Some good recipes.
Al’s Cinnamon Raisin Bread
Source: Original bread machine recipe from Alvin Brensing; President, Stafford County Flour Mills (Reprinted with permission). Non-machine method is mine.
Servings: Makes a pound and a half loaf.
Prep Time: 2 1/2 hoursCook Time: 35 minutes
For the bread machine:
Place Raisins in a bowl, cover with warm water. Set raisins aside to soften for 5 minutes, drain. Place ingredients in the pan in the order specified in your bread machine's owner's manual. Recommended cycle: BASIC/WHITE cycle; light setting. Check the consistency of the dough after 5 minutes of mixing. The dough should form a soft ball around the kneading blade. If it is too dry, add liquid 1/2 - 1 Tablespoon at a time; if it is too wet, add flour one tablespoon at a time.
For the stand mixer and oven:
Add milk butter, eggs, brown sugar, salt, cinnamon, yeast, and flour to the stand mixer (in that order). Bring it together with a dough hook, and continue to knead for 5 minutes. The dough should be sticky and soft as it comes together. If it's not doing that, add flour in Tbsp increments until it does. After kneading, cover and let sit for 2 hours in a warm place to rise. The dough should at least double in size.
After the rise, place raisins in a bowl, cover with water and nuke for 30 seconds. Set raisins aside to soften for 5 minutes more and drain. Move the dough to a liberally-floured work mat and roll out into a rectangle approximately 11x13 inches. Distribute soaked raisins evenly across the mat-o'-dough and then roll it up, tuck under the ends, and place the proto-bread seam-side down in a gently-greased 1.5 qt loaf pan. Let rise covvered with a tea towel in a warm spot for another 30 minutes. After the proof, preheat oven to 350F and bake for 35 minutes or until bread is a rich golden brown. Let rest 15-20 mintes before de-panning and then wait at least another 15 minutes before slicing (torturous to be sure).
Notes: For a sexy-looking loaf, baste it with a little butter after the bread is de-panned.