Cinnamon Raisin Bread

[claire797]

Cinnamon Raisin Bread

Serves 32 as Side.

• 1 c raisins, juice of your choice for soaking
  
• 1 pkg yeast (2 ¼ teaspoons)
  
• 3/4 c warm milk (110-120 degrees)
  
• 1/2 c brown sugar
  
• 3 T butter, melted and cooled slightly
  
• 2 eggs, beaten
  
• 1 tsp vanilla
  
• 3-1/2 c unbleached flour
  
• 1-1/2 tsp salt
  
• 2 tsp ground cinnamon
  

Pour some juice into a bowl. Add raisins and set aside to soak.

Dissolve yeast in warm milk. Let sit for 5-10 minutes to proof yeast. You can skip proofing if you have confidence that your yeast is alive.

Add brown sugar to milk. Stir well and add melted butter, eggs and vanilla.

Mix flour, salt and cinnamon in large bowl. (I use the work bowl of my KitchenAid). Make a well in center and add milk mixture. Stir well. Knead until you have a nice workable dough. Add more flour if your dough is too sticky to work with. Knead the dough with your hands for 10 minutes or let the dough hook of your KitchenAid kick it around for a few. Turn dough into a greased bowl. Cover with plastic wrap and let rise for 1 ½ hours.

Drain raisins from juice and dry them off. Punch down dough and roll into a large rectangle. Sprinkle with raisins. Roll dough tightly like a Swiss roll. Pinch seam to seal. Place in loaf pan with ends underneath. Cover loosely with plastic wrap (or dish towel) and let rise another 45 minutes. Bake for 45 minutes at 375 or until loaf sounds hollow. If you have a probe thermometer, set probe in dough and bake until internal temperature of bread reaches 200. Let cool.

Keywords: Breakfast, Bread

( RG313 )