Cinnamon Swirl Raisin Bread

Cinnamon Swirl Raisin Bread

Our Tam 105 flour is truly a bread making workhorse, and a must have flour staple in your kitchen arsenal. This classic cinnamon-swirled raisin loaf toasted to perfection will permeate throughout your kitchen. Not a bad way to start the day for those cooler, cozy mornings to come this fall.

Yield: 1 sandwich loaf

Download a printable version of the recipe here. 

Ingredients:

350g BSM Tam 105 flour 00

100g BSM Tam 105 flour WW

25g sugar

8g salt

5g instant yeast (or 1 packet active dry yeast)

120gwhole milk 

180g water 

56g melted butter

200g raisins (soaked overnight)

Swirl filling:

50g sugar

20g cinnamon

1 egg white (for wash)

Directions:

 Soak the raisins in a liquid overnight using a 1:2 ratio of raisins to liquid.

*Note* by soaking the raisins overnight, this ensures the raisins stay soft and plump during the bake without burning and becoming hard like rocks. Be sure to strain the raisins very well after the soak. Get creative with it (and boozy) with your soak if you like! Soak in water, orange juice, or a little rum or brandy for added flavor.

In a large bowl, combine all of the dry ingredients and stir. In a separate small bowl, combine the dry swirl ingredients and set aside. In a microwaveable bowl, melt butter and combine with all wet ingredients. Warm the wet ingredients in the microwave to 85F.

Add wet ingredients to dry until the dough becomes a single mass. Transfer to a mixer with dough hook and knead on speed 2 (on your standard Kitchen Aid) for 11 minutes. The dough should become very smooth. Let the dough rest for 10 min, then fold in the strained raisins.

PROOF 1: Transfer the dough to a lightly greased bowl, or clear cylindrical container, and cover. Set in a warm place and allow rise until doubled in size, about 1 hour. 

Transfer proofed dough to a lightly oiled surface to prevent sticking. Pan spray works well in this case to spray onto your work surface. Using your hands, flatten the dough out into a 7” in x 12 in rectangle with the short end closest to you. Whisk the egg white, and brush sparingly over the surface of the dough. This will allow the cinnamon-sugar mixture to stick without separation. Next, sprinkle the cinnamon-sugar mixture evenly over the dough.

To shape, roll the dough somewhat tightly into a log about 7-8 inches long, and tuck the sides in. Drag the log towards you to create surface tension and to seal the bottom.

Preheat oven to 350°F.

PROOF 2: Place shaped dough in a lightly greased 8 1/2" x 4 1/2" loaf pan, cover the pan loosely with lightly greased plastic wrap, and allow the bread to rise for about 60 minutes, until it's domed about 1" above the edge of the pan.

Bake for 30 to 35 minutes, until light and golden brown and interior temperature is 190°F. Cool on a rack before slicing. Enjoy!