A few weeks ago I mentioned this Light Wheat Bread from Smitten Kitchen.  Since that initial loaf I have made probably a dozen more.  We love it.  It’s perfect for toast and sandwiches and croutons and feeling like a great baker.  The other night I was readying myself to make another loaf but I had a sudden craving for raisin toast.  How great would it be to make your own yummy version of this junk?  So, I started with the Smitten recipe, which Deb adapted from The Bread Baker’s Apprentice and came up with this:

The stuff dreams (and breakfat) are made of.

The stuff dreams (and breakfast) are made of.

I even attempted a little cinnamon swirl in the middle which you can’t at all see here, but trust me, it’s there.  There are many more process pictures and helpful hints and general professional-quality writing over on Deb’s original post.  Let me know what you think if you try it and have a great weekend my friends!

Cinnamon Raisin Bread

Makes one 2-lb. loaf

3 cups bread flour
1 cups whole-wheat flour
2 tablespoons brown sugar plus more for swirl
1 1/2 teaspoons salt
1 tsp cinnamon plus more for swirl
3 tablespoons powdered milk
1 1/2 teaspoons instant yeast
1/2 cup raisins
2 tablespoons unsalted butter, at room temperature
1 1/2 cups water, at room temperature

1. Stir together the bread flour, whole-wheat flour, brown sugar, salt, powdered milk, cinnamon, and yeast in a 4-quart mixing bowl (or in the bowl of an electric mixer). Add the butter, raisins, and water. Stir (I mix mine on low speed with the paddle attachment) until the ingredients form a ball.

2. Sprinkle bread or whole-wheat flour on the counter, and transfer the dough to the counter, and begin kneading (I always just mix it on medium speed with the dough hook in my Kitchenaid).  Kneading should take about 10 minutes (6 minutes by machine).  Transfer the dough to an oiled bowl. Cover with a tea towel.

3. Let it rise at room temperature for 1 1/2 to 2 hours, or until the dough doubles in size.

4. Remove the dough from the bowl and press it by hand into a rectangle about 3/4 inch thick, 6 inches wide, and 8 to 10 inches long.  Sprinkle with a dusting of cinnamon and a light dusting of brown sugar.  You don’t want too much – it’s not a cinnamon roll.  Form it into a loaf by working from the short side of the dough, rolling up the length of the dough and pinching roll tight.  Place the loaf in a lightly oiled 8 1/2 by 4 1/2 inch bread pan and cover with a tea towel.

5. Proof at room temperature for approximately 60 to 90 minutes or until the dough crests above the lip of the pan.

6. Preheat the oven to 350 degrees F with the oven rack on the middle shelf.

7. Bake for 30 minutes. Rotate the pan 180 degrees and continue baking for 15 to 30 minutes. The finished loaf should sound hollow when thumped on the bottom.

8. When the bread is finished baking, remove it immediately from the loaf pan and cool it on a rack for 2 hours before slicing.

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