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.
Miller's Cinnamon-Raisin Bread
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.
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- Calories: 164
- Calories from fat: 16%
- Fat: 3g
- Saturated fat: 1.8g
- Monounsaturated fat: 0.3g
- Polyunsaturated fat: 0.1g
- Protein: 5.5g
- Carbohydrate: 30.6g
- Fiber: 1.4g
- Cholesterol: 37mg
- Iron: 1.9mg
- Sodium: 148mg
- Calcium: 37mg
- 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
- Cooking spray
- 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.
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