Cinnamon Raisin Bread for #OurFamilyTable
Christie from A Kitchen Hoor's Adventures said: "November 17 is Homemade Bread Day! I know I am not alone when I say that bread always seems so daunting! But, let's all don our aprons and get coated in flour making homemade bread."
This was my first attempt at cinnamon raisin bread and I admit it didn't come out quite the way I'd planned - I had too much sugar in my filling and it sort of solidified in chunks in some places, but you know what? It didn't matter at all - I ended up dicing up the whole loaf and turning it into a DELICIOUS french toast casserole! So - if for some reason things don't work out for your attempt at a bread loaf - almost anything can be repurposed into croutons, bread crumbs, or some type of breakfast casserole I've found!
I loved the flavor and texture of this bread - and I'm definitely going to give it a try again soon until I get the filling right!
Come get baking with us!
Homemade Bread Day
- Cinnamon Raisin Bread by Making Miracles
- Easy Homemade Rosemary Focaccia Bread by Blogghetti
- No Knead Whole Wheat Bread by Karen's Kitchen Stories
- One Hour Whole Wheat Bread by That Recipe
- Rustic Sourdough Bread by Hezzi-D's Books and Cooks
- Swedish Limpa Bread by Art of Natural Living
Cinnamon Raisin Bread
Bread Ingredients
1 1/3 cups all-purpose flour
½ TBS instant yeast
2 1/2 teaspoons granulated sugar
2 1/2 teaspoons melted butter
1 1/3 cups warm milk (about 85° F)
2 cups bread flour, approximately
½ TBS salt
Filling Ingredients
1 1/3 cups all-purpose flour
½ TBS instant yeast
2 1/2 teaspoons granulated sugar
2 1/2 teaspoons melted butter
1 1/3 cups warm milk (about 85° F)
2 cups bread flour, approximately
½ TBS salt
Filling Ingredients
1/4 cup brown sugar
2 TBS ground cinnamon
2 TBS butter, melted
1/8 tsp salt
Directions
- In the bowl of a stand mixer, combine yeast, sugar, and 1/2 cup of the warm milk in a bowl. Mix and set aside until yeast is bubbly and frothy (8-10 minutes).
- Add in the all purpose flour, melted butter, remaining milk and about 1 cup of the bread flour and with the dough hook begin mixing until dough has started to form, add in enough additional flour to form a dough ball and allow to knead on medium speed for about 5 minutes.
- Cover bowl with a tea towel and allow to double in size.
- Once risen, punch down and on a lightly floured surface roll the dough out into a rectangle.
- Combine the filling ingredients to combine in a medium bowl, and spread all over the prepared dough rectangle. Then roll up (like a cinnamon roll), and pinch the seam to seal.
- Spray a 9x5 loaf pan with nonstick cooking spray and set the dough into the pan (scrunch it together if it's too long, to maintain a "loaf" shape).
- Cover the pan with tea towels and set aside again about 40-60 minutes until risen. Dough should spring back when poked gently, when it's ready to bake.
- Preheat oven to 375 degrees and bake loafs 40-45 minutes, until golden brown, and internal temperature of loaf reaches 200 degrees.
- Cool about 15 minutes before removing from pan and complete cooling on a wire rack before slicing and serving.
Recipe adapted from Fifteen Spatulas
Oooh, that filling sounds incredible. Great loaf!
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