Diane's Cinnamon Raisin Bread

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Thanks to our Moderator, Diane Johnson of Ohio, for this step-by-step approach to her delicious Cinnamon Raisin bread. 

INGREDIENTS

A note on the yeast....

You may find a very generous heaped teaspoon to be better. 

A Note on the ingredients

You can substitute currants for raisins. This recipe works better if the fruit is not flavoured. The flavour comes from the vanilla extract. 

US bakers will be familiar with flavoured dried fruits - less so in the UK. 

This bread also good with dried cherries, blueberries and cranberries.

Presoaking the fruit for a few minutes in hot water is beneficial. 

The loaf is glazed with Golden Syrup. This imparts a unique taste. Corn syrup is not the same. If you want a sugar glaze, try making your own golden syrup. 

Golden Syrup

METHOD

1. Presoak the raisins in hot water. Drain them after 15 minutes and set aside. 

2. Warm the water to 'tepid' (approx 22⁰C / 70⁰F).

3. Add the sugar, salt, dried milk powder, vanilla extract and cinnamon.

4. Mix thoroughly.  Stir in the yeast

5. Begin to add the flour and the softened butter, bringing it all together into a sticky clump. 

6. Knead until you have a smooth and silky dough. 

7. Place in a lightly-oiled bowl, cover and leave in a warm place to double in volume.

8. Knock back, add the raisins and ensure they are fully incorporated into the dough. 

9. Prepare suitable tins. This recipe can be accommodated in a large Pullman tin. Alternatively, you may wish to prepare smaller tins. Remember, the key is to half-fill the tin with dough and then, once it has risen so that the shoulders of the dough are level with the top of the tin, it's ready for baking.

 

These are 2 x 2lb tins. 

10. Cover and allow to rise until ready for baking.

11. Bake at 350⁰F ( 180⁰C) for 35 - 45 minutes or until golden brown and hollow when tapped underneath. 

12. Glaze before placing on a cooling rack. 

Happy baking, or, as they say in Ohio....Happy baking!

And, as we say here, in Wales....

Dioch yn Fawr, Diane.