* Exported from MasterCook *
Bread, Cinnamon Raisin
Recipe By : King Arthur Baking
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Grains
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Dough
3/4 cup lukewarm milk -- (170g)
2 tablespoons butter -- softened, (28g)
1/2 cup raisins -- (85g), Note 1:
1/2 cup old-fashioned rolled oats -- (45g)
1/4 cup light brown sugar -- or dark brown sugar,
packed, (50g)
1 1/4 teaspoons salt -- (8g)
1 teaspoon cinnamon
2 1/2 teaspoons instant yeast
1/4 lukewarm water -- Note 2
3 cups All-Purpose Flour -- Unbleached, (360g)
Topping: cinnamon sugar
Unlike most cinnamon raisin loaves, this one includes ground cinnamon
right in the dough, rather than simply added as swirled filling. The
result? A deep-gold, aromatic loaf studded with raisins, perfect for toasting.
PREP: 15 mins
BAKE: 40 to 45 mins
TOTAL: 3 hrs 55 mins
Weigh your flour; or measure it by gently spooning it into a cup,
then sweeping off any excess. Combine all of the ingredients, and mix
and knead - by hand, mixer, or bread machine set on the dough cycle -
to make a smooth, soft dough.
Note 1: raisins or chopped dates, dried cranberries, or your favorite
dried fruit, (85g)
Note 2 Water: Use the smaller amount in summer, or under humid
conditions; the larger amount in winter, or when it's dry out. 1/4 to
1/3 cup (57g to 74g)
Round the dough into a ball, and place it in a greased bowl (or let
it remain in the bread machine), and let it rise for about 2 hours,
or until it's noticeably puffy though not necessarily doubled in bulk.
Gently deflate the risen dough, shape it into a log, and place it in
a lightly greased 8 1/2" x 4 1/2" loaf pan. Tent the pan with lightly
greased plastic wrap, and let the dough rise until it's crowned 1" to
1 1/2" over the rim of the pan, about 1 1/2 to 2 hours. Towards the
end of the rising time, preheat the oven to 350F.
Uncover the risen loaf, brush it with milk or water, and sprinkle it
with cinnamon sugar, for extra flavor.
Bake the bread for 40 to 45 minutes, until it's a deep golden brown
and a digital thermometer inserted into the center registers at least
190F. If the bread appears to be browning too quickly, tent it with
aluminum foil about 10 to 15 minutes before it's done baking.
Remove the bread from the oven, and after 5 minutes turn it out of
the pan onto a rack to cool. Once it's completely cool, wrap well,
and store at room temperature for up to 5 days. Freeze for longer storage.
Review: Pandemic baking; After reading the reviews I didn't know what
to expect. I weighed out my ingredients, didn't change the recipe, I
used SAF Gold yeast. I mixed it in my bread machine on the dough
setting. Half way through the kneading cycle I took the dough out and
worked the raisins in since my bread machine doesn't have an "add in"
feature on thRead more about review stating Moist, delicious and
perfecte dough setting. Put it back in the machine let it finish
kneading and unplugged the machine. I let it rise in the bread
machine, turned it out, threw it in an 8x4 pan. After it rose, I
brushed it with milk, sprinkled it with cinnamon sugar mix (1/2 cup
sugar, 1 Table. quality cinnamon). Shoved it in a 350 degree oven, 40
minutes later and 190 degrees, I took it out, we sliced it up and ate
half of it before it was done cooling. It was GOOD! Will make this again.
Review: Pleasant hearty bread, mild flavor. I found that KA AP flour
was the essential key to success. 1 cup of dried cranberries not
soaked, the lesser amount of water worked best for me. The rise times
were about half here in central TX, 75 degree day. The first rise was
not much, the second rise faster and I baked when it passed the
finger poke test anRead more about review stating Cinnamon Raisin
Breadd had crested the center of the pan. I used a 9x5" metal bread
pan. Very nice with butter, will be wonderful toasted for breakfast.
4 stars because it took me two tries to make a good loaf; the first
with store brand flour was very heavy.
Review: Very first time baking in the Lodge Cast Iron beautiful cast
iron loaf pan and first time, ever, baking homemade Braided
Cinnamon-Raisin-Walnut Bread. Recipe from King Arthur Flour website.
The only change I made was to add 15 grams Kirkland walnuts. Baked at
350 F. for 37 minutes until internal temperature was 192. ForRead
more about review stating This recipe is ab absolute WINNER, baked
perfectly and was not dry at all. improved success with this recipe,
weigh all ingredients in grams.
Review: Like many people, I've been baking during the pandemic. I was
always a little reticent to bake bread because of the kneading part.
I don't own a stand mixer or bread machine. After reading all of the
reviews, I decided to try this recipe with a few tweaks. I used oat
milk instead of cow milk. I swapped the oats for the same amount of
grams in flaxRead more about review stating A fabulous loaf of raisin
bread! meal and almond flour. I added about 30 grams more raisins and
I doubled the cinnamon and brown sugar. I brushed the top with oat
milk and sprinkled cinnamon sugar on top. I weighed all of the dry
ingredients except for the cinnamon. Weighing is key. The result was
fantastic!! I don't think I will ever buy a loaf of cinnamon raisin
bread again. Great recipe KAF
S(Internet address):
https://www.kingarthurbaking.com/recipes/cinnamon-raisin-bread-recipe
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 137 Calories; 2g Fat (14.6%
calories from fat); 3g Protein; 26g Carbohydrate; 1g Dietary Fiber;
5mg Cholesterol; 189mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2022 - 0415