Raisin Bread
Makes 2 (8½×4½-inch) loaves
  • 1⅓ cups (320 grams) warm whole milk (105°F/41°C to 110°F/43°C)
  • 4 teaspoons (12 grams) active dry yeast
  • ⅔ cup (133 grams) plus 4½ teaspoons (18 grams) granulated sugar, divided
  • 6 cups (762 grams) bread flour
  • 3 large eggs (150 grams), divided
  • 2 teaspoons (6 grams) kosher salt
  • ½ cup (113 grams) plus 1 tablespoon (14 grams) unsalted butter, softened and divided
  • 1 cup (167 grams) raisins
  • ½ cup (120 grams) spiced rum
  • ½ teaspoon (1 gram) ground cinnamon
  • 1 tablespoon (15 grams) whole milk, room temperature
  1. In the bowl of a stand mixer fitted with the dough hook attachment whisk together warm milk yeast and 3 teaspoons (12 grams) sugar by hand. Let stand until mixture is foamy, about 10 minutes
  2. Add flour ⅔ cup (133 grams) sugar 2 eggs (100 grams) and salt to yeast mixture and beat at medium speed for 5 minutes Add ½ cup (113 grams) butter 1 tablespoon (14 grams) at a time, beating for 8 to 10 minutes. Test dough using the windowpane test. (See Pro Tip.) If dough is not ready, beat 1 minute more, and test again.
  3. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, about 1 hour. In a small bowl, toss together raisins and spiced rum. Cover and let stand while dough is rising. Drain excess liquid before using.
  4. Lightly spray 2 (8½×4½-inch) loaf pans with cooking spray; line pans with parchment paper, letting excess extend over sides of pan.
  5. In a small bowl, stir together cinnamon and remaining 1½ teaspoons (6 grams) sugar.
  6. Punch down dough, and divide in half. On a lightly floured surface roll half of dough into a 14×6-inch rectangle Brush with ½ tablespoon (7 grams) butter leaving a ¼-inch border Sprinkle with half of cinnamon-sugar mixture; top with half of plumped raisins. Starting at one short side roll up dough jelly roll style Place in a prepared pan seam, side down Repeat with remaining dough remaining ½ tablespoon (7 grams) butter remaining cinnamon-sugar mixture and remaining raisins Cover and let rise in a warm, draft-free place (75°F/24°C) until doubled in size, 30 to 40 minutes.
  7. Preheat oven to 350°F (180°C).
  8. In a small bowl, whisk together milk and remaining 1 egg (50 grams). Brush egg wash onto dough.
  9. Bake for 30 minutes. Loosely cover with foil, and bake until an instant-read thermometer inserted in center registers 190°F (88°C), 10 to 15 minutes more. Using excess parchment as handles, remove from pans, and let cool completely on wire racks. Store in an airtight container for up to 1 week.
PRO TIP-To use the windowpane test to check dough for proper gluten development, pinch off a small piece of dough. Being careful not to tear the dough slowly begin to stretch in all directions with our finger. It would be similar to stretching out dough for a pizza. If dough is ready, you will be able to stretch it until it’s thin and translucent like a windowpane. If dough tears, it’s not ready.
Recipe by Bake from Scratch at https://www.bakefromscratch.com/raisin-bread/