As this spring has been cool and rainy so far this year here in MN, there is nothing like a smell of cooked cinnamon to warm you up. This cinnamon raisin bread takes a bit of time to make and not the most attractive exterior, however the inside is flavorful and looks amazing and is perfect for breakfast all week (if it last that long). The bread comes out soft and packed with raisins and cinnamon sugar all throughout the loaf. The bread is amazing toasted with just butter, honey, or peanut butter spread over it.
In a bowl of a stand mixer or large bowl, Add the warm milk and water and sprinkle the yeast over the top. Allow to sit about 5-10 minutes until activated. Add the sugar, salt, and melted butter into the yeast mixture.
With the dough hook attachment, gradually add the flour, mixing until the dough comes together. Add the raisins and knead for 7-10 minutes in the mixer or on the lightly floured counter top. The dough should be soft and slightly sticky. Cover dough with plastic wrap or a kitchen towel and let rise until doubled in a warm place, about 1 1/2 to 2 hours.
In a small bowl, make the cinnamon swirl by stirring together the sugar, cinnamon and egg until evenly mixed. Set aside. Punch down the dough slightly before turning out onto a lightly floured surface. Roll out into a 9 x 15-inch rectangle. Spread the cinnamon sugar mixture evenly over the dough.
Starting with the shortest end, roll up the dough until a log is formed, folding down the ends. Transfer the log, seam side down, into a slightly greased 9 x 5-inch loaf pan. Press dough down so it reaches the corners evenly. Cover with a kitchen towel and let rise for another 40-60 minutes until doubled.
Preheat the oven to 350° F and bake for 40-50 minutes, or until bread is golden and sounds hollow when tapped. Let cool for about 5 minutes then remove from the pan and let cool completely on a cooling rack.
Hey everyone, I am Dan and Live in Minnesota. I am here to show you the wonderful world of cooking and baking. As being a young boy in the kitchen to being a chef for over 10 years, I will show you the great recipes I have used over the years and what I do next. Please stick around and Enjoy!!