Brown Sugar-Raisin Bread
Brown Sugar-Raisin Bread is rated
out of
5 by
3.
Prep Time:
20 minutes
Cook Time:
35 minutes
Servings:
10
Makes two 9-by-5-inch loaves.
Brown sugar is granulated sugar combined with molasses to make a soft, richly flavored sweetener. Two main types are available, light and dark. Light brown sugar, also called golden, contains a relatively small amount of molasses and gives a delicate yet distinctive flavor to breads. Dark brown sugar has a higher molasses content and is moister with a more assertive flavor. Measure brown sugar by firmly packing it into a measuring cup. It should retain the shape of the cup when tapped out.
Ingredients:
- 1 Tbs. active dry yeast
- 3 Tbs. granulated sugar
- 1 1⁄4 cups warm water (105° to 115°F)
- 1 cup warm milk (105° to 115°F)
- 3 Tbs. unsalted butter, melted
- 1 Tbs. salt
- 1 egg, lightly beaten
- 6 to 6 1⁄4 cups bread flour, plus more
as needed - 3⁄4 cup golden raisins
- 3⁄4 cup dark raisins
For the filling:
- 2⁄3 cup firmly packed light brown sugar
mixed with 4 1⁄2 tsp. ground cinnamon
Directions:
In a bowl, sprinkle the yeast and a pinch of the granulated sugar over 1⁄2 cup of the water and stir to dissolve. Let stand until foamy, about 10 minutes.
In the bowl of an electric mixer fitted with the flat beater, combine the remaining 3/4 cup water, the milk, butter, the remaining granulated sugar, salt, egg and 2 cups of the flour. Beat on medium speed until creamy, about 1 minute. Add the yeast mixture and 1⁄2 cup of the flour and beat for 1 minute. Add the raisins, then beat in the remaining flour, 1⁄2 cup at a time, until the dough pulls away from the sides of the bowl.
Switch to the dough hook. Knead on medium-low speed, adding flour 1 Tbs. 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 rise at room temperature until doubled in bulk, 1 to 1 1⁄2 hours.
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°F. 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.
In the bowl of an electric mixer fitted with the flat beater, combine the remaining 3/4 cup water, the milk, butter, the remaining granulated sugar, salt, egg and 2 cups of the flour. Beat on medium speed until creamy, about 1 minute. Add the yeast mixture and 1⁄2 cup of the flour and beat for 1 minute. Add the raisins, then beat in the remaining flour, 1⁄2 cup at a time, until the dough pulls away from the sides of the bowl.
Switch to the dough hook. Knead on medium-low speed, adding flour 1 Tbs. 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 rise at room temperature until doubled in bulk, 1 to 1 1⁄2 hours.
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°F. 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.
Adapted from
Williams-Sonoma Collection Series,
Bread,
by Beth Hensperger
(Simon & Schuster, 2002).
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$59.95
Rated 4 out of
5
by
jenn from
Good but
It's good but I think if I make this again I will add some orange zest for a little more sparkle.
30 minutes in my 350 oven was plenty.
Date published: 2019-01-28
Rated 5 out of
5
by
Err910 from
Great Bread!
I have made this bread many times and it's absolutely wonderful! I cook it in my steam oven on the light setting and it's perfect every time!
Date published: 2014-08-10
Rated 5 out of
5
by
Anner1234 from
Amazing Bread!!
I picked up the WS Bread cookbook, and this recipe is in it. I LOVE the cookbook, every recipe turns out perfect. I too had a gap in my spiral, just on the top. Aside from that, which isn't an issue with the recipe, this bread is amazing. I was out of raisins so I used craizins and dried plums. Divine. So delicious toasted with butter... makes two large loaves, but doesn't last long in my house, we ate it up so fast!!! Highly recommend!!
Date published: 2013-05-23