Saturday, January 2, 2016
Cinnamon Raisin Bread (The Italian Dish Blog)
Makes 2 loaves. They freeze beautifully. You will need two 9x5 loaf pans.
1 cup milk
¾ cup water
⅓ cup butter
about 7½ cups cups of flour (more or less)
6 Tablespoons sugar
1½ teaspoons salt
4 teaspoons of instant dry yeast (fast acting yeast) or 2 packages of active dry yeast
(I prefer instant yeast)*
3 eggs, room temperature
1 cup of raisins (optional)
½ cup sugar
2 teaspoons cinnamon
2 Tablespoons butter, melted
Combine milk, water and ⅓ cup butter in a small saucepan. Heat over low heat until liquids are warm (not hot - it will kill the yeast). Remove from heat and stir until butter is melted.
Place 6 cups of flour, 6 tablespoons sugar, salt and yeast in a bowl. If you're using a KitchenAid mixer, attach your dough hook. Mix for a few seconds and then gradually add the eggs. Mix and then add the liquids and mix for a couple of minutes. (If you are not using a mixer, just do this process in a large bowl and use a wooden spoon and then your hands).
Add remaining flour until dough clings to the hook and cleans the sides of the bowl. Add just enough flour until the dough gathers into a ball. Knead for about 5 minutes. Place in a greased bowl. Cover and set in a warm location; let rise until double, about 40 minutes.
Combine ½ cup of sugar and the cinnamon in a small bowl. Spray the loaf pans with non-stick spray.
Punch the dough down and divide in half. Roll each half to a 9"x14" rectangle, Brush with melted butter and sprinkle with the cinnamon mixture. Roll dough tightly and shape into loaves. Place in the loaf pans. Cover; let rise until double, about 40 minutes. Meanwhile, preheat your oven to 375 F degrees.
Bake at 375 F for 35 minutes. Remove from pans immediately and let cool on wire racks.
To freeze, wrap tightly.