Cinnamon Raisin Bread
- Number of Servings: 16
Ingredients
1 3/4 cups warm water (100-110F)1 tbsp active dry yeast½-cup brown sugar1-tablespoon vital wheat gluten1-tablespoon dough enhancer¾-cup wheat flour3-4 cups all-purpose flour (I end up using about 3.5 from start to finish including kneading)¼-cup butter, unsalted, soft1-tablespoon cinnamon½-teaspoon nutmeg2 tsp salt½-cup raisins
Pour water into a bowl with yeast and sugar. Allow to stand for 10 minutes to determine if the yeast is good. The mixture should bubble on the top layer because the yeast will feed on the sugar. If it does not bubble even a little bit, your yeast is not good and I would not use it.
Add in all other ingredients Stir dough, or mix with a dough hook, until dough comes together into a uniform ball.
Turn dough out onto a well-floured surface and knead until smooth and elastic, about 5 minutes.
Place dough in a lightly oiled bowl and cover with plastic wrap. Let rise until doubled in size, about 1 1/2-2 hours.
When dough has risen, gently deflate and shape into a loaf, pulling the skin of the loaf tight underneath. Place in a loaf pan. Let rise for 1 hour.
Preheat the oven to 400F.
Make four 1/4-inch deep slashes in the top of the loaf and place in the oven.
Bake for 30 minutes, or until an internal read thermometer reads 200F. Cool completely on a wire rack before slicing.
Number of Servings: 16
Recipe submitted by SparkPeople user .
Add in all other ingredients Stir dough, or mix with a dough hook, until dough comes together into a uniform ball.
Turn dough out onto a well-floured surface and knead until smooth and elastic, about 5 minutes.
Place dough in a lightly oiled bowl and cover with plastic wrap. Let rise until doubled in size, about 1 1/2-2 hours.
When dough has risen, gently deflate and shape into a loaf, pulling the skin of the loaf tight underneath. Place in a loaf pan. Let rise for 1 hour.
Preheat the oven to 400F.
Make four 1/4-inch deep slashes in the top of the loaf and place in the oven.
Bake for 30 minutes, or until an internal read thermometer reads 200F. Cool completely on a wire rack before slicing.
Number of Servings: 16
Recipe submitted by SparkPeople user .
Nutritional Info Amount Per Serving
- Calories: 160.1
- Total Fat: 0.7 g
- Cholesterol: 0.0 mg
- Sodium: 301.0 mg
- Total Carbs: 34.2 g
- Dietary Fiber: 2.0 g
- Protein: 4.9 g
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