NINOH Z. JALLORES
The star of this California Raisins Cinnamon Loaf Bread lies in the filling. California Raisins is the perfect partner for this smooth cinnamon filling. It’s a loaf worthy of any celebration, even if it is just your daily tea or coffee ritual, providing you a sense of hominess and comfort on any given day.
In a bowl, mix together California Raisins and water.
Cover and let it soak for at least 30 minutes.
Drain and set aside. Save water for dough.
In a medium bowl, stir together bread flour, sugar and milk powder.
Using a pastry blender, cut in shortening and butter until mixture is crumbly. Crumble until desired consistency is reached.
Refrigerate until ready to use.
In a stand mixer fitted with a dough hook attachment, place all ingredients into a mixing bowl. Mix for 1 minute at low speed until incorporated.
Continue mixing for another 8 to 10 minutes at medium speed or until the dough is fully developed.
Cover the dough and let it rest for 45 minutes.
In a bowl, combine sugar and cinnamon together and set aside.
Using a rolling pin, sheet the dough into a rectangle at least 2.5cm thick. Spread evenly with softened butter. Sprinkle with sugar cinnamon blend and California Raisins.
Roll up the rectangle starting with the long side closest to you and ending at the other side to a form a cylindrical shape. Press slightly to seal the dough. Rest it on its seam.
Prepare four (4) 6.8 x 4.3 x 4.6 -inch loaf molds.
Divide dough into four (4) equal doughs, approximately 740 grams each.
Using a serrated knife, gently cut the roll in half lengthwise to expose the filling. With the cut side facing up, layer each cut piece on top of one another and twist. Place in a greased loaf pan. Repeat with the remaining dough.
Preheat oven at 160 ̊C.
Proof dough for 45 to 60 minutes. Sprinkle streusel topping before baking.
Bake for 60 minutes until golden brown.
Let the bread cool for 5 to 10 minutes then turn it out of the pan onto a rack to cool completely.
Ingredients
Directions
In a bowl, mix together California Raisins and water.
Cover and let it soak for at least 30 minutes.
Drain and set aside. Save water for dough.
In a medium bowl, stir together bread flour, sugar and milk powder.
Using a pastry blender, cut in shortening and butter until mixture is crumbly. Crumble until desired consistency is reached.
Refrigerate until ready to use.
In a stand mixer fitted with a dough hook attachment, place all ingredients into a mixing bowl. Mix for 1 minute at low speed until incorporated.
Continue mixing for another 8 to 10 minutes at medium speed or until the dough is fully developed.
Cover the dough and let it rest for 45 minutes.
In a bowl, combine sugar and cinnamon together and set aside.
Using a rolling pin, sheet the dough into a rectangle at least 2.5cm thick. Spread evenly with softened butter. Sprinkle with sugar cinnamon blend and California Raisins.
Roll up the rectangle starting with the long side closest to you and ending at the other side to a form a cylindrical shape. Press slightly to seal the dough. Rest it on its seam.
Prepare four (4) 6.8 x 4.3 x 4.6 -inch loaf molds.
Divide dough into four (4) equal doughs, approximately 740 grams each.
Using a serrated knife, gently cut the roll in half lengthwise to expose the filling. With the cut side facing up, layer each cut piece on top of one another and twist. Place in a greased loaf pan. Repeat with the remaining dough.
Preheat oven at 160 ̊C.
Proof dough for 45 to 60 minutes. Sprinkle streusel topping before baking.
Bake for 60 minutes until golden brown.
Let the bread cool for 5 to 10 minutes then turn it out of the pan onto a rack to cool completely.