Digital scale (or dry measuring cups, liquid measuring cups, and measuring spoons)
Stand mixer with dough hook (or a whisk with a large bowl if mixing by hand)
Large bowl
Plastic wrap
Food processor
Rolling pin (optional)
Pastry brush
8½” (21.5cm) x 4½” (11.5cm) Loaf pan
Large proofing bag (optional)
Aluminum foil
Wire rack
Ingredients
Ingredients For Cinnamon Raisin Bread Dough
3cups(430g) all-purpose flour
¼cup(43g) potato flour
¼cup(24g) nonfat dry milk
1¼tsp(7.5g) salt
½tsp(1.3g) ground cinnamon
3Tbsp(40g) granulated sugar
2½tsp(7.5g) instant yeast
4Tbsp(56g) unsalted butter, room temperature
1cup(250g) water, room temperature
Ingredients for Cinnamon Raisin Bread Filling
⅓cup(70g) granulated sugar
2tsp(4g) ground cinnamon
⅓cup(50g) raisins
2½tsp(6.8g) all-purpose flour
Ingredients for Egg wash
1large(48g) egg, beaten
1Tbsp(10g) water
Ingredients for Cinnamon Raisin Bread Topping
2Tbsp(28g) unsalted butter, softened
2Tbsp(24g) granulated sugar
½tsp(1g) ground cinnamon
¼cup(35g) all-purpose flour
Instructions
Making the Dough
In the bowl of the stand mixer (or a large bowl if making by hand), combine all the dough ingredients on low speed until the dough begins to come away from the sides of the bowl. Beat on low speed for 5-7 minutes until the dough is smooth and satiny.
First Proof
Transfer the dough to a lightly oiled bowl, cover the bowl with plastic wrap, and set it aside to rise for 1 - 1.5 hours or until the dough doubles in size.
Making the Filling
Place all filling ingredients into the bowl of a food processor. Pulse to combine. This will cut the raisins into smaller pieces, which will make it easier to get clean cuts when slicing the bread and will reduce gaps between swirls.
Assembling the bread
Tip the dough out onto a lightly oiled counter and use your hands to shape it into a long rectangle, approximately 8 x 16 inches (20 x 40.5cm).
Use a pastry brush to brush egg wash over the entire rectangle of dough. Spread the filling in an even layer and gently pat it into the dough.
Tightly roll the dough into a log starting with a short side of the rectangle. Pinch the side and end seams closed to keep the filling from bubbling out and burning while baking.
Second Proof
Place the log, seam-side down, in a lightly greased loaf pan. Cover with lightly greased plastic wrap or proofing bag and let the bread rise for about an hour at room temperature, or until it’s about 1 inch above the edges of the loaf pan. Test the readiness of the dough by pressing into the dough with a fingertip. If the dent very slowly fills back in, the dough is ready to bake. If it springs back immediately, it needs more time to proof. If the dent doesn’t fill back in, the bread is over proofed.
Making the Topping
In a small bowl, combine the butter, sugar, cinnamon, and flour until the mixture is crumbly.
Brush the top of the loaf with the remainder of the egg wash and gently press on the topping.
Baking the Cinnamon Raisin Bread
Preheat the oven to 350°F/180°C. Bake the bread for about 45 minutes, tenting it lightly with aluminum foil for the final 15 minutes if it’s browning too quickly.
Remove the loaf from the oven and allow it to cool in the pan for 5 minutes. Remove the bread from the pan and allow it to cool completely on a wire rack. Some of the topping will likely fall off, but there will be lots left over.
Storing the Cinnamon Raisin Bread
Ensure bread is completely cool before storing. Place unused bread in a plastic storage bag or breadbox. You could also wrap the loaf in foil and store at room temperature. Kept in an airtight container, the bread should still be good for 4-5 days.