Homemade Cinnamon-Raisin Bread
Serves: 6
Mckayla Mann
1 January 1970
Based on User reviews:
50
Spice
46
Sweetness
42
Sourness
42
mins
Prep time (avg)
6.6
Difficulty
Ingredients:
2.25 cups
Bread Flour1 cup
Brown Rice Flour (*)2 tbsps
Ground Cinnamon1 tsp
Ground Nutmeg1 tsp
Fine Sea Salt3 tsps
Active Dry Yeast1 cup
Sugar1 cup
Walnut (chopped)1.25 cups
RaisinDirections:
1
Special equipment: 8 1/4 by 4 1/2-inch nonstick loaf pan (such as Baker's Secret) In a medium bowl, whisk together the bread flour, rice flour, cinnamon, nutmeg, and salt
2
Set aside
3
In a small bowl, combine the warm water and yeast
4
Let the mixture rest for 5 minutes until foamy
5
In a stand mixer fitted with a paddle attachment, beat the butter and sugar at medium speed until creamy, about 2 minutes
6
Beat in the eggs, 1 at a time
7
Beat in the yeast mixture
8
With the machine running on low speed, gradually add the flour mixture until a ball of dough forms
9
Remove the paddle attachment and attach a dough hook
10
(If a dough hook attachment isn't available, the dough can also be kneaded by hand for 15 minutes on a lightly floured work surface
11
) Mix on medium-low speed for 10 minutes (scraping the sides of the bowl, if necessary)
12
Add the walnuts and raisins and continue to mix until the dough is smooth and springs back when pushed with a finger, about 5 minutes longer
13
Transfer the dough to an oiled bowl and cover with plastic wrap
14
Place in a draft-free area at room temperature (about 85 degrees F) until the dough has puffed slightly, about 2 hours
15
Butter and flour the inside and outer rim of an 8 1/4 by 4 1/2-inch nonstick loaf pan
16
Punch the center of the dough to deflate it
17
Place the dough on a lightly floured work surface and knead for 3 minutes
18
Form the dough into an 8 by 4-inch rectangle and place in the prepared loaf pan
19
Cover with plastic wrap and allow the dough to rise in a draft-free area at room temperature until the dough rises about 2 inches above the top of the pan, about 2 hours
20
Place an oven rack in the center of the oven
21
Preheat the oven to 350 degrees F
22
Remove the plastic wrap and bake the loaf until golden brown, 30 to 35 minutes
23
Cool for 10 minutes
24
Remove the loaf from the pan and transfer to a wire rack to cool completely, about 1 1/2 hours
25
Wrap well in plastic and store at room temperature for 2 days or freeze for up to 1 month