12 Grain Cinnamon Raisin Bread Recipe King Arthur Flour Towards the end of the rising time, preheat the oven to 350°f. uncover the risen loaf, brush it with milk or water, and sprinkle it with cinnamon sugar, for extra flavor. bake the bread for 40 to 45 minutes, until it's a deep golden brown and a digital thermometer inserted into the center registers at least 190°f. Allow the dough to rise, covered, until doubled in size, about 90 minutes. while the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour. gently deflate the dough and transfer it to a lightly greased work surface. pat the dough into a rough rectangle approximately 13" x 20".
12 Grain Cinnamon Raisin Bread Recipe King Arthur Flour Combine the milk, melted butter, and honey in a microwave safe glass. heat the liquid in the microwave**** to 110 to 115 degrees f, then stir in the yeast. let this mixture sit for 10 minutes, until foamy. pour the yeast liquid into the bowl of a stand mixer, and add the flour, salt, eggs, and raisins. 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 raisin and warm water mixture, the 1 tablespoon cinnamon, the ½ tablespoon fine grain salt, and the 3 ½ cups all purpose flour to the bowl with the water yeast mixture. mix using a dough hook on the standing mixer, or with a sturdy wooden spoon if mixing by hand, for at least 1 minute, until all the ingredients are well combined. 1 2 cup lukewarm water, 110°f. 5 1 2 to 6 cups king arthur unbleached all purpose flour. instructions. combine and heat the milk and butter (on the stove or in the microwave) until just hot to the touch (about 120°f). transfer to a large bowl and add the raisins or other fruit, oat flakes, 1 2 cup brown sugar, salt and cinnamon; stir well and.
Cinnamon Raisin Bread King Arthur Flour Add the raisin and warm water mixture, the 1 tablespoon cinnamon, the ½ tablespoon fine grain salt, and the 3 ½ cups all purpose flour to the bowl with the water yeast mixture. mix using a dough hook on the standing mixer, or with a sturdy wooden spoon if mixing by hand, for at least 1 minute, until all the ingredients are well combined. 1 2 cup lukewarm water, 110°f. 5 1 2 to 6 cups king arthur unbleached all purpose flour. instructions. combine and heat the milk and butter (on the stove or in the microwave) until just hot to the touch (about 120°f). transfer to a large bowl and add the raisins or other fruit, oat flakes, 1 2 cup brown sugar, salt and cinnamon; stir well and. Follow this guide to help you make the best sourdough cinnamon raisin bread. 1. build the levain. mix together 50g of sourdough starter, 50g of bread flour, and 50g of warm water in an empty jar. cover and set it in a warm location (between 75 80ºf) for about five hours until bubbly and ripe. Place the flour and water 1 in a large bowl. use wet hands to mix until no dry bits remain; the dough will be shaggy and loose. use a bowl scraper to scrape down the sides of the bowl to keep all the dough in one area at the bottom. cover the bowl and place it near your levain for 1 hour.
Cinnamon Raisin Bread Recipe King Arthur Flour Follow this guide to help you make the best sourdough cinnamon raisin bread. 1. build the levain. mix together 50g of sourdough starter, 50g of bread flour, and 50g of warm water in an empty jar. cover and set it in a warm location (between 75 80ºf) for about five hours until bubbly and ripe. Place the flour and water 1 in a large bowl. use wet hands to mix until no dry bits remain; the dough will be shaggy and loose. use a bowl scraper to scrape down the sides of the bowl to keep all the dough in one area at the bottom. cover the bowl and place it near your levain for 1 hour.
12 Grain Cinnamon Raisin Bread King Arthur Flour
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