Cinnamon Lover Amanda has baked a loaf of cinnamon raisin bread and shared this easy recipe. She says it's delicious. It certainly looks good!
90g (3oz) dark brown sugar
200ml (7fl oz) milk
2 tsp dried yeast
500g (1lb) strong white flour
1 ½ tsp salt
5 tsp fresh ground Saigon cinnamon
2 eggs, beaten
2 tbsp unsalted butter, melted
150g (5 oz) raisins
Egg glaze, made with 1 egg yolk and 1tbsp water
1 Add the dark brown sugar to 100ml (3 ½ fl oz) of the milk in a bowl. Stir to dissolve completely. Sprinkle the yeast into the milk. Leave for 5 minutes; stir to dissolve.
2 Mix the flour, salt and cinnamon together in a large bowl. Make a well in centre and add the yeasted milk, beaten eggs and melted butter.
3 Mix in the flour. Stir in the remaining milk, as needed, to form a moist, sticky dough.
4 Turn the dough out on to a lightly floured work surface. Knead until smooth, soft and supple, about 10 minutes.
5 Put the dough in a clean bowl and cover with a tea towel. Leave the dough to rise until doubled in size, about 1-1 ½ hours.
6 Grease a 1kg (2lb) loaf tin with butter. Knock back the dough, then leave to rest for 10 minutes.
7 Roll out the dough on a lightly floured work surface to form a 20cm x 30cm (8in x 12in) rectangle. Sprinkle with the raisins, pressing them down lightly into the dough.
8 Roll the dough tightly like a Swiss roll. Pinch the seam to seal. Place the loaf tin with the seam underneath. Cover with a tea towel and leave to prove until the dough is 1cm (1/2in) above the top of the tin, 30-45 minutes
9 Brush the loaf with the egg glaze and bake in the preheated oven for 45 minutes, then reduce the temperature to 180 degrees C (350 degrees F)/gas 4 and bake for a further 30 minutes until dark, shiny and hollow-sounding when tapped underneath. Turn out on to a wire rack and leave to cool.
(Amanda has lost the source of this recipe. Whoever it is, thanks very much!)