Cinnamon Raisin Bread

 I love this bread.  It not only tastes good, but looks so pretty too.  This is a great one to make for Easter or Christmas morning.   YES, you can leave out the raisins.  This makes great toast and fantastic french toast.   If I'm going to use it for french toast then I normally leave off the glaze.

CINNAMON RAISIN BREAD

(makes one loaf)

Bread Ingredients:

*2 1/2 cups bread flour or all purpose flour 

*2 1/4 teaspoons (or 1 packet) of instant yeast (if you use active dry you will have to let it rise twice)

*1/4 cup granulated sugar

*1/2 teaspoon salt

*3/4 cup whole milk, warmed to 120-130 degrees (active dry yeast 110-120 degrees)

*3 tablespoon vegetable oil

*1 egg, room temperature 

*1 cup raisins (soaked in water to soften them)

*2 tablespoons butter, softened

*1/4 cup light brown sugar, packed

*1 tablespoon cinnamon

*1 egg yolk

*1teaspoon water

Glaze Ingredients (optional)

*1 cup powdered sugar

*1/8 teaspoon pure vanilla extract

*1-2 teaspoons heavy cream (or whole milk)

Directions:

~In a large mixing bowl, combine 2 cups flour, yeast, 1/4 cup sugar, and salt.

~Add warm milk, oil and egg in that order.

~Mix on medium-high for 2 minutes.

~Drain water from raisins. 

~Stir in raisins and remaining flour (may only need 1/4 of flour), until its starts to come together.

~Place dough on a lightly floured surface.

~Knead for 2-3 minutes or around 100-125 times.

~Cover  dough with a clean towel and let rise for 10 minutes.

~Line a baking sheet with parchment paper or spay with cooking spray.

~In a small bowl, combine brown sugar and cinnamon.

~Roll dough into 9X12 inch rectangle (approximately).

~Cut into 3 even strips, lengthwise.

~Spread softened butter evenly down the center of each strip of dough, being careful to keep away from the edges.

~Sprinkle cinnamon sugar over butter, keeping away from edges.

~Seal the edges together by pinching them together, lengthwise and then the ends (if you are having problems having them seal, dip your finger in water and rub it along the dough and then pinch together).

~Dip hands in flour and pinch dough again at the seal, to make sure it's sealed well.

~Gently flip so seal is facing down.

~Place each strip close together and then gently braid them.

~Tuck in the ends.

~Place on prepared baking sheet.

~Cover with a clean damp towel and allow dough to rise in a draft free spot for 1 1/2 hours or until doubled in size.

~Preheat oven to 375 degrees.

~In a small bowl, whisk egg yolk and water.

~Gently brush egg wash over dough.

~Bake for 25 minutes.

~Remove from oven and allow to cool 10 minutes before putting glaze on.

~In a small bowl mix powdered sugar, vanilla, and 1 teaspoon heavy cream/milk and stir.

~Add more whip cream if glaze is too thick.

~Drizzle over warm bread.

~Cool completely before cutting.