespoons cinnamon
- 1 cup raisins
- egg and milk, mixed together for brushing
- 2 tablespoons soften butter
Melt butter with milk. Heat until very warm, but not boiling. Allow to cool until still warm to the touch, but not hot. Sprinkle yeast over the top, stir gently, and allow to sit for 10 minutes. Meanwhile, combine flour and salt in a separate bowl.
In the bowl of an electric mixer fitted with the paddle attachment, mix sugar and eggs until combined. Pour in milk/butter/yeast mixture and stir to combine. Add half the flour and beat on medium speed until combined. Add the other half and beat until combined.
Switch to the dough hook attachment and beat/knead dough on medium speed for ten minutes.
Heat a metal or glass mixing bowl by filling it with hot tap water so it’s warm. Pour out the water and dry the bowl. Drizzle in a little canola oil, then toss the dough in the oil to coat. Cover bowl in plastic wrap and set it in a warm place for at least 2 hours. A few minutes before I place the dough in the bowl, I put my oven at 150 degrees and let it heat up. When the dough is ready, I turn off the oven, place it inside, and let it rise inside the slightly warmed oven. The oven should feel warm, but not hot.
Turn dough out onto the work surface. Roll into a neat rectangle no wider than the loaf pan you’re going to use, and about 18 to 24 inches long. Smear with 2 tablespoons melted butter. Mix sugar and cinnamon together, then sprinkle evenly over the butter-smeared dough. Starting at the far end, roll dough toward you, keeping it tight and contained. Pinch seam to seal.
Smear loaf pan with softened butter. Place dough, seam down, in the pan. Cover with plastic wrap and allow to rise for 2 hours.
Preheat oven to 350 degrees.
Mix a little egg with milk, and brush over the top. Bake for 40 minutes on a middle/lower rack in the oven.
Remove from the pan and allow bread to cool. Slice and serve, or make toast or French toast with it.