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80
Cinnamon Raisin Bread
Yields: 1 Loaf
Ingredients for dough
3 1/2 cups (18.6 oz.) Bread Flour
3 T + 2 t (2 oz.) Granulated Sugar
1 t (0.3 oz.) Salt
1 1/4 t (0.2 oz.) Osmotolerant Yeast
2 T + 1/2 t (1 oz) Vegetable Oil
2 Large Eggs
2 Large Egg Yolks, reserve whites and
whisk until
frothy
3/4 to 1 cup Water
1/4 t (0.2 oz) Cinnamon
1 cup (6 oz) Baking Raisins
Ingredients for cinnamon sugar (for
dusting)
1/4 cup Sugar
1 T Cinnamon
Method
Mix wet and dry ingredients separately
(e
xcluding the raisins and the cinnamon
sugar).
While using a stand-up mixer with a
paddle attachment, slowly add the wet
t
o the dry and mix until incorporated.
Switch to a dough hook and knead at
low speed
for about 6 minutes. In the
last two minutes add raisins.
When raisins are thoroughly
incorpor
ated into the dough, remove
and shape into ball. Place the dough
ball into greased bowl. Cover with
plastic wrap and let rise for 1 hour.
Next, on a lightly floured surface, knead
d
ough for 2 minutes. Place back into
the greased bowl and proof for 1 hour.
Roll dough into a rectangle about
1/2 inch thick, sprinkle heavily with
cinnamo
n sugar. Roll like a jelly roll to fit
the length of a loaf pan. Pinch off any
seams. Place into a well-greased loaf
pan.
Egg wash the loaf with reserved egg
whit
es and cover with plastic wrap and
proof for 60 minutes.
Egg wash again and dust with
cinnamo
n sugar to taste.
Place in oven and select MasterChef
Plus P
rogram for Cinnamon Raisin Bread.
Follow the directions in the display.
Settings
Gourmet Center \ MasterChef plus \ Bread
\ Cinnamon Raisin Bread
Level: see display
Baking time: approx. 66 minutes