Cookbook | Ingredients | Recipes

This bread takes about three hours to make and about ½ hour of hands-on work.

Ingredients

Volumetric [note 1]	Grams	Baker's %
⅓ cup lukewarm water	79	15.8%
½ teaspoon sugar	3	0.6%
2 packets (4 1/2 teaspoons) active dry yeast [note 2]	14.4	2.88%
3 tablespoons butter	42.6	8.52%
4 tablespoons light brown sugar	55	11%
2 teaspoons salt	12	2.4%
2 cups hot water or buttermilk	474	94.8%
4 cups white flour	500	100%
2 teaspoons cinnamon	5.2	1.04%
1½ cups raisins	217.5	43.5%
Formula	1402.7	280.54%

Procedure

1. Mix together ⅓ cup lukewarm water, ½ teaspoon sugar, and the active dry yeast and let stand.
2. Combine butter, brown sugar, salt, and hot water or buttermilk in a large mixing bowl. When yeast mixture becomes frothy and increases in volume, add it to the mixing bowl.
3. Mix the cinnamon with 2 cups of the flour, then add the mixture to the bowl. Stir at low speed with an electric mixer for 1 minute. Mix at medium speed for 3 minutes, scraping the sides of the bowl frequently.
4. Flour the raisins lightly and add them to the mixture.
5. Mix additional flour with a spoon, ¼ to ½ cup at a time, until the dough begins to pull away from the sides of the bowl or it becomes difficult to add more flour. Baker's discretion.
6. Cover with plastic wrap and a towel. Place in a warm place with no drafts until the batter doubles in volume, about 45 minutes to 1 hour.
7. Stir down with a spoon (about 25 strokes).
8. Divide into 2 loaf pans. Wet your fingers and push the dough into the corners and smooth out.
9. Cover with plastic. Place in a warm place and let the dough rise until it just reaches the tops of the pans (about 25 minutes). Watch carefully and don't let the dough rise too high (punch it down and let it rise again if it does).
10. Bake at 375°F (190°C) for 30 to 45 minutes. The bread is done when it sounds hollow when tapped on the bottom of the pan and is browned to the baker's preference.
11. Turn out on a wire rack and let cool.

Conversion Notes