Tuesday, April 15, 2014
One of the questions I've been asked is how to make Cinnamon Raisin Bread.
You can use any favorite bread dough to make Cinnamon Raisin Bread. Some good recipes on Home Joys are Country White Bread or Whole Wheat Bread. In the photos on this post I was using the Sourdough Potato Bread.
I like to hydrate the raisins before adding them to the bread. Adding dried fruit to bread dough can make the dough more dry as the raisins suck the moisture out of the dough while it rises.
And none of us want dry bread. Right?
But neither do you want the raisins so soft that they disintegrate, especially if you add them to the dough while kneading. I usually add the raisins when forming the loaves to avoid problem. Or add them to the very end of the kneading process.
To hydrate the raisins I pour a half cup of hot water over 1 cups of raisins and allow to rest for about 15 minutes. You may also heat the raisins and water in the microwave. One cup of raisins will be a nice amount for two loaves of bread. Drain off all the excess water before adding the raisins to the dough.
For this bread, I rolled my dough thinly, spread on the raisins and generously sprinkled cinnamon and nutmeg. I also added some brown sugar. You can use honey if you desire. I then rolled the dough tightly and place in loaf pans. Bake as usual.
If you are accustomed to making cinnamon rolls, you probably also butter the dough. I do not use butter when making cinnamon bread. Butter will cause the dough layers to separate causing a great hole in the center of the loaf.
Want to make Cinnamon Raisin Bagels?
I again soak the raisins, this time two cups of raisins with one cup water for a batch of Sourdough Bagels or Whole Wheat Bagels. Halfway through kneading I add the raisins with 1 tsp of cinnamon. Precede with the remainder of the kneading and other directions.
If your family is like mine, the aroma of cinnamon and raisins will send them to the kitchen where they will beg for a taste.
You may not have any left for breakfast.