A delightful and wholesome bread recipe combining the warmth of cinnamon and the sweetness of raisins.
Soak the raisins in warm water for about 10 minutes, then drain.
Soaking raisins ensures they remain plump and juicy in the bread.
In a large mixing bowl, combine the white flour, brown sugar, yeast, salt, and cinnamon.
Mixing the dry ingredients thoroughly ensures even distribution of flavors.
In another bowl, mix the warm water and canola oil.
Ensure the water is warm, not hot, to activate the yeast properly.
Gradually add the wet mixture to the dry mixture, stirring to combine.
Add the wet ingredients slowly to avoid lumps.
Stir in the soaked raisins and whole wheat flour until a dough forms.
Mix until the dough is consistent and starts to pull away from the bowl.
Knead the dough on a lightly floured surface until smooth and elastic, about 10 minutes.
Kneading develops the gluten, giving the bread its structure.
Cover the dough and let it rest for 10 minutes.
Resting allows the gluten to relax, making the dough easier to shape.
Shape the dough into a loaf and place it in a greased loaf pan. Cover and let it rise in a warm place until doubled in size, about 1 to 1.5 hours.
Cover the pan with a damp cloth to prevent the dough from drying out.
Bake in a preheated oven at 350°F (175°C) for 30 to 35 minutes, or until golden brown.
Tap the top of the bread; it should sound hollow when done.
Remove the bread from the pan and cool on a wire rack. Brush the top with melted butter for a soft crust.
Cooling on a wire rack prevents the bottom from becoming soggy.
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