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Cinnamon: Cinnamon Raisin Bread

Source of Recipe

unknown


List of Ingredients

1/2 cup dark brown sugar
3/4 cup + 2 tbl. milk
2 teaspoons dry yeast
3 1/2 cups flour
1 1/2 teaspoons salt
2 teaspoons ground cinnamon
2 beaten eggs
3 tablespoons butter
1 cup raisins

glaze: 1 yolk + 1 tbl. water


Recipe

Preheat oven to 400ºF. Add dark brown sugar to 1/2 c of milk in a bowl. Stir to dissolve completely. Sprinkle yeast into milk. Leave for 5 minutes, stir to dissolve. Mix flour, salt and cinnamon in a large bowl. Make a well in center and add dissolved yeast, beaten eggs and melted butter. Stir in remaining milk, as needed, to form a moist, sticky dough. Turn out dough onto a lightly floured work surface. Knead until smooth, soft and supple, 10 minutes. Put dough in a clean bowl. Cover with dish towel. Let rise until doubled in size about 90 minutes.

Grease a 9x5x3 inch loaf pan. Punch down dough, then let rest for 10 minutes. Roll out dough on a lightly floured work surface to form an 8x12 rectangle. Sprinkle with raisins, pressing them down lightly onto dough. Roll dough tightly like a Swiss roll. Pinch seam to seal. Place in loaf pan with ends underneath. Cover with dish towel and proof until it's half inch above top of pan, 30-45 minutes. Brush loaf with egg glaze and bake in preheated oven for 45 minutes, then reduce oven to 350ºF and bake for 30 minutes more, until dark, shiny and hollow-sounding when tapped underneath. Turn out onto a wire rack to cool.