Ingredients
For the Dough
- 2 cups bread flour
- 1 1/2 cups all-purpose flour
- 2 tsp kosher salt
- 2 1/4 tsp instant yeast (1 standard packet)
- 1/4 cup light brown sugar, packed
- 1 cup whole milk, lukewarm
- 1 large egg, at room temperature
- 6 tbsp unsalted butter, at room temperature, cut into cubes
For the Filling
- 1/2 cup dark brown sugar, packed
- 1 tbsp ground cinnamon
- 1 cup raisins
- 2 tbsp unsalted butter, melted
Make the Dough
In the bowl of a stand mixer fitted with the dough hook, whisk together the bread flour, all-purpose flour, kosher salt, yeast, and light brown sugar.
In a small bowl, whisk together the lukewarm milk and the egg.
Pour the milk mixture into the dry ingredients and mix on low speed until a shaggy dough forms.
With the mixer on medium speed, start adding the cubed butter, a few pieces at a time. Make sure each addition is fully incorporated before adding the next.
Knead and Proof the Dough
Once all the butter is in, turn the mixer up to medium-high and let it knead for ~8-10 minutes. The dough should become smooth, elastic, and pull away from the sides of the bowl.
Transfer the dough to a lightly greased bowl, cover it, and let it rise in a warm spot for ~1-1.5 hours, or until it has doubled in size.
Shape and Rise Again
Grease a 9×5 inch loaf pan.
In a small bowl, mix the dark brown sugar and cinnamon together for the filling.
Turn the risen dough out onto a lightly floured surface and roll it into a large rectangle, about 12×18 inches.
Brush the melted butter for the filling over the surface of the dough, leaving a small border along one of the long edges.
Sprinkle the cinnamon-sugar mixture evenly over the butter, followed by the raisins.
Starting from the long edge opposite the clear border, roll the dough up into a tight log. Pinch the seam firmly to seal it.
Place the log, seam-side down, in your prepared loaf pan. Cover the pan and let it rise in a warm place for another ~hour, or until the dough has risen about an inch above the rim of the pan.
Bake the Bread
When the loaf is almost done rising, preheat your oven to 350 F.
Bake for ~35-45 minutes, until the top is a deep golden brown and the loaf sounds hollow when you tap it.
Let the bread cool in the pan for ~10-15 minutes before turning it out onto a wire rack to cool completely before slicing.
Cinnamon Raisin Bread
Ingredients
For the Dough
- 2 cups bread flour
- 1 1/2 cups all-purpose flour
- 2 tsp kosher salt
- 2 1/4 tsp instant yeast 1 standard packet
- 1/4 cup light brown sugar packed
- 1 cup whole milk lukewarm
- 1 large egg at room temperature
- 6 tbsp unsalted butter at room temperature, cut into cubes
For the Filling
- 1/2 cup dark brown sugar packed
- 1 tbsp ground cinnamon
- 1 cup raisins
- 2 tbsp unsalted butter melted
Instructions
- Mix bread flour, all-purpose flour, salt, yeast, and light brown sugar in stand mixer bowl.
- Whisk milk and egg, add to dry ingredients and mix on low until shaggy.
- Add butter cubes gradually on medium speed, incorporating fully between additions.
- Knead on medium-high for 8-10 minutes until smooth and elastic.
- Transfer to greased bowl, cover and rise 1-1.5 hours until doubled.
- Mix dark brown sugar and cinnamon for filling.
- Roll dough into 12×18 inch rectangle on floured surface.
- Brush with melted butter, sprinkle with cinnamon-sugar mixture and raisins, leaving one long edge clean.
- Roll into tight log from long edge, seal seam.
- Place seam-side down in greased 9×5 loaf pan.
- Rise 1 hour until dough extends 1 inch above pan rim.
- Bake at 350°F for 35-45 minutes until golden brown and hollow-sounding.
- Cool in pan 10-15 minutes, then remove to wire rack until completely cooled.
Notes
