Cook’s Country’s Cinnamon Swirl Raisin Bread
I found this recipe through my membership with America’s Test Kitchen. It gives me access to Cook’s Country and Cook’s Illustrated. And I debated for a while about getting a membership. But now that I have one I LOVE LOVE LOVE it. And one of the first recipes I tried off there was this magical bread. We love love love it around here. I first tried it just over two weeks ago and I’ve already made over 10 loaves. That shows you how much we love it around here!
It has just the right amounts of cinnamon and raisins. And the bread has a lovely consistency.
And I got to try a new way of braiding. Which was awesome.
America’s Test Kitchen’s Cinnamon Raisin Bread
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 5 teaspoons ground cinnamon
- 1 1/2 cups milk, heated to 110 degrees
- 4 tablespoons unsalted butter, 3 tablespoons melted
- 3 large egg yolks
- 4 1/4 cups all-purpose flour, plus more as needed
- 1 envelope (2 1/4 teaspoons) rapid-rise yeast
- 1 tablespoon sugar
- 1 1/2 teaspoons salt
- 1/2 cup raisins
- For the cinnamon sugar: Combine ingredients in small bowl, breaking up clumps. Cover tightly with plastic wrap.
- 2. For the bread: Spray large bowl with cooking spray. Whisk milk, melted butter, and yolks in large liquid measuring cup. Mix 1/4 cup cinnamon sugar, yeast, sugar, flour, and salt in large bowl of standing mixer fitted with dough hook. Turn mixer to low and slowly add milk mixture. After dough comes together, increase speed to medium and mix until dough is smooth and comes away from sides of bowl, 5 to 6 minutes. (If dough seems too sticky, add up to 1/4 cup more flour during kneading.) Turn dough out onto unfloured counter and knead raisins in by hand until evenly distributed. Knead to form smooth, round ball. Transfer dough to greased bowl and turn to coat. Cover bowl with plastic wrap and let rise in warm place until doubled in size, about 1 hour. (Do not place in warm oven, or sugar in dough will melt.)
- 3. Spray 9 by 5-inch loaf pan with cooking spray. On lightly floured surface, press dough into 20 by 8-inch rectangle, with short side facing you. Using spray bottle, lightly and evenly spray dough with water. Sprinkle 1/2 cup cinnamon sugar over dough, leaving 2-inch border along top edge. Lightly spray cinnamon sugar with water until damp but not wet. Starting at edge nearest you, roll up dough, then pinch seam and ends closed. Place loaf seam side down in prepared pan, cover loosely with plastic wrap, and let rise at room temperature until 1 inch above rim of pan, 1 to 1 1/2 hours.
- 4. Adjust oven rack to middle position and heat oven to 350 degrees. Melt remaining tablespoon butter and brush over top of dough. Sprinkle with remaining cinnamon sugar and bake until top is deep brown and center of bread registers 185 to 190 degrees on instant-read thermometer, 45 to 60 minutes. Turn bread out onto rack and cool to room temperature, about 2 hours. Slice as desired. (Bread can be kept in airtight container at room temperature for up to 3 days.)
I doubled it last time I made it. And I was even going to share some but then we ate it all. HA! It’s sooo good toasted in the morning for breakfast! Or as french toast? soooo good!!! And it’s pretty too.
So now all you who I said I’d give this recipe too…. here it finally is! 🙂
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