I've been messing around with yeast products lately and making lots of homemade breads and other carb'y yummy things, so why can't *I* make a loaf of cinnamon raisin bread?
|I can make this, right?!|
Do you want to know why? Because I'm lazy! And, every time the thought entered my mind (basically as often as when 16 year boys when they think about sex), I either was in the middle of something, or didn't have enough eggs, or not enough milk, or I needed to clean my kitchen, or....name any other excuse here.
But, the craving was too great.
Let's break out the labor this recipe will generate. Rising times of 1 hour, 40 minutes and 30 minutes. Baking time of 45 minutes. That's close to 3 hours, and doesn't even factor in mixing, kneading and cooling.
Was it worth it?
Cinnamon Raisin Bread
(makes 2 loaves)
For the dough:
2 1/4 tsp of dry, active yeast (or one envelope)
2 cups milk, warmed
6 1/2 cups of flour, plus more for dusting
1 stick of butter, plus more to lubricate pans
1/2 cup sugar
2 large eggs, plus 1 large egg, lightly beaten
2 1/2 tsp salt
1 cup of raisins
1 tbsp ground cinnamon
For the filling:
1 1/2 cups sugar
2 tbsp ground cinnamon
2 tbsp water
In the large bowl sprinkle yeast over warmed milk and whisk slightly until combined. Set aside.
Take dried raisins and place in a small bowl covered with hot water. Set aside.
In the bowl of an electric mixer with a dough hook attachment, add flour, sugar, 2 eggs and salt. Start mixer on low speed and slowly pour in milk mixture. Once combined, raise the speed to medium and continue to mix until the dough is smooth and pulls away from the sides of the bowl.
Near the end of the second rise, combine all of the ingredients for the filling in a small bowl. Prepare your 2 loaf pans with butter.
|Roll from the top, down.|
Repeat with second half of dough and filling.
Cover pans loosely with plastic wrap and let rise for the third and final time, for approximately 30 minutes.
Preheat oven to 425 degrees.
Brush the tops of the loaves with remaining beaten egg and place loaf pans on a lined baking sheet.* Bake for 45 minutes, rotating half way through baking time. Remember to use a foil tent if the tops start to brown faster than you'd like.
Turn bread out onto a wire rack to cool completely before slicing...if you can. I couldn't. I waited about 10 minutes in misery before deciding that a burnt mouth wouldn't be too bad.
|That's a whole lotta goodness right there!|
How best to describe the taste? Hmmmmm....soft, soft bread, juicy raisins and gooey cinnamon sugar filling. It tastes like heaven. Like, when I think of relaxing on the cloudy surface of heaven looking down at mere mortals while they are showering, I can see myself feasting on this bread. It's that good.
*I don't know why I didn't do this. My loaves split slightly and I had a hot sugar eruption. If I used a baking sheet, it would've caught the mess so that I wouldn't have to clean my oven. Grrrr....