Cinnamon Raisin Bread (From Young Chefs Academy)

READY IN: 2hrs 45mins
Recipe by ilovecookingsomuch

Nice Cinnamon Raisin bread.

Top Review by mianbao

This recipe makes nice bread. As a lover of cinnamon, I expected to love it, I am surprised to say that I'd rather not have the cinnamon mixed into the bread dough. I have never done this before because I had heard that cinnamon adversely affects yeast growth. That didn't seem to be a problem with this dough. The cinnamon in the dough makes it harder to taste the raisins, which I find disappointing. I did take some liberties with the cinnamon swirl, reducing the sugar quite a lot. I really think 3/4 cup sugar rolled into one loaf would be too much for me. However, I did mix some sugar, cinnamon and water, and spread it over the dough, after brushing the surface with egg. I've never tried that before, and think I'd rather just use dry sugar and cinnamon in the future. I didn't glaze the loaf with egg, and even without a glaze, I had to cover it with foil because it was browning too quickly. Overall, this was a learning experience for me, and I am grateful that you shared this recipe with us.

Ingredients Nutrition

Directions

  1. In the bowl of an electric mixer, sprinkle the yeast over the warm milk, whisking to combine. Add flour, butter, sugar, 1 egg, and salt. Mix on low speed until well combined. Increase speed to medium band mix until dough pulls away from sides of bowl.
  2. Turn dough onto generously floured surface. Pat into a 4 inch round, sprinkle with raisins and cinnamon and knead until they are incorporated. Place dough in a lightly oiled bowl, cover with oiled plastic wrap, place in warm place and let rise for 45 minute.
  3. Return dough to a lightly floured surface and pat into a round. Fold in the following way: fold the bottom 1/3 of the dough up, top 1/3 down, and the right and left sides over tapping the dough after each fold to release excess flour, and pressing down to seal. Return dough to bowl, seam side down, and let rise again for 20 minute.
  4. Combine filling ingredients together in small bow. Beat remaining egg well. Roll dough out onto a 12x10 inch rectangle, brush with egg and spread w/ filling.
  5. W/ the short end of the rectangle facing you, fold in both long sides of the dough, about 1 inch. then roll the dough towards you, gently pressing as you go to form a tight log. Gently roll the log back and forth to seal the seam. Place in a generously greased loaf pan. Cover loosely w/ oiled plastic wrap, place in a warm place until dough rises for 20 minute.
  6. Preheat oven to 425Ëš F. Brush top of loaf with beaten egg. Place loaf pan on baking sheet to catch any drippings and bake until golden brown, 45 minutes. Turn bread out onto a wire rack to cool completely before slicing.

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