Eggless Raisin Cinnamon Bread
Prep time: 3 Hr
Cook time: 33 Mins
Yields: 2 Loaves
This two-in-one recipe will blow your mind away; eggless raisin cinnamon bread and tutti fruiti yeasted bread without eggs, all at once. How cool is that! Chocolate chips instead of the candied peel would be an awesome option as well.
Ingredients
Instructions
  1. In a large bowl, dissolve yeast in warm water. I used microwave oven to warm water and milk. Do it for a couple of seconds at a time so that you don't heat it too much. I used my candy thermometer to check the temperature.
  2. Add milk, 1/3 cup sugar, oil, salt and 2 cups flour. Beat until smooth.
  3. At this point divide the dough into half and transfer one half to another large bowl.
  4. Add raisins to one half of the dough and candied peel to the other half of the dough. Tossing the raisins and candied peel in some flour before adding it to the dough prevents it from sinking to the bottom of the bread.
  5. Now add about 2 cups of flour each to the two separate bowls and form a soft dough. You may have to add a few tablespoons more of flour if the dough is very sticky.
  6. Turn the raisin dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1-1/4 hours. Repeat the same for the candied peel dough too. Always with yeasted breads go with the size and not the time. Depending upon the weather it might even take more than the time specified to double in the recipe. So if you go with the time, the dough might not rise enough and you won't be able to get a soft bread.
  7. Once you have made sure that the dough has doubled in size, punch dough down on a lightly floured surface.
  8. Roll into a 15x7-in. rectangle. Combine cinnamon and remaining sugar (the 1/4 cup); sprinkle over dough. Sprinkle with water. Starting with a short side, roll up tightly, jelly-roll style.
  9. Repeat the same for the tutti fruiti bread dough as well, of course no cinnamon filling for this one.
  10. Pinch seams and ends to seal. Place, seam side down, in two greased 9x5-in. loaf pans. Cover and let rise until doubled, about 1 hour.
  11. Preheat oven to 350°C/180 F. Bake 30-35 minutes or until golden brown. Remove from pans to wire racks to cool completely. Brush it with butter or top it with an icing of your choice. Wait for the breads to cool completely before slicing.
My Notes:
  1. If you choose to bake 2 loaves of cinnamon raisin bread itself, then, then increase the quantity of sugar to 1/2 cup and ground cinnamon to 1 tablespoon for the filling and divide it equally between the 2 loaves.
  2. Since I wanted to make only one raisin cinnamon bread, I cut the the quantity of sugar and cinnamon to 1/4 cup and 1/2 tablespoon respectively and didn't use the entire mixture as filling because it looked like a lot of sugar. I should not have skimped on the filling because the bread was not sweet enough.
  3. Similarly even the tutti fruiti bread could have been a tad sweeter. If I were to bake this bread again, I would add at least another 1/4 cup of sugar.
  4. Although the taste and texture was perfect, the one thing I missed was the smell of butter while the bread was baking. I think using melted butter instead of avocado oil would have been a better option. Butter is always better, so try it friends.
Recipe by Madhuram's Eggless Cooking at https://www.egglesscooking.com/raisin-cinnamon-bread-recipe/