Cinnamon-Raisin Bread Recipe

Cinnamon-Raisin Bread

(As adapted from myrecipes.com)

Ingredients

  • 3/4  cup  raisins
  • 3/4  cup  fat-free milk
  • 1/3  cup  packed brown sugar
  • 1  package dry yeast (about 2 1/4 teaspoons)
  • 4 1/4  cups  all-purpose flour, divided (about 19 ounces)
  • 1  teaspoon  salt
  • 1 1/4  teaspoons  ground cinnamon, divided
  • 2 eggs
  • 2  tablespoons  butter, melted, cooled, and divided
  • Cooking spray (I use olive oil)
  • 1/4  cup  granulated sugar

Preparation

Dissolve yeast and brown sugar in warm milk (100-110 degrees); let stand for 5 minutes

Lightly spoon flour into dry measuring cups; level with a knife. Combine 4 cups flour, salt, and 1/4 teaspoon cinnamon.

Add eggs and 1 tablespoon butter to milk mixture; stir well with a whisk until combined. Add to flour mixture; stir until a soft dough forms. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands. Lightly coat dough with cooking spray; cover and let stand 10 minutes. Knead in raisins.

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.

Roll dough into a 14 x 7-inch rectangle on a lightly floured surface; lightly coat surface of dough with cooking spray. Combine 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl. Sprinkle sugar mixture evenly over dough; sprinkle water over dough. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, into 9×5-inch loaf pan coated with cooking spray. Cover and let rise 40 minutes or until doubled in size.

Preheat oven to 350°.

Uncover loaf.

Bake at 350° for 50 minutes or until loaf is browned and sounds hollow when tapped. Remove from pan; cool on wire rack.

  1. September 24th, 2010

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