Cinnamon Raisin Bread

 

 

Makes 2 loaves

This bread is good right out of the oven or stored for

several days and used for toast.

FOR THE BREAD

2 cups plus 1 1/2 teaspoons warm water (100°

to 110°)

2 ½ teaspoons active dry yeast

5 ¾ cups bread flour, plus more for dusting

2 tablespoons nonfat powdered milk

4 teaspoons sugar, plus more for sprinkling

1 tablespoon salt

3 tablespoons unsalted butter, melted and

cooled

2 cups dark raisins

Canola oil, for bowl and plastic wrap

FOR THE FILLING

¾ cup sugar

7 teaspoons cinnamon

1 large egg, beaten

4 tablespoons unsalted butter, melted and

cooled

1 large egg white, beaten

1. In the bowl of an electric mixer, combine

1/4 cup warm water and yeast. Let sit until

yeast is foamy, about 10 minutes. Add flour,

powdered milk, sugar, salt, 3 tablespoons

melted butter, and 1 3/4 cups warm water.

Mix, using the paddle attachment, on low

speed for 1 minute. Change to dough hook,

and mix on medium-low speed for 7 minutes.

Or knead by hand, 15 or 20 minutes. Add

raisins, and mix on medium-low speed until

dough is firm but not dry, 3 minutes.

2. Transfer to a lightly floured surface, and

knead by hand into a ball. Place dough,

smooth side up, in a large, lightly oiled bowl.

Cover with plastic wrap; let rise in a warm

place until doubled in bulk, about 1 1/2

hours.

3. Butter two 9-by-5-inch loaf pans

generously, and set aside. In a small bowl,

combine sugar and cinnamon, and set aside.

Transfer dough to a lightly floured surface,

and cut in half. Cover one piece of dough

loosely with lightly oiled plastic wrap.

4. Press the other piece of dough into a

10-by-12-inch rectangle. Brush with half of

the beaten egg, sprinkle with half the

cinnamon sugar, and drizzle with half the

melted butter. Rub the surface with the back

of a spoon to blend butter and cinnamon

sugar. Starting at a short end, roll up dough

tightly, and pinch together along crease. Roll

the dough back and forth to make it

cylindrical, and pinch the ends together.

Transfer to a loaf pan, seam side down, and

cover loosely with lightly oiled plastic wrap.

Repeat process with second piece of dough.

Let loaves rise in a warm place, 45 minutes

to 1 hour. Thirty minutes before this final rise

is completed, place a baking stone, if using,

in the lower third of oven. Heat oven to 425°.

5. Brush tops of loaves with egg white, and

sprinkle each loaf with 1 1/2 teaspoons

sugar. Bake 15 minutes; lower oven to 400°,

and bake 15 minutes more. Remove from

oven; cool on a wire rack for at least 30

minutes before slicing.

Photograph by: Maria Robledo