Cinnamon Bread
This is Daniel Leader’s famous cinnamon bread recipe, from his Bread Alone Bakery in upstate New York. We found it in Fine Cooking magazine and adapted it for Daisy Flour.
Yield: 2 loaves
2 cups dark raisins
Canola oil, for the bowl
4 cups Daisy All-Purpose Flour, and more for dusting
6 Tablespoons granulated sugar
6 Tablespoons ground cinnamon
¼ oz. instant yeast
2 teaspoons fine sea salt
½ cup whole milk
1 large egg
3 ½ oz. (7 Tablespoons) unsalted butter, softened, and more for the pan
Put the raisins in a small bowl. Add enough hot tap water to cover them. Let them sit for 5 minutes; drain and set aside.
Combine the flour, 2 Tablespoons each of the sugar and cinnamon, the yeast and salt.
Add the milk, egg, 3 Tablespoons of butter, ¾ cup room-temperature water. Mix and knead until the dough comes together, then continue to mix until the dough is smooth and slightly sticky. Gently knead in the raisins, only till incorporated.
On a floured surface, roll the dough into a ball and put it into an oiled bowl. Cover loosely and let it sit at room temperature, about 30 minutes, until the dough looks slightly puffy.
On a well-floured surface, use your hands to flatten and spread the dough until it is ¾ inch thick. Fold in half, then in half again. Return dough to the oiled bowl, cover, and let sit until it has rise slightly, again about 30 minutes.
Generously grease two 8 ½ x 41/2 inch loaf pans with butter.
Combine for the filling: 4 Tablespoons each, cinnamon and sugar; set aside.
In a small saucepan, melt 2 Tablespoons of the butter; set aside.
On lightly floured surface, divide the dough in half. Use a rolling pin to shape each half into an 8 1/s by 16-inch rectangle, ¼ inch thick. Brush with melted butter. Sprinkle the cinnamon-sugar mixture evenly over both rectangles. Starting from the short side, gently roll each rectangle into an 8 ½ inch long cylinder. Put the cylinders in the 2 pans, seam side down. Cover loosely with plastic wrap. Let rest at room temperature until the dough has risen slightly and springs back when pressed lightly, 1 to 1 ½ hours.
Position a rack in the center of the oven and heat the oven to 375°F. Then bake the loaves, rotate positions of the pans halfway through the baking. When done, the bread will be dark brown and hollow sounding when thumped on top, about 30 to 35 minutes.
Transfer the loaves in their pans to a rack.
Melt the remaining 2 Tablespoons butter and brush the tops of the loaves with butter.
When cool enough to handle, remove the loaves from the pans. Serve warm, or let cool and store in an airtight container for up to 5 days.
For more recipes or to send your recipes to us, go to www.DaisyFlour.com.
Daisy 100% organic flours are milled by McGeary Organics, Lancaster, Pennsylvania.
For sales and delivery information call 800-624-3279.
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