Cinnamon Raisin Bread

When most people think of cinnamon raisin bread, I assume they think of the one that comes in a bright red bag with a smiling Lorraine Collet Peterson on it (that's the Sun-Maid girl, who knew?).

And don't get me wrong that stuff is great. Toasted and slathered with butter and a sprinkle of crunchy salt 🤌🏽. But 17 ingredients in a loaf of bread is too many ingredients.

Sure, one of those bad boys will stay soft for weeks. But part of the magic of good bread is how extraordinary it is the day it's baked, and how fleeting that perfection is.

It's a unique scenario that pits you and your tastebuds against the clock.

Looking at this recipe can feel a bit intimidating just because there seem to be a lot of steps.

However, there are no really advanced techniques at play. It's all just mixing and rolling interspersed with periods of rest. And I think the end product is satisfying and worth the effort.

Recipe Notes:
*This recipe was adapted from my old CIA baking and pastry book. It contains adjustments to make a smaller portion and an overall easier bake at home.

*I use golden raisins because they are better in every way, but regular ones will work just as well.

*This bread is the very best the day it's baked, but toasts up quite nicely for a few days after that. Store it in a bread bag or container at room temperature for about three days. If you know you won't be eating it right away, pre-slice the whole thing and freeze the slices in an airtight container, then toast up individual slices as needed.

Cinnamon Raisin Bread

• 305g Bread Flour
• 3g Instant Yeast
• 160g Milk, room temp
• 28g Butter, room temp (plus more to grease the pan)
• 28g Sugar
• 2ea Eggs (1 for dough, 1 for egg wash)
• 7g Salt
• 57g Golden Raisins (or regular ones if you must)
• 4g Cinnamon
• 28g Cinnamon Sugar (3g cinnamon + 25g Sugar)

1. In the bowl of a stand mixer, combine milk, butter, sugar, 1 egg, and salt.
2. To the same bowl add the flour and instant yeast.
3. Using a dough hook, mix on low speed for 4 minutes. After 4 minutes you should have a cohesive dough that pulls away from the bowl.
4. Increase to medium speed and continue mixing for 4 more minutes. At this point, your dough should be smooth and elastic.
5. Reduce the speed back to low, add the raisins, and mix for 30 seconds.
6. Still on low speed, add the 4g of cinnamon and mix until the dough is swirled/marbled with cinnamon.
7. Remove the dough and form it into a smooth ball by turning the dough into itself repeatedly in your hands (this is similar to what you would do when making pizza dough balls, if you've never done that, you can see the process in the video). Then, pinch the bottom of the ball to seal it.
8. Place the dough ball in a bowl, cover, and bulk ferment for 1 hour.
9. Working on a flat surface, pre-shape the dough by pressing it into a flat oval then folding and pressing into a loaf shape. (you can see this process in the video as well).
10. Set seam-side-down, cover, and rest for 20 minutes.
11. Flip seam-side-up and roll into a rectangle approximately 8"x 15".
12. Brush with egg wash made from 1 egg and an equal amount of water.
13. Evenly sprinkle with all of the cinnamon sugar.
14. Beginning on one of the short ends, firmly roll into a cylinder that is approximately 8" wide.
15. Place seam side down in a buttered 8"x 5" (or so) loaf pan, give a light egg wash, cover, and proof for 1.5-2 hours or until doubled in size.
16. Egg wash again and score the top of the loaf.
17. Bake in a preheated 400F (convection if you have it) oven for 25-35 minutes, or to an internal temperature of 205F.
18. Remove from the pan and cool on a wire rack for at least an hour before cutting.