Cinnamon Raisin Breakfast Bread Recipe

How to make it

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• Sift 6 cups flour into a large bowl and set aside.
• Empty yeast packet into a medium bowl and gently mix with 1/4 cup warm water (Not hot, as it will kill the yeast) and 1 tsp sugar. Stir these together lightly and allow to "proof" or thicken and foam for 3-5 minutes.
• While the yeast is prooving, warm milk in a small saucepan. Once well warmed, add water, shortening, and 1 tbsp margarine. Once fats melt, remove from heat and allow the mixture to cool to lukewarm temperature.
• Slowly add cooled milk mixture to the yeast, then continue by stirring in 2-3 cups flour, one at a time, gently stirring the mixture with one clean, bare hand.
• Continue to add flour a cup at a time until the dough becomes less sticky and more workable. Turn the dough ball onto a well-floured board or table and very gently knead in all the remaining flour until the dough becomes smooth, elastic, and fully blended.
• Prepare a large bowl by coating with non-stick or oil spray and gently place finished dough ball into the bowl. Cover with plastic wrap sprayed on the underside, nearest the dough.
• Place a glass baking dish of hot water on the lowest rack of the oven, leaving an empty rack in the center.
• Heat oven until the temperature reaches around 26.5 C (80 F) then turn off the oven. (This step is not necessary if the kitchen is close to this temperature)
• Place dough bowl inside the oven and let rise for an hour, or until at least doubled in size.
• While dough rises, pour warm water over the raisins and allow to soak and plump for 30 mins, then drain and set aside.
• Blend brown sugar and cinnamon, and soften 1 tbsp margarine. Set aside.
• Remove dough from oven and gently "punch" or push out the excess air, returning the dough to near it's original size, and turn dough onto a freshly floured board. Allow the dough to rest for a couple minutes.
• Very gently, press the dough into a large rectangle, double the length of the loaf pans planned for baking.
• Paint softened margarine over the rectangle of dough, leaving a small unpainted edge on all sides.
• Sprinkle brown sugar and cinnamon across the painted area, smoothing it gently for full coverage.
• Scatter plumped, drained raisins across the dough.
• Lengthwise, roll up the dough (like a jelly roll) lightly pinching the ends to seal them as the rolling continues. This helps keep layers from separating during baking.
• With a sharp knife, cut the rolled loaf directly in half and lightly seal the newly exposed end as you did with the outside edges.
• Prepare loaf pans with non-stick or oil spray and carefully fit each half of the dough into a loaf pan.
• Cover with greased plastic wrap and return the dough to the warm oven, allowing to rise another 30 minutes, or until its again doubled in size.
• Remove dough from oven and set aside
• Preheat the oven to 220 C (430 F), also refreshing hot water in the glass baking dish.
• Uncover the dough and score the top of each loaf with a very sharp knife in a single lengthwise line.
• Reduce oven temperature to 180 C (350 F) and bake loaves in the center of the oven for 30-40 minutes. Loaves should be done once the crust is golden and thumping the top makes a low, hollow sound.
• Remove from the oven and allow to cool completely before slicing. (Crucial!)
• Suggestion: Try this basic white loaf with filling, or mix it up with different flours, fillings, and grains! At least, that's what I plan to do.
• Makes 2 9x5" loaves.
• Each loaf cuts nicely into 16 slices.
• Nutrition: 115 Cals; 1.2g Fat; 177mg Sodium; 23.2g Carbs; 1g Dietary Fiber; 5.2g Sugars; 2.8g Protein; 1% Vitamin A; 2% Calcium; 7% Iron