Love, love this recipe. I was tempted to use my recently bought bread machine to knead the dough but decided to go with the recipe and used the mixer instead.
I baked this into two loaves with one 8" x 3.5" x 3" loaf tin and another in a smaller 7" x 3" x 2.5" using half of the recipe.
The cinnamon sugar is just nice, not too sweet and I like the texture too. It is not overly dense and not too cottony soft. Surprisingly, the bread remains fresh and soft the next day. I gave away the bigger loaf to a filipino friend and was glad to know her family enjoyed it. This is her text message to me
If you like the aroma of freshly baked cinnamon rolls, you will like this bread too. This recipe is definitely a keeper. Thanks to the host who chose this recipe.
Brown Sugar Raisin Bread
Adapted from shopmaria
makes 1 loaf
1/2 tbsp active dry yeast
1 1/2 tbs granulated sugar
1/2 cup warm water + 2 tbsp
1/2 cup warm milk
25g salted butter, melted
1 tsp salt
3 cups all purpose flour
3/4 cup raisins
1/3 cup packed light brown sugar
2 1/2 tsp ground cinnamon
- In a small bowl, combine the yeast, a little bit of sugar and a 1/4 cup of warm water. Cover and let stand for five minutes, until the mixture gets frothy. Set aside.
- In your electric mixer bowl, combine the rest of the water, the warm milk, the rest of the sugar, salt, and egg and a cup of flour. Mix for a couple of minutes, then add in the raisins and continue mixing.
- Add the rest of the flour and beat on medium speed until a soft dough forms (if the dough is tooo sticky add a little more flour)
- Using the dough hook attachment, knead for five minutes. Then, form the dough into a ball, place it in a greased bowl, cover and let rise in a warm place for an hour.
- Line a standard size loaf pan with parchment paper.(greased pan) Turn your dough out onto a floured surface and roll it into an 8 x 12 rectangle. In a little bowl, combine the brown sugar and cinnamon, then evenly sprinkle it over the rectangle.
- Tightly roll up the dough jelly-roll style beginning at the narrow end until you get a log. Pinch the ends and transfer the log into your prepared pan (make sure you place it in the pan seam side down). Cover it loosely and let rise for another hour and a half.
- Preheat your oven to 350F. Bake the bread for 35-40 minutes, until the top is beautifully golden brown. Let cool for 10 minutes before slicing and eating.
Linking this post to Bake-Along hosted by Zoe of Bake for Happy Kids, Joyce for Kitchen Flavours and
Lena of Her Frozen Wings.
I love this belated birthday gift from an old friend H. She did the engraving herself and I am very touched by her warm and sincere friendship. I believe in Miracles because I believe in Jesus! Do you believe in miracles?
The virgin will conceive and give birth to a son, and they will call him Immanuel (which means "God with us"). Matthew 1:23