A sweet, glazed cinnamon raisin bread, with a pretty cobblestone effect.
I have a sweet spot for cinnamon raisin bread. It’s such a comforting bread and delicious eaten out of hand with butter or toasted.
Of course, toasting is a little difficult with glaze. I just couldn’t help myself though. This bread was calling out for it! It adds a delicious sweet note, too. And when I want to toast this bread, I just remove most of the glaze before toasting.
The pretty cobblestone effect is made by cutting the jelly-rolled dough (with the cinnamon/raisin mixture inside), into small chunks and then layering them in the loaf pan. The finished loaf retains the cobblestone look, but bakes up into a solid, sliceable bread.
Yield: One 9x5 loaf
- 1/2 cup (118 ml) warm whole milk (110° to 115°F)
- 1/4 cup (50 g) white sugar
- 1 1/2 tsp. instant yeast
- 1 large egg plus 1 egg yolk, at room temperature
- 1 1/2 cups (187 g) bread flour or unbleached all-purpose flour
- 1/2 tsp. salt
- 1/2 cup (113 g) unsalted butter, very soft (but not melted)
- 1 large egg, lightly beaten
- 1/2 cup (100 g) firmly packed light brown sugar
- 2 tsp. ground cinnamon
- 1/2 cup (78 g) raisins
- Optional Glaze:
- 1 cup (125g) icing/confectioners' sugar
- 2-3 Tbsp. milk
- 1/4 tsp. vanilla
- For the dough: Combine the warm milk and sugar in a large bowl or the bowl of the stand mixer and sprinkle the yeast over the top. Stir to blend well. Let the mixture stand for 5 to 10 minutes, until the yeast is activated and foamy or bubbling. Add the egg and yolk and whisk by hand until well blended. Stir in the flour and salt with a spatula. Attach the dough hook and knead on low speed for 2 minutes. The dough may look ragged at this point. Increase the speed to medium and knead for 1 minute. With the mixer running, add the soft butter, 1 tablespoon at a time, allowing each addition to blend in before adding the next. Once all the butter has been added, decrease the speed to medium-low and continue to knead for 5 to 6 minutes longer, until the dough looks soft and silky.
- Remove the dough to a lightly buttered or oiled bowl. Brush the surface of the dough with a little butter or oil. Cover with plastic wrap and let the dough rise until doubled, 1 to 1 1/2 hours.
- Turn the dough onto a floured work surface. Press down firmly to expel some of the air. Dust with flour and roll into a 12 by 15-inch rectangle. Position the dough so that one of the long sides is parallel to you.
- Brush the dough thinly but evenly with beaten egg, leaving a 1-inch border along the long edge of the dough opposite you. In the small bowl, mix together the brown sugar and cinnamon. Sprinkle this mixture over the egg glaze, then spread it with your fingers into an even layer. Scatter the raisins evenly over the top.
- Beginning with the long edge closest to you, roll the dough into a tight roll and pinch together a seam at the end. Roll the dough so that the seam is facing upward. Use a sharp knife to slice the roll in half lengthwise, then cut crosswise into about 12 pieces. Generously butter a 9x5 loaf plan and transfer the pieces to the pan. Try to arrange the bottom layer dough-side down to make it easier to remove the bread from the pan after baking and to prevent the sugar from burning on the bottom of the pan. Otherwise, just toss them in every which way. Level the top the best you can, but a rugged look is fine.
- Cover the pan loosely with greased plastic wrap and allow to rise until the dough reaches about 1/4-inch below the rim of the pan, about 1 - 1 1/2 hours.
- Preheat the oven to 350°F, with a rack in the centre of the oven. Bake the loaf for 35 to 45 minutes, until an instant-read thermometer registers 190°F. Transfer to a rack and cool in the pan for 15 minutes, then turn the loaf out of the pan onto a piece of parchment paper to cool completely.
- Prepare glaze (if using) by mixing together the glaze ingredients until smooth. Drizzle over cooled loaf.
Adapted from Sur La Table, The Art & Soul of Baking