My Blog = My Life + vegetables

Cinnamon Raisin Bread

This is the perfect bread recipe for a beginning baker. If you're kinda like me and get a little intimidated by terms like "proofing yeast," "kneading dough," and the like, than this recipe is for you. I'm not one to measure ingredients exactly, which isn't always the best policy when it comes to sensitive baking situations where yeast is involved. This recipe leaves a large margin for error (probably why it's one of my favorites!), and you'll be walking away from it like you've been baking bread for years!

You'll need: 1 envelope (1/4 oz) active dry yeast 2 cups warm milk 6 1/2 cups all-purpose flour ( plus more for dusting ) 1/2 cup butter, room temperature, cut into pieces 1/2 cup sugar 2 large eggs, plus 1 large egg that's lighty beaten 2 1/2 tsp salt 1 cup raisins 1 tbsp cinnamon vegetable oil for bowl For filling: 1 1/2 cups sugar 2 tbsp cinnamon 2 tbsp water

In bowl of an electric mixer, sprinkle yeast over the warm milk and whisk to combine. Add flour, butter, sugar, 2 eggs, and salt. Attach the dough hook to your mixer. Mix on low speed until all ingredients are well combined (about 3 minutes). Increase speed to medium-low and mix until the dough is smooth and pulls away from the sides of the bowl (about 3 more minutes).

Your dough should look soft-like something above.

Turn dough out onto a lightly floured surface. Pat dough into a 9-inch round (about 1 1/4 inches thick) and sprinkle with raisins and cinnamon. Knead dough until incorporated. Place dough in lightly oiled bowl and cover with plastic wrap. Let rise in a warm place (I use my oven-warmed slightly by heating to the lowest degree for 50 seconds) until doubled in volume, about an hour.

Return dough to lightly floured work surface, and pat into a round again. Fold the bottom third up, and then top third down, and the right and left sides over, tapping dough to release excess flour and pressing down to seal. Return dough to the bowl, seam side down and cover with plastic wrap, and let rise again until doubled, about 40 minutes.

To make filling : Mix sugar and cinnamon with 2 tablespoons water in a small bowl.

Place dough on lightly floured surface and divide in half.

Roll out one half to a 12 x 10 inch rectangle. Brush with beaten egg and sprinkle with half the filling. Repeat with the other half of dough.

Grease two 9 x 5 inch loaf pans, set aside. Fold in both long sides of dough, about an inch. Then roll dough toward you with short side facing you, making a nice and tight log. Place in prepared pans with seam side down. Cover loosely with oiled plastic wrap and let rise in a warm place until dough is just above the rim of the pan, about 30 minutes. Preheat your oven to 425 degrees. Brush tops of loaves with beaten egg and place loaf pans on a baking sheet to catch drips.

Bake, rotating pans halfway through, until loaves are golden brown, about 40 minutes. Let cool for 10 minutes before turning out to a wire rack.

Enjoy!

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