Wonderfully moist cinnamon-raisin bread
As many of my readers know, I also have a Facebook page where I post pictures of Norway, recipe tips, food products and fun bits from Norway as well as food and wine pairing tips. It’s a place where people can go to for more visuals of my country and culture, and I also add in food from other countries, especially Mexico since that is his ethnic background. The page is growing day by day and I would love it if you checked the page out and liked it!
The other day I made cinnamon raisin bread, which is one of my favorite baked goods, mainly because, as I told my followers, to be a true Norwegian you must love cinnamon! In pretty much everything! My page, being very new still, just reached 500 followers and I promised my readers I would post the recipe as soon as we hit this first ‘milestone’. So here it goes – it is inspired by many different recipes I’ve tried over the years, but this one definitely is the most decadent, producing the fluffiest, most moist and aromatic bread. You will never buy store bought cinnamon bread again! The actually assembly takes 2 minutes, but you must be patient and wait for the dough to rise twice – 2 hours each time. So make it early in the morning or afternoon and let it sit while you are doing other things around the house or run your errands.. by the time you get back it will be ready to pop in the oven and you will know what I mean when I say it was worth the wait! Enjoy everyone!
CINNAMON LOVER’S CINNAMON-RAISIN BREAD
1/2 cup milk
1/2 cup heavy cream
1 stick (113 grams) unsalted butter
2-1/2 teaspoons active dry yeast (or one packet)
3 eggs, room temperature
1/2 cup sugar
3 all-purpose flour
1/2 cup bread flour
1 tsp salt
1/3 cups sugar
2 tbsp cinnamon
1 cup raisins, plumped up in a bowl of some hot water and drained (prevents them from drying out in the bread)
1 egg and 2 tbsp milk whisked together to brush the loaf
additional butter (softened) for greasing the loaf pan
Melt butter with the milk and heavy cream in a small sauce pot. When warm to the touch (not hot), sprinkle yeast over the top, stir gently, and let it sit for 5-10 minutes.
In a separate bowl, combine flour and salt
In the bowl of a stand mixer, mix sugar and eggs with the paddle attachment until combined. Pour in the milk/yeast mixture and stir to combine. Add half the flour and beat on medium speed until incorporated, then add the other half and beat until just combined.
Switch to the dough hook attachment and knead dough on medium speed for ten minutes. If the dough is still very sticky (It should be moist but form a ball that separates from the bowl) add a little more bread flour (1/4 cup or so) and knead for a couple more minutes.
Fill a mixing bowl with hot water to heat the bowl. When ready to add in the dough, empty the water, and add a few drops of canola or vegetable oil in the bowl to coat it, add the dough and lightly coat with the oil. Cover bowl in plastic wrap and set it in a warm spot for at least 2 hours.
Turn dough out onto a lightly floured work surface. Roll into a rectangle about 16 x 20 inches, brush with 2 tablespoons melted butter. Mix sugar and cinnamon together and sprinkle over the butter on the dough, and then finish with the raisins. Starting at the far end, roll dough tightly toward you. Pinch the seams to seal.
Grease the loaf pan with some softened butter. Place the dough, seam down, into the loaf pan. Cover with plastic wrap let rise again for another 2 hours.
Preheat oven to 350 degrees.
Mix the egg and milk together in a small bowl and brush the top of the dough. Bake for about 35-40 minutes on the middle/lower rack of the oven.
Remove from the pan and allow bread to cool. Eat it just as is when freshly made or the next day, toast it with some butter, or you can even make French toast or bread pudding with it – the options are endless! YUMMM!!