Cinnamon Raisin Bread

 

So I may or may not have attended a friend's birthday party on Saturday night...


And it may or have not have been fiesta themed...


And there might have been tequila there...

And I may or may not have indulged a bit...


And then I might have possibly slept in til 1pm the next day...


This bread was how I spent my afternoon, ya know- if any of that actually occurred....

  

Recipe from Food Network Magazine

How Long Is It Gonna Take:

About 4 hours. Wait! Don't Run Away!!! Its a "fake" 4 hours. 3 of these hours are bread-rising time.  And 30 minutes is baking.  Therefore, it's about 30 minutes of active time

What You'll Need:

2 cups Bread Flour
2 cups Whole Wheat Flour
1/4 cup Nonfat Dry Milk
1 Egg
2 tbsp Veggie Oil
3 tbsp Honey
2 tsp Salt
1 packet Dry Active Yeast
1 1/4 cup Warm Water (120-130F)
2/3 cup Raisins
4 tsp Cinnamon
1/4 cup Brown Sugar


What To Do:
1.  Using a stand mixer with a dough hook attachment, combine flours, dry milk, egg, oil, honey, salt, yeast, and water for 2 minutes on the lowest setting. Then 5 minutes on the next highest setting.  Dough should be soft and slightly sticky.  Transfer dough to a large bowl coated in cooking spray. Cover tightly with plastic wrap and let rise at room temp until about double in size (approx 1.5 hours)


2.  30 minutes before the dough is done rising, soak raisins in boiling water for 30 minutes.  Drain and pat dry.  Transfer dough to a floured work surface. Picture it as a loose square. Lift up one side of the dough and fold about one-third of it across; press down on the dough with spread fingers to remove any air bubbles. Repeat with the remaining 3 sides of the dough.

 

3.  Mist two 9-by-5-inch loaf pans with cooking spray. Divide the dough in half; roll out each half into an 8-inch square. Brush each square with veggie oil, then sprinkle with the cinnamon, brown sugar and raisins. Roll up each square of dough into a tight cylinder; place seam-side down in the prepared pans. Cover tightly with plastic wrap and let rise at room temperature until the dough fills the pans and springs back when touched, about 1 hour, 30 minutes. (Mine did not do this....turned out fine anyways....)

4.  Preheat the oven to 375F. Brush the loaves with veggie oil and bake until golden brown, 25 to 30 minutes. Remove from the pans and transfer to a rack to cool completely.