Cinnamon raisin bread
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Cinnamon raisin bread
  Cinnamon    Bread    Raisins  
Last updated 6/12/2012 12:58:18 AM. Recipe ID 21040. Report a problem with this recipe.
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      Title: Cinnamon raisin bread
 Categories: Baker, Breads
      Yield: 4 Servings
 
           Big Beautiful White Pan Loaf
           Dough, 1 batch
  1 1/2 ts Cinnamon
      3 tb Sugar
  1 1/2    Cups, (7.5 ounces) dark
           Raisins,
      2 tb Unbleached all-purpose flour
 
  Mix one batch of the White Pan Loaf dough according to instructions
  given in recipe.
  
  Place the just mixed dough in a clean bowl lightly dusted with flour.
  Cover the bowl with a towel and allow the dough to rise at room
  temperature (75 degrees to 77 degrees) for 2 to 2 1/2 hours, until it
  doubles in volume. (An indentation made by poking your finger deep
  into the dough should not spring back.)
  
  While the dough is rising, place the raisins in a bowl or a plastic
  container and fill with warm water to come just below the top of the
  raisins.  (If you use too much water, you will rinse away the natural
  sweetness of the raisins.)
  
  Place the dough on a very lightly floured surface.  Gently deflate the
  dough and pat it into a rectangle that is about 3/4 of an inch thick,
  and about 6 inches by 12 inches in size.  The short sides should be
  the top and bottom edges.
  
  Mix the cinnamon and sugar together, and sprinkle it evenly over the
  dough.
  
  Drain the raisins and toss them with the remaining 2 tablespoons
  flour. Spread the raisins evenly over the dough and gently press them
  into it.
  
  Starting at a short side, roll the dough into a log.  Roll the dough
  tightly, keeping the skin of the dough slightly taut, and tucking in
  any raisins that fall out, but don't stretch the dough so tight that
  the skin tears.  Seal the seam of the log gently but tightly using
  the heel of your hand against the surface of the table, or pinch it
  shut with your fingers.
  
  Place the loaf in an oiled or buttered 9 by 5 inch loaf pan, and
  cover with oiled plastic wrap.  Let the dough rise at room
  temperature for 1 1/2 to 2 1/2 hours, or until the loaf has risen
  almost 1 inch above the sides of the pans.
  
  Meanwhile, preheat the oven to 450 degrees.
  
  Place the loaf pan on the center oven rack.  Using a plant sprayer,
  mist the loaf 8 to 10 times, then quickly shut the oven door.  Spray
  the bread again after 2 minutes.
  
  Bake for 15 minutes, then reduce the oven temperature to 375 degrees
  and bake for 20 to 30 minutes longer, until the crust is deep brown
  and the loaf sounds hollow when tapped on the bottom.  The crust may
  color quickly because of the cinnamon and raisins in the dough; watch
  carefully and cover the top of the loaf loosely with foil if it is
  browning too fast. Let cool in the pan for 5 minutes, then remove the
  bread from the pan and place the loaf on a rack to cool. Let cool
  completely before slicing, or the bread will fall apart. This bread
  keeps well for at least 2 days.
  




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Recipe ID 21040 (Apr 03, 2005)

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