Cinnamon Raisin Bread
Cinnamon Raisin Bread
AuthorJulieIn a large bowl, sprinkle the yeast and sugar over the water and set it aside for 5 minutes, or until it gets foamy. In a smaller bowl, pour hot water over the raisins to cover, and set them aside to plump up as you make the dough.
Add the egg, milk butter, honey to the yeast mixture and stir to combine; add the whole wheat flour, cinnamon and salt and stir until well blended and sticky.
Add half the all-purpose flour, and continue adding flour until you have a soft, kneadable dough. Turn out onto the counter and knead until smooth and elastic, about 8 minutes, adding more flour by shaking it over the countertop and kneading it in if it’s too sticky. (It should still be tacky.) Place in an oiled bowl, turn the dough to coat it, then cover with a tea towel and let rest in a warm place for an hour, until doubled in bulk.
Butter two 4”x8” loaf pans and drain the raisins well. Punch the dough down, turn it out onto the countertop and knead in the raisins. Shape the dough into two loaves, tucking the raisins inside. Place into the loaf pans, cover and set aside for another hour, until doubled in bulk.
When you’re ready to bake, preheat the oven to 375°F. If you like, brush the tops of the loaves with melted butter. Bake for 40 minutes, until golden and hollow-sounding when tapped. Cool for 5 minutes in the pans, then turn out onto a wire rack to cool completely.
Ingredients
Directions
In a large bowl, sprinkle the yeast and sugar over the water and set it aside for 5 minutes, or until it gets foamy. In a smaller bowl, pour hot water over the raisins to cover, and set them aside to plump up as you make the dough.
Add the egg, milk butter, honey to the yeast mixture and stir to combine; add the whole wheat flour, cinnamon and salt and stir until well blended and sticky.
Add half the all-purpose flour, and continue adding flour until you have a soft, kneadable dough. Turn out onto the counter and knead until smooth and elastic, about 8 minutes, adding more flour by shaking it over the countertop and kneading it in if it’s too sticky. (It should still be tacky.) Place in an oiled bowl, turn the dough to coat it, then cover with a tea towel and let rest in a warm place for an hour, until doubled in bulk.
Butter two 4”x8” loaf pans and drain the raisins well. Punch the dough down, turn it out onto the countertop and knead in the raisins. Shape the dough into two loaves, tucking the raisins inside. Place into the loaf pans, cover and set aside for another hour, until doubled in bulk.
When you’re ready to bake, preheat the oven to 375°F. If you like, brush the tops of the loaves with melted butter. Bake for 40 minutes, until golden and hollow-sounding when tapped. Cool for 5 minutes in the pans, then turn out onto a wire rack to cool completely.
This sounds delicious. I’ve always wanted to make cinnamon raisin bread. Can I substitute the wheat/barley flour for more all purpose flour?
Yes, absolutely!