The other day at work two of my coworkers were discussing a certain store’s raisin bread. I haven’t eaten raisin bread in years, but thinking about it then put me in the mind to try making some on Friday.
My internet was out so I pulled out about five different cookbooks and only one had a recipe anything like what I was imagining, bread with a swirl of cinnamon and raisins rolled up in it. But that recipe seemed a little strange so I decided to adjust a cinnamon bread recipe from an old Fleischmann’s yeast booklet that I got for 10 cents at a thrift store in Maple Creek a couple of summers ago. It is the same booklet my mum’s bread recipe is adapted from, although hers has a different cover.
(makes 2 loaves)
1 ¼ cups milk
¼ cup butter
¼ cup + 1 tsp white sugar, divided
¼ tsp salt
½ cup warm water (100°F)
1 tbsp yeast
2 eggs, beaten
5 ½ cups all-purpose flour, approximately
1 tbsp butter, melted
2 tbsp brown sugar
1 tbsp white sugar
1 ½ tsp cinnamon
¾ to 1 ¼ cups raisins*, with enough boiling water to soak
In a saucepan, combine milk and butter. Heat over low heat until butter melts, and then stir in ¼ cup sugar and the salt. Let stand until lukewarm. Meanwhile, in a large bowl combine warm water, yeast, and 1 tsp sugar. Let stand until foamy, about 10 minutes. Add milk mixture. Add eggs and 1 ½ cups flour and beat until smooth. Add 3 ½ cups more flour and mix in. Using remaining ½ cup of flour, flour a surface and knead dough, adding additional flour as necessary, until smooth and elastic, about 5 to 7 minutes. Place in a greased bowl and turn to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
For filling, combine sugars and cinnamon. Cover raisins with boiling water and let soak 5 minutes, drain.
Punch dough down and divide in half. Roll each piece into a 12” x 8” rectangle. Spread each with half the melted butter, then half the sugar mixture. Sprinkle with raisins. Starting at 8” side, roll up. Tuck ends under and place each loaf in a greased 9” x 5” x 3” pan. Cover and let rise until doubled, about 1 hour.
Preheat oven to 350°F. Bake for about 30 minutes or until done. Remove from pans and cool on wire racks.
*I used ¾ cup raisins, which seemed like a lot when I was putting them on, but they seem pretty sparse in the finished product.
This is a slightly sweet bread, made richer than my regular bread because of the eggs. It worked wonderfully for french toast this morning. If you aren’t a raisin lover, leave them out and perhaps increase the brown sugar instead.
I haven’t made french toast in a very long time… now I’m wondering, why not?
Raisins? Yea or nay?