#cinnamonbread #raisinbread #freshbread #freshtoast #toastrecipe #breadrecipe #cinnamonraisinbread
Soft and Fluffy Cinnamon Raisin Bread
Ingredients
1 1/4 cup whole milk (slightly warmed) / 290 ml
1/4 cup water (slightly warmed) / 100 ml
2 tsp dry activated yeast /14 grams
3 cups all purpose flour /430 grams
1 tsp salt /5 grams
2 cups of raisins (200 grams)
1/4 cup sugar (50 grams)
2 tsp cinnamon (5.5 grams)
Pre Prep
A) Start by greasing your baking tin (which i bought on amazon) with whaever you desire (vegetablelard, butter or margarine)
B) Soak the raisins in hot tapwster to rehydrate. A min of 15 mins is needed, then simply strain them until ready to use.
Directions
1) Slightly warm up your milk and water just enough to remove the chill (warm like a newborn baby bottle) as you do not want to kill the yeast if the mixture is too hot.
2) To a bowl add the water milk mixture and yeast, whisk, cover snd set aside for 10 mins to bloom.
3) Tn a separate bowl, whisk the salt and flour together and add to stand mixer with dough hook.
4) Once your liquid mixture has bloomed, give it a quick whisk and gently pour it into your dry mixture and mix until fully incorporated .
5) Once no more flour bits remain, add 1 tbsp of any of the following: vegetable lard, butter or margarine and mix until well incorporated.
6) Cover and set in a warm spot for 1 hour to double in size.
7) Once doubled in size, remove and place onto a floured surface and roll out enough to add some goodies to it-
8) Brush with some milk, then sprinkle the cinnamon sugar and raisins.
9) Roll it up and pinch the seal and rotate it to then flatten and press it out again to repeat the same steps (milk, cinnamon sugar and raisins)
You do two rotations (laminating) so that when you slice into the bread you will see the cinnamon swirl.
Tip:while rolling be sure to keep lightly dusting flour to avoid it sticking-
10) Once rolled up, shape into a tight ball and place into the greased baking tin and cover with plastic wrap for a final rest (30mins to 1hr)
11) It’s now time to bake at 400fh (200 Celsius) for 30 mins.Once baked, let rest in the baking tin on a wire rack for ten mins.
12) Once ten mins pass, flip out the bread and lay it on its side to cool fully on the wire rack. Be sure it’s on its side so the bottom of the bread has space to escape the moisture so as not to be gummy in the center as the moisture needs space to escape. Cooling down can take a min of 1.5 hrs.
13) Then you can slice and eat fresh with some butter or jam or toast it for a crunchy texture!
You can keep the sliced bread in a freezer safe ziplock bag and place it in the freezer for maximum freshness! Then simply take one out as desired.
Note you can also make a delicious French toast with this sweet raisin bread! Just dip in an egg milk batter and add to a butter greased pan to cook both sides golden and top with syrup and fruit!
This is so simply and easy to make and so rewarding knowing you made it yourself with very few ingredients !!
Nancy and Franca thank you for checking out this recipe, and as always continue to Love What UEAT 😋
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