More Bread, As Promised!!

Yes, I said there would be more bread recipes and true to my word here's a(nother) great one!  Rowen and I made delicious gooey cinnamon raisin bread during the week and brought it up north for our weekend getaway to the cabin.  It was the perfect accompaniment to a steaming, hot cup of morning coffee while we watched the wind blow snow over the northern woods, add to that the sound of  logs crackling on the fire.......quite the scene isn't it?  This recipe makes two glorious sized loaves so I gave the other away, or you could put it in the freezer and break it out for your next winter weekend getaway!  It's perfect served all by itself, but a nice slather of butter would also be tasty.  I like to toast the slices first, as the cinnamon sugar swirls get all melty and goo-like.  Any way you slice it, this bread just makes you feel good!  (Sorry, that was cheesy....)  Here is the recipe!

Brown Sugar Cinnamon Raisin Bread
Makes two 9x5 inch loaves

1 Tbsp active dry yeast
3 Tbsp granulated sugar
1 1/4 C warm water
1 C warm milk
3 Tbsp unsalted butter, melted, plus more for greasing
1 Tbsp salt
1 large egg, lightly beaten
6-6 1/4 C bread flour, plus extra if needed
3/4 C golden raisins
3/4 C dark raisins

For the filling:
2/3 C firmly packed light brown sugar mixed with 4 1/2 tsp ground cinnamon

In a bowl, sprinkle the yeast and a pinch of the granulated sugar over 1/2 cup of the water and stir to dissolve.  Let stand until foamy, about 10 minutes.

In a stand mixer fitted with the paddle attachment, combine the remaining water, the milk, the melted butter, remaining granulated sugar, salt, egg, and 2 cups of the flour.  Beat on medium speed until creamy, about 1 minute.  Add the yeast mixture and 1/2 cup of the flour and beat for 1 minute.  Add the raisins, then beat in the remaining flour, 1/2 cup at a time, until the dough pulls away from the bowl sides.  Switch to the dough hook.  Knead on medium-low speed, adding flour 1 Tbsp at a time if the dough sticks, until smooth and elastic, about 4 minutes.

Transfer the dough to a greased deep bowl and turn to coat it with the melted butter.  Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, 1-1/2 hours.

First Rise

Lightly grease the bottom and sides of two 9x5 inch loaf pans.  Turn the dough out onto a lightly floured work surface.  Divide the dough in half and roll or pat each half into an 8x12 inch rectangle.  Lightly sprinkle each rectangle with half of the filling, leaving a 1 inch border on all sides.  Beginning at the shorter end, tightly roll up each rectangle into a compact log.  Pinch the ends and the long seam to seal in the filling.  Place each log, seam side down, in a prepared pan.  Cover loosely with plastic wrap and let rise at room temperature until about 1 inch above the rim of each pan, 1-1/2 hours.

Second Rise

Preheat the oven to 350 degrees F.  Bake until the loaves are golden brown and pull away from the pan sides, 35-40 minutes.  Turn out onto racks and let cool completely.  (Or be like me and slice it right away, because I just can't wait that long.  Do you know how long it takes for a loaf of bread to cool completely?!  You don't want to find out....)

Disclaimer:  Bread may be hot if you don't let it cool completely, and minor burns may occur, but that's between you and the bread.

Mmmmm....swirly cinnamon and raisins!  This is worth the minor burns.