Homemade Cinnamon Raisin Toast Recipe

Introduction.

home-made bread is my favorite food and one of the most beloved baking recipes.Every bite of this toast can taste the aroma of cinnamon and juicy sweet raisins. This fluffy and soft toast is delicious both when spread with a piece of butter or eaten directly.It's an easy yet tasty recipe, so come to your kitchen for some baking! The room will be filled with the fragrance of freshly baked bread. Cinnamon grapes driedtoast Each piece of this toast can taste the aroma of cinnamon and juicy sweet raisins.butter or eaten directly are equally delightful! This is a recipe that both tastes good and is easy to make, so don't hesitate to give it a try in your kitchen.

Home-baked bread is one of my favorite foods with the house fillingwith the smells of baking bread;it’s one of my favorite cooking/ baking things to make. Spicy fruit loaf has a delicious cinnamon flavor with the added freshness of sweet juicy currents in every bite, it’s a soft and moist loaf that is perfect toasted or just on its own with a spread of butter on the top. This is a lovely loaf to bake and even more lovely to eat, so get baking and enjoy the results.

with the aroma of freshly baked bread.Ingredients

high-gluten flour salt granulated sugar cinnamon powder ice-cold milk milk yeast starter 230g 1/4 tsp 40g 1½ tsp 140-150g 1½ tsptsp 100g see previous episodes' video Video 230 g

1/4 tsp

40g

1½ tsp

140-150g

1½ tsp

100g

25g softened at room temperature 80g

230 g

1/4 tsp

Steps Steps

1. Place high-gluten flour, sugar, salt, yeast starter, and cinnamon powder in a stand mixer bowl, gradually adding ice-cold milk while mixing until there are no dry bits.

2. Break the starter into small pieces and add to the dough, continuing to mix for 2 minutes. After mixing evenly, add softened butter and low-speed mix until smooth. Then switch to medium speed and knead until the surface is smooth, about 10-15 minutes.

3. Knead the dough until it is smooth, then add raisins and gently stir them into the dough by hand for any that are left over. Place the dough in a large bowl covered with a lid, let it rise at room temperature until doubled (about 1-2 hours).

4. Remove the dough, release air bubbles, and stretch it into a long strip to divide into three equal parts, then roll each part into a ball and cover with a tea towel for 15-20 minutes of rest.

After resting, stretch the dough into a rectangular shape roll it up, let it rest for 10 minutes, then roll it out again into a rectangular shape and roll it up once more. Put three pieces of dough seam-side down in the loaf pan for secondary rising. During the second rise, place the dough and a bowl of hot water together in a sealed space (temperature 36°C, humidity 80%) to rise for 40-60 minutes.

5. Preheat oven at 180°C, then bake the loaf pan for about 30 minutes at 180°C.

6. Knock on the bread forcefully on a table to easily demold it after baking.

Tips

1. Due to seasonal temperature differences, fermentation time may need adjustment based on temperature changes.

2. If the dough sticks during shaping, dust with a thin layer of flour for non-stick purposes.3. Since oven settings vary among individuals, always adjust according to your actual oven temperature when using it. 4. Soak raisins in water for 5-10 minutes before use, drain and pat dry with paper towels.

3. Because every oven has a slightly different setting, it is important to operate based on your actual oven temperature.

4. Pit the raisins before use and soak them in water for 5-10 minutes. Drain the water and pat dry with kitchen paper before using.