Did you know that today is Cinnamon Raisin Bread Day?
Cinnamon-raisin bread has a long history in the making. Its predecessors include stollen, a German fruit bread with spices and candied fruits, Kulich, a tall Easter bread served in the Russian and Slavic regions, and Panettone, a tall raisin-filled fruit cake made in Italy. Which, by the way, I adore.
So, if you’re up for a challenge, why not try baking your own loaf at home? Trust me, homemade cinnamon-raisin bread is fabulous!
With a bit of practice making this, I may even make it to the Great British Bake Off? Perhaps not!
30g dried cherries
125g mixed golden sultanas and raisins
50g dried apricots, finely chopped
250ml strong Lady Grey tea, cold
400g strong white bread flour, plus extra for dusting
7g sachet (2 tsp) active dried yeast
1 tsp ground cinnamon
2 tbsp caster sugar, plus extra for dusting
½ tsp salt
Grated zest of 1 orange
55g butter, melted and cooled slightly, plus a little extra for brushing
1 medium free-range egg, beaten
150ml full-fat milk, warmed
Oil, for greasing
- Place the fruit in a large bowl, pour over the tea and leave to steep for a couple of hours before draining
- Put the flour into a large bowl, add the yeast, cinnamon, sugar, salt and orange zest & mix. Make a well in the centre and set aside. In a separate bowl, combine the butter, egg and milk, then pour into the well. Use a wooden spoon to mix to a soft dough. When the dough has nearly come together, add the fruit.
- Turn out onto a lightly floured surface and knead for 10 minutes, until the dough is elastic and smooth, adding extra flour if it’s too sticky. Place the dough in a large, well-oiled bowl, cover with well-oiled cling film and leave in a warm place for 45 minutes or until doubled in size.
- Knock back the dough by punching it gently, then transfer to a lightly floured surface. Shape the dough into an oblong and place in a lightly greased and floured 900g loaf tin. Cover with oiled cling film and leave to rise for 30 minutes or until doubled in size.
- Preheat the oven to 200°C/fan 180°C/gas 6. Brush the top of the bread with melted butter and scatter with a little sugar. Bake for about 25 minutes until the top is golden brown and the loaf makes a hollow sound when tapped on the bottom. Cool on a wire rack.
Enjoy a slice for breakfast or as a snack ….or both!
See you next week and see you at the Club soon,