This enriched dough brimming with rum-soaked raisins and flavored with a pinch of cinnamon is our take on Bermudian raisin bread traditionally used for Bermuda fish sandwiches. The best part about this bread is that you don’t need fried snapper and all the fixings to enjoy it. It’s just as delicious on its own. For even more visual appeal, we added a distinctive raisin-filled swirl to our version of the 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
- 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
- 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.
- 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.
- Lightly spray 2 (8½×4½-inch) loaf pans with cooking spray; line pans with parchment paper, letting excess extend over sides of pan.
- In a small bowl, stir together cinnamon and remaining 1½ teaspoons (6 grams) sugar.
- 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.
- Preheat oven to 350°F (180°C).
- In a small bowl, whisk together milk and remaining 1 egg (50 grams). Brush egg wash onto dough.
- 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.