Thursday, September 26, 2013
Pumpkin Cinnamon Raisin Yeast Bread
I love making my own breads, I just don't do it often enough. Yes it takes time but I think the taste is so much better that it makes up for the time you put into those two loaves. I also love knowing exactly what's in the bread I'm eating.
My girls and I all love cinnamon raisin bread. We love it toasted in the morning with some butter or jam. I just don't particularly love all the ingredients in one loaf, and it still will cost me about $3 to purchase a store bought loaf. Ones made in a bakery are going to run around $5-$7. I don't know about you but that's not always in my budget each week.
I'm just estimating here but I would figure I made two loaves of this bread for about $3. I even added some pumpkin in because well it's fall and I love baking with pumpkin but I think it also pairs well with cinnamon and raisin flavors. This is something I can feel good serving to my family and it's so good too!
We have been quickly devouring this bread, I really should have made extras to freeze. It's good warm out of the oven, cooled, toasted, you get the point. I bet it would even make for awesome french toast! Our oldest and I enjoyed a slice with biscoff cookie spread. Yum was that ever delicious! Not healthy of course, but a great little treat.
Please, please take some time this fall to make this bread. It's so good and very easy. Don't be intimidated by baking with yeast, it's really not complicated. I use my kitchen aid stand mixer and let that do all the work for me.
Pumpkin Cinnamon Raisin Yeast Bread
1/3 cup warm water
2-1/4 tsp yeast
1/2 cup milk (room temp)
1/2 cup pumpkin
3 tbsp sugar
1 tsp cinnamon
2 tbsp butter, softened
1/3 cup raisins
4-1/2 to 5 cups flour
1 tbsp milk
1/3 cup sugar
1 tbsp cinnamon
melted butter, for brushing
In a bowl add warm water and yeast, let stand for about 10 minutes. Meanwhile in the bowl of a stand mixer using the paddle attachment, add in milk, pumpkin,egg and butter. Mix to combine. Add in yeast/water mixture and combine. Add in raisins. Next sprinkle in sugar and cinnamon. Gradually add in flour, start with 4-1/2 cups of flour and add in up to 1/2 cup more if needed. Mix just until combined and then switch to the dough hook. Let the dough knead for a good five minutes or so. You want the dough to be all in one ball, not clinging to the sides of the bowl. If that's the case, add in more flour in small amounts.
After dough has been kneaded, remove from mixer and place in a large bowl that's been lightly greased with oil. Cover and let rise in a warm spot for 1-1/2 hours.
Remove dough from bowl and lay out on a floured surface. Using a rolling pin roll out into a large rectangle, about 1/4 inch thick. Sprinkle 1 tbsp of milk all over dough, using your hands rub it into dough. Use more milk if needed. Mix 1/3 cup sugar and 1 tbsp cinnamon together in a bowl and sprinkle over dough. Roll dough up the long way. Cut in half to form your two loaves.
Place each loaf into a greased 9x5-inch loaf pan. Cover and let rise for one more hour. Bake loaves at 350 degrees for 45 minutes, or until browned and loaves sound hallow inside. Brush each loaf with melted butter and let cool. After about 10-15 minutes remove from pans and let cool on wire racks completely.
*If you'd like to freeze, you can freeze the whole loaf or by the slice. To freeze whole: wrap in plastic wrap or foil and then put into a large freezer bag. Make sure to label. To freeze by the slice: slice bread, lay slices on a cookie sheet and flash freeze for about an hour or until frozen solid. Then add slices to a freezer bag and label. These should stay fresh for 3 months in the freezer.
Yields: 2 loaves
Labels: Breads, Freezer Cooking, Pumpkin
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