Nancy's daughter, Allison, bakes bread in a bread co-op in New York called Fancy & Delicious and sells it at market each week. This is one of the loaves that has been very popular for them and when Nancy asked if I wanted to make it with her this week, I didn't think twice..."cinnamon, raisins, okey dokey, I'm in."
The dough is absolutely lovely, very silky and nice to work with...all that cinnamon makes it lovely to smell as you are kneading as well.
While I don't usually publish recipes that aren't mine on this blog, Nancy did get permission from Allison to include the recipe, so I will do that for you so that you can all make it and have cinnamon toast for breakfast this week because it is just that good...and that easy to make.
I particularly like the combination of flours as it gave the bread a depth of flavor, that and the raisins and cinnamon sugar, sort of elevates this bread to the dessert category. Thank you, Allison...another wonderful recipe.
1 cup all-purpose flour
1 cup wheat flour
1/2 T cinnamon
1 t. instant yeast
2/3 t. salt
1/4 cup milk
2/3 cup warm water
1 T oil
1 T honey
1/2 cup raisins
1/4 cup of cinnamon sugar (1 part cinnamon, 5 parts sugar)
To make dough:
Mix dry ingredients: flours, cinnamon, yeast, salt.
Add milk, water, oil, and honey and mix to combine.
Knead until pliable, stretchy, and doughy.
Knead in raisins.
Place in a lightly oiled bowl, cover.
Let rise until doubled.
To shape dough:
1. Prepare 8.5x4.5 bread pan: butter pan and cut parchment to fit pan (so cinnamon sugar will not cause bread to stick to pan), butter/flour parchment.
2. Shape dough into rough ball and grab a rolling pin.
3. Roll dough into a rectangle 1/2" thick.
4. Spread the 1/4 cup cinnamon sugar over middle of the bread, leaving an inch around all the edges.
5. Start rolling by turning a short edge inward.
6. Roll tightly until a cylinder is formed.
7. Press down edges, turn seams under, roll on work surface until sealed.
8. Place seam side down in loaf pan.
9. Let rise until it reaches an 1/2-1" over the rim of loaf pan.
After bench rise, heat oven to 400 degrees and bake for 40-45 minutes (start checking after 30 minutes).
Bread is done when it reaches internal temperature of 190 degrees.
Remove from pan, cool on rack, slice when cooled.