HOMEMADE CINNAMON-RAISIN BREAD
Provided by Giada De Laurentiis
Time 6h43m
Yield 6 to 8 servings
Number Of Ingredients 14
Steps:
- In a medium bowl, whisk together the bread flour, rice flour, cinnamon, nutmeg, and salt. Set aside.
- In a small bowl, combine the warm water and yeast. Let the mixture rest for 5 minutes until foamy.
- In a stand mixer fitted with a paddle attachment, beat the butter and sugar at medium speed until creamy, about 2 minutes. Beat in the eggs, 1 at a time. Beat in the yeast mixture. With the machine running on low speed, gradually add the flour mixture until a ball of dough forms. Remove the paddle attachment and attach a dough hook. (If a dough hook attachment isn't available, the dough can also be kneaded by hand for 15 minutes on a lightly floured work surface.) Mix on medium-low speed for 10 minutes (scraping the sides of the bowl, if necessary). Add the walnuts and raisins and continue to mix until the dough is smooth and springs back when pushed with a finger, about 5 minutes longer. Transfer the dough to an oiled bowl and cover with plastic wrap. Place in a draft-free area at room temperature (about 85 degrees F) until the dough has puffed slightly, about 2 hours.
- Butter and flour the inside and outer rim of an 8 1/4 by 4 1/2-inch nonstick loaf pan. Punch the center of the dough to deflate it. Place the dough on a lightly floured work surface and knead for 3 minutes. Form the dough into an 8 by 4-inch rectangle and place in the prepared loaf pan. Cover with plastic wrap and allow the dough to rise in a draft-free area at room temperature until the dough rises about 2 inches above the top of the pan, about 2 hours.
- Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.
- Remove the plastic wrap and bake the loaf until golden brown, 30 to 35 minutes. Cool for 10 minutes. Remove the loaf from the pan and transfer to a wire rack to cool completely, about 1 1/2 hours.
- Wrap well in plastic and store at room temperature for 2 days or freeze for up to 1 month.
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ROX SAGOR
[email protected]This is the best cinnamon raisin bread I've ever had! It's so soft and fluffy, and the cinnamon and raisins are perfectly balanced. I will definitely be making this again and again.
ITx MAnTaL
[email protected]This bread turned out so well! It's moist and flavorful, with the perfect amount of cinnamon and raisins. I'll definitely be making this again.
Aalana Leuma
[email protected]I've made this bread several times now and it's always a hit. It's a great way to use up leftover raisins and it's always a crowd-pleaser.
Ammed Gebleer
[email protected]This bread is a delight! It's so easy to make and it tastes incredible. The cinnamon and raisins make it a perfect treat for any occasion.
Kataleya Elizardo
[email protected]Just made this bread and it's amazing! The raisins and cinnamon are perfectly balanced, and the bread is so soft and moist. Definitely a keeper recipe.
Hsu Myat Noe
[email protected]This cinnamon raisin bread is a winner! It's incredibly soft and fluffy, with a sweet and tangy flavor. Highly recommend!
Nikola Boskovic
[email protected]Great recipe! The bread was moist and flavorful, with a wonderful aroma. Perfect for a cozy breakfast or afternoon snack.
Jessica Tienda
[email protected]Delicious! The raisins were plump and juicy, and the cinnamon sugar filling was perfection. Will definitely make this again.
Faisal Bhai
[email protected]Easy recipe to follow, even for a beginner baker like me. The bread came out golden brown and smelled heavenly. Can't wait to try it with different variations next time.
compte teste
[email protected]Followed the recipe exactly and it turned out perfect! The bread is soft and fluffy, with just the right amount of cinnamon and raisins. A hit with my family and friends.
Overr156
[email protected]This cinnamon raisin bread is a delightful treat, with a perfect balance of sweetness and spice. The raisins add a chewy texture and a burst of flavor in every bite.