Raisin Bread

For some time now I have been purchasing cinnamon raisin bread from Panera.  And recently they discontinued it.  They won’t say why, so, I called their corporate office and no body knew if it was Friday or February.  I then unsubscribed and closed my account.  After a search I found what was described to be the actual Panera recipe.  I gave it a try and it was perfect, although I have to tweak it some.  

We use the bread or three things in our household.  When ever you bake a chicken or purchase a rotisserie chicken there are always leftovers.  We usually do two things with the leftovers; either make chicken pot pies or chicken salad.  I can’t tell you how delicious it is making a chicken salad sandwich on raisin bread.  You get the sweet and savory, try it.  Toasted raisin bread with butter is also great and what ever is left we make bread pudding with.

The following photos is our first attempt.  The recipe makes enough dough for two loves.  The last photo was the second loaf and turned out better than the first.

Tidepool, that looks delicious.  I haven't had raisin bread in years and I'm not sure why as I actually quite like it.

Chicken Salad on Raisin Bread !!! I’d love to dine with you.
Are you going to give us the Recipe?

Tidepool, that looks delicious.  I haven't had raisin bread in years and I'm not sure why as I actually quite like it.

Raisin bread that you buy in the supermarket is terrible and it is sliced so thin you can see through it.  I will get the recipe to all soon>

Chicken Salad on Raisin Bread !!! I’d love to dine with you.
Are you going to give us the Recipe?

Let me check with an administrator and see if he has a problem with me posting it.  Or I can send you a PM.

Chicken Salad on Raisin Bread !!! I’d love to dine with you.
Are you going to give us the Recipe?

Let me check with an administrator and see if he has a problem with me posting it.  Or I can send you a PM.

We have had recipes posted on DFS in the past.

that looks delicious, Tidepool. I love homemade bread...reminds me of spending time with my grandmother..she'd always have some sort of bread in her bread basket in the kitchen that you wouldn't see too often. she loved to keep pumpernickel bread around - one of my favorites with a little butter!

I will post the entire recipe tomorrow along with my suggestions tomorrow.

If you like toasted raisin bread for breakfast, and who doesn't? You'll love cinnamon raisin. I don't know if it would make a good chicken sandwich but I guarantee it toasted and buttered for breakfast. It can be swirled in by rolling out the dough and putting cinnamon butter on then rolling it up, or just add cinnamon to your raisin bread. Use more cinnamon than you think it'll take and adjust it from there next time.

I haven't had bread in 15 months and I miss it!

Ingredients
STARTER:
1 c 95-105 degree water
2 tsp active yeast
1 c 4 7/8 ounces bread flour (or all purpose)
REMAINDER
3/4 c 95-105 degree water
4 tsp active yeast
3 Tbsp honey or agave nectar
1/4 c plus 1 teaspoon butter crisco
4 3/4 c 23 ounces bread flour (or all purpose)
4 tsp hodgson's vital wheat gluten
1 Tbsp salt (regular or kosher)
2-3 tsp ground cinnamon
1 1/4 c raisins, plumped & squeezed
5 oz cinnamon chips (half the bag)

Directions
[font=Arial]1. For the starter: in a regular medium bowl, add the first three ingredients, whisk until only small lumps. Cover and let stand for 30 minutes. If desired, this part can be done the day before. Let sit on counter for an hour or two at most and then put in the refrigerator overnight to develop flavor.[/font]
[font=Arial]2. For the dough: In the stand mixer bowl, using the bread hook, add the remainder of the ingredients (except the cinnamon chips), add ALL of the starter. Mix until the dough has nearly cleaned the sides of the bowl.[/font]
[font=Arial]3. Add the cinnamon chips and mix again until dough is well formed.[/font]
[font=Arial]4. While dough is mixing, coat two med-large bowls with Pam or other cooking spray. Set aside. You can knead the dough by hand more if you choose but if you used a stand mixer, it's not necessary.[/font]
[font=Arial]5. Pinch dough into two fairly equal parts. Form into balls, creating smooth top and pinching the bottom seams a little. Place in bowls. Cover with a warm-hot damp towel and another dry one. Let rise 30 minutes.[/font]
[font=Arial]6. Preheat oven to 400 degrees. For the 2nd rise, coat two large loaf pans with Pam or other cooking spray. Turn the first bowl out into your hand. Gently fold under, keeping the smooth part on top and place seam side down in loaf pan. Do not punch down, just fold into an oval. Repeat with 2nd loaf. Refresh the damp hot towel and cover with that and the dry one again. Let rise 30 minutes.[/font]
[font=Arial]7. With a sharp knife, cut two diagonal slashes in the top. Spray with water and bake [/font]@ 400 degrees for 30 minutes. Remove from oven, brush on butter until top is shiny. Let cool about 10 minutes and remove to towel or baking rack, on it's side. If using a towel, flip sides (so bottom does not get soggy) every 10-15 minutes until cool.

Some of my suggestions:

Ever since I started baking breads, pizza dough, etc.  I have used an electronic scale whenever the recipe shows weight be it ounces or grams.  I have found that measuring cups all vary in weight.  Baking is more of a science than an art.

Generally, a package of yeast (not instant yeast) is about 2 1/4 teaspoons.  The extra yeast is not a problem for this recipe, but don't do it for pizza dough.

We (my wife and I) used butter.  Crisco could make it flakey however, we may try it in the future.

We use bread flour not all purpose.

We used black raisins and white raisins.  The white are generally plumper and add more texture and flavor.

[font=Helvetica Neue]Cinnamon chips may be hard to find.  They are made by Hershey's and their price is $4.99 for a 10 oz bag.  However, the would have charged me $6.50 shipping and the there California's bounty of 9 1/2% sales tax.  My sister-in-law found them and sent us a few bags but will not tell us where she purchased them.  She lives on the East Coast.  They are important.[/font]

We have a professional Kitchen Aid stand mixer.  It's a lot of work to do it by hand but it can be done.

The first loaf we made we baked for 30 minutes but we felt it was some what dry.  The second we baked for 25 minutes and after it cooled it was perfect.  You should be prepared to experiment before you come up with the loaf that is just right for you.

The next time we make it I an going to sprinkle some white sugar on the top after we spread the butte on and see what happens.

Good luck.  I would like to know how yours turned out.