RLB Cinnamon Bread

Yield: 2 loaves of bread

SPONGE STARTER:

2.25 c + 2.5 tbsp all purpose flour
1.75 c warm water
2 1/3 tbsp honey
3/4 tsp yeast

DIRECTIONS:

  1. In a mixer bowl or other large bowl, combine the flour, water, honey, and instant yeast.
  2. Whisk until very smooth to incorporate air, about 2 minutes.
  3. The sponge will be the consistency of a thick batter.
  4. Scrape down the sides of the bowl and cover it with plastic wrap.
  5. EITHER:
    1. Let rest 1 hour; OR
    2. Lest rest 1 hour then fridge for up to 24 hours to develop flavor.

DOUGH:

2 c + 2.25 tbsp all purpose flour
1.75 c nonfat dry milk
3/4 tsp yeast
1 stick + 1 tbsp unsalted butter, softened

FIRST RISE:

  1. Mix well add above to sponge.
  2. RISE 1-4 hours at room temperature.

SECOND RISE:

  1. Deflate.
  2. Mix in kitchenaid mixer on low.
  3. Add 2.25 tsp salt.
  4. Add 1 c raisins
  5. Let dough rest, covered, for 10 minutes.
  6. In small bow, beat 1 egg.
  7. In second bowl, beat 1/4 c sugar + 2 tbsp sugar and 4 tsp cinnamon together.
  8. Cut dough into half, two loaves.
  9. Roll out one loaf, cover with egg wash, add cinnamon sugar.
  10. Do the same for the second loaf.
  11. Cover both the loaves with plastic wrap and let RISE 1-2 hours.

BAKE:

  1. Preheat oven 350 F.
  2. Bake 35-40 min.
  3. Brush tops of bread with melted butter.
  4. Let cool a bit before taking out of loaf pans.

 

 NOTE: This is a fiddly recipe. I wouldn’t make it again, it’s too much of a bother. However, it does taste great, especially lightly toasted with a huge lump of butter.

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