Instructions
Ingredients:
- 4 ¾ ounces (1 cup) raisins
- 9 fluid ounces (1 cup + 2 Tablespoons) water, 90°F
- 1 egg
- 1 Tablespoon dark brown sugar
- 2 Tablespoons melted butter
- 1 teaspoon instant yeast
- 5 ounces (1 cup) King Arthur stone-ground whole wheat flour
- 9 ½ ounces (2 cups) King Arthur all-purpose flour
- 1 teaspoon kosher salt
- 2 Tablespoons ground cinnamon
- 4 tablespoons granulated sugar
Instructions:
- Cover the raisins with boiling water. Let them sit 5 minutes then drain the raisins in a colander.
- Place the water, egg, sugar, butter and yeast in the bowl of a stand mixer fitted with the dough hook. Stir just to break up the egg yolk and moisten the yeast. Add the flours and salt.
- Mix on medium speed for a minute or two until the dough comes together. Stop the machine. Scrape down the sides of the bowl then knead on medium speed for 4 to 5 minutes.
- Add the raisins and knead for another minute or two until they are blended into the dough.
- Place the dough into a bowl. Cover and let the dough ferment and rise for 2 to 3 hours.
- Lightly grease a 9-inch X 5-inch loaf pan.
- Scrape the dough out onto a silicone baking mat. Use moist hands to form the dough into a ball then flatten it out into a rectangle, about 10 x 12 inches. Combine the cinnamon and sugar. Sprinkle it evenly over the surface of the flattened dough. Roll the dough up into a tight log. Place it in the pan, tucking the ends under if the log is too long to fit into the pan.
- Let the dough proof until it has expanded 1 ½ times in size and crests the bread pan, for approximately 45 minutes to an hour.
- Thirty minutes before baking, place a small pan for water on the lowest oven rack. Position a second rack in the middle of your oven. Preheat the oven to 425°F.
- Sprinkle the surface of the loaf with rice or all-purpose flour. Slash the top of the dough in one long stroke with a serrated knife.
- Place the pan on the middle rack in the oven. Pour about ½ cup of hot water into the pan on the bottom of the oven. Bake until well risen, golden brown, for 40 to 45 minutes. It will make a hollow sound when tapped on the bottom.
- Cool on a wire rack before slicing.
Notes: This was baked in an Emile Henry Covered Loaf Baker. It gives the bread a golden crust. Because there is a lid, you don’t need to add steam to the oven. When using the covered baker, preheat the oven to 450°F. Butter the mold and dust it lightly with flour before using.
Recipe by Priscilla of Priscilla Martel
