Fustini's Oils and Vinegars
Cinnamon Raisin Bread

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Cinnamon Raisin Bread


Submitted by Nanci Jenkins, Fustini's Ann Arbor

Ingredients


Directions

Step 1. 

Proof Yeast with ¼ c. hot water and 1 tablespoon of sugar for 8-10 minutes.  Combine flours, salt, and sugar in bowl of food processor (use a dough blade if you have one). With machine running, pour in oil. Pour about a cup of water in (while machine is running) and let machine run a few seconds until a nice dough ball is formed. If the dough is slightly sticky, that's fine. If it feels dry, add more water. You'll be adding extra flour when you roll it out, so err on the sticky side.  Turn dough into bowl and cover with oiled plastic wrap. Let rise 1-2 hours, until doubled.

  1. Put raisins in a small saucepan and cover with water by 1/2-inch. Bring to a boil, turn off heat, and add ¼ c. Fustini’s Cinnamon & Pear Balsamic Vinegar.
  2. When dough has risen, punch down. Let rest while you drain the raisins. If they're still hot, run some cool water over them. Grease loaf pan and melt butter.
  3. Roll dough out into a rectangle the same width as your bread pan (8 inches, 9 inches, etc.). Use enough flour to make it manageable.
  4. Brush with melted butter.
  5. Sprinkle with cinnamon-sugar mixture.
  6. Spread raisins over.
  7. Roll up, starting with a short side. You want a fat roll that's as long as your pan.
  8. Place gently into pan, seam side down. Press down firmly, but gently, with your hand until bread makes full contact with bottom of pan--especially in the corners. This will help your bread rise more evenly.
  9. Cover with oiled plastic wrap and let rise until double (may take up to 2 hours).
  10. Bake at 350 until done! (top is nicely browned, sounds hollow when tapped--usually close to an hour)
  11. Let cool before slicing.

Step 2. 

Put raisins in a small saucepan and cover with water by 1/2-inch. Bring to a boil, turn off heat, and add ¼ c. Fustini’s Cinnamon & Pear Balsamic Vinegar.


Step 3. 

When dough has risen, punch down. Let rest while you drain the raisins. If they're still hot, run some cool water over them. Grease loaf pan and melt butter.  Roll dough out into a rectangle the same width as your bread pan (8 inches, 9 inches, etc.). Use enough flour to make it manageable.  Brush with melted butter.  Sprinkle with cinnamon-sugar mixture.  Spread raisins over


Step 4. 

Roll up, starting with a short side. You want a fat roll that's as long as your pan.  Place gently into pan, seam side down. Press down firmly, but gently, with your hand until bread makes full contact with bottom of pan--especially in the corners. This will help your bread rise more evenly.  Cover with oiled plastic wrap and let rise until double (may take up to 2 hours).

Bake at 350 until done! (top is nicely browned, sounds hollow when tapped--usually close to an hour). Let cool before slicing.



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