What to do on a snowy Saturday...
while JD is doing this...
Cinnamon Raisin Bread
Adapted from a recipe at King Arthur Flour
1 1/2 cups milk
1/4 cup butter
1 heaping cup raisins (I would probably use more next time; up to 2 cups)
1 cup old-fashioned oats
1/2 cup plus 1 tablespoon packed brown sugar
2 teaspoons salt
2 tablespoons cinnamon
1 tablespoon active dry yeast
1/2 cup lukewarm water (about 110 degrees)
5 1/2 to 6 cups all-purpose flour
Heat the milk and butter to about 120 degrees. Put in a large bowl and add the raisins, oats, 1/2 cup brown sugar, salt, and cinnamon. Stir together and set aside.
In a small bowl, dissolve the remaining 1 tablespoon of brown sugar and yeast in the warm water. Set aside until bubbly.
When the milk mixture has cooled to lukewarm, add the yeast mixture and mix well. Add the flour, one cup at a time, until the dough pulls away from the sides of the bowl. (I only needed about 5 cups for this.)
In a mixer with a dough hook, mix on medium speed for 5 minutes, or until smooth and elastic. (If you don’t have a mixer, knead by hand about 8 minutes) The dough will be sticky. Put the dough in a lightly oiled bowl, turn to coat on all sides, and cover with plastic wrap. Let rise in a warm place until doubled in size, 60-90 minutes.
Deflate the dough, knead briefly on a lightly floured surface, and divide in half. Shape into loaves and place in two lightly greased 8 1/2 x 4 1/2 inch loaf pans. Cover with plastic wrap and let rise until doubled in size, about 1 hour.
Bake in preheated 375-degree oven for 30-35 minutes, until nicely browned. Cover with aluminum foil if loaves get dark too quickly. Turn out on wire rack to cool. Cool completely before slicing. Makes delicious toast with lots of butter!