Cinnamon Raisin Bread

Prep Time2

Cook Time20

Total Time2 20

Servings:

Author: Constance Smith - Cosmopolitan Cornbread

Ingredients

3 ½ c bread flour additional will be needed for forming the loaves
¼ c honey
4 ½ teaspoon light olive oil or extra virgin olive oil
2 ¼ teaspoon yeast I use instant yeast
1 ½ teaspoon salt
1 egg
½ teaspoon cinnamon
1 c + 1 Tb warm water
2 Tb unsalted butter melted
⅓ c granulated sugar
⅓ c brown sugar
2 Tb cinnamon
1 c raisins

Coating:

2 Tb milk
2 Tb turbinado sugar optional

Instructions

To begin, combine the bread flour, honey, light olive oil, salt, yeast, and 1/2 tsp cinnamon in the bowl of your mixer. Add in the egg and warm water.
Mix with the dough hook attachment for 8-10 minutes, or until your dough is nice and elastic. Add additional flour if needed (by the tablespoon) to form a dough that pulls away from the sides of the bowl and kneads.
Turn off your mixer and let the dough rise, covered, in a warm location for 30-60 minutes, or until doubled in size.
Prepare 2 standard loaf pans (8 1/2 x 4 1/2") by greasing and flouring them, or coating them with my baking spray replacement. (Recipe here on the website.)
In a small bowl, combine the granulated sugar, brown sugar, and 2 tablespoons of cinnamon. Stir them to combine. Set it aside for now.
Turn the dough out onto a lightly floured surface and shape into an oval or round shape. Cut the dough in half. Set one portion aside.
With a rolling pin, roll one portion of the dough out into a large rectangle.
Brush the dough with melted butter.
Sprinkle half of the cinnamon sugar mixture all over the buttered dough.
Sprinkle half of the raisins all over the dough.
Starting at one end, roll up the dough as tightly as possible, pinching the ends together as you go. Pinch the seam together.
Place the dough into a prepared pan, seam-side down, tucking the ends underneath.
Repeat with the other half of the dough and ingredients.
Cover the pans with a tea towel and allow the loaves to rise in a warm location for 30-60 minutes, or until they are doubled in size.
Heat your oven to 350 degrees.
Brush the tops of the loaves with a little milk and sprinkle with a couple pinches of coarse turbinado sugar.
Bake the loaves for 18-20 minutes, or until golden brown. (See the TIP in the post about determining the doneness of a loaf.)
Remove the loaves from the pans and cool completely on a rack.
Enjoy!

See This Recipe:

https://cosmopolitancornbread.com/cinnamon-raisin-bread/

Equipment Used

loaf pans
mixer with dough hook & bowl
cooling rack
Rolling Pin
pastry brush

Nutrition