SpicesInc.com - Cinnamon Raisin Bread

Cinnamon Raisin Bread

Cinnamon Raisin Bread

1 cup orange juice
1 cup raisins
1 cup plus 1 tablespoon milk
3 cups bread flour
1/3 cup brown sugar, packed
2 tablespoons Korintje Cinnamon Powder, divided
3/4 teaspoon Sea Salt
1 package dry yeast (2 1/4 teaspoons)
2 large eggs, lightly beaten

Directions:
1.   Place raisins in a small pan and cover with the orange juice.
2.   Bring to a boil, remove from heat, cover and let stand for 15 minutes.
3.   Drain well. You can substitute water if you do not have orange juice.
4.   In a heavy saucepan, heat milk to between 100° and 110°.
5.   Add butter to pan and stir.
6.   Spoon flour into dry measuring cups and level with a knife. Place in medium bowl.
7.   Combine 2 2/3 cups flour, 1/3 cup brown sugar, 1 tablespoons cinnamon, salt and yeast in a large bowl and stir with a whisk.
8.   Add warm milk mixture and eggs to flour mixture and stir until a soft dough forms.
9.   Add raisins.
10. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
11. Add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
12. You can also mix in a stand mixer with a dough hook at low speed, scraping down sides of dough frequently.
13. Place dough in a large bowl coated with cooking spray or butter, turn to coat.
14. Cover and let rise in a warm place free from drafts for 1 hour or until doubled in size.
15. Gently press two fingers into dough; if depressions remain the dough has risen enough.
16. Punch down, cover and let rest for 5 minutes.
17. Roll dough into a 14x7 rectangle on a lightly floured surface.
18. Sprinkle remaining cinnamon and brown sugar over surface of the dough.
19. Roll up rectangle tightly, starting with the short edge. Pressing to remove air pockets. Pinch ends and seam to seal.
20. Place roll, seam side down, in a greased 9x5 loaf pan.
21. Cover and let rise 30 minutes or until doubled in size.
22. Preheat oven to 350°
23. Bake for 40 minutes or until loaf is browned and sounds hollow when tapped.
24. Remove from pan and cool on a wire rack.

Yield: 16 slices


Korintje Cinnamon Powder	Sea Salt