Ingredients with Measurements:
- 3 cups all-purpose flour
- 1/4 cup granulated sugar
- 1 tsp salt
- 1 tbsp active dry yeast
- 1/2 cup warm water
- 1/2 cup milk
- 1/4 cup unsalted butter, melted
- 1 egg
- 1 cup raisins
- 2 tsp ground cinnamon
Special equipment needed:
- Stand mixer with dough hook attachment
- Loaf pan
- Pastry brush
Step-by-step instructions:
1. In the bowl of a stand mixer, combine the flour, sugar, salt, and yeast.
2. Add the warm water, milk, melted butter, and egg to the dry ingredients. Mix on low speed until the dough comes together.
3. Increase the speed to medium and knead the dough for 5-7 minutes, until it becomes smooth and elastic.
4. Add the raisins and cinnamon to the dough and knead for another minute to distribute them evenly.
5. Cover the dough with a damp towel and let it rise in a warm place for 1 hour, or until it has doubled in size.
6. Preheat the oven to 350°F (175°C).
7. Grease a loaf pan with butter or cooking spray.
8. Punch down the dough and shape it into a loaf. Place it in the prepared pan.
9. Brush the top of the loaf with water and sprinkle some cinnamon and sugar on top.
10. Bake the bread for 35-40 minutes, or until it is golden brown and sounds hollow when tapped.
11. Remove the bread from the oven and let it cool in the pan for 10 minutes.
12. Remove the bread from the pan and let it cool completely on a wire rack.
Time:
Preparation time: 20 minutes
Rising time: 1 hour
Cooking time: 35-40 minutes
Total time: 2 hours
Temperature:
Preheat the oven to 350°F (175°C).
Serving size:
This recipe makes one loaf of bread, which serves 8-10 people.
Nutritional information:
Calories per serving: 280
Fat: 7g
Carbohydrates: 49g
Protein: 6g
Sodium: 290mg
Fiber: 2g
Sugar: 16g
Substitutions for ingredients:
- You can use bread flour instead of all-purpose flour for a chewier texture.
- Brown sugar can be used instead of granulated sugar for a deeper flavor.
- You can use any dried fruit instead of raisins, such as cranberries or chopped dates.
Variations:
- Add chopped nuts, such as walnuts or pecans, to the dough for extra crunch.
- Use cardamom or nutmeg instead of cinnamon for a different flavor.
- Make a glaze by mixing powdered sugar and milk, and drizzle it over the cooled bread.
Tips and tricks:
- Make sure the water and milk are warm, but not hot, to activate the yeast.
- Knead the dough until it becomes smooth and elastic to develop the gluten.
- Let the dough rise in a warm place, such as near a window or on top of the oven.
- Brushing the top of the bread with water before baking helps the cinnamon and sugar stick to it.
Storage instructions:
- Store the cooled bread in an airtight container or plastic bag at room temperature for up to 3 days.
- You can also freeze the bread for up to 3 months. Slice it before freezing and thaw it at room temperature before serving.
Reheating instructions:
- To reheat the bread, wrap it in foil and place it in a 350°F (175°C) oven for 10-15 minutes, or until it is warm.
Presentation ideas:
- Slice the bread and serve it on a platter with butter or cream cheese.
- Toast the bread and serve it with jam or honey.
- Cut the bread into cubes and use it in a bread pudding or French toast.
Garnishes:
- Sprinkle some powdered sugar or cinnamon on top of the bread before serving.
- Top the bread with a dollop of whipped cream or vanilla ice cream.
Pairings:
- Serve the bread with a cup of hot coffee or tea.
- Pair it with fresh fruit, such as sliced apples or berries.
Suggested side dishes:
- Serve the bread with a side of scrambled eggs or bacon for breakfast.
- Make a sandwich with the bread and your favorite deli meat and cheese.
Troubleshooting advice:
- If the dough is too dry, add a tablespoon of water at a time until it comes together.
- If the dough is too sticky, add a tablespoon of flour at a time until it becomes smooth.
- If the bread is browning too quickly, cover it with foil halfway through baking.
Food safety advice:
- Make sure the bread is cooked to an internal temperature of 190°F (88°C) to ensure it is fully baked.
- Wash your hands and all equipment thoroughly before and after handling the dough to prevent contamination.
Food history:
- Cinnamon raisin bread is a popular breakfast bread in many cultures, including American and European.
- The combination of cinnamon and raisins dates back to medieval times, when they were used in sweet and savory dishes.
Flavor profiles:
- This bread is sweet and slightly spicy, with a chewy texture from the raisins.
- The cinnamon adds warmth and depth to the flavor.
Serving suggestions:
- Serve the bread warm or at room temperature.
- Slice it thinly for toast or thicker for sandwiches.
- Spread some butter or cream cheese on top for extra richness.
Related Categories
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Region: Mexican
Taste: Sweet, Spicy, Cinnamon, Raisin, Nutty, Cinnamon-Y, Raisin-Y