* Exported from MasterCook *
Bread, Overnight Cinnamon Raisin Brioche
Recipe By : Chris Scheuer
Serving Size : 40 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Fruit Low Fat
Posted
Amount Measure Ingredient -- Preparation Method
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For the bread:
4 1/4 cups all-purpose flour
1/4 cup sugar
2 teaspoons kosher salt
2 1/4 teaspoons instant yeast
1 1/2 cups raisins
4 tablespoons butter
1/4 cup milk
1 egg
1 egg yolk
1 cup water -- hot, plus
2 tablespoons water -- hot
For the cinnamon-sugar swirl:
1/4 cup granulated sugar
2 1/2 teaspoons cinnamon
1 tablespoons milk -- or cream, (to 2 tsp)
For the egg wash:
1 large egg yolk
1 teaspoon water
soft butter -- for greasing the pans
This delicious, no-knead, no-mixer, Cinnamon Raisin Brioche Bread has
a sweet, buttery, tender-crumb that studded with plump raisins and
swirled with cinnamon sugar.
Notes: If you don't have instant yeast you will need to adapt the
recipe just a bit.
Prep: 25 mins
Cook: 25 mins
Total: 9:50
Combine flour, sugar, yeast and salt in a medium-large bowl. Stir
well then add the raisins. Run your fingers through the mixture to
break up any clumps of raisins. Make a well in the center of the
flour/raisin mixture. Set aside.
Melt butter in the microwave for 30 to 40 seconds on high power,
until just melted. Remove from microwave and add the 1/4 cup of milk.
Stir with a fork then add the egg and egg yolk and stir again until well mixed.
Add the milk mixture to the well in the center of the flour. Add the
1 cup plus 2 tablespoons hot tap water to the well then stir to
combine using a sturdy spatula. (Scrape the edges of the bowl as you
stir, bringing the dry mixture to the center and rotating the bowl as
you go.) If it's hard to incorporate all of the flour, add one
additional tablespoon of water.
When all of the flour is well incorporated, cover the dough tightly
with plastic wrap. Allow the dough to sit at room temperature for one
hour then place in refrigerator overnight, 6 to 12 hours.
Generously butter four 3x6" loaf pans and set aside. (Alternatively,
you could use two 8x5" loaf pans.) Combine cinnamon and sugar in a small bowl.
Lightly flour a work surface and transfer the dough to the work
surface. Turn several times with a bench scraper or spatula until the
dough is coated with flour. Using a bench scraper or spatula, divide
the dough into four equal pieces. Turn each piece in the flour to
lightly coat all of the surfaces. Add a bit more flour to the work
surface if the dough is sticky.
Take one piece of the dough and flatten it out with your hands into a
rectangle shape. With a rolling pin, roll the dough into a larger
rectangle approximately 6x10" with the short side facing you. Brush
the rectangle lightly with milk or cream to coat the surface.
Sprinkle with a rounded tablespoon of the cinnamon-sugar mixture.
Starting with the short side, roll the rectangle up tightly, then
pinch the seam together tightly to seal. Tuck the ends under and
again, pinch to seal. Shape with your hands to form an oval loaf.
Place the loaf into one of the prepared pans.
Repeat with the remaining pieces of dough. Cover the pans with a
clean kitchen towel and let the bread rise again in a warm place
until the loaves look like they've doubled in size, about 30 minutes
to 1 hour. (see the note above in Café Tips about creating a warm
rising place.)
When the loaves are close to being doubled in size, preheat the oven
to 350F (remove the pans first if using the oven as a rising place
for the unbaked loaves). Prepare the egg wash by vigorously whisking
together one large egg yolk with 1 teaspoon of water. Set aside.
Bake the loaves for 10 minutes then remove from the oven and brush
each loaf over the top surface with the egg wash. Try to be careful
not to let the wash drip down the sides of the loaves into the pan.
Sprinkle each loaf with 1 teaspoon raw or turbinado sugar.
Return to the bread to the oven and bake for another 10 to 15 minutes
or until golden brown. Check it after 10 minutes. If it's getting too
brown on the top, cover it with foil for the last 3 to 5 minutes.
(Larger loaves will take longer.) Remove bread from pans by gently
inverting onto a cooling rack. (If bread is stuck to the side of the
pan anywhere (from the egg wash), loosen it gently with a small
thin-bladed knife.) Turn loaves right side up and cool completely
before slicing.
Start the recipe by combining 2 1/4 teaspoons of regular active yeast
in the hot water along with a pinch of sugar. Stir well and set
aside. (The yeast should start to foam and bubble after about 5 minutes.)
Continue with the recipe (omitting the instant yeast in the flour
mixture) as directed, adding the yeasted water when the recipe
directs to add the hot water. The remainder of the recipe will be
done as directed.
Cal 90, Fat 2g, Carb 17g, Sod 131mg, Fiber 1g, Pro 2g
Review: I made this recipe twice in the last 3 weeks. It's so
delicious. Haven't change a thing in your recipe, it's perfect as is.
I prepare it in 2 pyrex loaf pans. It's so easy to do, only problem
is I can't stop eating it. It's much tastier and more fluffy than the
Sunmaid brand we buy at the grocery store. For me this is THE
cinnamon bread best recipe. So happy I found it.
Question: Has anyone tried adding walnuts to this bread? I have been
looking for a walnut raisin bread recipe!
Response: Chopped walnuts would be fantastic!
Review: This bread is delicious - light and fluffy, not to
sweet...just perfection! I cut the recipe in half because I'm baking
for 1. Wish I made the full recipe because the bread is disappearing
fast!! I made 1 large loaf and it needed about 30 minutes to bake -
covered it with foil after 20 minutes. Will definitely be making this again!
Review: I have made this recipe twice already. I saw some family
members and gave away two loaves. Both of them loved it. I did leave
out the raisins as my family isn't a fan, but the bread was
outstanding. It is great cold or toasted. I still have to work on
keeping the ends from "popping" up but it definitely is a great
recipe and so delicious. Thanks for sharing.
Response: For the ends, I push them in with my middle finger and then
tuck the ends down and under a bit, so they can't pop up.
Review: This looks so yummy. I am sure is it great as I have tried
your recipes before and they are always so good. I think I will make
this Thursday and since I am off from work on Friday, bake when I get
up. Thanks again for all the delicious recipes.
Review: The best brioche I've ever had. Scott and Chris, thank you
for your scrumptious and easy to make recipe.
I love nuts so I added a scoop of walnuts. Delicious. Yes, truly
'impossible to eat just one slice'.
Review: I've made this recipe at least 10 times now and its become a
staple! It's so delicious and soft! I double the recipe and make 4
loaves at a time!
Review: Seriously? I fully expected this to last a few days. I was so
wrong. All gone! I'm going to make it again, this time for a few neighbors.
I had no raisins but did have Craisins worked great.
S(Internet address):
https://thecafesucrefarine.com/no-knead-cinnamon-raisin-brioche-bread/
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Per Serving (excluding unknown items): 91 Calories; 2g Fat (17.1%
calories from fat); 2g Protein; 17g Carbohydrate; 1g Dietary Fiber;
19mg Cholesterol; 110mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean
Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.
NOTES : 2020 - 1126