Ooooohhhh Mama! How’s about these apples? I needed a good, home-made gift for the holidays and this did the trick! I think next time I’ll make a glaze to put on top, but either way, if you eat this puppy warm, it’s as good as gold. 🙂
Cinnamon Raisin Loaf
From Annie’s Eats; originally from Martha Stewart’s Baking Handbook
- 1 1/8 tsp. instant yeast (rapid rise)
- 1 c. warm milk (at least 105 degrees)
- 3 ¼ c. all-purpose flour
- 4 tbsp. unsalted butter, room temperature
- ¼ c. sugar
- 1 egg
- 1¼ tsp. salt
- 1½ tsp. ground cinnamon
- 3/4 c. raisins
- ¾ c. sugar
- 1 tbsp. ground cinnamon
- 2 tbsp. water
- 1 egg, lightly beaten, room temperature
In a standing mixer, combine the yeast, warm milk, flour, butter, sugar, egg, salt and cinnamon. Mix until a dough forms and then switch to the dough hook and knead on low speed until the dough is mostly smooth and clears the sides of the bowl, about 3-5 minutes. Add in the raisins and allow to continue kneading about 3 minutes more, until the dough is smooth the raisins are evenly mixed in.
Transfer the dough to a lightly greased bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in bulk, about 1 hour.
Turn the dough out onto a lightly floured work surface and pat down into a disk. Fold the bottom third of the dough up and fold the top third down, like a business-letter. Then fold the right and left sides into the center in thirds, forming a rectangle. Press down to seal. Return to the bowl, cover and let rise again until doubled, about 40 minutes.
Generously butter a 9 by 5-inch loaf pan. To make the filling, combine the sugar, cinnamon and water in a small bowl and whisk until well combined.
Return the dough to a lightly floured work surface and roll into a 10 by 12-inch rectangle. Brush lightly with the beaten egg. Sprinkle with the cinnamon-sugar mixture, leaving a thin border around the edges. Fold in the edges of the long sides of the dough about 1 inch.
Beginning with one of the narrow ends, roll the dough up into a tight spiral log, gently pressing as you go.
Pinch the seam shut, and place the loaf seam side-down in the prepared baking pan. Cover loosely with plastic wrap or a clean towel and let rest until the dough rises just above the edge of the pan, about 30 minutes.
Meanwhile, preheat the oven to 425˚ F. When the loaf has risen, brush the top of the loaf lightly with the remaining beaten egg. Bake until the loaf is golden brown, about 45 minutes. Cool in the pan 5 minutes, then turn the loaf out and transfer to a wire rack to cool completely before slicing.