Raisin Bread

The Glen-Mor Restaurant served a Raisin Bread based on the Sandwich Bread. I modified the Glen-Mor’s version working with a sweet bread base, and the result is so good it doesn’t need butter.

Servings: 2 loaves, 36 slices

Fresh
3 eggs, divided
1/4 cup (1/2 stick) butter, softened

Pantry
1/2 cup granulated sugar
4-1/2 tsp. instant yeast
2 tsp. salt
5 to 6 cups flour (20 to 24 oz.), divided
1-1/2 cups warm water (105 to 115°F)
4 tsp. ground cinnamon, divided
1 cup raisins, divided
1 Tbsp. water

Combine dry ingredients
Combine sugar, yeast, salt, and 3 cups flour in a large mixing bowl and stir to combine.

Combine wet ingredients
Lightly beat 2 eggs in a small bowl. Add warm water and butter, stir to combine.

Make dough
Pour wet ingredients into the large mixing bowl and stir to combine. Slowly additional flour and mix until the dough forms and pulls away from the side of the bowl. Generously sprinkle flour on countertop and turn-out dough to knead. Knead for 5 minutes adding flour to prevent dough from sticking to hands and the counter. Dough is ready when is springs back quickly if pressed with a floured finger.

Rise dough
Transfer dough to a clean bowl coated with cooking spray. Cover with plastic wrap and place in a warm place until double in size, about 1 hour.

Shape loaves
After dough rises, turn out dough on flour-dusted counter and push out the air. Cut in half and shape into two 9-inch by 12-inch rectangles. Sprinkle half the cinnamon and raisins over one rectangle and the remaining half over the other rectangle. Fold each rectangle starting with one end and folding the dough over itself 3 or 4 times, folding the corners in toward the center. Place each loaf into a greased 8-1/2-inch x 4-1/2-inch x 2-3/4-inch loaf pan, cover with plastic wrap, and let rise until doubled, about 1 hour.

Make egg wash
Preheat the oven to 375°F. Separate the remaining egg and combine the yolk and 1 Tbsp. water, beat lightly with a fork. Remove plastic wrap and brush the loaves lightly with the egg wash.

Bake loaves
Bake loaves for 30 minutes, or until bread is golden brown. Internal temperature should be 190°F when done.

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