I found this recipe on the website called Salad In a Jar.
One day I asked my mom to buy cinnamon raisin bread, she said “how about we make some instead? “So we made some and it was delicious. ( It only took a few hours.) I like to put cream cheese and fresh strawberries on it.
Ingredients
DOUGH:
- ½ to ⅔ cup lukewarm milk
- 2 large eggs
- 3 tablespoons unsalted butter (softened)
- ¼ cup granulated sugar
- 1½ teaspoons table salt
- ½ teaspoon cinnamon
- 3 cups bread flour
- 2¼ teaspoons instant yeast
- ⅔ cup raisins (chopped or use currants)
FILLING:
- ⅓ cup powdered sugar
- 2 teaspoons cinnamon
- ⅛ teaspoon ground cloves (optional)
Instructions
MAKING THE DOUGH
Add all the dough ingredients to your bread machine: milk, eggs, butter, ¼ cup sugar , salt, cinnamon, flour, and yeast. DON’T add the raisins yet. Select the DOUGH cycle and press START. After 15 minutes, open the lid and check the dough to see if it’s starting to form a ball. The dough should stick to the side, then pull away cleanly. If your dough is too wet, add flour one tablespoon at a time. If the dough is too dry, add one tablespoon of liquid at a time until the dough looks just right.
Add ⅔ cups raisins or currants when the machine beeps that it’s time to add any ingredients you don’t want to be mashed by the kneading action. If your machine doesn’t have this signal, add them before shaping the dough by kneading them into the dough by hand.
When the DOUGH cycle finishes, poke two floured fingers into the dough to see if it has proofed enough. Your fingers should leave an indentation that slowly fills in. If the dough bounces right back, let it sit in the bread machine a little longer and test again in 15-30 minutes.
SHAPING THE LOAF:
Remove the dough from the bread machine to a lightly floured or greased surface. Form into a ball and flatten into a rough square shape. Cover and let rest for 10 minutes.
Mix together the filling ingredients.
Roll dough out to a 9 x 14-inch rectangle. Spritz lightly with water. Sprinkle the filling evenly over the dough. Roll up jelly-roll style starting from one of the short ends. Pinch the seam together to seal. Pull each end towards the seam and pinch. Place dough cylinder into a greased 9 x 5-inch loaf pan seam-side down. Press down on the dough to evenly distribute it throughout the pan.
Cover the pan and place in a warm place until almost double in size, about 1 hour. Use a knuckle to lightly press on the side of the loaf. The indentation should fill in slowly. If it bounces back immediately, let it continue to rise.
Preheat the oven to 375˚F about 15 minutes before you think the loaf will be ready to bake.
BAKING THE LOAF:
Bake for about 35-45 minutes. Use a quick-read thermometer to guarantee the bread is baked all the way through. The internal temperature should reach 190˚F (88˚C).
Remove the bread from the oven and allow it to sit for 15 minutes. Use a table knife to loosen the loaf from the pan and turn it out onto a cooling rack for 20-30 minutes before slicing to avoid squashing your loaf.
