Tested till perfect Cinnamon Raisin Easy Sandwich Bread
Cinnamon Raisin Easy Sandwich Bread
Photography by Jeff Coulson

Cinnamon Raisin Easy Sandwich Bread

This bread is perfect all by itself, and it's even nicer toasted with a bit of butter. It also makes the greatest French toast, so be sure to save some for the weekend. 

By Irene Fong and The Test Kitchen

Source: Canadian Living Magazine: January 2014

Recipe5 out of 5 based on 4 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 20 minutes
  • Total time 14-3/4 hours
  • Portion size 2 loaves, each 16 slices

Ingredients

  • 6 cups 6cupswhite bread flour, (approx)
  • 2 tsp 2tspsalt
  • 1 tsp 1tspquick-rising (instant) dry yeast
  • 2-1/2 cups 2-1/2cupslukewarm water
  • 1-1/2 cups 1-1/2cupsraisinraisins
  • 1 tbsp 1tbspcinnamon
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Preparation

In large bowl, whisk together 5 cups of the flour, salt and yeast. Stir in lukewarm water until well combined. Cover with plastic wrap; let rise in warm draft-free place until bubbly and doubled in bulk, about 12 hours.

Make-ahead: Let rise for up to 18 hours.

Sprinkle work surface with 1/3 cup of the remaining flour. Scrape dough onto work surface; sprinkle 1/4 cup of the remaining flour over top. Cover with tea towel; let stand for 15 minutes.

Using floured hands, gently press dough out into 1/2-inch (1 cm) thick rectangle, sprinkling with up to 1/4 cup of the remaining flour if dough is too sticky.

Sprinkle rectangle with raisins and cinnamon; knead until well combined, adding up to 1/4 cup more white bread flour if dough is too sticky. Reshape into rectangle.

Cut in half crosswise. Roll each half into scant 8- x 4-inch (20 x 10 cm) cylinder; place, seam side down, in greased nonstick 8- x 4-inch (1.5 L) loaf pan. Cover loosely with lightly greased plastic wrap; let rise in warm draft-free place until almost doubled in bulk, about 1-1/2 hours.

Bake in 425 F (220 C) oven for 10 minutes. Decrease heat to 375 F (190 C); bake until light golden and loaves sound hollow when tapped, about 30 minutes.
 
Transfer to racks; serve warm or let cool.

Make-ahead: Let cool completely. Slice loaves; wrap in plastic wrap and freeze in resealable freezer bag for up to 3 weeks.

Nutritional Information per slice: about

cal 114 pro 4g total fat 1g sat. fat 0
carb 23g dietary fibre 1g sugar 4g chol 0mg
sodium 145mg potassium 87mg

RDI%

calcium 1 iron 11 folate 18
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