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LOCATION: Recipes >> Breads Yeast >> Cinnamon Raisin 02

Print this Recipe    Cinnamon Raisin 02

Pain au cannelle et des raisins
(French cinnamon and raisin bread)

1 tsp sugar
3/4 cup warm water (100 F/40 C)
1 package dry active yeast (eq. 40 g fresh yeast)
1/2 cup milk
2 Tbsp butter
3 Tbsp sugar
1 tsp salt
1 tsp cinnamon (optional)
3 - 3-1/2 cups flour
1/2 cup dry raisins

In a big bowl, dissolve 1 tsp sugar in warm water. Sprinkle on the
yeast and let sit for 10 minutes. Heat the milk until lukewarm and
stir in butter, sugar, salt and cinnamon. Add to the yeast mixture.
Add 1 cup of flour and mix with electric mixer on medium for about
1 minute. Add another cup of flour and mix in for 3 minutes.

Add the raisins and the rest of the flour and knead until the dough
stops sticking to the bowl. Form the dough into a ball and brush
lightly with butter. Let it sit in a warm spot until its volume
has doubled (~1 hour). Knead again. Put in a bread form (2 liters)
and let it sit again for 30-45 minutes until it has doubled.

Bake at 375 F/190 C, placing it low in the oven. Cover with aluminum
foil during the last 15 minutes. Take it out of the form and let
it cool on a cake grid.


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