So, I got to work and a couple of hours later, as I was sinking my teeth into a slice of this amazing cinnamon raisin bread, it took me back in time again. That’s when I knew I had finally managed to get the flavor right! You don’t have to add the raisins (my grandma always did, my mother doesn’t) but to me they are what really makes this tasty bread totally mindblowing.
You need to have some patience to let the dough rise until it has doubled its size. That’s the only way you’ll make sure the bread has the perfect, delicious consistency.
¼ cup McArthur whole milk
½ cup Domino white sugar
4 Tbsp Land O’ Lakes unsalted butter, room, plus 2 Tbsp melted butter for brushing the top
2¼ tsp quick-rise yeast
3 cups bread flour
1 tsp salt (fine sea salt works well)
2 tsp ground cinnamon
½ cup Sun Maid raisins
In the bowl of a stand mixer, using the paddle attachment, combine ½ cup cold water, the milk, ¼ cup sugar, 4 Tbsp butter (room temp), and the yeast.
Add 2½ cups of the flour with the salt.
On medium-low speed, add enough of the remaining flour to make a soft dough that does not stick to the bowl. Add a little more milk or flour, if needed.
Remove the paddle attachment and replace with the hook attachment. Knead on medium-low speed until the dough is smooth, but still soft, 6- 7 minutes. (If you are kneading by hand on a floured surface, give it about 12 – 15 minutes).
Shape the dough into a ball. Lightly butter a large bowl and add the dough and turn to coat with the butter. Cover with plastic wrap and let the dough rise in a warm spot until it doubles in bulk (about 2 hours).
Lightly butter a 9″x5″ loaf pan.
Punch down the dough and turn out onto a floured work surface. Dust with flour and roll out into a 9″ square.
In a small bowl, mix together the cinnamon, raisins, and remaining ¼ cup sugar. Sprinkle the sugar mixture evenly over the dough, leaving about ½” around all sides. Roll up the dough into a log and pinch the seam to seal.
Transfer to the buttered pan, seam side down, and lightly press the top of the dough to evenly fill the pan. Loosely cover with plastic wrap and let stand in a warm spot for about an hour.
Pre-heat the oven to 350F.
Brush the loaf gently with the melted butter.
Bake until the top of the loaf is golden brown, about 40 to 45 minutes.
Transfer to a wire rack and let cool in the pan for 10 minutes.
Invert onto the rack, then invert again and let cool for at least 30 minutes before slicing.
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Quick tip: Omit the raisins, if you’re not a fan. It’ll still turn out delicious!