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Home > Breads & Biscuits > Yeast Breads
Cinnamon Raisin Bread
Yields: One plump 9 by 5 inch loaf
Ingredients:
- Old Fashioned White Bread dough, 1 batch
- 1 1/2 teaspoons cinnamon
- 3 tablespoons sugar
- 1 1/2 cups, (7.5 ounces) dark raisins
- 2 tablespoons unbleached all-purpose flour
Mix one batch of the Old Fashioned White Bread dough according to instructions given in
recipe.
Place the just mixed dough in a clean bowl lightly dusted with flour. Cover the
bowl with a towel and allow the dough to rise at room temperature (75 degrees to
77 degrees) for 2 to 2 1/2 hours, until it doubles in volume. (An indentation
made by poking your finger deep into the dough should not spring back.)
While the dough is rising, place the raisins in a bowl or a plastic container
and fill with warm water to come just below the top of the raisins. (If you use
too much water, you will rinse away the natural sweetness of the raisins.)
Place the dough on a very lightly floured surface. Gently deflate the dough and
pat it into a rectangle that is about 3/4 of an inch thick, and about 6 inches
by 12 inches in size. The short sides should be the top and bottom edges.
Mix the cinnamon and sugar together, and sprinkle it evenly over the dough.
Drain the raisins and toss them with the remaining 2 tablespoons flour. Spread
the raisins evenly over the dough and gently press them into it.
Starting at a short side, roll the dough into a log. Roll the dough tightly,
keeping the skin of the dough slightly taut, and tucking in any raisins that
fall out, but don't stretch the dough so tight that the skin tears. Seal the
seam of the log gently but tightly using the heel of your hand against the
surface of the table, or pinch it shut with your fingers.
Place the loaf in an oiled or buttered 9 by 5 inch loaf pan, and cover with
oiled plastic wrap. Let the dough rise at room temperature for 1 1/2 to 2 1/2
hours, or until the loaf has risen almost 1 inch above the sides of the pans.
Meanwhile, preheat the oven to 450 degrees.
Place the loaf pan on the center oven rack. Using a plant sprayer, mist the loaf
8 to 10 times, then quickly shut the oven door. Spray the bread again after 2
minutes.
Bake for 15 minutes, then reduce the oven temperature to 375 degrees and bake
for 20 to 30 minutes longer, until the crust is deep brown and the loaf sounds
hollow when tapped on the bottom. The crust may color quickly because of the
cinnamon and raisins in the dough; watch carefully and cover the top of the loaf
loosely with foil if it is browning too fast. Let cool in the pan for 5 minutes,
then remove the bread from the pan and place the loaf on a rack to cool. Let
cool completely before slicing, or the bread will fall apart. This bread keeps
well for at least 2 days.
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