SWEET CINNAMON RAISIN BREAD

They say practice makes perfect,this is one bread that gave me quite a hard time in my attempts to get it right,most of the breads I have tried out,I usually get them right on my first attempt,it was not business as usual with this cinnamon raisin bread.
3 is the number of times i tried to hack this one,it was either too heavy,too soggy, too sweet, the cinnamon filling tasting all raw,the list is endless.
I however am not the type to back down easily on a challenge and after a few tweaks here and there I did it justice,I couldn’t be any more proud of myself,this is a bread I now hold close to my heart,not to mention it being the best bread I have done so far,it was sweet and full of flavor, totally worth all the effort.

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INGREDIENTS.
1 cup milk
1/2 cup water
2 eggs
1/4 cup sugar
1/4 cup butter/margarine 
1/2 teaspoon salt
1/2 cup raisins
5 cups flour
3 tablespoons melted butter
1/2 cup sugar
2 tablespoons cinnamon
41/2 teaspoons yeast

INSTRUCTIONS.
I usually start by activating my yeast before starting up on anything else.
In a bowl I mixed in 1/2 cup warm water,two tablespoons sugar and my yeast.I set this aside and let the yeast activate ,this takes about 8 minutes.
The yeast will eat up the sugars and a froth will form, this is what we are looking for.

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Just in case your yeast doesn’t foam up,discard and set up another batch.
I proceeded to mix my dry ingredients.  In a separate bowl I mixed together my flour, 1/2 cup sugar,salt and raisins,set this aside.
I then mixed up my warm  milk,margarine and eggs till consistent.
To make my dough,I went ahead and poured my activated yeast and my creamed butter,milk & eggs into flour mixture.
Mix this up and knead for close to 8 minutes,your dough should me smooth and elastic, good dough should stretch and not break apart when pulled.

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I greased a large ‘sufiria’ and set my dough inside,I covered it up with a dump cloth and let it rise for 1 hour in a warm dry place until doubled in size.

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I proceeded to punch this down and knead it for a further 4 minutes.
This recipe makes two loaves of bread,so I cut my dough into two equal halves. (You can work with the whole dough and cut it up when finished but my small working surface couldn’t allow me)
I Dusted my working surface with flour, using a rolling pin,roll out your dough to a rectangular like shape,apply melted butter all over the surface generously, mix together 1/4 cup sugar & the cinnamon ,sprinkle half of this on top of your battered dough.

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Proceed to roll down the dough tightly.(roll up the long way)

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Roll this completely sealing the ends by folding them together to the bottom

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Place the folded ends downside and the neat one facing up.
I then went ahead and placed this in my greased bread tin,folded side down.

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Place this in a warm dry place and let it rise for about 40 minutes.I use my oven for this.

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After 40 minutes our dough would have Rosen and doubled up in size.
This is totally optional but I usually mix 1 egg with 2 tablespoons of water, I then brush my bread with this egg wash, this will give your bread that nice golden look.
Bake this in a preheated oven at 175°Celsius for 45 minutes.
Let your bread cool for 10 minutes before shaking it off the tin.

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This recipe makes for two loaves
ENJOY.

3 Comments Add yours

  1. This tasted so good. I didn’t leave mine to rise to rise so that backfired. Still tasted amazing. I must try it again. with a little more patience.

    Like

    1. ombachi13 says:

      Lol this has happened to me more than once, bread takes patience

      Like

  2. Kulambia says:

    Love it Mr Ombachi.. i will do a review of this recipe on my blog 🙂 Keep up the Pastry making!

    Like

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