The struggle of editing videos is totally not my cup of tea. Why is this so hard? It’s probably because am new in this chapter and still figuring how it works, yup that’s’ about right.
I know I have tackled a lot of different savory bread recipes recently but now allow me to walk you through a slightly sweet type of bread. It’s not too sweet to fall into the dessert fraction but all in all, it’s a recipe that you all need to be familiar with and it’s super delicious too. It’s definitely time-consuming yes, but isn’t all yeast recipes though?
I know this post will be different as compared to my normal pictorial format, maybe a change is good. I’ve taken ages to post this article, I was still trying to figure out what’s missing in this post. 🙁 Do you guys like this format? Let me know in the comments below.
Every Monday be sure to expect a recipe video up.
Making “Cinnamon Raisins Bread”
Prep time: 30 mins 1st proofing: = 1 hour 2nd Proofing: 30 mins Bake time: 40 mins
Total time: 2 hours 40 mins
Yields: 1 loaf
- 2 -1/4 teaspoon of active dry yeast
- 2 teaspoons of salt
- 2 Tablespoons of sugar
- 3 Tablespoons of vegetable cooking oil
- 1-1/4 cup of warm milk /or Water
- 2 eggs
- 1 teaspoon of milk/ or water
- 4 cups of all-purpose flour
- 1/4 cup of sugar
- 2 Tablespoons of ground cinnamon
- 1/3 raisins
- 1 Tablespoons of butter /margarine.
Important tools required:
- Rolling pin
- cling/ clear foil
- Stand Mixer + a dough hook
- Mixing bowls
- measuring cups & spoons
- Loaf Pan
- Wire Rack
- Sharp knife
Step 1: Activate the yeast by mixing warm milk + active dry yeast + sugar = Set aside in a warm area for 5 mins. Once it’s activated – add the vegetable oil and mix. It will slightly cuddle don’t panic.
Step 2: Prepping the dough by first mixing salt + flour together. I used a stand mixer with a dough hook attachment as shown in the video. Mix both the dry and the wet together to form a dough. This process should take 3 to 5 mins. Meanwhile, generously grease a large mixing bowl and set it aside. Once the dough is ready, it should be slightly sticky. Place it in the greased bowl, toss it around to get coated. Cover the bowl with cling foil, place in a warm area for 1 hour to double in size.
Step 3: Rolling the dough and add the filling. In a small bowl, mix ground cinnamon and sugar together to form cinnamon sugar. Set it aside. Generously flour your clean countertop, punch out any air in the risen dough. Roll it out to a rectangular shape enough to fit your loaf pan. Using the softened butter or margarine, spread it all over the top side of the rolled out dough. Sprinkle cinnamon sugar and top it with the raisins. Firmly Roll the dough starting with the furthest side and roll it towards you. Pinch the ends to act as a seal. Place the roll into a lightly brushed loaf pan – cover with cling foil and set it aside for the 2nd proofing = 30 mins.
Step 4: Preheat your oven to 180C /350F. Once the 2nd proofing has taken place – refer to the video, in a small bowl, beat another egg with a teaspoon of milk or water. Using a pastry brush, gently brush the egg wash lightly on the loaf. This will help in the browning of the top side of the bread. Bake in the oven for 40 mins.
Step 5: Cooling, slicing, and serving.
Once the loaf has baked, allow it to cool for 15 mins before slicing and serving. Bon Apetite. 🙂
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