Cinnamon Raisin Bread Recipe King Arthur Baking Towards the end of the rising time, preheat the oven to 350°f. uncover the risen loaf, brush it with milk or water, and sprinkle it with cinnamon sugar, for extra flavor. bake the bread for 40 to 45 minutes, until it's a deep golden brown and a digital thermometer inserted into the center registers at least 190°f. Allow the dough to rise, covered, until doubled in size, about 90 minutes. while the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour. gently deflate the dough and transfer it to a lightly greased work surface. pat the dough into a rough rectangle approximately 13" x 20".
Multigrain Cinnamon Raisin Bread Recipe King Arthur Baking To shape and bake. whisk together the swirl ingredients in a small bowl. press the gases out of your dough, and then roll into a long, skinny rectangle, approximately 8" x 24 26" long. brush the surface liberally with milk, and then sprinkle on the swirl mixture evenly. Instructions. combine the milk, melted butter, and honey in a microwave safe glass. heat the liquid in the microwave**** to 110 to 115 degrees f, then stir in the yeast. let this mixture sit for 10 minutes, until foamy. pour the yeast liquid into the bowl of a stand mixer, and add the flour, salt, eggs, and raisins. Follow this guide to help you make the best sourdough cinnamon raisin bread. 1. build the levain. mix together 50g of sourdough starter, 50g of bread flour, and 50g of warm water in an empty jar. cover and set it in a warm location (between 75 80ºf) for about five hours until bubbly and ripe. Water 1. warm or cool the autolyse water so that the temperature of the mixed dough meets the fdt (final dough temperature) of 78°f (25°c) for this recipe. place the flour and water 1 in a large bowl. use wet hands to mix until no dry bits remain; the dough will be shaggy and loose.
Cinnamon Raisin Sourdough Bread Recipe King Arthur Baking Follow this guide to help you make the best sourdough cinnamon raisin bread. 1. build the levain. mix together 50g of sourdough starter, 50g of bread flour, and 50g of warm water in an empty jar. cover and set it in a warm location (between 75 80ºf) for about five hours until bubbly and ripe. Water 1. warm or cool the autolyse water so that the temperature of the mixed dough meets the fdt (final dough temperature) of 78°f (25°c) for this recipe. place the flour and water 1 in a large bowl. use wet hands to mix until no dry bits remain; the dough will be shaggy and loose. The bread dough before and after rising for two hours, doubled in volume. 3. shape and score the dough. transfer the dough gently to a floured surface, either the counter or parchment paper, and shape the dough into a round or oval loaf shape. 5 1 2 to 6 cups king arthur unbleached all purpose flour. instructions. combine and heat the milk and butter (on the stove or in the microwave) until just hot to the touch (about 120°f). transfer to a large bowl and add the raisins or other fruit, oat flakes, 1 2 cup brown sugar, salt and cinnamon; stir well and set aside.
No Knead Cinnamon Raisin Bread Simply Scratch The bread dough before and after rising for two hours, doubled in volume. 3. shape and score the dough. transfer the dough gently to a floured surface, either the counter or parchment paper, and shape the dough into a round or oval loaf shape. 5 1 2 to 6 cups king arthur unbleached all purpose flour. instructions. combine and heat the milk and butter (on the stove or in the microwave) until just hot to the touch (about 120°f). transfer to a large bowl and add the raisins or other fruit, oat flakes, 1 2 cup brown sugar, salt and cinnamon; stir well and set aside.
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