CINNAMON RAISIN LOAF
2 cups + 2 teaspoons warm water
2 1/2 teaspoons active dry yeast
5 3/4 cups bread flour
2 tablespoons cultured Buttermilk powder
1 cup sugar
1 teaspoon salt
8 tablespoons unsalted butter, melted and cooled
2 cups golden raisins
2 tablespoons cinnamon
1 Jumbo egg, beaten
1 egg white, beaten
2 cups + 2 teaspoons warm water
2 1/2 teaspoons active dry yeast
5 3/4 cups bread flour
2 tablespoons cultured Buttermilk powder
1 cup sugar
1 teaspoon salt
8 tablespoons unsalted butter, melted and cooled
2 cups golden raisins
2 tablespoons cinnamon
1 Jumbo egg, beaten
1 egg white, beaten
- Combine 1/4 cup of the warm water and yeast in your mixer’s bowl.
- Let sit until creamy, about 10 minutes.
- Add the flour, buttermilk powder, 1/4 cup of the sugar, salt, 3 tablespoons of the butter and the remaining water.
- Mix on low just until combined.
- With dough hook mix on medium 5 minutes.
- Add raisins and mix until firm.
- Transfer to a lightly floured surface and knead into a ball.
- Oil a large bowl, place dough inside, cover and let rise in warm place until double in size – about 1 1/2 hours.
- Generously spray 2 loaf pans with PURE.
- In a small bowl combine the remaining sugar and cinnamon, setting aside a tablespoon as topping.
- Split dough in half re-wrapping 1/2 in the oiled bowl.
- Press the other piece of dough into a 10×12 rectangle.
- Brush with 1/2 the whole beaten egg.
- Sprinkle half the cinnamon sugar.
- Drizzle with 2 tablespoons of the melted butter.
- With the back of a spoon lightly rub over the butter and cinnamon blending the butter and sugar mix.
- Starting with the short end roll up the dough gently.
- Pinch the ends together.
- Transfer to pan, seam side down.
- Cover with greased plastic and allow to rise 1 hour.
- Repeat with other loaf.
- At 45 minutes pre-heat oven to 425 degrees.
- Brush each with the egg white.
- Top with 1/2 the reserve sugar/cinnamon mixture.
- Bake 15 minutes and then lower temperature to 400 degrees.
- Bake 15 minutes more and lower temperature to 350 degrees and bake 15 minutes more.
Sounds yummy! 🙂