Rustic Wheat Cinnamon Raisin Bread Food

WHOLE-WHEAT CINNAMON-RAISIN BREAD

Steps:

• Make the dough.
• Measure out 1 1/4 cups very warm water and check the temperature; it should be 120 degrees F to 130 degrees F. Combine both flours, the dry milk, egg, canola oil, honey, salt, yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Mix 3 minutes on the lowest setting, then increase to the next highest setting and mix 5 more minutes. The dough should be soft and sticky.
• Let it rise.
• Transfer the dough to a large bowl coated with cooking spray. Cover tightly with plastic wrap and let rise at room temperature until the dough has nearly doubled in size, about 1 hour, 30 minutes.
• Soak the raisins.
• Dry raisins will rob moisture from the bread, so soak them first in boiling water until plump, about 30 minutes. Drain and pat dry.
• Fold the dough.
• Transfer the dough to a floured work surface. Picture it as a loose square. Lift up one side of the dough and fold about one-third of it across; press down on the dough with spread fingers to remove any air bubbles. Repeat with the remaining 3 sides of the dough.
• Add the filling.
• Mist two 9-by-5-inch loaf pans with cooking spray. Divide the dough in half; roll out each half into an 8-inch square. Brush each square with canola oil, then sprinkle with the cinnamon (it's high in antioxidants!), brown sugar and raisins.
• Form the loaves.
• Roll up each square of dough into a tight cylinder; place seam-side down in the prepared pans. Cover tightly with plastic wrap and let rise at room temperature until the dough fills the pans and springs back when touched, about 1 hour, 30 minutes.
• Bake the bread.
• Preheat the oven to 375 degrees F. Brush the loaves with canola oil and bake until golden brown, 25 to 30 minutes. Remove from the pans and transfer to a rack to cool completely.

EASY NO KNEAD CINNAMON ARTISAN BREAD

Steps:

• Add the flours, raisins, yeast, salt, cinnamon, and brown sugar to a large bowl. Be sure to add the yeast and the salt to separate sides of the bowl.
• Stir the dry ingredients together well.
• Add the water and stir until a thick, rough dough forms. Add 1-2 more tablespoons of water or flour if needed.
• Flour your hands and shape the dough into a ball, placing it into the bottom of the bowl and covering the bowl with plastic wrap.
• Place in a warm spot in your kitchen and let rise for 12-18 hours. When I make this bread, I prepare the dough in the evening and bake the next morning. For quick rise instructions, see the Recipe Notes below.
• After the rising time, preheat your oven to 450 degrees Fahrenheit.
• Place an oven-safe Dutch Oven pot in the cold oven and let it preheat with the oven.
• Flour your hands well and shape the dough into a round ball and set it on a piece of parchment paper on the counter dusted with flour.
• Dust the top of the dough ball with flour and cover with a clean kitchen towel, letting it rise for 25 minutes.
• After the dough has risen remove the Dutch Oven pot from the oven and using the parchment paper, pick up the dough and place it carefully in the bottom of the Dutch Oven. Make two very shallow slices in the top of the risen loaf in the shape of an X.
• Replace the lid of the Dutch Oven, place it back into the hot oven, and bake for 30 minutes.
• After 30 minutes of baking time, remove the lid from the Dutch Oven and continue baking for an additional 10 minutes uncovered.
• After the baking time, remove the pot from the oven and transfer the loaf to a cooling rack using the parchment paper.
• Cool completely before slicing.

NO-KNEAD CINNAMON AND RAISIN BREAD

Steps:

• Stir 3 cups flour, sugar, cinnamon, salt, and yeast together in a large bowl. Pour in water and stir until all the flour has been incorporated and a shaggy, wet dough forms. Stir in raisins and cover with plastic wrap.
• Place bowl in a warm, draft-free space for 30 minutes or in the oven with the oven light on.
• Sprinkle a clean working surface with 1 tablespoon flour. Scrape dough out onto the counter and use a bench scraper to fold the dough over onto itself several times, incorporating most of the flour into the dough. Rinse and dry the bowl.
• Cut parchment paper into a liner for the bowl, folding it so that it sits flat against the bowl. Place dough on the parchment paper in the bowl and cover with plastic wrap. Let rise for 30 minutes.
• Meanwhile, place a 5-quart Dutch oven into the oven and preheat to 400 degrees F (200 degrees C). Set timer for 30 minutes.
• Remove warmed Dutch oven from the oven and transfer dough with the parchment liner into the Dutch oven. Cover with a lid.
• Bake in the preheated oven for 30 minutes. Uncover and bake for 5 minutes more. Remove from oven and carefully transfer bread onto a wire rack. Remove parchment paper. Cool completely before slicing, about 2 hours.

WORLD'S BEST CINNAMON RAISIN BREAD (NOT BREAD MACHINE)

Steps:

• Warm the milk in a small sauce pan on the stove until it just starts to bubble, stirring occasionally.
• Remove from heat.
• Let cool until lukewarm, about 120-125 degrees.
• Dissolve yeast in warm water and set aside until yeast is frothy, about 10 minutes or so (make sure your water is at the correct temperature or the yeast won't activate.) Then mix in eggs, sugar, butter salt and raisins (stir in the cooled milk slowly so you don't cook the eggs.) Add the flour gradually to make a stiff dough.
• Knead the dough on a lightly floured surface for a few minutes until smooth.
• Place in a large, buttered, mixing bowl and turn to grease the surface of the dough.
• Cover with a warm, damp cloth and let rise (I like to let my bread rise in the oven with the light on. It has just the right amount of heat and keeps the bread out of drafts.) Allow to rise until doubled, usually about 1 1/2 hours.
• Roll out on a lightly floured surface into a large rectangle 1/2 inch thick.
• Moisten the dough with 2 tablespoons milk and rub all over the dough with your hands.
• Mix together 1 cup of sugar and 3 tablespoons cinnamon and sprinkle mixture evenly on top of the moistened dough.
• Roll up tightly (the long way).
• The roll should be about 3 inches in diameter.
• Cut into thirds, and tuck under ends and pinch bottom together.
• Place loaves into well greased (you can use Crisco or butter for this) 9 x 5 inch pans and lightly grease tops of loaves.
• Let rise in warm place, uncovered, again for about an hour.
• Bake at 350 degrees for 45 minutes or until loaves are lightly browned and sound hollow when tapped.
• Remove from oven and let cool on rack.
• Take melted butter and spread over tops of loaves.
• After about 20 minutes, lay loaves on their sides and remove from pans.
• Allow to cool before slicing.

CINNAMON RAISIN BREAD

Steps:

• Place water, milk, shortening, salt, flour, sugar and yeast in the pan of the bread machine in the order recommended by the manufacturer.
• Select cycle; press Start.
• If your machine has a Fruit setting, add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.
• Take dough out after first kneading cycle has finished.
• (If you don't have a bread machine just knead by hand for a good 10 min, or until throughoully combined).
• Turn dough out onto a lightly floured surface and roll out into a rectangle.
• Spread dough with butter, brown sugar, and cinnamon.
• Roll dough, and divide into two parts.
• Place loaves in two lightly greased 9x5 inch bread pans.
• Cover and let rise in a warm place until doubled in size, about 1 hour.
• Preheat oven to 350 degrees F (175 degrees C).
• Brush tops of risen loaves with melted butter and bake in preheated oven for 30 to 40 minutes, until crust is brown and loaves sound hollow when tapped.

WHOLE GRAIN CINNAMON RAISIN BREAD

Steps:

• Put the warm water, sugar and yeast into the bowl on the Bosch (or your mixer of choice) and stir gently.
• Add melted butter, lecithin, wheat gluten, cinnamon and salt and mix until combined. (I only used 2 tsp of cinnamon when I made this recipe and wished, when I had finished, that I had used more. The cinnamon flavor was only mildly discernible and next time I will definitely double that, so go by your own personal taste, as to how much seems right.)
• Mix in about 3½ cups of the flour and then in small increments, gradually add just what you need to complete the dough. In total for this batch, I used 4½ cups of flour.
• (After all my bread posts, you are probably tired of hearing this, but it is really important if you want the best possible bread. Humidity will dramatically affect the amount of flour you need to make bread dough. Add a portion of what is called for, mix it in and then begin adding flour in 1/2 cup to 1/4 cup intervals, mixing and adding more when needed, until the dough in your machine just starts to pull away from the sides of the bowl and leaves the bowl sides clean. The dough will be very soft, but not sticky to the touch. That is perfect dough.).
• Add the grain and raisins and mix until incorporated. (See below for a tip on baking with raisins.).
• Knead on power level 2 for seven minutes or turn onto a floured board and knead by hand for ten to fifteen minutes.
• Place in a lightly oiled bowl and cover with a warm, damp tea towel and let rise until doubled in size.
• Punch down the dough. Knead slightly until it forms a smooth ball. Divide in half.
• Form each half into a loaf and place in a greased loaf pan. Cover with a warm, damp tea towel and let rise until doubled in size.
• Bake in a 350° oven for 35-40 minutes. Brush tops of loaves lightly with butter. Remove from pans onto cooling rack to cool before slicing.
• To see the complete step-by-step pictorial instructions for this recipe, visit my blog at http://busy-at-home.com/blog/?p=3546.
• **The promised tip for baking with raisins** If your raisins are particularly dried, they can often scorch and have an almost burnt, bitter taste after further dehydrating in your oven. So, before I add them to mixtures I will be baking, I measure them into a microwave safe container, completely cover them in water and microwave on full power for 1 - 2 minutes. I leave them in that warm water while I mix the rest of my ingredients and then thoroughly drain them just before adding them to my dough or batter. They are plump, juicy and sweet even after the baking is complete.

CINNAMON RAISIN BREAD

Steps:

• Dissolve yeast in 3/4 cup warm water.
• Add 2 2/3 cup warm water, 1/4 cup sugar, salt, butter and 5 cups flour. Mix well.
• Add raisins.
• Add enough remaining flour to make dough easy to work with.
• Turn dough out onto a lightly floured, cloth covered surface and knead until smooth and elastic.
• Place dough in an oiled bowl, turning dough to coat in oil.
• Let rise, covered with a damp cloth, until doubled. approximately 1 hr.
• Punch down dough and divide in half.
• Roll each half of the dough into a rectangle, 18 x 19 inches.
• Combine 1/4 cup sugar and cinnamon.
• Sprinkle each rectangle with 1 tablespoon water and half of cinnamon mixture,.
• Starting at the short end, roll the dough up into a log and pressing down on the ends to seal them, Fold ends under loaf and place roll of dough in bread pan, seam side down.
• :et dough rise until double.
• Heat oven to 425 F.
• Place loaves in oven so that the top of the pan is in the center of the oven.
• Bake 30 - 35 minute Loaves should be golden brown and sound hollow when tapped.

CINNAMON RAISIN BREAD I

Steps:

• Warm the milk in a small saucepan until it bubbles, then remove from heat. Let cool until lukewarm.
• Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in cooled milk. Add the flour gradually to make a stiff dough.
• Knead dough on a lightly floured surface for a few minutes. Place in a large, greased, mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.
• Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons milk. Mix together 3/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Cut into thirds, and tuck under ends. Place loaves into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.
• Bake at 350 degrees F (175 degrees C) for 45 minutes, or until loaves are lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.

CINNAMON RAISIN BREAD

Steps:

• Dissolve yeast in 1/2 cup warm water.
• Stir in 1 3/4 cups warm water, 3 tablespoons sugar, the salt, shortening and 3 1/2 cups of the flour.
• Beat until smooth.
• Mix in raisins and enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes.
• Place in greased bowl, turn greased side up.
• Cover; let rise in warm place until double, about 1 hour.
• (Dough is ready if an indentation remains when touched.) Punch down dough; divide into halves.
• Roll each half into rectangle, 18 x 9-inches.
• Mix 1/4 cup sugar and cinnamon.
• Sprinkle each half with 1 tablespoon water and half the sugar mixture. Roll up and place in pans.
• Brush with butter; let rise 1 hour.
• Bake at 425 degrees f or 25 to 30 minutes.

RUSTIC WHEAT CINNAMON RAISIN BREAD

Steps:

• In your mixer, combine 1 1/2 cup bread flour, yeast, cinnamon, and salt.
• Heat water, honey and maple syrup in a saucepan over low heat until it reaches 120-130 degrees.
• Using low speed, slowly add water mixture to flour mixture. Mix on medium speed until there are no lumps, about 2-3 minutes.
• With your mixer on low speed, add wheat flour and oatmeal half a cup at a time. Then add remaining bread flour half a cup at a time until dough clears the side of the bowl. Dough will be sticky.
• Turn onto a floured surface and knead until dough is smooth (apx 5 minutes) adding the raisins as you go along. Add more flour 1 tablespoon at a time as necessary.
• Turn into oiled bowl and flip dough so that top of dough is oiled. Cover and let rise until double, approximately 60-90 minutes.
• Using lightly oiled hands, turn out dough and shape into 2 small round loaves and place on greased baking sheet OR 1 large loaf and place in 9x5 bread ban, cover and let rise 60-90 minutes.
• If you like a softer crust, brush tops of loaves with oil.
• Preheat oven to 375 degrees and bake for 40-45 minutes. Check bread after 30 minutes and cover with foil if its getting too dark on top. If making two smaller loaves, they may be done sooner.
• Remove bread from pans and cool completely on a wire rack.