Cinnamon Raisin Bread
Cinnamon Raisin Bread
Servings
1 loaf
Prep Time
150 minutes
Cook Time
45 minutes
"A homemade take on the classic loaf, this recipe can be made by hand or with the help of a stand mixer. Either way, the dough will be sticky! Dampen hands with water or lightly coat with oil to help dough release more easily while shaping, and a bench scraper is your best friend for a clean transfer to the loaf pan. The final product will have a moist, cakey crumb and a delicate swirl."
June Xie
Ingredients
1ยฝ cups whole milk, room temperature
1ยฝ tsp active dry or instant yeast
1 cup raisins
3 cups bread or all-purpose flour, plus more for dusting
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1ยฝ tsp Salina Crystal Salt
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5 Tbsp Panela Cane Sugar, divided
2 Tbsp melted butter
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4 tsp Royal Cinnamon, divided
Directions
In a large bowl, stir together milk, yeast, raisins, flour, salt, 2 tablespoons panela, butter and 1 teaspoon cinnamon. Knead until no dry spots remain and dough is cohesive, 5 to 8 minutes. Let rest, covered, for 30 minutes.
Knead again for 15 more minutes until dough is smoother and slightly bouncier to the touch. Let dough rest 30 minutes more, covered.
In a small bowl, mix together 3 tablespoons panela and remaining 3 teaspoons cinnamon. On a clean, lightly floured or lightly greased surface, gently stretch dough to a 12โ square. Sprinkle mixture evenly across dough and pat down to secure.
Tuck in all sides of dough slightly to prevent sugar mixture from escaping, then tightly roll dough up into a spiraling log. Place dough seam-side down into a greased 8x4โ loaf pan, then cover and proof until doubled in size, about 1 hour.
When ready to bake, preheat oven to 375ยฐF. Bake until deeply golden and internal temperature of the loaf reaches 195ยฐF, about 45 minutes.
Let cool completely before slicing.
Supermarket
Fair Trade