Homemade Cinnamon Raisin Bread I Am Baker In a large bowl, mix 1½ cups of the flour, granulated sugar, salt, and yeast. add warm water, oil, and egg, and mix until smooth. add remaining flour, ½ cup at a time, until the dough comes together. place dough on a lightly floured surface and knead for 8 to 10 minutes, or until smooth and springy. In a large bowl, combine the raisins, cinnamon, flour, salt, yeast, and brown sugar. stir to combine. add hot water (about 110°f) and stir until the dough forms a sticky batter. place the dough in a bowl that has been sprayed with nonstick cooking spray. cover the bowl in plastic wrap and set in a warm place to rise until almost doubled in.
Soft Cinnamon Raisin Bread Recipe Bread Machine Friendly Discard the water sugar mixture and buy new yeast). if yeast “proofs,” then proceed—. add the oil, salt, dry milk, raisins, cinnamon and 2 cups of the flour to the bowl. fit mixer with dough hook and using speed recommended by manufacturer (with ka that’s #2), mix the ingredients in the bowl. Instructions. combine the milk, melted butter, and honey in a microwave safe glass. heat the liquid in the microwave**** to 110 to 115 degrees f, then stir in the yeast. let this mixture sit for 10 minutes, until foamy. pour the yeast liquid into the bowl of a stand mixer, and add the flour, salt, eggs, and raisins. Instructions. add the flours, raisins, yeast, salt, cinnamon, and brown sugar to a large bowl. be sure to add the yeast and the salt to separate sides of the bowl. stir the dry ingredients together well. add the water and stir until a thick, rough dough forms. add 1 2 more tablespoons of water or flour if needed. Step 4: heat the oven, shape the loaf, and bake. place the dutch oven in the oven and preheat it to 450ºf. while the oven is heating up, turn the dough out onto a lightly floured surface and shape into a ball. place the ball on a piece of parchment paper and place the bowl over the top and allow to sit for 20 minutes.
Homemade Raisin Cinnamon Swirl Bread R Food Instructions. add the flours, raisins, yeast, salt, cinnamon, and brown sugar to a large bowl. be sure to add the yeast and the salt to separate sides of the bowl. stir the dry ingredients together well. add the water and stir until a thick, rough dough forms. add 1 2 more tablespoons of water or flour if needed. Step 4: heat the oven, shape the loaf, and bake. place the dutch oven in the oven and preheat it to 450ºf. while the oven is heating up, turn the dough out onto a lightly floured surface and shape into a ball. place the ball on a piece of parchment paper and place the bowl over the top and allow to sit for 20 minutes. Preheat the oven to 350°f 180°c. bake the bread for about 45 minutes, tenting it lightly with aluminum foil for the final 15 minutes if it’s browning too quickly. remove the loaf from the oven and allow it to cool in the pan for 5 minutes. remove the bread from the pan and allow it to cool completely on a wire rack. Scrape your dough out of the bowl and onto a floured surface and fold it two times on itself, kind of like a book. roll your dough into a round ball or ‘boule’ getting it nice and smooth on the bottom. let rise for 1 hours at room temperature covered with a floured tea towel. it might take longer than an hour.
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