Contemporary Mennonite farmers take their harvested wheat to the local co-op and grain elevator. The co-op then sells the grain to places like Stafford County Flour Mills in Kansas, which makes this fine-crumbed bread with its all-purpose Hudson Cream Flour. Purchase the flour at www.staffordcountyflourmills.com, or use bread flour, as we did.
2/3 cup raisins
1 cup plus 2 tablespoons 1% low-fat milk
2 1/2 tablespoons unsalted butter
3 cups bread flour, divided
1/4 cup packed brown sugar
1 tablespoon ground cinnamon
3/4 teaspoon salt
1 package dry yeast (about 2 1/4 teaspoons)
2 large eggs, lightly beaten
How to Make It
Place raisins in a small saucepan, and cover with water; bring to a boil. Remove from heat; cover and let stand 15 minutes. Drain well.
Heat milk over low heat in a small, heavy saucepan to between 100° and 110°; remove from heat. Add butter to pan; stir until butter melts.
Lightly spoon flour into dry measuring cups, and level with a knife. Combine 2 3/4 cups flour, brown sugar, cinnamon, 3/4 teaspoon salt, and yeast in a large bowl, stirring with a whisk. Add warm milk mixture and eggs to flour mixture, and stir until a soft dough forms. Add raisins. Turn dough out onto a lightly floured surface. Knead until smooth and elastic (about 8 minutes); add enough of remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands (dough will feel tacky).
Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
Roll dough into a 14 x 7-inch rectangle on a lightly floured surface. Roll up rectangle tightly, starting with a short edge, pressing firmly to eliminate air pockets; pinch seam and ends to seal. Place roll, seam side down, in a 9 x 5-inch loaf pan coated with cooking spray. Cover and let rise 30 minutes or until doubled in size.
Preheat oven to 350°.
Bake at 350° for 40 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on a wire rack.
I agree that the amount of flour called for needs to be increased, as it does not account for the eggs as a liquid in the 1:3 ratio of liquids to flour. I ended up using between 4 1/2 and 5 cups of flour, but the resulting dough was light and springy, and it rose AMAZINGLY tall in the oven (perhaps due to the extra egg?). I baked the loaf for 30 minutes given the rise of the dough and because I had used white whole wheat flour, but found that it still had a moist spot in the middle; so be sure to bake it for the full amount of time. The bread was a bit delicate but quite good, and I would have given the recipe 5 stars if the amount of flour had been correct. Next time (as I WILL make this again) I will mix in the raisins but spread the cinnamon and sugar on the dough just before rolling it up to make a swirl-bread.
I thought this was outstanding. Like previous reviewers, I had to add quite a bit more flour than the recipe called for. Not humid-day type extra flour, more like a whole cup! I thought it would be a disaster, but it was very light and delicious. I used some white-whole wheat in place of the bread flour.
Don't skip the step of plumping the raisins in the hot water--it made a big difference.
I thought this was a good recipe but was a little bland for stand-alone bread (to slice and eat). However, it made some killer french toast and I will be making it for that purpose on another special occasion.
I've made this recipe several times, now, and it has produced excellent results each time. A very moist, tender bread with a surprisingly intense cinnamon-raisin taste even though it seems to be lacking in sweetness from the ingredient list. As with any bread recipe, there have been occasions where -- due to the weather or humidity -- I've had to use more or less flour than indicated, but other than that the recipe is perfect. Most recently, I added a about 1 tbsp of clover honey and an extra dash of cinnamon to the bread while it's rolled out (just before shaping it into a loaf). This just added an extra hint of cinnamon and sweetness without altering the nutrition data that much. Great recipe!
The BEST Cinnamon-Raisin Bread I have ever eaten! It was so easy to make and my family loves it. We like ours a little sweeter so I added a 1/4 cup of white sugar, and used 1 cup Whole Wheat Flor and 2 cups of plain flour. I did have to add quite a bit more flour as I was kneading the dough.