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CINNAMON RAISIN BREAD

Prep Time3 hrs 40 mins
BAKE TIME30 mins
Total Time4 hrs 10 mins
Course: Bread
Cuisine: American
Keyword: Cinnamon Raisin Bread
Servings: 4 LOAVES

Equipment

  • 7 - 8-quart Stand mixer
  • DOUGH HOOK
  • digital scale
  • 4 1 POUND LOAF PANS

Ingredients

  • Ingredient:
  • 27 grams YEAST INSTANT, DRY
  • 703 grams WATER COLD*
  • 50 grams SUGAR GRANULATED
  • 22 grams SALT
  • 31 grams MILK NONFAT, DRY
  • 5 grams CINNAMON GROUND
  • 5 grams FLAVORING LEMON
  • 1200 grams FLOUR WHEAT, BREAD
  • 60 grams SHORTENING VEGETABLE, MELTED
  • 454 grams RAISINS
  • WATER COLD 40°F.

SYRUP GLAZE

  • Ingredient
  • 132 grams SYRUP CORN
  • 60 grams WATER

Instructions

  • Method:
  • Place flour, Instant Yeast, sugar, salt, and NFDM in mixer bowl.
  • Mix at low speed just enough to blend.
  • Add water slowly.
  • Using dough hook, knead at low/2nd speed, 5 minutes or until all liquid is incorporated into flour.
  • Add shortening; knead at low/2nd speed 5 minutes.
  • Add salt; knead at low/2nd speed 5 minutes.
  • Dough temperature should be between 78 F. to 82 F.
  • Soak raisins in 1-quart lukewarm water 15 minutes. Drain, pat dry. Mix at low speed 1 minute.
  • FERMENT: Cover and set in a warm place, 80 F. for 2 hours or until double in bulk.
  • PUNCH: Fold sides into center and turn dough completely over.  Let dough rest 20 minutes.
  • MAKE UP: Scale into 4-600-gram pieces; shape each piece into a smooth ball; let rest 10 minutes. Mold each piece into a loaf; place each loaf into the lightly greased 9x4-1/2x2-3/4 bread pans.
  • PROOF: At room temperature minutes until the dough is one inch higher than the rim of the loaf pan.
  • BAKE: If convection oven is used, bake at 325 F. for 30 minutes or until done.
  • Prepare Syrup Glaze, (optional). Brush top of each loaf with hot Syrup Glaze. When cool, slice (about 1/2 inch thick).
  • SYRUP GLAZE
  • Combine syrup and water. Bring to a boil; boil about 5 minutes, stirring constantly.Brush warm glaze over rolls or coffee cakes immediately after baking.

Notes