Cinnamon Raisin Bread

Directions

• Dough
• Combine the milk and flour in the mixer bowl. Mix on low speed with the hook attachment until the flour is evenly hydrated.
• Add the salt, yeast, sugar, and butter. Mix on low speed until the dough becomes uniform and cohesive.
• Increase the speed to medium and mix the dough until it is strong and smooth.
• Drain the water from the raisins and add them to the bowl with the dough. Mix on low speed until the raisins are incorporated into the dough. Be patient. Countertop stand mixers struggle with this kind of work. It takes some time.
• Once the dough has become cohesive again, remove it from the mixing bowl and place it in a container for it to bulk ferment (about 2 hours). Preparing the filling while you wait.
• Remove it from the container onto a light floured surface. Gently degass the dough and loosely shape it into an oblong cylinder. Let it rest for 20 minutes.
• Filling
• Mix together the dry ingredients. Mix the wet ingredients into the dry ingredients until the mixture is even. Should feel like wet (slightly sticky) beach sand.
• Final Steps
• Preheat the oven to 380F.
• Pat the dough out into a rectangle and spread an even layer of the filling on it.
• Fold in the two ends of the rectangle to the middle. Spread another–thinner–layer of the filling on the dough.
• Roll up the dough, being careful to leave the end where the seam will be free of filling. Otherwise the loaf will burst when baking.
• Place the loaf into a greased bread pan. Proof for 1-1.5 hours.
• Egg wash the top and score (optional).
• Bake at 380 for 40-45 minutes until deep golden brown. Let it rest if you can.
• Enjoy!