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Apple Molasses Gingerbread Cake

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Sunday
Nov082009

Cinnamon Raisin Bread

 

I mean who doesn’t love raisin cinnamon bread??  I love it dearly, but have fairly high standards for the stuff.  First off, it needs to have some heft to it…yeasty, but still light enough to toast up nicely.  It definitely has to have enough raisins in it so you get them in every bite, with lovely, fragrant cinnamon swirls flavoring the whole.

If that sounds good to you, then you really need to think about making this for yourself.  It’s actually not at all difficult – I promise!  I’ve been making this for about a year now, so I think the kinks have definitely been worked out of  it. 

I started with the Light Wheat Bread recipe from the Bread Bakers Apprentice cookbook as the basis, added some gluten, for that heft I was talking about, raisins, and a good dusting of cinnamon sugar.  I increased the water in the recipe to accommodate the gluten, and it made the dough quite tender and easy to work with.

Since we’re using instant yeast in this, it’s just a matter of combining all your dough ingredients into a bowl, mixing, kneading, rolling into a ball, and letting it rise for a couple of hours.

Then roll it into a rectangle and apply the cinnamon sugar…

 

Roll it up, place it in your loaf pan and let it rise a final time.

Then bake....

cool and slice.  It really is THAT easy.  You won’t find this in the store… it’s going to have to come out of your oven.  Your people will thank you.

Cinnamon Raisin Bread
Printable Recipe 

3 cups unbleached bread flour
1 cup whole-wheat flour (I use white whole wheat)
2 T (.6 oz) gluten flour
2 tablespoons (1 oz.) granulated sugar
1 1/2 teaspoons (.38 oz.) salt
3 tablespoons (1 oz.) powdered milk
1 1/2 teaspoons (.17 oz.) instant yeast
2 tablespoons (1 oz.) shortening or unsalted butter, at room temperature
1 ½+ cups (12 oz.) water, at room temperature (I use closer to 14 oz)
½ cup (+) raisins
1/3 cup sugar and
1 ½ tablespoons cinnamon

1. Whisk together the bread flour, whole-wheat flour, gluten, sugar, salt, powdered milk, and yeast in a 4-quart bowl of a standing mixer.  With the machine running, add the shortening, and 1 ½ cups of the water.   When fairly well mixed, slowly add the raisins and continue mixing on low speed until the ingredients form a ball.  It should be fairly tacky.  If not, add a little more water and continue mixing.  It is better for it to be a little too soft that to be too stiff and tough.

2. Knead for another 10 minutes or so to make a firm, supple dough that is slightly tacky but not sticky.  Create a ball with the dough, dragging it towards you against the counter to create surface tension.  Lightly oil a large bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap. Ferment at room temperature for 1 1/2 to 2 hours, or until the dough doubles in size.

3. Combine the cinnamon and sugar.  Remove the dough to a flat work surface and press it by hand into a rectangle about 8 inches wide, and 10 to 12 inches long. Sprinkle liberally with 3/4 of the cinnamon-sugar mixture.  Roll up the length of the dough pinching the crease with each rotation to strengthen the surface tension. It will spread wider as you roll it.

Pinch the final seam closed with the back edge of your hand or with your thumbs. Place the loaf in a lightly oiled 9 x 5 inch bread pan; the ends of the loaf should touch the ends of the pan to ensure an even rise. Brush the top with melted butter and sprinkle with more cinnamon/sugar.  Loosely cover with plastic wrap.

4. Proof at room temperature for approximately 60 to 90 minutes, or until the dough crests above the lip of the pan.

5. Preheat the oven to 350 degrees with the oven rack on the middle shelf.

6. Place the bread pan on a sheet pan and bake for 30 minutes. Rotate the pan 180 degrees for even baking and continue baking for 15 to 30 minutes, depending on the oven. The finished loaf should register 190 degrees in the center, be golden brown on the top and the sides, and sound hollow when thumped on the bottom.

7. When the bread is finished baking, remove it immediately from the loaf pan and cool it on a rack for at least 1 hour, preferably 2 hours.

Reader Comments (21)

This is really, really good stuff! I tnink I want some for brefas!!

November 9, 2009 | Unregistered CommenterThe Husband

Sounds like a good idea!

November 9, 2009 | Registered CommenterPatrice Berry

mmmmmmmm.

November 9, 2009 | Unregistered CommenterLisa

we are getting ready to make it
not sure about the *Powdered milk- never used it before - any tips??

February 13, 2010 | Unregistered CommenterInbal

You can get powdered or dry milk in most grocery stores. Carnation makes the one I've seen most often. It's usually on the baking aisle near the evaporated (canned) milk. Hope that helps. Just stir it in with the dry ingredients.

February 13, 2010 | Registered CommenterPatrice Berry

That is one professional-looking loaf of bread! I can almost smell the amazing aroma of warm cinnamon :).

November 22, 2010 | Unregistered CommenterLauren

Wonderful cinnamon raisin bread, can't wait to smell up the house with this bread in the oven.

November 22, 2010 | Unregistered CommenterMedifast Coupons

This looks so good! Just a quick question though: is it necessary to use all those types of flour? Of if anything, is the gluten flour necessary? I don't think that I can find this where I live :/ What could I use instead? Thanks :D

November 22, 2010 | Unregistered CommenterRaylene

You certainly don't have to use the gluten flour. And if you want to use white, all-purpose flour, that's just fine. It will still turn out great. I just like the texture that those other things give them. If you do use all white flour, you may not need quite as much water.. just the 12 oz that the recipe calls for. Let me know how it comes out!

November 22, 2010 | Registered CommenterPatrice Berry

I just made this today. It turned out really good...well, tasting good. I knew that I hadn't oiled the pan the way I should have, but I was in a hurry. Oops...the bottom crust was left in the pan! But hey...it still tastes great! :)

January 4, 2012 | Unregistered CommenterWilla@ArmstrongFamilyFare

We've ALL done that one, Willa. I actually love those little caramel-y bits that stick to the pan :)

January 4, 2012 | Registered CommenterPatrice Berry

Love your site and your lovely way of living, but most of all your love for the family.

January 23, 2012 | Unregistered CommenterClaire

Thanks so much, Claire. Such kind words. Welcome to the blog, and I hope you stop by often.

January 23, 2012 | Registered CommenterPatrice Berry

what a beautiful loaf! Such a great idea. Glad I just found you your blog, so many great recipes!

January 25, 2012 | Unregistered CommenterIrina

Thank you, Irina. Really glad you found us! Hope you'll stop in often.

January 25, 2012 | Registered CommenterPatrice Berry

Do the raisins go in with the cinnamon and sugar? Not mentioned in the recipe. Definitely trying this out as the wheat bread came out so fantastically well.

February 22, 2012 | Unregistered CommenterGayatri

I think I mentioned in step 1 to add the raisins with the dough ingredients. I'm really glad you liked the wheat bread, Gayatri. I think you'll like the cinnamon raisin bread too... it's amazing! Thanks for letting us know.

February 23, 2012 | Registered CommenterPatrice Berry

I dont have a bread maker is it necessary?

October 19, 2012 | Unregistered Commenterkaren

I don't have a bread maker either, Karen. So, no, it's not necessary. The recipe will show you how to make this in your oven... it's delicious!

October 19, 2012 | Registered CommenterPatrice Berry

Hello, I just discover your website today and it's beautiful. very nice and easy recipes, beautiful pictures. Thoughts from Martinique

February 16, 2013 | Unregistered CommenterCecile Sweet Kwisine

Thanks so much, Cecile. So nice to hear from you.

February 16, 2013 | Registered CommenterPatrice Berry

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