Place raisins in a small bowl, and cover with very hot tap water. Let stand 10 minutes; drain well.
Heat milk over low heat in a small, heavy saucepan to between 100° and 110°; remove from heat. Combine warm milk, brown sugar, and yeast in a large bowl, stirring until yeast dissolves. Let stand 5 minutes.
Lightly spoon flour into dry measuring cups; level with a knife. Combine 4 cups flour, salt, and 1/4 teaspoon cinnamon.
Add egg substitute and 1 tablespoon butter to milk mixture; stir well with a whisk until combined. Add to flour mixture; stir until a soft dough forms. 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. Lightly coat dough with cooking spray; cover and let stand 10 minutes. Knead in raisins.
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.
Brush a 9 x 5-inch loaf pan with 1 tablespoon butter.
Roll dough into a 14 x 7-inch rectangle on a lightly floured surface; lightly coat surface of dough with cooking spray. Combine 1/4 cup granulated sugar and 1 teaspoon cinnamon in a small bowl. Sprinkle sugar mixture evenly over dough; lightly recoat with cooking spray. Cover dough with plastic wrap; press to help sugar mixture adhere. Remove and discard plastic wrap. 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, into prepared pan. Cover and let rise 40 minutes or until doubled in size.
Preheat oven to 350°.
Uncover loaf; carefully remove exposed raisins, and gently brush dough with egg white. Bake at 350° for 50 minutes or until loaf is browned on bottom and sounds hollow when tapped. Remove from pan; cool on wire rack.
I made this bread today and it didn't rise at all. It's like a little brick :( I used coconut milk instead of cow because we don't do dairy but I have researched links between coconut milk and yeast and no one has any problems. I also needed to add almost a 1/3c. water to get the crumbly flour-liquid mixture (which i mixed in the Kitchen Aid) to knead at all.
I don't know what I did and I want to get this bread to work. My little brick tastes good.
I have made this bread two times this week, and plan on making a third loaf tomorrow! It is de-lish!! I subbed half the flour for whole wheat and added the raisins toward the end of the first kneading (instead of waiting 10 minutes); kept everything else as written. My husband said he was going to finish the whole loaf in one day... not if I can help it, and get to it first :) It is hearty and sweet, a perfect weeknight "dessert" or breakfast.
Made with the dough hook in my KitchenAid yesterday, and it made a huge loaf I had to put in a rectangular baking pan instead of a regular loaf pan. The result is amazingly good- we can't stop eating it. Nothing like commercial products, just tender, moist bread with all that good cinnamon/sugar throughout with golden raisins in each slice. Worth the time,and I'll be making it many times I'm sure.
I used my bread machine for this recipe, following the ingredients and quantities exactly. I put the wet ingredients in first, then the dry ingredients. I used the dough cycle, adding the raisins after about 25 minutes. When the machine beeped, I removed the dough and shaped it as instructed, then gave it the 2nd rise. It came out great. My oven runs a little hot, so the crust is browner than I'd like, but that's easily fixable next time. This is definitely a keeper!
This is a fabulous recipe - yielded an amazingly fragrant, beautiful loaf of bread. I subbed whole wheat for half the flour, and increased the cinnamon. Not sure why the other readers had issues with the liquid-dry ratios, as I followed the recipe to the letter with great results. I found folding in the raisins AFTER the dough had rested 10 minutes a bit awkward, and the raisins never quite incorporated fully. I will definitely be making this again, but next time will add the raisins at the time of kneading. I plan to serve this at my next brunch.
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