Bread base for Cinnamon Raisin Bread and Monkey Bread

This raisin bread is so easy to make and comes out beautiful!  You do need to plan ahead because of the third rise, but I think it is well worth it.  The bread is buttery and rich.  Perfect for toast in the morning or with afternoon tea.  It’s a hit with the kids!  If there are any leftovers, this brioche-like bread is great for French toast or bread pudding.

Recipe-adapated by Martha Stewart and Cook’s Country

Basic Dough for Raisin Bread (one loaf) and Monkey Bread (standard Bundt pan, make half recipe for small Bundt)

• 1/4 cup warm water
• 1 1/2 tsp dry yeast
• 1 1/2 TBSP sugar
• 3 1/4 cups bread flour
• 1 tsp salt
• 1 cup warm milk
• 1 beaten egg
• 4 TBSP softened butter
• 1/2 cup raisins (optional for Monkey Bread)

Half Recipe for Small Monkey Bread

• 2 TBSP warm water
• 3/4 tsp active dry yeast
• 3/4 tsp sugar
• 1 1/2 cups + 2 TBSP bread or AP flour
• 1/2 tsp salt
• 1/2 c warm milk
• 1 beaten egg
• 2 TBSP soft butter

Raisin Bread Filing:

• 1/2 cup granulated sugar (or brown sugar)
• 2 tsp cinnamon
• 1/2 cup raisins

1. Combine yeast, warm water and a bit of sugar.  Let stand until foamy.
2. In a stand mixer fitted with a dough hook, add flour, remaining sugar, salt, milk and egg.  Add the yeast mixture.
3. Knead until well incorporated and the liquid is absorbed, about 10 minutes.
4. Add butter 1 tablespoon at a time and let incorporate into the dough.  Knead for 5-8 minutes until the dough is soft and smooth.  Add 1/2 cup raisins toward the end of the kneading.
5. Shape into a ball, and place back into the mixer bowl.  Cover with plastic wrap and let rise until doubled, about 1 hour
6. Take the dough out and gently deflate.  Cover with plastic wrap and let rise a second time, about 45 minutes.
7. Roll the dough into a 14X8 inch rectangle.  Mix the cinnamon and sugar together and sprinkle onto the entire surface of the dough.  Evenly sprinkle the raisins.
8. Carefully roll the dough into a tight cylinder, starting from the long end.  Pinch the seam closed.
9. Cut the dough in half longways.  With the cut side up, twist the two together, then tuck the ends under to fit into the buttered loaf pan.
10. Cover the dough and let the dough rise a third time, about 45 minutes
11. Place in 425 degree oven X 10 minutes
12. Lower the heat to 350, and bake an additional 25-30 minutes until the bread is dark golden brown, registering  an internal temperature of 190.  You may need to tent with foil if the top browns too quickly during baking.
13. Remove from the pan and let cool

For MONKEY BREAD:

Cinnamon Sugar Mixture (prepare half portion if making small monkey bread)

• 1/2 cup brown sugar + 1 TBSP cinnamon + pinch salt all combined in a bowl (I use the same amount for a small batch)
• 8 TBSP (1 stick) melted butter in a separate bowl

To make the dough, combine warm water and yeast in the mixing bowl.  Let foam.

Add bread flour, brown sugar, egg, milk, salt.  Mix with the dough hook attachment until a smooth ball forms (about 8- 10 minutes)

Cover and let rise for 1 hour.  May use an oven that has been heated to 200 degrees, with the oven off.  If time permits, do a second rise.

Once proofed, turn dough out on to work surface. DO NOT flour the surface.  Pat dough into a square and cut into fourths.  Then cut each fourth into sixteen pieces.

Roll each dough piece into a ball, dip into melted butter, then roll in the cinnamon sugar mixture.

Place into a very well oiled Bundt pan.  Spoon the left over butter and cinnamon mixture over the top of the dough. Let rise for another hour.

Bake at 350 degrees for about 30 minutes until the top is deep brown.