Monday, December 20, 2010

Cinnamon Raisin Bread

My kids love this bread, especially for toast with a smear of butter. I will go a little easier on the cinnamon next time, but even as is it was wonderful. This bread would also be wonderful plain - it is a very moist light bread - I loved the texture.

Cinnamon Raisin Bread

7 - 7 1/2 cups bread flour
1 1/2 rounded tablespoons SAF yeast (or other instant yeast)
1/3 cup sugar
1 tablespoon salt
1 1/2 cups warm milk (or 1/3 cup powdered milk added to 1 1/2 cups warm water)
1 1/2 cups warm water
3 tablespoons shortening
1 cup raisins
water in a spray bottle

In the bowl of an electric mixer (I use a Bosch) combine 2 cups of flour, yeast, sugar and salt. Mix to combine. Add milk, water, and shortening and mix well making sure shortening is incorporated completely. Add about 5 to 5 1/2 cups more of flour, until the dough comes away cleanly from the edge of mixing bowl, don't add too much flour as you want a nice moist dough. Add raisins and knead with dough hook on high for 5 minutes.

Place dough in a oiled or non-stick sprayed bowl and cover with non-stick sprayed plastic wrap. Allow to rise until doubled in size, 30-40 minutes.

Punch down dough and divide into 3 equal parts. Roll out each part into a small rectangle and spray lightly with water. Sprinkle cinnamon onto wetted dough and roll up lengthwise pinching seams together and tucking in the ends to form a loaf. Place each loaf into a greased loaf pan and let raise until it comes up an inch or so over the pan. Bake at 350 for 30 minutes or until golden. Brush tops with melted butter if desired.

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