Cinnamon Raisin Bread
(makes 2 loaves)
from theKitchn.com
1 cup (6 oz) raisins (feel free to add a little more if you love raisins like I do)
1 cup (8 oz) warm water
1 tablespoon active dry yeast
1 cup (8 oz) milk, whole, 2%, or skim
1/4 cup (2 oz) unsalted butter, melted
2 teaspoons salt
5 1/2 - 6 cups (1 lb 11.5 oz - 1 lb 14 oz) all-purpose flour
Filling:
1/2 cup granulated white sugar
1 1/2 tablespoons cinnamon
1 large egg beaten with 2 teaspoons warm water
Put the raisins in a small bowl and cover them with hot water. Have the raisins sit for about 10 minutes to get nice and plump and juicy. Drain.
Pour a cup of water into the bowl of a standing mixer or large mixing bowl (if mixing by hand) and pour the yeast on top of the water. Let sit for a few minutes until dissolved and starting to bubble a bit- then stir in completely.
Add the milk, melted butter and salt to the water/yeast mixture. Add 5 1/2 cups of the flour and stir to form a sticky dough. Knead in your mixer on low speed with a dough hook or knead by hand for 8-10 minutes to form a smooth, slightly tacky dough. Now, check the dough- if it's super sticky- add a little more flour, a bit at a time. The dough is ready when it forms into a ball and when you poke it, the dimple springs back.
1 cup (8 oz) warm water
1 tablespoon active dry yeast
1 cup (8 oz) milk, whole, 2%, or skim
1/4 cup (2 oz) unsalted butter, melted
2 teaspoons salt
5 1/2 - 6 cups (1 lb 11.5 oz - 1 lb 14 oz) all-purpose flour
Filling:
1/2 cup granulated white sugar
1 1/2 tablespoons cinnamon
1 large egg beaten with 2 teaspoons warm water
Put the raisins in a small bowl and cover them with hot water. Have the raisins sit for about 10 minutes to get nice and plump and juicy. Drain.
Pour a cup of water into the bowl of a standing mixer or large mixing bowl (if mixing by hand) and pour the yeast on top of the water. Let sit for a few minutes until dissolved and starting to bubble a bit- then stir in completely.
Add the milk, melted butter and salt to the water/yeast mixture. Add 5 1/2 cups of the flour and stir to form a sticky dough. Knead in your mixer on low speed with a dough hook or knead by hand for 8-10 minutes to form a smooth, slightly tacky dough. Now, check the dough- if it's super sticky- add a little more flour, a bit at a time. The dough is ready when it forms into a ball and when you poke it, the dimple springs back.
Take your raisins and add a little flour just to coat them lightly- soaking up any extra water. Toss into tough and knead until combined.
If kneading by hand, turn the dough out onto your work surface and pat it into an oval. Sprinkle about half the raisins over the top and fold the dough like a letter. Pat it into an oval again, sprinkle the remaining raisins, and fold it again. Knead the dough by hand for a few minutes to distribute the raisins through the dough.
Return the dough to the bowl and cover. Let the dough rise in a warm place until doubled in bulk, about an hour. Meanwhile, combine the sugar and cinnamon in a small bowl and beat together the egg and water in a second bowl.
Divide the dough into two pieces. Working with one piece at a time, roll the dough out on the counter. It should be slightly less wide than your baking pan and as long as you can make it. The thinner the dough, the more layers of crazy-good cinnamon swirl you'll end up with. If the dough starts to shrink back on you, let it rest for a few minutes and then try again.
Brush the entire surface of the dough with egg wash, leaving about two inches clear at the top. Sprinkle generously with cinnamon and sugar. Starting at the end closest to you, roll up the dough. When you get to the top, pinch the seam closed. Transfer the loaf to your loaf pan seam-side down. Repeat with the other half of the dough.
Let the loaves rise until mounded over the top of the pan and pillowy, 30-40 minutes. Halfway through rising, preheat the oven to 375° F.
Brush the top with some of the remaining egg wash. If desired, sprinkle some of your remaining cinnamon-sugar over the tops of the loaves as well. Bake for 40-45 minutes until golden brown.
Remove the loaves from the pans and allow them to cool completely before slicing. Baked loaves can also be frozen for up to three months.
Slice, toast and top with fresh butter. So good...
If kneading by hand, turn the dough out onto your work surface and pat it into an oval. Sprinkle about half the raisins over the top and fold the dough like a letter. Pat it into an oval again, sprinkle the remaining raisins, and fold it again. Knead the dough by hand for a few minutes to distribute the raisins through the dough.
Return the dough to the bowl and cover. Let the dough rise in a warm place until doubled in bulk, about an hour. Meanwhile, combine the sugar and cinnamon in a small bowl and beat together the egg and water in a second bowl.
Divide the dough into two pieces. Working with one piece at a time, roll the dough out on the counter. It should be slightly less wide than your baking pan and as long as you can make it. The thinner the dough, the more layers of crazy-good cinnamon swirl you'll end up with. If the dough starts to shrink back on you, let it rest for a few minutes and then try again.
Brush the entire surface of the dough with egg wash, leaving about two inches clear at the top. Sprinkle generously with cinnamon and sugar. Starting at the end closest to you, roll up the dough. When you get to the top, pinch the seam closed. Transfer the loaf to your loaf pan seam-side down. Repeat with the other half of the dough.
Let the loaves rise until mounded over the top of the pan and pillowy, 30-40 minutes. Halfway through rising, preheat the oven to 375° F.
Brush the top with some of the remaining egg wash. If desired, sprinkle some of your remaining cinnamon-sugar over the tops of the loaves as well. Bake for 40-45 minutes until golden brown.
Remove the loaves from the pans and allow them to cool completely before slicing. Baked loaves can also be frozen for up to three months.
Slice, toast and top with fresh butter. So good...
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