Tuesday, December 8, 2009

Cinnamon Raisin Bread

Ahhh. My favorite smelling bread. I should preface my recipes by saying that I scale everything and I rarely use imperial measurements. If you do not use a scale for baking I strongly suggest it. It makes baking more consistent and much more pleasant. Also, with bread recipes I will try to include baker's percentages. If you are unfamiliar with baker's percents I suggest checking out http://www.wildyeastblog.com/. They have a great explanation of percentages. Why be redundant?


305 grams Pate Fermentee
305 grams All-purpose flour
3 grams wheat gluten
185 grams water
6 grams yeast
6 grams salt
45 grams butter
15 grams dry milk
12 grams agave nectar


2 medium sized apples
1/2 cup sugar
1/4 brown sugar
1/4 cup flour
2 Tbl ground cinnamon
1/4-1/2 cup raisins

Mix all of the dough ingredients except for the pate fermentee. Mix until the dough comes together. Add in pate fermentee in small pieces. At this point the dough should become easily workable. (I use a Kitchen Aid stand mixer for this whole process.) Knead for 5-7 minutes or until dough passes the windowpane test.

Place dough ball into a lightly oiled container and let double. This will take around an hour.

In a food processor mix filling ingredients until well blended. (Apple sauce could be substituted for apples in filling recipe.)

Once dough has doubled, lightly flatten. Lightly press raisins into dough. Spread a thin layer of filling onto dough, leaving a quarter of an inch untouched around the edges.

Gently roll dough and tuck in the ends. Place in oiled bread loaf pan. Let dough proof in a loaf pan for 30-45 min. Your loaf should start to have a nice crown on it.

Slash top from end to end using a sharp knife, razor blade, or lame. Bake at 375 degrees for 50 minutes. Let cool completely before cutting.

Yield: 1 loaf

Baker's Percent:

100% Pate Fermentee
100% flour
62% water
2% yeast
2% salt
15% butter
5% dry milk
4% agave or honey


  1. Hello Justin,
    do you think the applesauce can be subsituted for applebutter? I've made some but because I'm not familiair with the use of it (it's unknown in the Netherlands) it stays in my fridge unused.

  2. I think that you could substitute it. I think that if you used apple butter you wouldn't need to add sugar or cinnamon to the filling. Leave it as is. Make sure you leave a good 1/2 inch untouched around the edges to make sure that it will seal. That is important when just doing the sugar/cinnamon, but even more important when using a wet ingredient.

    Thanks for commenting. Any other questions just ask. I will be posting on croissants later today.