Prep Time: 45 minutes
Cook Time: 45 minutes
Rising Time:: 1 hour, 30 minutes
Total Time: 3 hours
Yield: 1 loaf
- 3 to 3-1/4 cups (363–393 g) bread flour or all-purpose flour, divided
- 1/4 cup (50 g) sugar
- 1 (1/4-ounce/7-g) package active dry yeast
- 1 teaspoon (5 mL) salt
- 1/2 cup (118 mL) water
- 1/2 cup (118 mL) milk
- 1/4 cup (48 g) solid vegetable shortening
- 1 egg
- 3/4 cup (108 g) raisins
- 2 Tablespoons (30 mL) butter, melted
- 3/4 cup (150 g) sugar
- 1 teaspoon (5 mL) cinnamon
Heat water, milk and shortening in small saucepan to 120 to 130 F (49 to 54 C). It will feel hot on your wrist. Add mixture to mixer bowl and beat on Medium speed 2 minutes. Beat in egg. Stir in enough additional flour to make a soft dough.
To knead by hand, place dough on a well-floured surface and shape it roughly into a ball. Place your fingers on top, curled slightly over the ball, and pull the dough toward you. Then push dough away, using the palms of your hands. Turn dough 1/4 turn and repeat.
When you begin kneading, the dough will be sticky. Add flour a little at a time. As you knead, keep your fingers together and use the palms of your hands. Knead dough 8 to 10 minutes until it is smooth and elastic. You should not use more than 3-1/4 cups (393 g) of flour, total.
To judge whether the dough has been sufficiently kneaded, place it on the work surface, pull both ends gently, and release. The dough should be elastic and spring back. The dough should also be smooth and have little blisters of air that you can see under the surface.
Shape dough into a ball by pulling sides underneath to form a smooth top. Place it, top side down, in an oiled bowl. Turn the dough right side up, thus coating it with a little oil. Cover loosely with plastic wrap.
Let dough rise in a warm place for about 1 hour or until doubled. When it has doubled in size, the imprint will remain when you poke two fingers into it. Punch dough down and place it on a lightly floured surface. Knead in the raisins. Cover and let dough rest a few minutes to relax the gluten.
Grease a 9 x 5-inch (22.5 x 12.5-cm) loaf pan. Roll the dough to a 16 x 8-inch (40 x 20-cm) rectangle. Brush with melted butter. Combine the sugar and cinnamon and sprinkle over dough. Starting with the short end roll the dough up tightly. (If dough isn’t rolled tightly there will be a hole in the middle of the bread.) Pinch ends and seam and place seam side down in the pan.
Let dough rise again for about 30 minutes or until doubled. Test by pressing dough lightly. If your finger leaves only a slight imprint the dough is ready.
Heat oven to 375 F (190 C) with oven rack in lower third. Bake 35 to 45 minutes or until deep golden brown and loaf sounds hollow when thumped. Using an instant-read thermometer, measure temperature in center of loaf. It should read 190 F (88 C) or higher.
Remove loaf from pan by loosening around sides and lifting from the bottom. Cool on wire cooling rack. You must let loaf cool slightly before slicing.
Yield: 1 loaf
Because the yeast is mixed with the flour before the liquid is added, the liquid can be heated to a higher temperature. This method helps the dough rise faster.
Try using dried cranberries instead of raisins. They add a touch of crimson and a tangy sweetness.
Secret to Success: Roll the dough tightly to avoid a hole in the middle of the loaf.
Recipe Source: Baking Basics and Beyond, Second Edition by Pat Sinclair (Agate Surrey)
Reprinted with express written permission.
Cinnamon Swirl Raisin Bread Recipe Photo © 2011 Baking Basics and Beyond, licensed to About.com, Inc.
Suggested Related Recipes Buttermilk Honey Wheat Bread Recipe
Cherry Pecan Bread Recipe
Ginger Chocolate Holiday Loaf Recipe
Honey Whole Wheat Bread Recipe
Hot Cross Buns Recipe
Outback Bread Recipe
Pumpkin Nutmeg Dinner Rolls Recipe
Whole Wheat Squaw Bread Recipe