Cinnamon Raisin Bread with Tunnels of Cinnamon & Brown Sugar

i don't have to tell you how good cinnamon raisin bread is but you have never had one like this i'm calling it tunnels of cinnamon bread because it's a braided bread and there's tunnels of brown sugar and cinnamon inside each braid and it's absolutely awesome and here's how i make it i'm going to start with my mixer with two cups of bread flour into the mixer you can use all purpose but bread flour does rise a little bit better with yeast a quarter cup of sugar a half teaspoon of salt and we're going to put some yeast in now i'm using this rapid rise instant yeast but check your package for temperature because regular yeast you can use that two uses 110 degrees this is 120 degrees so for the liquid so this one package of yeast goes in here i'm gonna mix it up just a little bit okay and now we're going to add um it's two three quarters of a cup sorry three quarters of a cup of i'm using one percent milk heat it to 120 degrees which is what this yeast requires so i'm going to put that in always put the warm stuff in first to hit the yeast first and after that it's going to be three tablespoons of oil you can use canola or extra light olive oil in this so there goes the oil and also at room temperature have everything at room temperature this is one egg and now we're going to beat this on high for two minutes okay it's been about two minutes now we're going to add one cup of raisins and i like to use gold or yellow raisins and this is the one that i use because some of them are kind of dry but these are nice moist raisins so i'm going to use a cup of golden raisins that go in here and then we're going to add between a quarter to a half cup of additional flour to make this into like a sort of a solid mass so i'm going to start with about a quarter let's see how that starts to come together there it is look at those raisins oh they're so beautiful those golden raisins it just makes this a little bit more different okay i think that's pretty good all right so now you're gonna knead it and just add whatever flour you need that you need to knead with just put a little on the top and i'm gonna need this like a hundred turns of course a scraper always helps to get it started because it will stick at the beginning but there it is so it's one two three four ninety six ninety seven ninety eight ninety nine a hundred so this is only a one rise bread so it's pretty quick and what we have to do is let it rest for 10 minutes so i'm going to get rid of this flour and put this bowl over it you cover it with something plastic a cloth i'm going to cover it with the bowl and let it rest for 10 minutes well it's almost 10 minutes while this has been resting so in the meantime i've lined my baking sheet with parchment paper and we're going to mix together the filling that's going to go into these the tunnels so we're going to mix together a quarter cup of brown sugar and a tablespoon of cinnamon okay you just mix that up just takes a second that's part of your tunnel filling and i'm also going to be using uh either softened butter or trans trans fat free margarine i've done it with both i've done it with smart balance it comes out great but it's two tablespoons of whatever you choose to use so you can make this bread with no butter at all so that's what's going to go in the tunnel so now we're going to work on the dough this is the fun part okay so here it is after it's been rested looks good nice and good texture good feel put a little more flour on here now we're going to roll this into a rectangle and you want it to be you definitely want to be nine inches wide by 12. and i'll show you why in a second let's see all right that's nine inches right there and this is like 11 and a half so i'm just going to go just a little bit longer and we got it you could almost just stretch the rest of it just like that okay so now what we're going to do is we're going to take the tape measure again and we're going to mark a three inch because we're going to make three three strips out of this so there's three inches there and there's six there now that's the marking you're going to use to make three strips so i just go along here i do not have to be perfect at all and you cut three rows like that make two cuts to make three strips and that's going to be the braids okay all right now i'm just going to kind of make sure they're separated and make sure they're ready to go okay now what we're going to do is first we're going to put the the that butter or trans fat free margarine down the center you want to keep it away from the edges and i usually just do it with a spoon this is you know this is the i just love this part just divide your butter or margarine between the three now what we're gonna do is put like a skinny row of this brown sugar and cinnamon and it works pretty nicely with a spoon so i'm gonna show you two ways that i've done this one is i just take a spoon and if you just kind of tap like that it winds up pretty good and again it's never going to be perfect but just cover the uh that little strip of butter and here's three now if you if the spoon doesn't work for you here's another way that i've done it that works pretty good i take a piece of wax paper and make kind of like a funnel out of it see if it works for me this time i pour it on the wax paper and you just kind of make like a little opening there and if you kind of see it comes out nice and skinny like that look i think i invented this look at this all right god there's still more left okay i know it's a lot you just keep going because the more you can put on here the better those tunnels are going to be when you slice the bread okay all right now we're going to close these up and all you do is you just kind of stretch it like this and just close it up look at that that's the tunnels oh my god look and you can if it's too if it's close to the edge you just stretch it out farther like this it's dough you know and if it's not sticking for whatever reason you can take a little water which i have here and you can just put a little water on the edge like that and that'll help it to stick if it's not sticking for you i don't usually need the water but if you need it it's no problem and look do you see that just close it up go back over it again you do the same thing with the other ones all right so there's the last one and i just went you go over it go over it again and now what what i'm gonna what i do and i strongly suggest you do this you put some flour on your hands okay a little flour on your hands and then you pinch these clothes because that way they won't try to to pinch back and open so i just pinch everything closed with a little bit of flour just go over the the closures this there we go and that's about it right there now we're going to braid this and then the tunnels are inside how cool is that all right so here's how i try to i put the the the pinch side on the bottom you want those on the bottom and then we're going to braid this into a braid just like you might braid if you ever make an egg bread or something so let's see i always have a troublestar okay it's like this to start and then like that that's how you start and then you just braid keep the the seam on the bottom you can twist it if you want and then you braid like that just like your braiding hair like this like that like that that that that and that you tuck this under like this you tuck these under like that you put them on the prepared baking sheet like this tuck your ends under again just to make sure they're all tucked is that beautiful look at that oh i know that's dirty but i'll give it a second you cover it with a towel you put it in a warm spot to rise for an hour and you never know it'll rot it can rise in an hour it could be an hour and fifteen sometimes it's an hour and a half but i use a warming drawer and if you have a warm spot it's usually an hour just a little bit more so that's it we're going to rise this uh for one hour and then bake it and then we put some glaze on and then that's it well the oven's been preheated to 375 and this is a loaf that i made a little earlier and it's already risen look at this oh my god that's beautiful that's that rose for a little over an hour and before we put it in the oven we're going to put an egg wash on it's going to give it a beautiful glossy finish and i make my egg wash with one egg yolk and about a teaspoon of water that's what's in here so we just mix it up like that you just brush this this loaf like that this really really makes a difference look at that just brush the whole thing okay the egg wash is just about done a little bit more here and it look it took just about the whole egg yolk to do this beautiful beautiful loaf and tunnels of cinnamon oh god okay so that's it it goes into that preheated 375 degree oven and i'm going to put it in and set the timer it bakes for 25 minutes we'll set it for 25 and then we'll put the little glaze on it and it's all done can't wait for you to see it one more thing if the bread browns a little too much too quickly check it after about 15 minutes and mine's getting a little brown so i'm going to put a foil tint on it and here's how i make my foil tent i take the foil and i'm going to do it shiny side up because you want to reflect the heat away from the bread and i actually scrunch it like this and when you scrunch it like that you can shape it into whatever you want it's much easier look you can shape it into get the sides down like that and then there's a nice little tent so i'm going to put that on the bread and it's got about 10 minutes to go just thought you might like that little foil tint okay it's finally done let me show you how it looks look at this look oh my god if you think that looks good wait until you see what's inside those tunnels of cinnamon are so amazing now there's one last thing to do which is to put a glaze on but it has to cool down for about 10 minutes so in 10 minutes we'll put the glaze on so i'll be right back okay i took it off the baking sheet onto a cutting board and now we're going to put the glaze on and the glaze i make with one cup of powdered sugar and just enough milk to make it the right consistency usually about two tablespoons but you really just start slowly because once you put too much in you can't go back that's perfect that's perfect okay so now you glaze the bread and you can have fun this is fun for kids to do too do it whichever way you want you can glaze it this way across you can glaze it down the long way let me see how high i can go watch this now let's see what's going on inside it's still kind of warm but i'll try to cut a piece and see if i can show you the tunnels in here okay oh it's still pretty warm oh god this is just amazing let's see all right look at this there's your tunnels right there look you see that see that the golden raisins and all those little tunnels of cinnamon oh my god this is so awesome i'm telling you this bread i mean i know it's a special occasion bread really i mean i only make it on special occasions like you know when i wash my hair when i finish the laundry when i open a dvd without a pair of pliers and a nail file when my car starts when cinnamon goes on sale when i'm having a good hair day when

Channel: Jenny Can Cook

Views: 1,324,476

Keywords: Cinnamon Raisin Bread, Cinnamon-Raisin Bread, cinnamon raisin bread recipe, cinnamon raisin bread, raisin bread, cinnamon bread, cinnamon bread recipes, raisin bread recipes, healthy recipes, cooking, baking, learn to cook, learn to bake, baking recipes, cooking recipes, Jenny Jones, jenny jones, JennyCanCook, Tunnels of cinnamon, braided bread, braided cinnamon bread, sweet bread, how to braid bread, best cinnamon bread, best cinnamon raisin bread

Id: kcPsaVuhQXY

Length: 12min 59sec (779 seconds)

Published: Thu Apr 10 2014