As I posted last week, I got a KitchenAid stand mixer for my birthday! I was working like crazy to finish my dissertation and didn’t really have time to play with it until this weekend. I decided to using the kneading tool and attempt to make bread. I had never made yeast bread by myself. The last time I “made” any type of yeast bread, I think I was in second grade and “helping” my great-grandmother. Spending that whole day baking is one of the best memories I have of her.
I’ve been slightly addicted to the Sun-Maid raisin bread lately, so I decided to try to find a homemade version online. A quick Google search led me to a recipe titled “World’s Best Cinnamon Raisin Bread.” That sounded promising. Since I am not an experienced bread maker, I left the bread part of the recipe mostly alone, but I played with the filling that creates the cinnamon swirl. I really felt like the bread needed some brown sugar and more raisins.
The bread turned out delicious. I had one mishap in the baking process. Several of the reviewers said that they used less flour than was specified to create a slightly sticky dough that made the bread more moist in the end. I put all of recommended flour in and my dough was still quite sticky. The sticky dough was OK until the point that I needed to roll the dough into a cylinder. It was very difficult to roll. My roll wasn’t symmetric, so my loaf ended up asymmetric. I would suggest adding more flour initially, so I added some flour in the recipe below.
Time Required: About 3 hours
Yields: 1 loaf
- 1/2 cup and 1/2 tablespoon of milk
- 1/3 cup of warm water (must be between 110-115 F)
- 1 (1/4 oz) package of yeast
- 1 egg
- 1/2 cup white sugar
- 1/4 cup brown sugar
- 1 tablespoon cinnamon
- 1/3 teaspoon of salt
- 1/4 cup and 3 tablespoons of butter
- 2/3 cups of raisins
- 2-2/3 cups of flour
- Warm 1/2 cup of milk in a small saucepan until it starts to bubble, stirring occasionally. Remove from heat. Let cool until approximately 120 F.
- Dissolve yeast in warm water. Set aside until yeast is frothy, about 10 minutes.
- Mix together yeast/water mixture, 1/4 cup white sugar, egg, salt, 1/4 cup softened butter, 1/3 cup of raisins.
- Knead dough on lightly floured surface until smooth. (Or use your KitchanAid mixer!)
- Melt 1 tablespoon of butter and coat the bottom of a large mixing bowl. Place the dough inside the bowl. Tilt the bowl so that the access butter coats the dough. Put a warm, damp cloth over the bowl and place in oven with the light on. Allow to rise until the dough doubles in size (about one hour).
- Roll the dough to 1/2 inch thickness on lightly floured surface. Moisten the dough with about 1 tablespoon of milk using your hands.
- Mix the 1/4 cup white sugar, brown sugar, cinnamon, and 1/4 cup raisins in a small bowl. Sprinkle over rolled dough.
- Grease a 9 in by 5 in loaf pan with 1/2 tablespoon of melted butter.
- Roll the dough tightly. Pinch ends together. Place dough in loaf pan. Coat the top of the dough with 1/2 tablespoon of melted butter.
- Let rise uncovered in oven with light on for one hour.
- Bake at 350 F for 45 minutes or loaves are lightly browned and sound hollow when tapped.
- Remove from oven. Pour 1 tablespoon of melted butter on top of loaf.
- Allow to cool for 20 minutes in pan. After 20 minutes put loaf on wire rack.
Here are some pictures of my process:
- KitchenAid Stand Mixer (engineeredcreations.wordpress.com)