Saturday, August 7, 2010
Brown Sugar Raisin Bread
Cinnamon Raisin Bread
Adapted from Williams Sonoma
For the Bread:
1 Packet Instant Active Yeast
3 TBS Granulated Sugar
1 TBS Salt
6 to 6-1/4 Cups Bread Flour (more if needed)
1-1/4 Cups warm water (120-130 degrees)
1 Cup warm milk (120-130 degrees)
3 TBS Butter - melted
1 Egg - lightly beaten
1 1/2 Cups Raisins
For the Filling:
2/3 cup packed light brown sugar
4-1/2 teaspoons ground cinnamon
I may or may not have mixed up some extra filling... just sayin!
Mix the Filling ingredients together and set aside. In the bowl of your Kitchen Aid Mixer fitted with the flat beater mix the Yeast, Granulated Sugar, Salt, and 3 cups of Flour. Once Combined, add the warm water & milk and mix until completely incorporated. Next add the butter and the egg to the mixture and allow the kitchen aid to do all the work. Oh, how I love my Kitchen Aid Mixer.
Next, add the Raisins until they are incorporated into the super sticky mixture. Beat the remaining 3 cups of flour (1/2 cup at a time) into the mixture until the dough pulls away from the sides of the bowl.
Switch to the dough hook. Knead on medium-low speed, adding 1 Tablespoon 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. Cover loosely with plastic wrap and let rest for 10 minutes. Lightly grease two 9-by-5-inch loaf pans.
Turn the dough out onto a lightly floured board. Divide the dough in half and roll or pat each half into an 8-by-12-inch rectangle. Lightly sprinkle each rectangle with half of the filling, leaving a 1-inch border on all sides.
Beginning at a narrow 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 the dough is about 1 inch above the rim of each pan, 1 to 1-1/2 hours.
Preheat an oven to 350. Bake until the loaves are golden brown and pull away from the sides of the pan, 35 to 40 minutes. Turn the loaves out onto wire racks and let cool completely. Makes two 9-by-5-inch loaves.
Serve with Honey Butter!