Ingredients for the dough
188g King Arthur Super 10 Blend flour
360g Bread flour
12g Salt
1T Instant yeast
340g Lukewarm water
43g Honey
28g Soft butter
Ingredients for the filliing
74g Granulated sugar
2 1/4t Cinnamon
1T AP flour
1 large Egg beaten with 1T water
128g Raisins
Process
Mix and then knead together all of the dough ingredients to make a smooth, supple dough
Cover and allow the dough to rise until double 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 to a lightly greased work surface.
Pat the dough into a rough rectangle approximately 13” x 20”
Brush the dough with the egg-water mixture and sprinkle over the filling and raisins leaving a bare strip about 1” wide along one short edge of the dough.
Starting with a filling covered short edge, roll the dough into a log.
Pinch the ends and edges to seal
Place the shaped loaf on a lightly greased 13 or 14 inch loaf pan.
Cover the loaf with with a lightly greased piece of plastic wrap to rise.
Bake the loaf in a preheated 425F oven for 25 to 30 minutes until golden brown
Remove the bread from the oven, and place on a rack to cool.
Remove from the pan after 5 minutes.
Store the bread, well wrapped at room temperature for up to 3 days.
Freeze for longer storage
Mad Dog and Celeste's Recipes 