Cinnamon Raisin Bread

This might be the most delicious bread I have ever eaten - and that is saying something! In short, give it a try - it is absolutely worth your time. I am still a novice breadbaker so don't be intimidated! This bread is moist (but not wet) and doesn't require a lot of hands-on time. The amount of raisins seems like a lot, but it really is not. They spread out perfectly throughout the dough. The amount of cinnamon is just right. If you have a cinnamon lover around, this is definitely worth making!


Cinnamon Raisin Bread

2 c. dark raisins
18 oz. (4 c.) unbleached all-purpose flour; more for dusting
1/2 c. granulated sugar, plus 2 Tbsp.
4 Tbsp. ground cinnamon
1 packet (1/4 oz. or 2-1/4 tsp.) instant yeast
2 tsp. fine sea salt
1/2 c. whole milk
1 large egg
3-1/2 oz. (7 Tbsp.) unsalted butter, softened; more for the pans

Put the raisins in a small bowl and add enough hot tap water to cover them. Let sit for 5 minutes; drain and set aside. Lightly grease a large bowl. In a stand mixer fitted with the dough hook, combine flour, 2 Tbsp. each of sugar and cinnamon, yeast, and salt. Combine on low speed, about 1 minute. Add milk, egg, 3 Tbsp. butter, and 3/4 c. room temperature water; mix on medium speed, scraping the bowl as necessary, until dough comes together, about 1 minute. Increase speed to medium high and continue to mix until dough is smooth, slightly sticky, and clinging to the hook, about 5 minutes. Scrape down dough hook and remove the bowl. Gently knead in raisins by hand, just until incorporated.

Turn the dough out onto a well-floured surface, roll into a ball, and put in oiled bowl. Cover loosely with plastic wrap and let sit at room temperature until the dough looks slightly puffy, 30 minutes. On a well-floured surface, use your hands to flatten and spread dough out until it’s about 3/4 inch thick. Fold dough in half from top to bottom, then in half again from left to right. Return dough to bowl, cover, and let sit until it has risen slightly, about 30 minutes more.

Generously grease two 8-1/2x4-1/2-inch loaf pans with butter. In a small bowl, combine remaining 2 Tbsp. cinnamon and 1/2 c. sugar; set aside. Melt 2 Tbsp. butter; set aside. On a lightly floured surface, divide dough in half and use a rolling pin to shape each half into an 8-1/2x16-inch rectangle that's 1/4 inch thick. Use a pastry brush to spread melted butter on the dough. Sprinkle cinnamon-sugar mixture evenly over both rectangles. Starting from the short side, gently roll each rectangle into an 8-1/2-inch-long cylinder. Put in pans, seam side down. Cover loosely with plastic wrap. Let rest at room temperature until dough has risen slightly and springs back when pressed lightly, 1 to 1-1/2 hours.

Position a rack in center of oven and heat oven to 375°F. Bake, rotating and swapping the positions of pans halfway through baking, until dark brown and hollow-sounding when thumped on top and an instant-read thermometer inserted in the center of the loaves registers about 190°F, 30 to 35 minutes. Transfer loaves in their pans to a rack.
Melt remaining 2 Tbsp. butter. Brush top of each loaf with butter. As soon as loaves are cool enough to handle, remove from pans.