Tremendous Fluffy Cinnamon Raisin Bread

This tremendous fluffy Cinnamon Raisin Bread makes two excellent loaves of raisin bread – one for now, and one for freezing for later. It’s primarily based on a basic scorching cross bun dough, and makes probably the most superb toast.

Other Elements wanted

There are a few notes on components wanted for this selfmade cinnamon raisin bread:

A be aware on Bread Flour and including gluten

Since shifting again to New Zealand, I’ve discovered that the excessive grade flour (what known as bread flour in different international locations or ‘sturdy’ flour), is not as excessive in protein. This implies the dough nonetheless works nice, however it would not develop fairly as a lot power.

To fight this, I’ve been taking part in round with including in gluten flour to the combination – I acquired mine on the grocery store however well being shops may also promote it or look on-line.

Including gluten flour provides an enormous protein increase to the dough, which means it develops rather more strongly. I exploit 3% of the flour weight – so for this recipe, I added 16g of gluten flour.

That is simply an non-compulsory step, and I’m simply including it for the aim of training and notes, in case you would additionally wish to attempt it. If you’re within the US, common bread flour is ideal for this recipe.

Tips on how to make Cinnamon Raisin Bread

This cinnamon raisin bread does take a number of steps to make, however the workload is damaged up into a number of steps all through the day.

1. Make the dough. I wish to placed on the fruit to soak, then make my Tangzhong. Alternatively, the Tangzhong can be utilized scorching, you’ll simply want the measure of the milk within the recipe to be chilly from the fridge and blend it with the new Tangzhong first to make sure it doesn’t cook dinner the yeast earlier than continuing with the recipe.
2. Add the fruit. This half will seem to be the fruit won’t ever incorporate however I promise that it does. I do that half by hand in order that the fruit would not get all squished up within the mixer. If you’re nice together with your raisins not being intact, you should use the mixer to combine within the fruit.
3. Depart to rise. This may take wherever between 1-2 hours, relying in your setting. I wish to put it in a transparent sided container and mark the extent of the dough in order that I can observe the rising course of clearly.
4. Form the cinnamon raisin bread. Extra particulars on this beneath – I selected to do mine as eight particular person balls which I snuggled into the pan.
5. Depart to rise once more. Once more, this step might take wherever between 1-2 hours. You will need to go by the dough not the time within the recipe as each setting is totally different.
6. Bake the cinnamon raisin bread. Bake till golden brown – for me this took about 40 minutes, tenting with foil after 25 minutes.
7. End with sugar syrup. this step is completely non-compulsory however provides that tremendous scrumptious sticky scorching cross bun vibe.

You will need to go by how your dough appears to be like in the case of rising bread, NOT the time within the recipe, as each setting is totally different. Pay attention to your dough earlier than it begins to rise so you may gauge the rising course of.

Tips on how to form cinnamon raisin bread

I examined a bunch of various methods to form this cinnamon raisin bread – dividing it into three and rolling up milk bread model, and shaping into one massive loaf. Nevertheless, I discovered the simplest method that works greatest for me is to form it brioche model – the place you divide the dough into 8, and form into balls and prepare within the pan.

You could discover that I’ve two rounds of shaping the dough right into a ball on this recipe – an preliminary form simply after you divide the dough, you then place it to relaxation below plastic wrap and provides it a fast re-shape earlier than putting into the pan.

This offers the gluten an opportunity to relaxation barely after shaping earlier than being tightened again up and into a pleasant, neat ball in order that it provides you a pleasant springy bread. I like to make use of a bit little bit of flour to form my dough balls because it helps to tuck the fruit into the dough properly.

I used a 9×5″ (23cm x12.5cm) Loaf pan and it match tremendous properly – I would not go for something smaller than that or the bread might not match.

Tips on how to inform when bread is risen

This was one thing that I struggled so much with once I first began making bread. There are a number of checks that you are able to do:

• Observe the primary rise. I do that both by utilizing a transparent sided container (my most popular methodology) and placing a chunk of tape that I mark with a sharpie line on the facet, in order that I can see how a lot the dough has risen. You too can take a photograph of it to match the progress.
• Do the poke check. For the second rise, probably the most correct method I’ve discovered to check the rise is to softly poke the dough with a floured finger. If it springs again fully, it isn’t prepared. If it leaves an indentation that slowly springs again, it’s prepared.
• Typically dough overproofs. In case your fingerprint leaves a mark that doesn’t bounce again absolutely, or the dough collapses within the oven, your dough might have been over proofed – as in, the yeast used up all its vitality, and did not have any left to provide within the oven. This occurs! it’s unhappy, however the bread will nonetheless be edible even when it is not tremendous puffy!

Can Cinnamon Raisin Bread be made forward of time?

I have never examined making this bread forward of time, but when I used to be going so as to add in an in a single day rise, I might do the primary rise within the fridge. As a result of this dough could be a little slower to rise than others (cinnamon can inhibit yeast exercise), give the dough about 30-40 minutes on the counter earlier than placing it into the fridge in a single day.

You could must let it stand at room temperature for a bit the following day whether it is exhausting to form, and the second rise will take longer in case you are beginning with chilly dough.

How do you retailer Cinnamon Raisin Bread?

Retailer cinnamon raisin bread flippantly wrapped at room temperature or in an hermetic container. It’s going to hold for as much as 3 days, or you may freeze it for a number of months.

Tips on how to reheat Cinnamon Raisin Bread

If you’re consuming it after the day that it’s made, I choose to have it toasted (it additionally makes superb french toast). You could possibly additionally wrap the entire loaf in foil and refresh in a 350°f / 180°c oven, however I choose to slice and toast it.

Continuously Requested Questions

What instruments and tools do you employ?
You could find a full record of the instruments and tools I exploit on my merchandise web page

Can this recipe be frozen?

If you wish to freeze this cinnamon raisin bread, I would go away off the sugar syrup as it will possibly make issues sticky and awkward.

You’ll be able to both freeze it as an entire loaf, then defrost the entire thing once you want to use it, or slice it thickly and freeze it as you’ll a loaf of bread.

You’ll be able to freeze the bread both tightly wrapped in plastic, or I like to make use of previous bread baggage for this.

Do I’ve to make use of a stand mixer?

Sure – this dough undoubtedly must be made in a stand mixer with the dough hook because of the sticky nature of the bread.

For extra selfmade bread recipes, take a look at:

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