Cinnamon Raisin Bread
1 7-gram packet active dry yeast
1-1/4 cups lukewarm milk
1 cup raisins
3-1/2 cups white bread flour
1/2 cup dark brown sugar
2 tbsp. wheat gluten
2 tsp. ground cinnamon
1-1/2 tsp. salt
1/4 cup melted butter
- Mix yeast with milk in a large bowl; set aside until yeast dissolves and little bubbles begin to appear on the surface, about 10 minutes. Place raisins in another bowl, cover with warm water, and set aside to soften.
- Combine flour, brown sugar, gluten, cinnamon, and salt in a large bowl. Beat 2 eggs into yeast, add 3 tbsp. butter, then stir into flour mixture, mixing until dough holds together (if dough is dry, add a little water).
- Drain raisins, then knead into dough. Turn dough out onto a lightly floured surface. Knead until elastic (dough will be sticky), about 5 minutes. Place dough in a lightly buttered bowl, cover with a clean dish towel, and set aside to rise until doubled, about 1 hour.
- Preheat oven to 400°. Return dough to floured surface and flatten into a rectangle about 9" X 11". Roll up dough to create a tight 9"-long cylinder. Pinch seam closed, then fold in outer ends and pinch closed. Shape into a loaf about 4" X 8". Put loaf, seam side down, in a buttered 9" X 4 1/2" loaf pan. Cover with a clean dish towel and set aside to rise for 30 minutes.
- Mix remaining 1 egg with 2 tbsp. water, brush over loaf, and bake for 10 minutes. Reduce heat to 350°, then bake for 25 minutes more. Remove loaf from pan and allow to cool on a rack.
Makes 1 loaf