Yield: 2 loaves
Dough Ingredients
- 25.8 ounces bread flour
- 1 3/4 tsp active dry yeast
- 14 ounces whole milk
- 2 1/4 ounces unsalted butter
- 2 1/4 ounces sugar
- 2 1/4 ounces eggs
- 2/3 ounces salt
- 4.75 ounces raisins
- 1 tablespoon ground cinnamon
Cinnamon Sugar Ingredients
- 1 ounce dark brown sugar
- 1 ounce cinnamon
Egg Wash Ingredients
- 1 egg
- 1 teaspoon salt
Instructions
- Warm the milk to 100°-110° and dissolve the yeast in the milk. Combine the flours and milk/yeast in a mixer fitted with the dough hook until just combined. Add the butter, sugar, eggs, and salt. Mix on low speed for four minutes and on medium speed for four more minutes; at one minute remaining in the mixing, add the raisins, and at the last 30 seconds, add the cinnamon, mixing just long enough to create a swirl.
- Cover the dough in a lightly greased bowl and let rise until nearly doubled about one hour. Punch dough the down.
- Combine the one ounce of brown sugar and cinnamon together in a small bowl. Mix the egg and salt together in a small bowl to make the egg wash. Divide the dough into two equal parts. Roll one part of the dough to the length of your bread pan and about 12 inches long. Cover with egg wash and sprinkle with half the cinnamon sugar mixture. Roll the dough up and press the seam together. Repeat with the other dough half.
- Place the dough seam side down in greased loaf pans. The dough should spring back on itself slightly and fit snugly in the pans. Proof, covered, until the dough nearly doubles in size, 1 1/2 to 2 hours.
- Gently brush the loaves with the egg wash. Bake at 350° (191° C) until the crust is a rich golden brown and the sides of the bread spring back when pressed, 25 to 30 minutes. Remove the bread from pans and cool completely on a rack.