Cinnamon-Raisin Bread (for KitchenAid)
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Yield: 2 standard-sized loaves (using loaf pans)
or 6-8 buns
4 c. bread flour
2 c. whole-wheat flour
2 T. vital wheat gluten
1/2 c. powdered milk
1/2 c. brown sugar, firmly packed
1 T. salt
6 T. ground cinnamon (or more if you like the taste)
1/2 tsp. ground ginger
4 Tbsp. butter, chilled and cut into pieces (or use soft shortening)
2 Tbsp. active dry yeast (I use rapid-rise)
1 egg
2 c. lukewarm water minus 2 Tbsp.
2 Tbsp. lemon juice
1 to 1-1/2 c. raisins (may use sultanas, currants, regular, or golden raisins)
3 T. unsalted butter
With standard mixing attachment, thoroughly combine all dry ingredients except
yeast into large mixing bowl. Add butter (or shortening) and combine. Add
yeast and combine thoroughly. Add water, lemon juice, and egg; mix only until
dough starts to form a ball and mixer begins to labor a bit -- approximately
10-20 seconds.
Attach dough hook to mixer and knead dough for approximately 9-10 minutes. Add
raisins in 1/2-cup increments during last 4-5 minutes of kneading.
Remove dough to greased glass container; cover loosely with tea towel or plastic
wrap. Set in a warm, draft-free location until doubled in bulk; punch down.
Repeat for second rising.
Punch down dough; divide into two equal-sized pieces. Form into loaves and place
in lightly greased (I use Pam cooking spray) loaf pans. Cover loosely with tea
towel or plastic wrap; place in warm, draft-free location until dough reaches the
top of the loaf pans.
Preheat oven to 400F while dough is rising in loaf pans.
Turn heat down to 375 (or 325 if using convection); immediately uncover loaves and
place into oven for 35 minutes. Remove loaves from pans and place back into oven,
baking for approximately 10-15 additional minutes, or until crusts are nicely browned
and loaves test done. Remove to cooling racks. As soon as loaves are removed from
oven, melt butter over low heat and brush lightly over crusts for softer crust.
Allow loaves to cool for at least 60 minutes before slicing. If freezing loaves for
later use, cool thoroughly (about 2 hours).
This recipe yields an extremely fluffy, airy loaf with a very pleasant texture
which is perfect for making raisin toast.
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VARIATION: this dough makes wonderful cinnamon-raisin buns. After second rising,
divide dough into 6-8 balls and place on lightly greased baking sheet. Let rise;
bake as indicated, but reduce baking time (this will vary slightly depending on
size of buns). Remove from oven when buns are lightly browned and test done by
tapping on the bottom with a forefinger (you should hear a hollow "thunk").
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