I am literally head over heels in love with homemade bread. It has a softer crumb, a richer taste and ingredients you have heard of. Also,homemade bread teaches you patience, something I am in short supply of. Yes the directions are long but half of it is down time while you wait for the bread to rise. That is an hour and forty-five minutes you can be doing something else like organizing your kitchen.
Cinnamon Swirl Raisin Bread was on my list of top ten breads to make. When I was a child, my mom used to buy a loaf of it every week. She wouldn’t toast it and then slather salted butter on top for an after school treat. I have to say this recipe is a thousands time better than store bought. Sorry mom. This Cinnamon Swirl Raisin Bread is also great for French toast, bread pudding or can be turned into croutons. Enjoy!
- 1 cup raisins
- 1 cup warm water
- 1 tablespoon dry yeast
- 1 cup whole milk
- 1/4 cup unsalted butter, melted
- 2 teaspoons salt
- 5 1/2 – 6 cups all-purpose flour
- 1/2 cup granulated white sugar
- 1 1/2 tablespoons cinnamon
- 1 large egg beaten with 2 teaspoons warm water
- In a small bowl, soak the raisins with 1 cup of hot water for at least 10 minutes. Drain the water from the raisins into the bowl of a standing mixer. Set aside the raisins.
- Sprinkle the yeast over the water, let it rest for a couple of minutes and then stir to fully dissolve the yeast.
- Mix the milk, melted butter, and salt into the water. Add 5 1/2 cups of the flour and stir to form a shaggy dough. On low speed with a dough hook, knead the dough for 8-10 minutes to form a smooth, slightly tacky ball. Check halfway through; if the dough is very sticky, add a little more flour. The dough is ready when it forms a ball without sagging and quickly springs back when poked.
- Toss the raisins with a few tablespoons of flour and gradually add them to the bowl. Continue kneading until they are evenly distributed. Let the dough rise in a warm place until doubled in bulk, about an hour. In the meantime, combine the sugar and cinnamon in a small bowl and beat together the egg and water in a second bowl.
- Divide the dough into two pieces. Working with one piece at a time, roll the dough out on the counter. It should be slightly less wide than your baking pan and as long as you can make it.
- Brush the entire surface of the dough with egg wash, leaving about two inches clear at the top. Sprinkle generously with cinnamon and sugar. Starting at the end closest to you, roll up the dough. When you get to the top, pinch the seam closed. Transfer the loaf to your loaf pan seam-side down. Repeat with the other half of the dough.
- Let the loaves rise until mounded over the top of the pan and pillowy, 30-40 minutes. Halfway through rising, preheat the oven to 375° F.
- Brush the top with some of the remaining egg wash. If desired, sprinkle some of your remaining cinnamon-sugar over the tops of the loaves as well. Bake for 40-45 minutes until golden brown.
Recipe from The Kitchn