Saturday, January 15, 2011
Cinnamon Raisin Bread
On a recent road trip Alfred became very fond of cinnamon raisin bread. After arriving home, he immediately requested I make him some. I was more than willing to oblige, because 1) I love baking new things and not only had I never baked cinnamon raisin bread, I had never baked yeasted bread in a loaf pan - I always bake it free form on my baking stone 2) I like baking pretty things and the cinnamon swirl in the middle of the bread is just lovely!
Like most yeast breads, this one is best on the day it is baked. However, Alfred assured me it toasted up quite nicely the next day and I'm guessing it would be great for making french toast!
Note: The dough requires a relatively long initial rise in the fridge. I think the easiest option is to mix it up the night before, and then finish it in the morning - that way you get to enjoy fresh, warm cinnamon raisin bread for breakfast!
Cinnamon Raisin Bread
1/2 Cup Warm Water
2 teaspoons dry yeast
1 Tablespoon Sugar
1/4 Cup Olive Oil
1/2 Cup Sugar, divided
1/2 Cup Sour Cream (I used low-fat)
1/2 teaspoon Salt
3 teaspoons Cinnamon, divided
2 1/4 Cups All-Purpose Flour
1 Cup Whole Wheat Flour
1 Cup Raisins
1) Combine the water, yeast and 1 Tablespoon of sugar. Let mixture sit 10 minutes for the yeast to proof. *If the yeast doesn't activate (get nice and foamy) start over.
2) In a large bowl, combine the olive oil, 1/4 cup of sugar, sour cream and 1 egg.
3) In a separate bowl, combine the salt, 2 teaspoons of cinnamon, and flours.
4) Add half of the flour mixture to the olive oil mixture. Stir until the ingredients are thoroughly combined. Stir in the yeast mixture. Stir in the remaining flour mixture.
5) Turn the dough out onto a lightly floured surface, and knead until smooth and elastic (about 5 minutes). Knead the raisins into the dough, and then shape the dough into a ball.
6) Place the dough in a lightly oiled bowl, turn the dough to coat it with the oil, then cover the bowl with plastic wrap.
7) Place the dough in the refrigerator overnight, or for at least 5 hours.
8) Allow the dough to sit at room temperature for 30 minutes. Meanwhile, combine the remaining 1/4 cup of sugar and teaspoon of cinnamon. In a separate bowl, beat the remaining egg and 1 tablespoon of water. Also, coat a standard loaf pan with oil.
9) On a lightly floured surface, roll the dough out into a rectangle about 12 X 8. Brush the dough lightly with the egg mixture and sprinkle with 3/4 of the cinnamon sugar mixture (reserve the remaining egg mixture and sugar mixture for the top of the loaf). Roll the dough up jelly roll style, pinch the ends together to seal, and place the dough seam side down in the oiled loaf pan. Cover and let rise 1 1/2 hours.
10) After the dough has risen, brush the top lightly with the some of the remaining egg mixture and sprinkle with the remaining cinnamon sugar. Bake in an oven preheated to 375 degrees for 35-40 minutes, until the loaf sounds hollow when thumped on the bottom. Allow the bread to cool (if you can control yourself because your whole home will be smelling fantastic at this point!), then slice and enjoy!
As usual, I've also included this post as part of several weekly recipe sharing events: Midnight Maniac Meatless Mondays , Making Monday Marvelous, Just Something I Whipped Up, My Meatless Mondays, Just Another Meatless Monday, Slightly Induglent Tuesday, Tempt my Tummy Tuesday, Tasty Tuesdays , Tuesdays at the Table, Real Food Wednesdays, Whatcha Makin' Wednesdays, Full Plate Thursday, Friday Foodie, and Friday Favorites. Check out all the great recipes other bloggers have contributed!