It’s that time of the year again, when the time between waking up and going back to sleep only spares you a few short hours of daylight. That doesn’t leave a lot of time to get something baked and photographed before all the nice light is gone! The sun only came out for an hour or two today, then back to grey. I’ve got a list of fun things to bake and share, but not enough time in the week to get it all done! I’m hoping that once the holidays are over I’ll have a little extra free time.

This was supposed to be a ‘quick’ loaf, but the chill in the apartment meant that it tooks several hours for this dough to rise properly before baking, and it could’ve used even longer if it weren’t for my lack of patience. There’s a bit of bursting along the side of the loaf because the second rest shouldn’t been longer, but I just wanted to get the thing in the oven! It’s a more sturdy loaf than the store bought super-fluffy style, it would be great for making french toast, or really just toast in general. With honey.

cinnamon_raisin_bread_4_web

Cinnamon Raisin Bread Loaf

  • Servings: 1 loaf
  • Difficulty: easy
  • Print

FOR THE DOUGH:

1 cup + 1 TB warm water (100-110 F, or 37-43 C)

1 teaspoon of active dry yeast

1 egg

1/4 cup sugar

1/8 cup vegetable oil

1 tablespoon cinnamon

1 teaspoon salt

3 cups all purpose flour

1/2 cup raisins

FOR THE SPREAD:

1/4 cup sugar

1-2 tablespoons cinnamon

small handful of raisins

enough vegetable oil to just brush on

METHOD:

Place the water and yeast in a stand mixer to dissolve. Stir a bit, and wait for the yeast to show a slight frothing on top of the water.

Whisk together the flour, salt, and 1 tablespoon of cinnamon in a separate bowl.

Add the egg, oil, and 1/4 cup sugar to the water and yeast. Then add the flour mixture on top.

Turn mixer on (fitted with dough hook) and knead on low speed for 4 to 5 minutes or until the dough looks smooth and elastic, adding the raisins while dough is mixing to incorporate.

If dough looks too stiff you can add another teaspoon or so of water. If it looks to sticky and won’t come together in a smooth mass – add a pinch of flour.

Look for a consistency of dough that pulls away from the sides of the bowl and feels tacky to the touch, but still smooth.

Remove the dough from the mixer and place in a well oiled bowl, cover with plastic wrap and/or towels, and allow to rest in a warm place for at least an hour. Wait for the dough to approximately double in size. This could take more or less time depending on your room temperature, it took almost 2 hours for me because my apartment is quite chilly today. I had to turn on the oven to warm up the kitchen! Don’t be tempted to move to the next step before the dough has risen.

Remove the dough onto a well oiled surface and gently press out into a rectangle shape, approximately the length of your loaf pan, approx. 7 or 8 inches.

Brush the rectangle with vegetable oil, and sprinkle the remaining sugar, cinnamon, and raisins evenly.

Roll up the rectangle (along the longest edge) and place into an oiled loaf pan, seam side down. Brush the top again lightly with oil and cover with plastic wrap.

Preheat your oven to 375F and allow the loaf to rise once more while you preheat the oven, for approximately 30 mins. The loaf needs to rise again to 1.5 times it’s original size.

Remove the plastic wrap and bake for 40 to 45 mins or until the loaf looks nice and dark golden brown. Allow the loaf to rest for 5 minutes before removing from the pan, then remove from the pan and cool on a wire rack for 30 minutes before slicing, to allow the crumb to set on the inside.

 

cinnamon_raisin_bread_3_web

cinnamon_raisin_bread_4_web

cinnamon_raisin_bread_web

Posted by:Ashley

7 replies on “Cinnamon Raisin Loaf

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