Cinnamon Raisin Bread Recipe

Method

1. Add the flour, yeast, and sugar to the bowl of stand mixer. Mix to combine. Add the salt and mix.
2. Add the eggs to the dry mix with the melted, but cool butter. Mix with dough hook on low speed.
3. Slowly add in the milk while mixing on low speed until it is incorporated. The dough will be sticky and wet. Knead on low or medium speed for 3-5 minutes. Add the raisins and mix on low until they are mixed in. This takes less than a minute usually.
4. Rub your hands with some butter and remove the dough from the mixer. It will be sticky. Place the dough into a clean bowl and cover with plastic wrap. Allow to rise in a warm place until it has doubled in size. This can take 90-120 minutes. If you have an appliance that can proof bread, use that to speed up the process. I proof in my Ninja Combi with the dough directly in the Combi pan and proof for 75 minutes on 35°C95°F.
5. While the dough is proofing, prepare your 9X5 loaf pan by spreading a little butter in the corners and top edges of your pan, then line the bottom with parchment cut to size. I put one piece lengthwise and 1 piece widthwise.
6. Make the cinnamon sugar filling by mixing the sugar and cinnamon together in a small bowl.
7. When the dough has doubled in size, remove it from the bowl and palce it on a floured surface.
8. Stretch the dough into a rectangle that is the length of your loaf pan (9”) and about 12” long. Rub the dough with soft butter and sprinkle the cinnamon sugar over the top leaving about ½” around all sides except the short edge closest to you. You want the cinnmon sugar to go all the way to the edge of the side closest to you.
9. Begin rolling the side closest to you away from you like a jelly roll. Continue rolling and try to get 4-6 complete rolls if possible. Try not to get any cinnamon sugar on the other short edge or the sides or you may have issues with it sealing back together.
10. When you are done rolling, pinch the ends together and push them into the rest of the loaf to seal it. Pinch the top seam together to seal it. Your bread roll should be the same size as your loaf pan and it will fill it about ½ way to the top.
11. Place the loaf pan inside the combi pan and proof at room temperature or on 35°C95°F for about 60-90 minutes or until the dough rises just above the top of the loaf pan.

Oven Baking

12. Preheat the oven to 160°C325°F. Bake at 160°C325°F for 20-30 minutes and then cover with aluminum foil to prevent the top from burning.

    Our tip Steps 12 to 14 are the oven method. On the Combi, skip to step 15: the loaf bakes in its tin on Combi Crisp at 150°C300°F.

13. Bake another 30-40 minutes or until the internal temperature of the bread is around 88°C190°F.
14. Remove and allow to cool completely. You can remove the bread from the pan or let it cool in the pan.

Ninja Combi Baking Instructions

15. Put 120 ml½ cup water in the combi pan and set the loaf pan right in the water. Place the combi pan in the appliance and shut the door. Select Combi Crisp on 300F for 50 minutes. Hit start.
16. Once the time has reached 30 minutes, check on the loaf and cover it with aluminum foil. Close the door and let it finish baking the remaining time.

    Our tip If the top reaches a deep golden brown before then, lay the foil on loosely straight away. Egg and sugar make this dough brown faster than a plain loaf.

17. Remove from the Combi and turn it out onto a cooling rack. Allow to cool completely.

    Our tip Before turning it out, push a thermometer into the middle: it should read about 88°C190°F, the same as in the oven method.

18. Slice and serve.