September 27, 2012
Whole Wheat Cinnamon Raisin Bread
1/2 c. warm milk
1/2 c. warm water
1 pkg yeast
1/2 cup + 2 tbsp sugar
6 tbsp softened butter, divided
1 c. whole wheat flour
2 c. all purpose flour
2 tbsp cinnamon, divided
1 1/4 tsp salt
1/2 c. raisins
1 egg + 2 tbsp warm water
In a small bowl combine warm milk, water, yeast and 2 tsp of sugar. Let sit for 10 minutes until foamy.
While yeast is resting, combine the flours, 1/3 cup sugar, 3 tbsp softened butter, salt and 1 tbsp cinnamon in a large bowl. If you are using a mixer use the paddle attachment and mix on slow. Then, drizzle in the water, yeast, milk mixture while the machine is running. Increase speed to high and mix for about 6-8 minutes, until smooth and elastic. If you're working by hand add the water mixture to the dry ingredients and knead on a floured surface for 10 minutes until smooth. **I prefer to mix it by hand. I can get a better read on the dough and adjust the flour accordingly.
Place dough ball into a large bowl, sprayed with cooking spray. Cover with a cloth and let rise for 90 minutes in a warm, draft free place.
While dough is rising, mix remaining 3 tbsp butter, 1 tbsp cinnamon, 2 tbsp sugar in a small bowl until smooth.
After dough has doubled in size roll it out with a rolling pin on a lightly floured surface into a long rectangle. Spread the butter mixture all over the top of the rolled out dough. Sprinkle the raisins over top of the butter and roll up into a tight loaf.
Place dough in a greased pan and cover with a cloth and let rise for another hour.
Preheat oven to 350 degrees F. Whisk together the egg and warm water then brush all over the loaf. Bake for 40 minutes. Let cool, slice and enjoy!
Recipe: Adapted from Eat Live Run