Cinnamon Raisin Loaf

I have to start out by letting everyone know how truly thankful I am for all your love from the last post. That was by far my first post that got that much attention, and I feel so blessed from that! As you saw from the Campfire Bars, I have recently got a new blog banner! My sweet husband wanted to get me a new banner for my birthday and my sweet brother-in-law, with the help of my sister, designed my new banner! I love it so much and am so thankful for it!

Now to this amazing bread. I have a huge love and appreciation for bakeries, especially those that have everything from bread, to designer cakes. This recipe is from Sarabeth's Bakery. In her cookbook, she has everything from A-Z and all of the essentials that are necessary to have a thriving bakery. She does so by using all pastries and breads throughout her bakery. Her day old challah bread is used in her bread pudding. Her danish doughs is used in five different things, and her genoise cake is the base cake of all her cakes. She does this so that she can produce in mass quantity. My dream is to one day have one of those bakeries that someone could come visit once and feel like a regular. Where they can sit down, read the paper, and talk to the locals; all while eating delicious pastries and baked goods! That is one of the reasons that I started this blog, to explore new heights in my baking and to push myself to bake new things. Bread is a huge part of a bakery so I decided that I needed to start exploring the art of bread. It was much easier then I though and it was so rewarding making fresh, delicious bread.

This recipe does require a few hours in order to let the dough rise and proof, so definitely plan accordingly. Since there are no preservatives in this bread, it is only good for about 3 days, however, you can freeze it for up to a month and defrost it at room temperature. I may just have to turn this bread into bread pudding or french toast, its just that good!

Cinnamon Raisin Loaf

yields 2 loaves; or 1 loaf and 2 mini loaves

for the bread:

3 teaspoons active dry yeast

3 tablespoons granulated sugar

3/4 cup cold water

3/4 cup whole milk (any % milk will do)

3 cups all-pursose flour, plus more as needed

2 cups whole wheat flour

2 teaspoons ground cinnamon

1 1/2 teaspoons sea salt

3 tablespoons unsalted butter, at room temperature, plus more for the bowl and pans

1 cup seedless raisins

1 large egg, beaten

Warm a 1/4 cup of water in a small bowl. Between 105º F and 115º F. Sprinkle the yeast over water and stir just enough to moisten. Let stand and soften for 5 minutes, then stir to dissolve. Pour into the mixer bowl. Add water, milk, and sugar and whisk to combine.

Attach the bowl to the mixer and fit with the paddle attachment. Mix the flours together in a large bowl. On low speed, gradually add half of the flour, then the cinnamon and salt. One tablespoon at a time, mix in the butter. Replace the paddle attachment with the dough hook. Knead on medium-low speed until the dough is soft, smooth, and elastic, about 6 minutes. During the last minute or so, add the raisins. 

Transfer the dough to a lightly floured surface and knead briefly to check the doughs texture-it will be slightly sticky but will hold its shape. Form into a ball. Lightly butter a large bowl. Place the dough into the bowl, smooth side down. Turn to coat with butter, ending with the smooth side up. This prevents a crust forming while rising. Cover the bowl tightly with the plastic wrap. Let stand in a warm place until doubled in size, about 1 1/2 hours. (I put a cup a steaming hot tap water in the microwave with the large covered bowl. This helps create a warm environment. 

Turn out the dough onto a lightly floured surface and cut in half. It is easiest to do this with scissors. (If making mini loaves, cut into half, and then into fourth) Shape into balls, cover lightly with plastic wrap on the counter, then a kitchen towel. Let stand for 15 minutes. 

Lightly butter your loaf pans. Working with one ball at a time, gently pressing to deflate the dough. Shape into a 9 by 5 inch rectangle (for a standard loaf). To shape into a loaf, fold in the right and left sides of the dough about 1/2 an inch, and pinch the seams closes. Starting from the long side (typically the top) roll the dough down into a plump loaf and press the seam closed. Fit the loaf into the pan, seam side down, and press it gently to fill the corners of the pan. Repeat with other loafs and place the loaf pans on a half-sheet. 

I decided that there were too many pans to fit in the microwave so I made a proofing oven in my own home. Take a "kitchen sized" clean garbage bag, and place it on your work surface. Slip the cookie sheet with the pans on it, into the bag. Place two tall glasses of steaming hot tap water into the bag to give off a small amount of steam and to lift the plastic away from the dough. Give the open end of the bag a wave to inflate the bag a bit to keep away from the dough. I also added an extra empty cup in the to lift the bag up higher. Twist the bag and seal with a rubber band. Let proof for 45 minutes until the dough domes about an inch over the pans. Do not open bag until then. 

Position a rack in the center of the oven and preheat to 350ºF. Remove the glasses from the bag, then the pan with the loaf pans. Brush the tops of the loaves lightly but thoroughly with the beaten egg. Bake until the loaves are nicely browned and the bottoms sound hollow when tapped, about 32-35 minutes. If the loaves start to get too brown before they are done, lightly cover with aluminum foil. Cool on wire each for 5 minutes the remove loafs from pans and completely cool on rack.