Sunday, October 26, 2008

Cinnamon Toast Raisin Bread

A nice buttermilk bread made with a mixture of golden and black raisins and a touch of cinnamon.

Cinnamon Toast Raisin Bread

I had a taste for cinnamon raisin bread last night, so I decided to give another recipe from the A Passion for Baking cookbook a try today. The bread pans that I used were larger than the pans recommended in the recipe, so I ended up with one very small loaf and one sort of medium loaf, neither of which had much of a rise. On hindsight, I think I could have used only one of the loaf pans and made a large loaf just fine and I think I will do that next time.

The original recipe called for currants and raisins, but I used a combo of regular and golden raisins. I'm not sure how I feel about the topping.  I think that the next time I prepare this loaf, I'll roll the loaves to bring the usual swirl of cinnamon sugar inside the bread, rather than just as a topping. Still, even as is, the bread is soft and very tasty. A winner! Here's how to make it.

Recipe: Cinnamon Toast Raisin Bread

©From the Kitchen of Deep South Dish
Prep time: 3 hr incl rise time |Cook time: 45 min | Yield: 2 loaves

Ingredients

For the Bread:
  • 1/2 cup of black raisins
  • 1/2 cup of golden raisins
  • Hot water to plump raisins
  • 1/3 cup of warm water (100 to 110 degrees F)
  • 4-3/4 teaspoons rapid rise yeast
  • 4 to 5 cups of all purpose flour
  • 1 cup of buttermilk, warmed
  • 1/4 cup of unsalted butter, softened at room temperature
  • 1/3 cup of granulated sugar
  • 1 large egg
  • 1-1/4 teaspoon kosher salt
  • 2 teaspoons ground cinnamon
  • 1 large egg
  • Pinch of granulated sugar
  • Pinch of salt
For the Topping:
  • 1/3 cup of granulated sugar
  • 2 teaspoons ground cinnamon
Instructions

Plump the raisins by placing them into a bowl, covering with hot water and letting stand for about 10 minutes. Drain well and set aside.

Place yeast in mixer bowl and whisk in the warmed water. Let stand for 5 minutes. Add 1 cup of the flour and the buttermilk and stir together. Stir in butter, sugar, egg, and all but about 1/4 of the rest of the flour. Add salt, attach dough hook and mix on lowest setting for 5 minutes, adding flour as needed to make a soft dough. Add raisins and continue kneading for an additional 4 to 6 minutes, adding the rest of the flour, only if needed.

Remove dough hook, spray top of dough lightly with non-stick spray, cover mixer bowl with a plastic bag and cover entire mixer with a towel. Allow to rise for about 1-1/2 to 2 hours. Punch down dough and turn out onto lightly floured surface. Shape into 2 loaves and place into two greased 8 x 4 loaf pans. Cover pans loosely with plastic wrap sprayed with non-stick spray and allow to rise until about doubled in size, approximately an hour.

Preheat oven to 350 degrees F. Whisk the remaining egg with a pinch of sugar and salt and lightly brush across tops of bread. Mix together sugar and cinnamon for topping, and sprinkle over the tops of each loaf. Place both loaf pans on a parchment covered baking sheet and bake at 350 degrees for 35 to 45 minutes.

Cool in the pan for 10 minutes, turn out and allow to finish cooling thoroughly on a rack.

Cook's Notes: I used White Lily all purpose flour.

Source: http://www.deepsouthdish.com

Requires Adobe Reader - download it free!
©Deep South Dish
Are you on Facebook? If you haven't already, come and join the party! We have a lot of fun & there's always room for one more at the table.
Check These Recipes Out Too Y'all!

Banana Nut Bread
Sweet Potato Bread
Zucchini Nut Bread

Posted by on October 26, 2008
Images and Full Post Content including Recipe ©Deep South Dish. Pinning and sharing links is welcomed and encouraged, but please do not repost or republish elsewhere such as other blogs, websites, or forums without explicit prior permission. All rights reserved.

Material Disclosure: Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from a provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.
.

As an Amazon Associate, Deep South Dish earns from qualifying purchases. See full disclosure for details.




Hey Y’all! Welcome to some good ole, down home southern cooking. Pull up a chair, grab some iced tea, and 'sit a bit' as we say down south. If this is your first time visiting Deep South Dish, you can sign up for FREE updates via EMAIL or you can catch up with us on Facebook and Twitter too!

Articles on this website are protected by copyright. You are free to print and sharing via Facebook share links and pinning with Pinterest are appreciated, welcomed and encouraged, but do not upload and repost photographs, or copy and paste post text or recipe text for republishing on Facebook, other websites, blogs, forums or other internet sites without explicit prior written approval.
Click for additional information.


© Copyright 2008-2024 – Mary Foreman – Deep South Dish LLC - All Rights Reserved

Material Disclosure: This site is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Unless otherwise noted, you should assume that post links to the providers of goods and services mentioned, establish an affiliate relationship and/or other material connection and that I may be compensated when you purchase from the provider. You are never under any obligation to purchase anything when using my recipes and you should always perform due diligence before buying goods or services from anyone via the Internet or offline.

DISCLAIMER: This is a recipe site intended for entertainment. By using this site and these recipes you agree that you do so at your own risk, that you are completely responsible for any liability associated with the use of any recipes obtained from this site, and that you fully and completely release Mary Foreman and Deep South Dish LLC and all parties associated with either entity, from any liability whatsoever from your use of this site and these recipes.

ALL CONTENT PROTECTED UNDER THE DIGITAL MILLENNIUM COPYRIGHT ACT. CONTENT THEFT, EITHER PRINT OR ELECTRONIC, IS A FEDERAL OFFENSE. Recipes may be printed ONLY for personal use and may not be transmitted, distributed, reposted, or published elsewhere, in print or by any electronic means. Seek explicit permission before using any content on this site, including partial excerpts, all of which require attribution linking back to specific posts on this site. I have, and will continue to act, on all violations.





Email Subscription DSD Feed