Classic Cinnamon Raisin Bread

Name: Classic Cinnamon Raisin Bread | Lodge Cast Iron
Prep time: 2 h
Cook time: 35 min
Yield: 24
Ingredients: 1 cup of lukewarm milk; 2 of large eggs, room temperature; 1 cup of raisins; &frac13; cup of unsalted butter, softened; 4½ cups of all-purpose flour; 2 teaspoons of salt; ¼ cup of sugar; 2½ teaspoons of instant or active dry yeast; ½ cup of granulated sugar; ½ cup of brown sugar; 3 tablespoons of cinnamon; 3 tablespoons of butter, melted (and separated)

Lodge Cast Iron | February 9, 2021

Fill your kitchen with inviting and yummy smells when you make this cinnamon raisin bread. Some members of our staff always requested this feel-good, hearty bread combination when they were under the weather; others remember pairing it with butter for an after-school snack on a cold day. No matter how or when you decide to eat it, with the homemade touch, we know you'll enjoy it.

Level

Intermediate

Prep Time

2 hours

Cook Time

35-40 minutes

Serves

24

Cook it With Our

Cast Iron Loaf Pan

Ingredients

Dough

1 cup lukewarm milk
2 large eggs, room temperature
1 cup raisins
⅓ cup unsalted butter, softened
4½ cups all-purpose flour
2 teaspoons salt
¼ cup sugar
2½ teaspoons instant or active dry yeast

Filling

½ cup granulated sugar
½ cup brown sugar
3 tablespoons cinnamon
3 tablespoons butter, melted (and separated)

Directions

In the bowl of a stand mixer with the dough hook attached, add yeast to lukewarm milk and set aside for 5 minutes.
Sift flour, salt, and sugar.
Add eggs and raisins to the milk mixture and turn the stand mixer to medium-high for 2 minutes.
Reduce the speed to medium and add the butter and flour, ½ a cup at a time, until fully incorporated.
Knead 5-7 minutes. The dough should be smooth and pull cleanly from the sides of the bowl.
Place dough in a lightly oiled bowl and turn dough to coat sides with oil. Cover with plastic wrap and let rise until it has doubled in size, 1-2 hours.
Deflate the dough and transfer to a lightly floured surface. Divide the dough in half. Roll each half of the dough into a 10 x 20-inch rectangle. Brush the dough with 2 tablespoons butter. Mix the dry filling ingredients together and spread evenly over each of the rectangles. Leave about a half inch around the edges.
Lightly grease two loaf pans. Starting with the short end, roll the dough into a log, seam side down. Squeeze the loaf down lengthwise to fit inside the loaf pan and cover with plastic wrap for 30 minutes. Repeat with the second loaf.
While the dough is rising, preheat the oven to 350 degrees F.
Brush the loaves with butter and bake for 35-40 minutes.
Remove from oven and let cool 10 minutes before turning them out to cool on a cooling rack.
Slice, serve, and reminisce.

Contributed By: Lodge Cast Iron

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