Cinnamon Raisin Bread (Whole Wheat

• Produce

  • 1 1/2 cups Raisins

• Refrigerated

  • 1 Egg

• Condiments

  • 2 tsp Honey

• Baking & Spices

  • 1 tsp Cinnamon
  • 2 1/4 tsp Instant yeast
  • 1/2 tsp Salt
  • 2 1/3 cups Whole wheat flour, white

• Dairy

  • 1/4 cup Butter
  • 2/3 cup Milk

• Other

  • 1 tsp Cinnamon and 3 packets truvia (or 2-3 tbsp brown sugar, for sprinkling

Found on cookingalamel.com

Description

Ingredients

• 1 egg
• 2/3 cup milk
• 1/4 cup (half a stick) butter
• 2 1/4 tsp instant yeast
• 2 tsp honey
• 1 tsp cinnamon
• 1/2 tsp salt
• 2 1/3 cups white whole wheat flour*
• 1 1/2 cups raisins
• 1 tsp cinnamon and 3 packets truvia (or 2-3 Tbsp brown sugar), for sprinkling

Directions

• In a small bowl, lightly beat the egg. Set aside. In a medium bowl (or microwave safe measuring cup), heat the milk and butter in the microwave for about 30-45 seconds, to remove the chill and warm slightly. Stir in the honey until dissolved, and stir in the beaten egg.
• In the bowl of a stand mixer, stir together the yeast, cinnamon, salt, and flour. Add in the milk mixture and knead (with the dough hook attached) for 5-8 minutes, until the dough pulls away from the bowl and is elastic/smooth. Transfer to a lightly oiled bowl, and cover with plastic wrap. Allow to sit in a warm area until doubled in size, about one hour (I learned a new trick with this: use a heating pad so you dont need to turn on your oven for heat in the winter).
• Punch the dough down to release the air, and turn it out onto a clean, lightly floured surface (I like to use my Silpat mat). Pour the raisins over the dough, and knead until evenly dispersed through the dough. Flatten the dough into a large rectangle (about 8 by 12), and sprinkle with cinnamon and truvia (or brown sugar) evenly across. Roll the dough up from the short side, creating a long cylinder. Pinch together the ends, and place seam side down into a parchment lined or lightly greased loaf pan (free form is fine, too, on a lined baking sheet). Cover with plastic wrap, and place in a warm place, again, for another hour, until doubled in size.
• Preheat the oven to 375ºF as it is almost done with rising, remove the plastic wrap, and bake for 25-30 minutes, until golden on top (when you tap/knock on the bread, it will sound hollow inside). Allow to cool slightly in the pan before turning out onto a wire rack to cool. Cool completely before slicing.
• Store in an airtight container. This can be frozen in an airtight container (or freezer bag) for up to 3 months.