Cinnamon Raisin Bread
1/2 cup brown sugar
3/4 cup plus 2 tablespoons milk
1 1/2 teaspoon salt
2 teaspoons ground cinnamon
2 eggs, beaten
3 tablespoons butter, plus extra to grease pan
3 1/2 cups unbleached flour
2 teaspoons dry yeast
1 cup raisins
egg glaze, made with 1 egg yolk and 1 tablespoon water
Add brown sugar to 1/2 cup of the milk in bowl. Stir to dissolve completely. Sprinkle yeast into milk. Leave for 5 minutes; stir to dissolve. Mix flour, salt and cinnamon in large bowl. Make a well in center and add dissolved yeast, beaten eggs and melted butter. Mix in the flour. Stir in remaining milk, as needed, to form a moist, sticky dough. Turn dough out onto lightly floured work surface. Knead until smooth, soft and supple about 10 minutes. Put dough in clean bowl and cover with dish towel. Let rise about 1 to 1 1/2 hours. Grease loaf pan. Punch down dough and let rest for 10 minutes. Roll out dough on a lightly floured surface to form an 8 x 12 inch rectangle. Sprinkle with raisins, pressing them down lightly into dough. Roll dough tightly like a Swiss roll. Pinch seam to seal. Place in loaf pan with ends underneath. Cover with dish towel and proof dough until it is 1/2 inch above top of pan about 30 to 45 minutes. Brush loaf with egg glaze and bake in preheated 400F oven for 45 minutes, then reduce oven to 350F and bake for 30 minutes more until dark, shiny and hollow sounding when tapped underneath. |
Free Forum Hosting
Important Announcement
First 