Delicious homemade bread with raisins and cinnamon baked from yeast dough that can be kneaded either with a mixer or manually. Part of the baking flour in the dough is replaced with flour from brown rice. It will give the pastries a more intense deep taste. In addition to cinnamon and raisins, crushed walnuts are also added to the dough nuts. Just imagine what an amazing fragrance awaits you. By The texture of the bread is very soft. It can be served instead pie or cake, and also make great toasts. Fry the sliced bread and butter until it has cooled. Ideal for breakfast, dessert or a snack. Share with friends: 
Time: 6 hours 43 min Difficulty: medium Servings: 6-8 capacity: 1 cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cups (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teahouse spoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 and 1/4 Art. baking flour
- 1 tbsp. brown rice flour
- 2 tbsp. l ground cinnamon
- 1 tsp ground nutmeg
- 1 tsp shallow sea salt
- 0.5 tbsp. warm water (38 ° С-43 ° С)
- 3 tsp active dry yeast
- 6 tbsp. l (90 gr.) Butter at room temperature
- 0.5 tbsp. Sahara
- 3 eggs, room temperature
- 1 tbsp. chopped walnuts
- 1 and 1/4 Art. raisins
- Butter to grease the mold
- Flour to sprinkle mold
- Special equipment: bread pan size 20.5×11 cm. With non-stick coating
Recipes with similar ingredients: bread flour, rice flour, cinnamon, nutmeg, butter, sugar, eggs, nuts walnuts, raisins
Recipe preparation:
- In a medium-sized bowl, mix baking and rice flour, cinnamon, nutmeg and salt.
- In a small bowl, mix warm water and yeast. Give the mixture stand 5 minutes until foam appears.
- In a bowl of a stationary mixer with a spatula nozzle, beat on medium speed butter and sugar, about 2 minutes. Intervene one egg each. Stir in the yeast. Without stopping the mixer, at low mix the flour mixture until the dough a ball will form. Remove the spatula head and attach the hook to test. (If there is no hook nozzle, then the dough can also be kneaded manually on a lightly floured work surface for 15 minutes.) Knead at a moderately low speed for 10 minutes (at scraping dough from the sides of the bowl if necessary). Add walnuts nuts and raisins and keep kneading until the dough is smooth and elastic when pressed with a finger, about 5 minutes. Put the dough in a greased bowl and cover with plastic wrap. Leave at room temperature away from drafts (approximately 30 ° C), until the dough rises a little, for about 2 hours.
- Lubricate with butter and sprinkle with flour surface and bezel of non-stick bread pan. Press the dough to blow it away. Set the dough lightly sprinkled flour surface and knead for 3 minutes. Form a dough rectangle measuring 20X10 cm. And put its in cooked form. Cover with plastic wrap and leave to rise at room temperature, away from drafts until it rises about 5 cm above the rim form for about 2 hours.
- Place the grid in the center of the oven. Preheat the oven to 175 ° C. Remove the plastic film from the mold and bake the bread until golden color, 30-35 minutes. Cool for 10 minutes. Put the bread out of the mold and transfer to a wire rack so that it is completely cooled down for about 1.5 hours.
- Wrap well in cling film and store at room temperature for 2 days or freeze for up to 1 months.
