THE BEST CINNAMON RAISIN BREAD with a Twist (literally)
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Cinnamon Raisin Bread is a classic breakfast item that I think anyone can agree is delicious. But we're sophisticated humans who want to make our food taste better than the bagged stuff you get at the grocery store. For this one, I'm showing you the best way I know how to make cinnamon raisin bread and how you can really up the ante on this breakfast (or brunch or dessert or anytime) fav.
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LOAF PAN:
BOOS BLOCK CUTTING BOARD:
BREAD KNIFE:
PLASTIC DOUGH CARD:
ESCALI DIGITAL SCALE:
MY FAV STAINLESS BOWL:
FRENCH ROLLING PIN:
KITCHEN AID MIXER:
FOR THIS RECIPE, YOU'LL NEED:
▪220g or just under 1c warm water
▪90g or 3/8c room temp buttermilk
▪5g or 2tsp instant yeast
▪65g or 1/3c sugar
▪525g or 4 1/4c ap flour (11.7% protein)
▪14g or 2.5tsp salt
▪130g or 9tbsp melted butter
▪Eggwash (1 egg + couple teas water)
▪cinnamon sugar blend (10g / 4tsp ground cinnamon, 100g / 1/2c brown sugar, 2g / 1/3tsp salt)
▪150g or 1c raisins
Into a medium mixing bowl, measure water, buttermilk, yeast, sugar, flour, salt, and melted butter. Stir to combine with a spoon. Once combined well, use a very wet hand to squeeze and mix until fully combined. Cover and let sit for 30 minutes.
Conduct 4-5 strength building folds followed by 10-12 slap and folds as shown @1:45. Cover again and let sit at room temp for another 30 minutes. Conduct another set of stretch & folds + slap & folds. Cover and allow to ferment at room temp for 90 minutes.
Turn out dough onto a lightly floured work surface and flour top of dough and rolling pin. Roll out into approximately 24x12-16 sheet that's about 1/2 thick. Brush top of dough with egg wash. Sprinkle with cinnamon sugar mixture followed by raisins in an even layer. Roll tightly (starting at a short edge) then cut in half lengthwise. Twist one half over the other, keeping the cut sides facing up (see @6:26).
In the meantime, butter all sides of an 8.5x4.5 (or 1 pound) loaf pan. Place into well buttered bread pan. cover with a towel and let rise at room temp for 1 hour. Brush top with egg wash. Bake in a preheated 400F/204C oven for 30min. Tent with foil, lower oven temp to 350F/176C, and finish baking for 15-20min. Once cooled, cut into slices, toast, add a little butter and enjoy.
#cinnamonraisinbread #cinnamonraisintoast #cinnamonraisinbreadrecipe
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풍미가 너무 좋은, 흑설탕 우유빵 만들기 :: 생크림빵으로, 핫도그빵으로 활용 :: 흑당우유빵 :: Brown Sugar Milk Bread :: Fluffy Milk Bun
*** 예상되는 질문들 하단에 TIP 으로 적어두었으니 참고하세요.
흑설탕의 풍미를 가득 채운 쫄깃하고 폭신한 우유빵 만들었어요.
맨빵만 먹어도 맛있고, 다양하게 응용하면서 먹어도 좋은 빵이라
간식으로 또는 브런치로도 아주 좋아요.
일반 설탕을 넣는것 보다 훨씬 맛있어서 2번 만들었는데,
만들자마자 모두 없어졌어요 ^^
생크림, 핫도그 등 다양한 필링을 채워서 드셔보세요.
*** 계량은 저울(g), 밥스푼(Tbsp), 티스푼(tsp) 계량입니다 (계량스푼 아님)
[23x16cm / 20x20cm틀 가능]
✤ 반죽
- 강력분 220g
- 흑설탕 45g(4.5스푼)
- 따뜻한 우유 140ml
- 인스턴트 드라이이스트 5g(1스푼)
- 소금 4g(1.3티스푼)
- 실온 무염버터 35g
✤ 바르는소스
- 계란물: 계란1+우유1스푼 (굽기전)
- 녹인무염버터 5g(구운후)
✤ 휘핑크림(참고용)
- 생크림 250g
- 설탕 35g(3.5스푼)
✤ 초간단 핫도그(참고용)
- 구운 소시지
- 계란 스크램블(계란+소금+우유)
- 상추
- 케첩
- 머스터드
✤ TIP
- 따뜻한 물에 담궈두면 발효가 잘돼요.
- 2차 발효까지만 해도 되지만, 3차발효(30분만 더 투자)까지 하면 빵집에서 산 것처럼 폭신해져요.
- 코팅팬이 아닌, 도자기, 유리, 법랑 등의 틀에 만들 경우, 버터나 식용유를 발라야 빵이 잘 떨어져요.
- 치대는 과정을 길게 해주면 빵이 쫄깃해져요.
#흑설탕우유빵
#흑당우유빵
#흑설탕베이킹
#우유빵
#생크림빵
#핫도그
#브런치만들기
#빵만들기
#홈베이킹
???? I N S T A G R A M
???? 레시피와 영상의 무단 도용을 금지합니다.
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