Joy posted 04-04-98
Source: Secrets from a Jewish Baker
Cinnamon Raisin Bread
Dough:
2 c warm water
2 packages active dry yeast
3 T sugar
2 T butter or shortening at room temp
2/3 c skim milk powder
5-6 c unbleached all purpose flour
2 t salt
Filling:
1/4 c melted butter or vegetable oil
1 c raisins, or more to taste
1/4 c firmly packed brown sugar (optional)
1/2 c cinnamon sugar
In a large bowl sprinkle the yeast over the warm water to soften; stir to
dissolve. Add sugar, butter, milk powder, 5 c flour, and salt.
Mix until dough comes away from the sides of the bowl.
Turn out the dough onto a flour-dusted work top. Knead until the dough
feels smooth and silky, about 8-10 minutes. (I use my Kitchen Aid mixer,
and knead it on first speed for 8 minutes.)
Transfer dough to clean, oil-coated bowl and turn top to bottom to coat.
cover and set aside untl dough doubles in volume (40-60 minutes.)
Punch down dough and cut it in half. Cover and let rest for 15 minutes.
Roll dough out into a rectange, 12-14" wide and 6" deep. Brush with the
melted butter, then sprinkle with the raisins. Sprinkle lightly with brown
sugar, if desired, then with a few T of connamon sugar.
Shape into to jelly roll style loaves. Place the loaves seam side down,
in 2 greased 8 or 9" loaf pans.
Proof in a
warm draft free area until the loaves rise above the tops of the pans.
Stippoe 3 holes down the center of each loaf.
Bake with steam in a preheated 375 oven until the bread has browned and
the bottom emits a hollw sound when tapped with your fingertips.
Let cool on a wire rack.
If desired, while the loaves are still warm, mound up the remaining
cinnamon sugar on a pan.
Brush the breads all over with the melted butter or oil and roll them
in cinnamon sugar.