Raisin Cinnamon Bread
Raisin Cinnamon Bread combines the sweetness of plump raisins with the warm spice of cinnamon. Made from a simple dough of flour, yeast, sugar, salt, and water or milk, the bread is rolled out, filled with a cinnamon-sugar mixture, and baked until golden brown.
Ingredients
1 cup = 250ml
- 2 cups All purpose flour 270g
- ¼ cup fine-grained sugar 30g
- ½ tsp salt
- 1 room-temperature egg
- 2 ½ tsp instant yeast
- 3 tbsp oil/melted unsalted butter
- ¾ cup luke-warm milk (110 – 140ml)
- 1 cup raisins 140g
For the filling
- ¼ cup brown sugar 30g
- 1 tbsp cinnamon
- 2 tbsp room-temperature unsalted butter
Instructions
- In a large mixing bowl or a stand mixer bowl, combine the flour, sugar, yeast, egg, salt and oil. Combine everything well.
- Add lukewarm milk slowly into the mixture, until a dough forms, then continue kneading in the stand mixer for about 10 minutes. If kneading by hand, it may take a bit longer, approximately 20-25 minutes, until the dough becomes smooth and elastic.
- Ensure that the dough passes the windowpane test before proceeding to the proofing stage. This ensures that the dough has been adequately kneaded and developed sufficient gluten for optimal texture in the final bread. (See notes for the windowpane test)
- Add a cup of raisins and combine until the raisins are fully incorporated into the dough.
- Place the dough in a greased bowl, cover it with a clean kitchen towel, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Combine brown sugar and cinnamon in a bowl.
- Punch down the risen dough and turn it out onto a lightly floured surface.
- Roll out the dough into a rectangular shape on a floured surface. Spread softened butter evenly over the surface of the dough, then sprinkle a mixture of sugar and cinnamon on top. Ensure the mixture covers the dough evenly for a flavourful swirl throughout the bread. Starting from the short side, roll the dough tightly into a log.
- Shape the dough into a loaf and place it in a greased loaf pan.
- Cover the loaf pan with a clean kitchen towel and let the dough rise for another 30-45 minutes.
- Preheat your oven to 180°C.
- Brush the proofed bread with warm milk and bake it in the preheated oven for 30-35 minutes, or until it's golden brown and sounds hollow when tapped on the bottom.
- Remove the bread from the oven and let it cool in the pan for a few minutes before transferring it to a wire rack to cool completely.
- Optional: Brush the top of the bread with melted butter for added flavour and shine.
- Slice the bread after it is completely cooled and enjoy. It's perfect on its own.
Notes
Windowpane test - The windowpane test is a method used to determine if bread dough has been kneaded sufficiently.
Take a small piece of dough (about the size of a golf ball) from the larger dough mass.
Gently stretch the dough between your fingers and thumbs to form a thin membrane, similar to stretching a piece of bubble gum.
If the dough stretches thinly enough to allow light to pass through without tearing, forming a translucent "windowpane," then it has been kneaded enough and has developed sufficient gluten.
If the dough tears before you achieve a translucent windowpane, continue kneading for a few more minutes and then retest. Once the dough passes the windowpane test, it's ready for shaping and proofing.
If you are using salted butter, you can omit adding additional salt to the flour.
An alternative method for the filling: You can combine softened butter with sugar and cinnamon until well combined and smooth before spreading it on the dough.