Whole-Wheat Cinnamon-Raisin Bread

I don't know if it's because Fall is coming or because I'm highly suggestible, but when I saw this recipe in Food Network Magazine (seriously, the best food magazine I've ever subscribed to), I developed an incredible craving for it and had to try it asap. And I'm so very glad I did. It's the best I've ever had. It's a whole lot more labor-intensive than this one, but it also easily blows it out of the water, no contest. And since it makes two loaves, I'm also looking forward to when it starts to get a bit stale to try using it in this french toast recipe.

Whole-Wheat Cinnamon-Raisin Bread
Courtesy of Ellie Krieger for Food Network Magazine



2 cups bread flour, plus more for dusting
2 cups whole-wheat flour
1/4 cup nonfat dry milk
1 large egg
2 tablespoons canola oil, plus more for brushing
3 tablespoons honey
2 teaspoons salt
1 1/2 teaspoons instant dry yeast
Cooking spray
2/3 cup raisins
1 tablespoon plus 1 teaspoon ground cinnamon
1/3 cup packed dark brown sugar

Make the dough: Measure out 1 1/4 cups very warm water and check the temperature; it should be 120°F to 130°F. Combine both flours, the dry milk, egg, canola oil, honey, salt, yeast and warm water in the bowl of a stand mixer fitted with the dough hook. Mix 3 minutes on the lowest setting, then increase to the next highest setting and mix 5 more minutes. The dough should be soft and sticky.

Let it rise: Transfer the dough to a large bowl coated with cooking spray. Cover tightly with plastic wrap and let rise at room temperature until the dough has nearly doubled in size, about 1 hour, 30 minutes.

Soak the raisins: Dry raisins will rob moisture from the bread, so soak them first in boiling water until plump, about 30 minutes. Drain and pat dry.

Fold the dough: Transfer the dough to a floured work surface. Picture it as a loose square. Lift up one side of the dough and fold about one-third of it across; press down on the dough with spread fingers to remove any air bubbles. Repeat with the remaining 3 sides of the dough.

Add the filling: Mist two 9-by-5-inch loaf pans with cooking spray. Divide the dough in half; roll out each half into an 8-inch square. Brush each square with canola oil, then sprinkle with the cinnamon, brown sugar and raisins.

Form the loaves: Roll up each square of dough into a tight cylinder; place seam-side down in the prepared pans. Cover tightly with plastic wrap and let rise at room temperature until the dough fills the pans and springs back when touched, about 1 hour, 30 minutes.

Bake the bread: Preheat the oven to 375°F. Brush the loaves with canola oil and bake until golden brown, 25 to 30 minutes. Remove from the pans and transfer to a rack to cool completely.