|Cinnamon Raisin Bread toasted|
Today I'm posting my recipe as it appears on the cards I turned in for the King Arthur Flour Yeast Bread Competition at the Iowa State Fair this morning. I don't expect this bread here to win anything today. I decided around 9:00 last night that I would enter this competition, with three entries no less. My timing was a bit off, and I didn't have the right amount of time to let this bread rise all the way. I expected it to rise a little faster and the cheesy potato bread was rising super fast, but not so fast that I could have baked it first...I don't make the best baking decisions at 1:30 A.M.
Back to the point of this post. This bread is interesting because it has rolled oats in it. I'm not sure if it's the oats or the need for a longer rise, but this is a relatively dense loaf of bread. Lots of cinnamon and raisin flavor, and it tastes great toasted with lots of melty butter. There's a lot of chew to it--again, not sure if that's due to the rise or the oats. It's a hearty bread that I think my husband would like for breakfast, so I think I'll probably be making this again.
|Well, what do you know. It ended up taking first|
place in the cinnamon raisin bread class. Guess
it turned out the way it was supposed to.
- 1 1/2 cups milk
- 1/4 cup (4 tablespoons) butter
- 1 heaping cup raisins
- 1 cup rolled oats
- 1/2 cup plus 1 tablespoon brown sugar, divided
- 2 teaspoons salt
- 2 tablespoons ground cinnamon
- 2 1/2 teaspoons instant yeast
- 1/2 cup lukewarm water, 110°F
- 5 1/2 to 6 cups KingArthur Unbleached All-Purpose Flour
- 1 egg white mixed with 1 tablespoon water