Recipe: Cinnamon Raisin Bread
from 'Modernist Bread at Home'
Cinnamon Raisin Bread
Black raisins, cinnamon, and a cinnamon smear are swirled throughout the bread to provide an irresistible and classic flavor combination.
This bread is best when sliced and then toasted to bring out its aromas and textures.
We suggest using an offset spatula to spread the smear evenly and thinly onto the dough before shaping it—that way, the flavor distribution will be consistent, and there won’t be large gaps with no swirl in the baked loaf.
Yield: 2 med loaves/ ~1.00 kg
Total time: active 20–25 minutes; inactive 3 1/4 hours
Notes
If you can’t find osmotolerant yeast, you can use instant dry yeast and increase the final proofing time by 20–30 minutes.
If making larger amounts of the cinnamon smear, mix on low speed in the mixer’s bowl using a paddle attachment.
If you are using an aluminum or steel pan, lightly and evenly coat the interior surface with cooking spray, and then either coat it with bread flour (tap out the excess), or line it with parchment paper or a baking pan paper cup made to fit your specific pan.
The buttermilk icing will keep in the refrigerator for up to 3 weeks.
For the Cinnamon Smear
30g (2 Tbsp) butter, softened
25g (2 tablespoons) light brown sugar
10g (1 tablespoon) pastry flour, sifted
4g (1/2 teaspoon) molasses
3g (1 1/4 teaspoon) ground cinnamon
1g (1/4 teaspoon) vanilla extract
0.1g (1/8 teaspoon) fine salt
For The Dough
260g (1 cup + 2 tablespoons) whole milk, cold
10g (1 tablespoon + 1/2 teaspoon) instant dry osmotolerant yeast
2g (1/4 teaspoon) malt syrup
500g (3 2/3 cups) bread flour
50g (1 large) egg, cold, plus 1 large egg plus 1 egg yolk, cold, for the wash
45g (3 tablespoons) butter, softened
45g (1/4 cup) sugar
10g (1 3/4 teaspoons) fine salt
90g (2/3 cup) black raisins
2g (3/4 teaspoon) ground cinnamon
For The Topping
450g (2 cups) powdered sugar
21g (1 tablespoon + 1/2 teaspoon) buttermilk
Ground cinnamon, as needed
For the smear, combine the butter, brown sugar, pastry flour, molasses, cinnamon, vanilla, and salt in a bowl.
Mix using a rubber spatula until a smooth paste forms.
For the dough, combine the milk, yeast, and malt syrup in the mixer bowl, and stir to dissolve yeast.
Add the flour, egg, butter, sugar, and salt, and mix on medium speed to full gluten development, 8–11 minutes.
Perform the windowpane test to assess gluten development. Take a portion of dough in your hands and stretch it: the dough will hold the window for at least 8–10 seconds and can be stretched to the point that it is nearly see-through when it has reached full gluten development.
Transfer to a lightly oiled tub or bowl, and cover well with a lid or plastic wrap.
Bulk ferment, covered, for 1 hour at 21°C / 70°F. Perform 1 book fold after 30 minutes by pulling up the right side of the dough, and fold it over to the left side of the tub.
Rest the dough, covered, for 30 minutes after the fold.
Lightly spray two 20 cm long by 11 1/2 cm wide by 7 1/2 cm deep / 7 3/4 in long by 4 1/2 in wide by 3 in deep nonstick loaf pans with cooking oil.
Divide the dough in half.
Shape the dough into a flat rectangle that is slightly narrower than the width of the loaf pan.
Spread the rectangles evenly with the reserved smear.
Break up any raisin clusters. Divide the raisins and cinnamon evenly over the smear.
Roll up the dough into a cylinder.
Close the seam by pinching the edge of the dough together with the loaf.
Place the dough directly into the prepared loaf pans, seam side down.
Combine the remaining egg and egg yolk to make egg wash. Apply a thin coat of egg wash using a pastry brush, being careful not to let it trickle down the sides.
Proof for 1–1 1/2 hours at 21°C / 70°F, well covered.
Test for proof using the fingertip test. Gently press the exposed surface of the dough for 2 seconds; the pressure should leave a small dent in the dough; it will slowly spring back, but the indentation should remain clearly visible after 1–2 seconds.
Apply another coat of egg wash just before baking.
Bake at 200°C / 390°F for 35–40 minutes.
Allow to rest in the pan for 5 minutes, then remove to a wire rack to cool completely.
For the topping, whisk together the powdered sugar and buttermilk. Transfer to a piping bag.
Once the bread is baked and cooled, apply the icing in thin parallel lines across the top and dust with ground cinnamon
Store for up to 1 day at room temperature or up to 2 months frozen.
Excerpted from Modernist Bread at Home by Nathan Myhrvold & Francisco Migoya. © 2024 Modernist Cuisine.