The Miller’s Cinnamon Raisin Bread
2 cups milk
4 tablespoons unsalted butter
2 cups whole wheat flour
4 cups unbleached all-purpose flour
6 tablespoons packed brown sugar
2 teaspoons ground cinnamon
1 teaspoon salt
4 teaspoons dry instant yeast
1 ½ cups raisins, plumped in 1 cup warmed apple juice and drained (save juice)
2 large eggs
1. In a small saucepan, heat the milk and warm (100 degrees). Remove from the heat and add the butter so it melts.
2. In the bowl of an electric mixer or another large bowl, combine whole wheat flour, and unbleached flour, the brown sugar, cinnamon, salt, and yeast. Using the paddle attachment or a wooden spoon, then beat in the eggs, saved juice and warm milk until you have a soft dough.
3. Switch to the dough hook and knead the dough adding the raisins for 3 to 4 minutes, until smooth and elastic, adding more flour if necessary. Or turn the dough out onto a floured surface and knead by hand. Place the dough in a large oiled bowl and turn to coat. Cover with plastic wrap and let rise at room temperature until doubled in bulk, about 1 hour.
4. Grease 2 loaf pans, (9-by-5-by-3-inch) and set aside. Punch down the dough and turn it out onto a floured surface. Shape the dough into a loaf and place in the prepared an. Cover with plastic wrap and let rise at room temperature until doubled in bulk, about 30 minutes.
5. Preheat the oven to 350 degrees. Bake the bread for 30 minutes, or until it is golden brown on top and sounds hollow when lightly tapped on the bottom; an instant-read thermometer inserted into the center should register 190 to 200 degrees. Cool in the pan or on a wire rack.
This adapted recipe comes from the book: Prairie Home Breads
by: Judith M. Fertig
The orginial recipe:
The Miller’s Cinnamon and Raisin Bread
1 cup plus 2 tablespoons milk
2 ½ tablespoons unsalted butter
3 to 3 ½ cups unbleached all-purpose flour
3 tablespoons packed brown sugar
2 tablespoons vital wheat gluten (available at health-food stores and grocery stores)
2 tablespoons ground cinnamon
1 ½ teaspoons salt
2 teaspoons dry instant, rapid-rise, or quick yeast
2/3 or ¾ cups raisins, plumped in hot water and drained
2 large eggs, beaten
1. In a small saucepan, heat the milk and warm (100 degrees). Remove from the heat and add the butter so it melts.
2. In the bowl of an electric mixer or another large bowl, combine 3 cups of the flour, the brown sugar, gluten, cinnamon, salt, and yeast. Using the paddle attachment or a wooden spoon, beat in the raisins, then beat in the eggs and warm milk until you have a soft dough.
3. Switch to the dough hook and knead the dough for 3 to 4 minutes, until smooth and elastic, adding more flour if necessary. Or turn the dough out onto a floured surface and knead by hand. Place the dough in a large oiled bowl and turn to coat. Cover with plastic wrap and let rise at room temperature until doubled in bulk, about 1 hour.
4. Grease a 9-by-5-by-3-inch loaf pan and set aside. Punch down the dough and turn it out onto a floured surface. Shape the dough into a loaf and place in the prepared an. Cover with plastic wrap and let rise at room temperature until doubled in bulk, about 30 minutes.
5. Preheat the oven to 350 degrees. Bake the bread for 30 minutes, or until it is golden brown on top and sounds hollow when lightly tapped on the bottom; an instant-read thermometer inserted into the center should register 190 to 200 degrees. Cool in the pan or on a wire rack.
Book: Prairie Home Breads
by: Judith M. Fertig
