Cinnamon-Raisin Bread
Laced with plump raisins and fragrant with cinnamon, this bread is easy to prepare using a bread machine. The bread is delicious toasted and spread with sweet butter, or use it to make French toast.
Ingredients
- For the bread:
- 2/3 cup warm water (105° to 115°F)
- 1/2 cup warm milk (105° to 115°F)
- 2 Tbs. unsalted butter, melted
- 1/3 cup granulated sugar
- 1 1/2 tsp. salt
- 1 egg, lightly beaten
- 3 1/4 cups bread flour
- 1 tsp. ground cinnamon
- 1 1/2 tsp. active dry yeast
- 1/2 cup dark or golden raisins
- For the filling:
- 1/3 cup firmly packed light brown sugar
- 2 tsp. ground cinnamon
- 2 tsp. unsalted butter, melted
- 1 egg, lightly beaten
Directions
To make the bread, in the pan of a bread machine, combine the water, milk, butter, granulated sugar, salt and egg. Put the flour, cinnamon and yeast on top. Place the pan in the machine and close the lid. Put the raisins in the fruit/nut dispenser. Set the machine to "2-lb. sweet bread on medium color with mix-ins" and start the machine according to the manufacturer's instructions.
Meanwhile, make the filling: In a small bowl, combine the brown sugar and cinnamon. Set aside.
Just before the final rise, pause the machine and transfer the dough to a lightly floured surface. Using a lightly floured rolling pin, roll out the dough into a 6-by-10-inch rectangle. Brush the dough with the butter, leaving a 1-inch border on all sides. Sprinkle the buttered surface with the brown sugar mixture. Beginning at a narrow end, tightly roll up the rectangle into a compact loaf. Pinch the ends and the long seam to seal in the filling.
Place the loaf, seam side down, in the pan and place in the bread machine. Lightly brush the top of the loaf with the beaten egg. Restart the machine and finish baking the bread. Transfer the bread to a wire rack and let cool for at least 45 minutes before serving. Makes 1 loaf.
Williams-Sonoma Kitchen
Meanwhile, make the filling: In a small bowl, combine the brown sugar and cinnamon. Set aside.
Just before the final rise, pause the machine and transfer the dough to a lightly floured surface. Using a lightly floured rolling pin, roll out the dough into a 6-by-10-inch rectangle. Brush the dough with the butter, leaving a 1-inch border on all sides. Sprinkle the buttered surface with the brown sugar mixture. Beginning at a narrow end, tightly roll up the rectangle into a compact loaf. Pinch the ends and the long seam to seal in the filling.
Place the loaf, seam side down, in the pan and place in the bread machine. Lightly brush the top of the loaf with the beaten egg. Restart the machine and finish baking the bread. Transfer the bread to a wire rack and let cool for at least 45 minutes before serving. Makes 1 loaf.
Williams-Sonoma Kitchen