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

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Posted by on October 26, 2008
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