Milk and Honey Cinnamon-Raisin Swirl Bread

For my next Healthy Bread in 5 Minutes a Day bread experiment,  I wanted to try was Milk and Honey Raisin Bread. I love cinnamon raisin bread toast for breakfast so I was excited to see how this tasted. So far, I've been impressed with the results from this book and the healthier ingredients used. 

I decided to tweak the recipe slightly by adding a layer of cinnamon sugar.  I also used golden raisins instead of regular raisins because I prefer their taste..

I took a 'cantaloupe' sized portion of dough from the container where I had kept the dough  in the refrigerator for the past two days, lightly flattened it out on a floured surface and sprinkled a good 1/4 cup or so of cinnamon sugar over the dough (next time I'll add 1/2 cup).  I rolled it up and placed in it my pre-greased loaf pan and allowed it to rise for about 90 minutes before baking.

The bread was also brushed with an egg wash before baking and sprinkled with coarse sugar.  Looks good, doesn't it?  It was! 

My swirl of cinnamon didn't end up exactly where I wanted it but that thick blob of cinnamon right in the center certainly was tasty! I guess I have to work on my rolling technique ;) 

This bread was so tasty and turned out just how I had hoped.  Just like the cinnamon raisin bread I loved from the store but with a heartier attitude!

Milk and Honey Cinnamon-Raisin Bread

Adapted from Healthy Bread in Five Minutes a Day

4 3/4 cups whole wheat flour
4 1/2 cups unbleached AP flour
1 1/2 tbsp granulated yeast (or two packets)
1 tbsp kosher salt
1/4 cup vital wheat gluten
2 cups milk
2 cups lukewarm water
1/3 cup honey or agave
3/4 cup golden raisins (plumped in warm water for 30 minutes, drained and patted dry)
1/2 cup sugar (for sprinkling over dough before rolling into loaf)
1 tablespoon ground cinnamon
egg wash for brushing top
raw sugar for sprinkling on top

Whisk together flours, yeast salt and vital wheat gluten in a large, 5 quart bowl or plastic container with lid.

Combine remaining ingredients and mix them with a spoon or food processor.

Cover (not airtright_ and allow to rise at room temp for 2 hours (until rises and collapses)

The flavor is best if allowed to refrigerate 24 hours and the cold dough is easier to work with. Refrigerate and use up to 10 days.

On baking day, grease 8.5 x 4.5 inch nonstick loaf pan. flour the top and cut off 2-lb (cantaloup size) piece of dough. Shape into a ball by folding the edges underneath. 

Shape or roll the dough into a rectangle.  Sprinkle with the cinnamon sugar. Roll dough from short side into a loaf. Place the loaf in the prepared loaf pan.

Cover dough with plastic wrap and allow to rest for 90 minutes.

Thirty minutes before baking, preheat oven to 375 with rack in center of oven. No stone required.

Just before baking, brush top with egg wash and sprinkle lightly with coarse sugar (don't go too crazy or the top gets too dark).

Bake 45 minutes until brown and firm.

Immediately remove from pan and allow to cool before slicing.