12 Grain Cinnamon Raisin Bread Recipe King Arthur Flour 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".
Cinnamon Raisin Sourdough Bread Recipe King Arthur Flour 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. 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. Take the bowl that the dough ball is in and start to turn it upside down over the cutting board. use one hand to set the dough ball free onto the cutting board. grab one edge and gently stretch the dough ball maybe 2 3 inches. keep going around the entire dough ball until you’ve lightly stretched the whole perimeter.
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