Chocolate and Walnut Bread Pudding – Day One – Cinnamon Raisin Bread
I love the smell of cinnamon baking in the oven. In a pie, in bread, even in oatmeal. There’s just something so primal about the smell. In the fall I love to burn cinnamon candles to get the aroma through the house. You know what I also love? The cinnamon infused pinecones they sell at the stores. LOVE IT!
So, this week, I’ve made an amazing Chocolate and Walnut Bread Pudding with Kahlua Cream topping made with homemade baked Cinnamon Raisin Bread.
I didn’t find this bread to be difficult to make. I searched my books and the internet and found this recipe from The Kitchn and decided to make it. I liked that they broke the steps down with photos and made it very easy to follow and make.
This recipe made two loaves so you can enjoy one for breakfast or snack… lunch… dinner… whatever, I won’t judge. It was super yummy toasted with butter. Yummy! The perfect cold day warm up!
- 1 cup raisins + hot water to cover
- 1 cup warm water
- 1 tablespoon active dry yeast
- 1 cup whole milk
- 1/4 cup unsalted butter, melted
- 2 teaspoons salt
- 5 1/2 – 6 cups (1 lb 11.5 oz – 1 lb 14 oz) all-purpose flour
- 1/2 cup sugar
- 1 1/2 tablespoons cinnamon
- 1 large egg beaten with 2 teaspoons warm water
- Cover the raisins in the hot water in a small bowl and let them soak for at least 10 minutes while you gather your ingredients.
- Put a cup of warm water into your mixing bowl and sprinkle the yeast over it. Let it sit for a few minutes then stir it until it dissolves. Then stir the milk, melted butter, and salt into the water.
- Attach your dough hook to your mixer and gradually add in 5 1/2 cups of flour while the mixer is set to low. If it’s very sticky after 10 minutes, add a little more flour being careful not to add too much and cause the bread to get dry.
- Drain the raisins and pat them dry. Toss them in a baggie with a few tablespoons of flour and then add them to the dough and knead until they are evenly distributed.
- Cover the bowl and let the dough rise for 1 hour until it’s doubled in size.
- Prepare the filling – combine the sugar and cinnamon in a small bowl and beat together the egg and water in a second bowl.
- Remove the dough from the bowl and place it on a floured surface. Using a serrated knife, cut the dough in half and set one aside.
- Roll the dough into a long rectangle. The width should be about the same as the loaf pan, but it can be rolled long and thin. The longer it is, the more spirals you’ll have on the inside of the loaf.
- Brush the entire surface of the dough with egg wash, leaving about two inches clear at the top. Sprinkle half of the cinnamon and sugar over the egg.
- Roll the dough up and pinch the seam closed. Place the roll into the loaf pan with the seam down.
- [img src=”https://pintsizedbaker.com/wp-content/uploads/2013/11/Cinnamon-Raisin-Bread-13-600×600.jpg” width=”600″ height=”600″ class=”aligncenter size-large” title=”Cinnamon Raisin Bread (13)”]
- Repeat for the second loaf.
- Preheat the oven to 375 deg F.
- Cover the loaves and leave them to rise for 30 – 45 minutes. The bread should be pushing up over the top of the pan.
- Brush the top with some of the remaining egg wash. If desired, sprinkle some of your remaining cinnamon-sugar over the tops of the loaves as well.
- Bake for 40-45 minutes until golden brown.
- Remove the loaves from the pans and allow them to cool completely before slicing.
- Enjoy one loaf now, and save the second one for the bread pudding.