Cinnamon Raisin Bread Recipe

How to make it

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• Method:
• 1. Make the sponge by mixing flour, water, honey and instant yeast in a large bowl until smooth, about 2 minutes. Set it aside and cover it with plastic wrap.
• 2. Make the flour mixture by mixing the flour (reserve ¼ cup if mixing by hand), dry milk and instant yeast in a separate bowl. Gently place the flour mixture on top of the sponge, cover with plastic wrap and allow it to ferment 1 to 4 hours (you can place it in the fridge after one hour and leave it overnight if it’s more convenient, just make sure to take it out of the fridge on hour before mixing the next day).
• 3. Now, add the salt, cut up butter to the bowl and stir with a wooden spoon until the flour isdough roll up moistened. Knead the dough together in the bowl until it comes together, then knead it on a floured surface for 5 minutes to develop the gluten structure. Cover it with plastic wrap and let rest for 20 minutes. Knead the dough for another 5 minutes until it’s very smooth. Add some additional flour if the dough is sticky. Cover the bowl with plastic wrap and allow to relax for 10 minutes. Add the raisins and incorporate them into the dough with your hands.
• You can also do this step using a machine. Then, add butter to the bowl, and using a dough hook, mix the mixture on low for about 1 minute, then cover the bowl with plastic wrap and allow the dough to rest for 20 minutes. Next, sprinkle on the salt and knead the dough on medium speed for 7 to 10 minutes. Cover with plastic wrap and allow to rest for 10 minutes. Add the raisins and mix on low speed or about 2 minutes to incorporate them.
• 4. Now, place the dough in a lightly greased 4-quart bowl (or dough rising container). Cover with plastic wrap and let rise until doubled, 1 ½ hours to 2 hours, ideally in 75 – 80 degrees. (If your kitchen is colder than that, you can put your oven on warm for a minute, then shut it off and leave the dough inside the oven for the rising period).
• Once it’s doubled, scrape it out on a floured surface, give it a business letter turn (stretch the dough out and fold it on top of it a couple of times). Place it in the oiled bowl again, cover withcinnamon raisin loaves plastic wrap and allow to rest a second time, about 45 minutes to 1 hour in the fridge.
• 5. In a small bowl, whisk together the sugar and the cinnamon. Brush the egg in a separate bowl.
• 6. Scrape the dough out on a floured surface and divide it in two equal pieces. Cover one piece of dough with plastic wrap and work with the other. Roll out on piece of dough to a rectangle 7 ½ inches wide by 14 inches long and about ¼ inch thick. Gently dimple the dough all over with your fingers to deflate air bubbles. Brush the dough with the beaten egg, leaving a 3/4 –inch margin on the edges. Sprinkle half of the cinnamon sugar evenly on the dough. Start rolling the dough together, squeezing it gently along the length of the roll. Close the ends up and pinch the seams together. Place the roll in an oiled 8 ½-by 4 ½-inch loaf pan. Cover with oiled plastic wrap and repeat for the second loaf. Allow to rise for 1 to 2 hours.
• 7. Preheat the oven to 350 degrees (it is recommended that you pre-heat the oven 45 min before baking). On the lowest level in the oven, place a baking stone or a sheet pan before preheating.
• 8. Set the loaf pans on the baking stone and shut the doorcinnamon raisin slices immediately. Bake for about 50 minutes or until the bread is golden brown and an instant read thermometer in the center reads 211 degrees. Turn the loafs around halfway through baking for even baking.
• 9. Once the breads are done, remove them from the oven and unmold them. Set on a wire rack and let cool completely.