Cinnamon Raisin Bread

 

Not exactly sure how this got started. My buddy John Birge went on one evening about loving raisins and Cinnamon Raisin breads and rolls.  I was looking for something to do and foraged for a decent recipe and came across this recipe from Bread Illustrated. The standout here was the final product and how it came together and in the end had a definite brioche vibe to the bread.  I've made several loaves now and am embarrassed to say that none has ended into John's hands yet. Sorry John, yours will come. 

This bread takes a while to rise because of the fat content. Try not to rush it, don’t proof it in a hot oven. I used 100 degrees max to prevent the butter from turning the dough greasy. 

This recipe is a bit more complicated than I'm used to but its worth the extra effort I think. 

Cinnamon Swirl Bread  (makes 2 loaves)  Mixer recommended. 

dough

8 tablespoons of softened butter in 32 pieces  unsalted 

3 1/4 cups bread flour

3/4 c dry milk

1 tablespoon yeast

1 1/2 teaspoon salt  skip if using salted butter

1 1/2 cups room temp water

1/3 cups granulated sugar

1 large egg room temp

1 1/2 cups golden raisins..

filling

1 cup powder sugar

3 tablespoons cinnamon

1 teaspoon vanilla extract

1/2 teaspoon salt

1 large egg with 1 tbls water, pinch of salt

Toss the butter with 1 T flour and set aside.

Whisk remaining flour, dry milk, yeast together in mixer. 

Whisk water, sugar and egg until sugar dissolves.

In the mixer with a dough hook, add the wet ingredients to the dry and mix till a cohesive dough forms and no dry flour remains. Scrape the bowl, cover with plastic and rest for 20 minutes. 

Now, add salt to the dough and knead on medium until incorporated then start adding the butter a few pieces at a time till incorporated. Continue to knead until the dough is smooth and elastic. Reduce speed and add raisins and mix till blended. 

Place dough in a large greased bowl and allow to rise, 45 minutes. 

Now  start folding the dough, 8 times turning the bowl a quarter turn each time. Cover again then let rise until doubled. About an hour but maybe longer. 

After the rise, deflate the dough and divide in half. Keep half covered while you work with the other half.

 I simply rolled the dough out at this point into about a 18 x 8 inch rectangle. Mist the surface of the dough with water and sprinkle 1/2 the filling. Press down lightly with hands then mist again, lightly. 

'Roll the dough tightly  from the short end, dust lightly with flour and set aside to rest 10 minutes. Repeat with second half. 

Grease 2 8-9 inch loaf pans.  Cut the first dough cylinder in half length wise. Cut side up, braid the 2 halves, stretching slightly, and place in pan, cut side up. Repeat for 2nd loaf. Cover loosely with plastic wrap and let rise till they come to the top of the pan or higher as there is no oven spring with these loaves. About 1 1/2 to 2 hours or more. 

Heat oven to 350 and place rack in the middle. Gently brush tops of loaves with egg mixture and I used clear sugar crystals to adorn the top. Bake 25 minutes and reduce heat to 325. Rotate the loaves and bake to an internal temp of 200. Tent with foil if needed to prevent over browning. Cool for 5 minutes then turn out onto rack to cool for 3 hours before slicing. You won't be able to wait the long. The house is going to smell incredible.