Cinnamon Raisin Bread

Yield: 1 loaf

Portion Size: 8 Slices per loaf

Method: Yeast-Enriched Dough

 

Ingredients:

150g bread flour

3g instant yeast

85g milk

25g egg

2g salt

15g sugar

15g butter, softened but still pliable

40g raisins, chopped

2g cinnamon

20g brown sugar

 

Sugar glaze:

75g powdered sugar

20-25g milk

 

 

Procedure:

1. Mix sifted flour and yeast in planetary mixer using paddle attachment.
2. Mix milk egg, salt in a bowl using whisk.
3. Pour in liquid ingredients to the dry ingredients while mixing. Mix until the dough is fully hydrated.
4. Before the dough is fully developed, add in the sugar, then the butter, until the dough reach the clean up stage. May scrape the side of the mixer every now and then because it is a sticky dough. Mix for at least 8 minutes at medium speed.
5. Check for indentation. 
6. Slam and fold.
7. Indentation test again.
8. Degas and put the first half of the raisins in the middle. Close the dough. Put some raisins outside the dough.
9. Reshape: Round.
10. Panning: with canola spray.
11. Ferment for 30 minutes. Mix Cinnamon and brown sugar in a separate bowl.
12. Degas.
13. Reshape: Rectangle. Use dowel rolling pin. Must have an even size. Use loaf pan as guide in measurement.
14. Put the cinnamon and sugar mixture in the middle of the dough. Avoid putting in the corner. Sprinkle the remaining raisins.
15. Roll the dough evenly. Pinch and Seal.
16. Divide evenly into 3.
17. Put in loaf pan with canola spray. Loaf with fiiling should be facing the top.
18. Proof for 30 minutes.
19. Egg wash.
20. Bake at 350 F for 20-30 minutes.
21. Check internal temp. Should be 195-205 F. Should be golden brown in color.
22. Cool briefly before removing from the loaf pan.
23. Mix the ingredients for the sugar glaze. Drizzle on cooled loaf.