Raisin bread is made in a variety of forms, including bread, bulk bread, rolled bread, and roll roll. Some people use walnuts with it to add a nutty flavor. In this way, its nutritional richness is increased. Grated orange peel or lemon zest can even be used as an option to create a citrus scent. I often use orange peel grater instead of vanilla.
How to make raisin and cinnamon bread?
The way this bread is made is like many other breads, that is, making yeast, combining it with flour and liquids. But for this bread, we will also have intermediate ingredients, which include cinnamon, butter and sugar.
Ingredients for the dough
- Warm milk: 1 measure (almond or soy milk if vegan)
- Honey: 3 tablespoons
- Yeast: 2 and 1/4 teaspoons
- Melted oil or butter: 6 tbsp
- Eggs: 2 pcs
- Flour: 3 and 1/2 cups
- Salt: 1 teaspoon
- Raisins: 1/2 cup
For intermediate materials
- Brown sugar: 1/3 cup
- Cinnamon Powder: 2 tbsp
- Melted butter or oil: 3 tbsp
How to prepare
To make this bread, the milk must first be lukewarm. Warm milk means 43 degrees Celsius. To find out if it has the temperature you want, dip your finger in the milk if you can hold it for 6 seconds, which means the milk is warm enough. Mix warm milk with butter, yeast and a little honey or 1 tablespoon of sugar and leave for 10 minutes for the yeast to act and puff. You can heat milk and butter together.
After this time, add flour, eggs, bread and raisins, stir with a wooden spoon. If you have a mixer, do this in a mixing bowl and knead with a kneader for 10 minutes. If you don’t have a mixer, it doesn’t matter if you do it by hand.
Cover the dough with cellophane and let the dough stay in the kitchen for 1 to 2 hours until it doubles in size. After this time, the dough has a puffy appearance.
Sprinkle a little flour on the clean surface of the cabinet or dough board. Spread the dough on this surface in a rectangle. So that its width is the size of your template. It doesn’t have to be exactly rectangular.
To make the middle ingredients, pour the brown sugar and cinnamon into the melted butter and mix.
Pour the ingredients over the rectangular dough. Its edges should be clean. Roll out the dough and roll. It does not need to be rolled clean and precise like a cinnamon roll.
Grease the bread tin with butter and place the dough in the open pan so that the open edge is at the bottom of the pan.
Cover the mold with cellophane and let it rest for 60 minutes.
Preheat the oven to 190. C and place a tray on the bottom of the oven. Pour some boiling water into the tray to completely cover the bottom of the tray, then place the bread on the top floor of the tray. Leave on for 40 to 50 minutes.
After the bread is completely baked, remove it from the oven and place it on a cooling rack to cool completely. After cooling, cut the bread.
