Cinnamon Raisin Bread

Bake a soft, tender yeast loaf with plump raisins and a fragrant cinnamon-sugar swirl, including two rises for a light crumb.

Prep: 30 min · Cook: 35 min · Yield: 1 · Method: Oven

Ingredients

• 3.25 cups bread flour
• 2.25 teaspoons active dry yeast
• 1 cup whole milk
• 4 tablespoons unsalted butter
• 0.25 cup granulated sugar
• 1 teaspoon fine salt
• 1 item large egg
• 1 cup raisins
• 0.25 cup granulated sugar
• 2 teaspoons ground cinnamon
• 1 tablespoon water

Cooking instructions

1. Warm the milk and butter in a small saucepan over low heat until the butter melts and the mixture reaches 105°F to 110°F. Remove from the heat, stir in the dough sugar, and let cool slightly if needed. (about 5 min) — 105°F-110°F
2. Pour the warm milk mixture into a large bowl. Stir in the yeast and let stand for 5 minutes, until lightly foamy. Add the egg, flour, and salt, then stir until a shaggy dough forms. (about 8 min) — Room temperature
3. Knead the dough on a lightly floured surface for 8 to 10 minutes, until smooth and elastic. Place it in a lightly greased bowl, cover, and let rise in a warm, draft-free place until doubled, about 60 to 90 minutes. (about 90 min) — 75°F-80°F
4. While the dough rises, combine the filling sugar and cinnamon. Soak the raisins in hot water for 10 minutes, then drain and pat them dry. (about 10 min) — Room temperature
5. Press the risen dough into a 9-by-16-inch rectangle. Sprinkle evenly with the cinnamon sugar, leaving a 1-inch border, then scatter the raisins over the top. Starting from a short end, roll the dough tightly into a loaf and pinch the seam closed. (about 10 min) — Room temperature
6. Place the loaf seam-side down in a greased 9-by-5-inch loaf pan. Cover and let rise until the dough crowns about 1 inch above the rim, 45 to 60 minutes. (about 60 min) — 75°F-80°F
7. Heat the oven to 350°F. Bake the loaf for 35 to 40 minutes, tenting loosely with foil if the top browns too quickly. The bread is done when deeply golden and the center reaches 190°F to 200°F. (about 40 min) — 350°F
8. Cool in the pan for 10 minutes, then transfer to a wire rack and cool completely before slicing to prevent the swirl from compressing. (about 60 min) — Room temperature