Recipe

Cinnamon Raisin Breakfast Bread Recipe

Add Step-by-Step Photos	Mysterix / All my dishes 1 year, 2 months ago A swirling, sweet blend of my five favorite basic bread recipes. This cinnamon-raisin treat goes great with morning eggs. Prep:180m Cook:35m Servings:32	Mysterix
	bread handmade fresh

Prepare ingredients

Roll filling inside

Allow to rise twice

Score the top

Bake a golden treat

Cool, slice & enjoy

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Ingredients

Dough:

5 2/3 cups flour, sifted

1 package active dry yeast

2 1/3 tbsp sugar

3/4 tbsp salt

1 cup 1% milk

1 1/4 cup water

2/4 tbsp vegetable shortening

1 tbsp margarine

Filling:

1 tbsp margarine

1/4 cup brown sugar

1 tbsp cinnamon

1 cup raisins, soaked and drained

Directions

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

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