Closest thing to a Walnut Crunch.

 Cinnamon Raisin Bread 

I love making this bread near a holiday season. Doesn't matter which holiday. You can tell there is enough raisins as they have popped right out of the bread. Any time possible I also substitute a portion of the raisins for dried cranberries. Hoping you enjoy this recipe. It takes a bit more time to rise because of the eggs and milk so be patient with the dough. There is plenty to keep us busy during a holiday so don't worry about getting it done then checking on your bread. 

If you do have to move it along some, for the second rise you can place the shaped dough in the oven with the oven light on and place a pan of hot water on the lower shelf to make a home made proofer.

Remember to remove the pan before baking your bread.

Yield 4, Bake 350F
Bread Flour                        908 g           6 1/2 c
Sugar                                  40 g             1/4 c less 1 Tbsp
Salt                                     18 g             3 tsp salt
Instant Yeast                      12 g            1 Tbsp + 1 tsp
Cinnamon                           9 g             1 tsp
Cloves                                 5g              1/2 tsp
Nutmeg                               5g              1/2 tsp
Lg. egg slightly beaten      100 g            2
Veg oil                                 56 g             2 Tbsp (can use melted unsalted butter)
Milk or buttermilk             226 g            1 c (warmed to tepid)
Warm Water                       340 gm         1 1/2 c(water and ml are the same)
Raisins rinsed                    450 gm         3 1/2 c(you can use 2/3 raisins and 1/3 dried Cranberries)

Stir flour, sugar, salt, yeast and spices in a mixing bowl.

Add eggs, veg oil, milk and water.

If using a stand mixer with dough hook, mix for 1 minute. Adjust flour if needed. Knead about 7 minutes, scraping the bowl a couple of times. Then add the rinsed raisins and mix another minute until they are evenly distributed.

Place in a well oiled bowl. After 45 minutes to 1 hour punch down and let rise until double in size.

 Divide into 3 and shape into snug rounds. Let dough rest for 10 minutes while preparing 2 parchment lined baking sheets or three smaller sized bread pans. Only 2 will fit on a home sized cookie baking sheet. If baking in boules reshape in rounds and place on sheets to rise. If using bread pans flatten and roll. Consider sprinkling cinnamon sugar on the flattened bread before rolling up.

Let rise to double in size. Bake at 350 F for 15 minutes then rotate bread and continue baking approximately another 15-25 minutes or until bread reaches 190 degrees internal temp. Butter tops of bread and add a sprinkle of cinnamon sugar to the top.

Cool for 2 hours if possible before slicing.

Rover Revelation: If you tell me, "you can't have this it isn't good for you, chances are it isn't good for my human either, woof woof woof".