Cinnamon Raisin Bread

Recipe Ingredients

		Fruit
1 cup	160g / 5.6oz	Raisins
		Apple juice or water - warmed
		Sponge
2 tablespoons	30ml	Active dry yeast - or packets
1/2 cup	118ml	Warm water
1 teaspoon	5ml	Sugar
1/2 cup	31g / 1.1oz	King Arthur unbleached all-purpose flour
		Dough
1 1/2 cups	355ml	Milk - scalded
1/2 cup	99g / 3.5oz	Sugar, brown or white
		(or 1/2 cup honey)
1/2 cup	99g / 3.5oz	Butter
2 teaspoons	10ml	Salt
3 tablespoons	45ml	Cinnamon
3		Eggs - beaten
3 cups	187g / 6.6oz	King Arthur stone ground whole wheat flour
5 cups	312g / 11oz	Kind Arthur unbleached all-purpose flour - to 6 cups
		Egg Wash
1		Egg yolk - beaten with
1 tablespoon	15ml	Water - for wash

Recipe Instructions

Preparing the fruit: Cover the rasins with warm water or warmed apple juice and set aside to plump while you proceed with the following.

Making the sponge: Dissolve the yeast in the warm water. Add the sugar and flour. Stir to combine; cover and set aside until bubbly, about 15 minutes.

Mixing the dough: In a large bowl, combine the scalded milk, sweetener, butter, salt, and cinnamon. Stir and let cool to lukewarm. Add the beaten eggs, the sponge, and the whole wheat flour. Combine well. Drain and add the raisins. Stir in 5 to 5 1/2 cups of unbleached flour until the dough comes cleanly away from the sides of the bowl.

Kneading and rising: Turn the dough out onto a board where you've sprinkled the remainder of the flour. Scrape the bowl and add the bits to the dough. Lightly oil the bowl and set aside.

Knead the dough, adding only enough flour to keep it from sticking to the board. When it's smooth and elastic, after about 10 minutes, place it in the oiled bowl. Turn to oil all surfaces, cover with plastic wrap and clean towel and set aside in a warm place to rise until doubled, 1 to 1 1/2 hours.

Shaping and rising: Punch down the dough, divide in thirds, and let it rest for 10 minutes. Shape into loaves and place into greased bread pans. Cover with plastic wrap and a clean towel and let rise until doubled in bulk, 45 minutes to 1 hour.

Baking: About 15 minutes before you want to bake your bread, preheat the oven to 375 degrees. Brush tops of the loaves with the egg wash.

Bake 35 to 40 minutes or until the loaves are a rich brown color. They should sound hollow when tapped on the bottom. This recipe yields 3 loaves of bread.

Source:
THE KING ARTHUR FLOUR 200th ANNIVERSARY COOKBOOK by Brinna B. Sands (c) 1990, revised edition 1991 - The Countryman Press, Woodstock, VT - 616 pages - $21.00 - As reprinted in the Mar/Apr, 1993 issue of Cookbook Digest

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