- 14
- 40 mins
- 215 mins
Ingredients
- 1 1/2 cups lukewarm water
- 2 tablespoons honey
- 2 tablespoons soft unsalted butter
- 1 cup King Arthur White Whole Wheat Flour
- 3 cups King Arthur Unbleached Bread Flour
- 1/2 cup 12-Grain Artisan Bread Flavor
- 2 teaspoons salt
- 2 teaspoons instant yeast
Preparation
Step 1
1) Mix and then knead all of the ingredients - by hand, mixer, or bread machine - to form a smooth dough.
2) Allow the dough to rise, covered, until doubled in size, about 90 minutes.
3) While the dough is rising, make the filling by stirring together the sugar, cinnamon, and flour.
4) Gently deflate the dough, and transfer it to a lightly greased work surface. Pat the dough into a rough rectangle approximately 13" x 20".
5) Brush the dough with the egg/water mixture, and sprinkle it evenly with the filling and raisins, leaving a bare strip about 1" wide along one short edge of the dough.
6) Starting with the covered short end, roll the dough into a log. Pinch the ends and the edge to seal.
7) Place the loaf into the bottom of a lightly greased long covered baker.; cover the baker with its lid, and let the dough rise for 45 to 60 minutes, until puffy but not quite doubled in size.
8) Place the covered baker into a cold oven and set the oven temperature to 425°F.
9) Bake the bread for 40 to 45 minutes, until the bread is golden brown and its interior temperature measures 190°F on a digital thermometer.
10) Remove the bread from the oven, and turn it out of the pan onto a rack to cool.
Yield: one 14" loaf.