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CINNAMON RAISIN BREAD
Yield: 4 loaves, about 1-1/2 pounds each
Preparation: 15 minutes; 2-1/2 to 3-1/2 hours to rise and bake
2 teaspoons instant yeast
3 tablespoons honey
1/3 cup warm (105-115°F) water
7 cups unbleached all-purpose flour or bread flour
2 cups whole wheat flour
1 cup uncooked oatmeal
1 stick (8 tablespoons) unsalted butter,
at room temperature, cut in 8 pieces
1 tablespoon salt
3 cups cool water
6 tablespoons brown sugar
2 teaspoons ground cinnamon
2 cups raisins (may also use dried cranberries, cherries,
or blueberries)
3 tablespoons unsalted butter
Milk for brushing the tops of the loaves
Dissolve the yeast and honey in a 4-cup measure; let stand for
2-10 minutes to proof (if it does not bubble or foam, the yeast is
not active; discard and begin again with fresh yeast). Insert the
dough blade and process the white and wheat flours with the
butter and salt for 20 seconds.
Add the cool water to the proofed yeast mixture; stir to combine.
With the machine running, pour the liquid through the feed tube
in a steady stream as fast as the flour absorbs it (it should take
35 – 40 seconds). Continue processing until the dough starts to
clean the inside of the work bowl and forms a ball. Let the
machine run for 80 seconds to knead the dough.
With lightly floured hands, carefully remove the dough from the
work bowl and shape into a smooth ball. Place in a lightly floured
jumbo resealable bag. Squeeze the air out and seal the bag. Let
rise in a warm (80°F), draft-free place until doubled in bulk, about
1-1
1
⁄2 hours. Coat 4 loaf pans (6 cup: 8-1/2 x 4-1/2 x 2-1/2 inch)
with cooking spray.
Punch the dough down, divide into 4 equal parts (use a
Cuisinart
®
scale for best measurements), cover loosely and let
rest for 10 minutes. Melt the butter. Combine the brown sugar
and cinnamon.
Working with one piece of dough at a time, roll each into a
rectangle about 9 x 15 inches. Leaving a 1 inch edge all around,
brush the interior with one quarter of the melted butter, then
sprinkle evenly with one quarter of the brown sugar and
cinnamon. Distribute one half cup of the raisins over the brown
sugar. Starting at a short end, roll tightly to form a loaf. Pinch the
seam, then pinch and fold the ends under towards the seam.
Place in a prepared pan and repeat with the remaining dough.
Cover with plastic wrap that has been sprayed with cooking
spray, and let rise in a warm, draft-free place until the center of
the loaf is slightly higher than the pan, about 1-1
1
⁄2 hours. Fifteen
minutes before baking, arrange the rack in the center of the
oven, and preheat the oven to 375°F. Lightly brush the loaves
with milk.
Bake in the preheated oven for 30-35 minutes. Bread will be
golden and sound hollow when tapped. Remove from the pans
and allow to cool completely before cutting.
Nutritional analysis per 2 ounce serving:
Calories 134 (21% from fat) • carbo. 25g • pro. 3g • fat 3g •
sat. fat 0g • chol. 7mg • sod. 147mg • fiber 1g
37
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