* Exported from MasterCook *
Bread, Cinnamon Raisin
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit
Amount Measure Ingredient -- Preparation Method
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3/4 cup lukewarm milk
tablespoon soft butter
1/2 cup raisins -- (or chopped dates, dried
cranberries, or your favorite dried fruit)
1/2 cup old-fashioned rolled oats
1/2 cup brown sugar
1 1/4 teaspoons salt
1 teaspoon ground cinnamon
2 1/2 teaspoons instant yeast
1/4 cup lukewarm water -- *see Note, to 1/3C
3 cups unboeached all-purpose flour -- King Arthur
recommended
Topping:
cinnamon sugar
Note: *Use the smaller amount in summer, or under humid conditions;
the larger amount in winter, or when it's dry out.
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.
Note: Thanks to reader feedback, this recipe has been amended as of
May 1, 2015, as follows: the amount of cinnamon has been cut back, to
reduce rising times; the salt has been increased, for flavor; and the
recipe has been cut in half, to make one loaf.
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.
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, if desired, 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.
Yield: 1 loaf.
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Per Serving (excluding unknown items): 764 Calories; 9g Fat (10.2%
calories from fat); 15g Protein; 165g Carbohydrate; 8g Dietary Fiber;
25mg Cholesterol; 2793mg Sodium. Exchanges: 2 Grain(Starch); 4
Fruit; 1/2 Non-Fat Milk; 1 1/2 Fat; 4 1/2 Other Carbohydrates.