Recipe courtesy of Giada De Laurentiis
Episode: From Scratch
Homemade Cinnamon-Raisin Bread
Total:
6 hr 43 min
Active:
30 min
Yield:
6 to 8 servings
Level:
Intermediate
Total:
6 hr 43 min
Active:
30 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Directions

Special equipment: 8 1/4 by 4 1/2-inch nonstick loaf pan (such as Baker's Secret)

In a medium bowl, whisk together the bread flour, rice flour, cinnamon, nutmeg, and salt. Set aside.

In a small bowl, combine the warm water and yeast. Let the mixture rest for 5 minutes until foamy.

In a stand mixer fitted with a paddle attachment, beat the butter and sugar at medium speed until creamy, about 2 minutes. Beat in the eggs, 1 at a time. Beat in the yeast mixture. With the machine running on low speed, gradually add the flour mixture until a ball of dough forms. Remove the paddle attachment and attach a dough hook. (If a dough hook attachment isn't available, the dough can also be kneaded by hand for 15 minutes on a lightly floured work surface.) Mix on medium-low speed for 10 minutes (scraping the sides of the bowl, if necessary). Add the walnuts and raisins and continue to mix until the dough is smooth and springs back when pushed with a finger, about 5 minutes longer. Transfer the dough to an oiled bowl and cover with plastic wrap. Place in a draft-free area at room temperature (about 85 degrees F) until the dough has puffed slightly, about 2 hours.

Butter and flour the inside and outer rim of an 8 1/4 by 4 1/2-inch nonstick loaf pan. Punch the center of the dough to deflate it. Place the dough on a lightly floured work surface and knead for 3 minutes. Form the dough into an 8 by 4-inch rectangle and place in the prepared loaf pan. Cover with plastic wrap and allow the dough to rise in a draft-free area at room temperature until the dough rises about 2 inches above the top of the pan, about 2 hours.

Place an oven rack in the center of the oven. Preheat the oven to 350 degrees F.

Remove the plastic wrap and bake the loaf until golden brown, 30 to 35 minutes. Cool for 10 minutes. Remove the loaf from the pan and transfer to a wire rack to cool completely, about 1 1/2 hours.

Wrap well in plastic and store at room temperature for 2 days or freeze for up to 1 month.

Cook's Note

*can be found in health food and gourmet stores

IDEAS YOU'LL LOVE

Lemon Bread Pudding

Recipe courtesy of Ree Drummond

Banana Bread

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Banana Nut Bread

Recipe courtesy of Kathleen Daelemans

Jade's BBP (Breakfast Bread Pudding)

Recipe courtesy of Giada De Laurentiis

Classic Banana Bread

Recipe courtesy of Food Network Kitchen

Rum Raisin Bread Pudding

Recipe courtesy of The Neelys

Banana Bread with Pecans

Recipe courtesy of Tyler Florence

Grilled Bread Salad with Peppers and Tomatoes

Recipe courtesy of Bobby Flay

Homemade Granola Bars

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          The Pioneer Woman

          9:30am | 8:30c

          The Pioneer Woman

          1:30pm | 12:30c

          Chopped

          2pm | 1c

          Chopped

          3pm | 2c

          Chopped

          4pm | 3c

          Chopped

          5pm | 4c

          Chopped

          6pm | 5c

          Chopped

          7pm | 6c

          Chopped

          9pm | 8c
          On Tonight
          On Tonight

          Chopped

          10pm | 9c

          Chopped

          11pm | 10c

          Chopped

          12am | 11c

          Chopped

          1am | 12c

          Chopped

          2am | 1c

          Get Cooking