Cinnamon Raisin Bread
- Number of Servings: 12
Ingredients
For the bread:3/4 cup reduced fat milk, warm2 teaspoons active dry yeast3 cups plus 2 tablespoons all-purpose flour1/2 cup whole wheat flour1 tablespoon honey2 1/2 teaspoons salt2 1/2 ounces butter, chilled and cut into 1/2-inch cubes1 ounce reduced fat cream cheese2/3 cup black raisinsFor the filling:1/4 cup Stevia1 tablespoon cinnamon1/8 cup liquid egg substitute or 1 small egg
Heat the milk in the microwave or in a small pot, just until warm. Whisk in the yeast and honey and allow the mixture to sit for at least 5 minutes, or until the yeast has dissolved.
In the meantime, cut the cold butter and cream cheese into 1/2-inch cubes. Place the cubes on a plate or small baking sheet and refrigerate until ready to use.
Preheat the oven to 375°F with a rack in the center position. Grease an 8.5 x 4.5 loaf pan with oil or pan spray.
In a medium bowl combine the all-purpose and whole wheat flours, the sugar and the salt. Cut in the cold butter and cream cheese using a fork or pastry cutter, until the flour is a sandy consistency. You can also use a stand mixer fitted with the paddle attachment.
Add the milk mixture and 3/4 cup plus 1 tablespoon water to the flour mixture. If kneading with a stand mixer, switch to the dough hook and knead on medium speed for 8 minutes. If kneading by hand, knead the dough for 10 minutes or until it is smooth, elastic, and does not stick. At this point, add the raisins and knead by hand, or with the stand mixer, for about 2 minutes, until the raisins are well incorporated.
Transfer the dough to a large bowl, cover and let stand in a warm place for about 1 1/2 hours, or until doubled in volume.
Stir together the Stevia and cinnamon in a small bowl. Measure out the egg substitute or whisk one small egg into a small bowl and set aside.
Once the dough has doubled in volume, transfer it to a large work surface and roll into a rectangle roughly 14 inches long and 10 inches wide. Using a pastry brush, brush the entire surface of the dough with the egg wash and sprinkle the cinnamon mixture evenly over the dough. Roll the dough into a log and transfer it into the prepared loaf pan, seam side down. Brush the top of the loaf with egg wash and allow it to rise for an additional 15 to 20 minutes, until the dough rises above the rim of the loaf pan.
Transfer the loaf to the oven and bake for about 40 minutes. Remove the loaf pan from the oven and cool on a wire rack for 10 minutes. Carefully drag a small knife around the sides of the loaf pan to prevent sticking. Gently remove the loaf of bread from the pan. Use caution, as the pan and bread will still be quite hot. Cool the bread on the wire rack for an additional 15 minutes before serving. Serve the bread slightly warm. The bread can be served plain, or spread with a little butter or reduced-fat cream cheese. Store leftovers tightly wrapped at room temperature for up to 3 days.
Serving Size: Makes 12 servings
In the meantime, cut the cold butter and cream cheese into 1/2-inch cubes. Place the cubes on a plate or small baking sheet and refrigerate until ready to use.
Preheat the oven to 375°F with a rack in the center position. Grease an 8.5 x 4.5 loaf pan with oil or pan spray.
In a medium bowl combine the all-purpose and whole wheat flours, the sugar and the salt. Cut in the cold butter and cream cheese using a fork or pastry cutter, until the flour is a sandy consistency. You can also use a stand mixer fitted with the paddle attachment.
Add the milk mixture and 3/4 cup plus 1 tablespoon water to the flour mixture. If kneading with a stand mixer, switch to the dough hook and knead on medium speed for 8 minutes. If kneading by hand, knead the dough for 10 minutes or until it is smooth, elastic, and does not stick. At this point, add the raisins and knead by hand, or with the stand mixer, for about 2 minutes, until the raisins are well incorporated.
Transfer the dough to a large bowl, cover and let stand in a warm place for about 1 1/2 hours, or until doubled in volume.
Stir together the Stevia and cinnamon in a small bowl. Measure out the egg substitute or whisk one small egg into a small bowl and set aside.
Once the dough has doubled in volume, transfer it to a large work surface and roll into a rectangle roughly 14 inches long and 10 inches wide. Using a pastry brush, brush the entire surface of the dough with the egg wash and sprinkle the cinnamon mixture evenly over the dough. Roll the dough into a log and transfer it into the prepared loaf pan, seam side down. Brush the top of the loaf with egg wash and allow it to rise for an additional 15 to 20 minutes, until the dough rises above the rim of the loaf pan.
Transfer the loaf to the oven and bake for about 40 minutes. Remove the loaf pan from the oven and cool on a wire rack for 10 minutes. Carefully drag a small knife around the sides of the loaf pan to prevent sticking. Gently remove the loaf of bread from the pan. Use caution, as the pan and bread will still be quite hot. Cool the bread on the wire rack for an additional 15 minutes before serving. Serve the bread slightly warm. The bread can be served plain, or spread with a little butter or reduced-fat cream cheese. Store leftovers tightly wrapped at room temperature for up to 3 days.
Serving Size: Makes 12 servings
Nutritional Info Amount Per Serving
- Calories: 230.0
- Total Fat: 7.3 g
- Cholesterol: 30.3 mg
- Sodium: 40.3 mg
- Total Carbs: 35.2 g
- Dietary Fiber: 1.7 g
- Protein: 6.2 g
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