Cinnamon Raisin Bread
June Xie
1 loaf
150 minutes
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."
Ingredients
1½ cups whole milk, room temperature
1½ tsp active dry or instant yeast
1 cup raisins
3 cups bread or all-purpose flour, plus more for dusting
1½ tsp Salina Crystal Salt
5 Tbsp Panela Cane Sugar, divided
2 Tbsp melted butter
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 12” 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 8x4” loaf pan, then cover and proof until doubled in size, about 1 hour.
When ready to bake, preheat oven to 375°F. Bake until deeply golden and internal temperature of the loaf reaches 195°F, about 45 minutes.
Let cool completely before slicing.