Raisin Bread
From bakefromscratch.com
2 hrs 15 min
Makes 2 (8½×4½-inch) loaves
An enriched, rum-soaked raisin bread with cinnamon swirl, traditionally served on Bermuda fish sandwiches but delicious on its own.
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| prepSpray 2 (8½×4½-inch) loaf pans with cooking spray; line with parchment paper, letting excess extend over sides. | ||||||||||
| prepPreheat oven to 350°F / 180°C. | ||||||||||
| 320 ml warm whole milk (105°F / 41°C to 110°F / 43°C) | Whisk yeast mixture, let stand 10 min | Beat in flour, sugar, eggs & salt 5 min | Add butter 1 tbsp at a time, beat 8–10 min until windowpane test passes | First rise, 1 hr until doubled | Divide dough, roll into 14×6-inch rectangles | Second rise, 30–40 min until doubled | Brush egg wash on dough | Bake 350°F / 180°C, 30 min | Cover with foil, bake 10–15 min until 190°F / 88°C center | Cool completely on wire racks |
| 12 g active dry yeast | ||||||||||
| 12 g granulated sugar (for yeast mixture) | ||||||||||
| 762 g bread flour | ||||||||||
| 133 g granulated sugar (for dough) | ||||||||||
| 2 large eggs / 100 g (for dough) | ||||||||||
| 6 g kosher salt | ||||||||||
| 113 g unsalted butter, softened (for dough) | ||||||||||
| 167 g raisins | Soak raisins in rum while dough rises | Brush with butter, sprinkle cinnamon-sugar & drained raisins, roll & pan | ||||||||
| 120 ml spiced rum | ||||||||||
| 6 g granulated sugar (for cinnamon-sugar) | Mix cinnamon & sugar | |||||||||
| 1 g ground cinnamon | ||||||||||
| 14 g unsalted butter, softened (for filling, divided) | ||||||||||
| 15 ml whole milk, room temperature (for egg wash) | Whisk milk & egg for wash | |||||||||
| 1 large egg / 50 g (for egg wash) | ||||||||||
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