-
1
Place 1 cup flour, sugar, yeast, and salt in a bowl of a heavy-duty mixer.
-
2
Heat water, milk and shortening in a small saucepan to 120 to 130F (49 to 54C).
-
3
It will feel hot on you wrist.
-
4
Add mixture to mixer bowl and beat on Medium speed 2 minutes.
-
5
Beat in egg.
-
6
Stir in enough additional flour to make a soft dough.
-
7
To knead by hand, place dough on a well-floured surface and shape it roughly into a ball.
-
8
Place your fingers on top, curled slightly over the ball, and pull the dough toward you.
-
9
Then push dough away, using the palms of your hands.
-
10
Turn dough 1/4 turn and repeat.
-
11
When you begin kneading, the dough will be sticky.
-
12
Add flour a little at a time.
-
13
As you knead, keep your fingers together and use the palms of your hands.
-
14
Knead dough 8 to 10 minutes until it is smooth and elastic.
-
15
You should not use more than 3 1/4 cups (393 g) of flour, total.
-
16
To judge whether the dough has been sufficiently kneaded, place it on the work surface, pull both ends gently, and release.
-
17
The dough should be elastic and spring back.
-
18
The dough should also be smooth and have little blisters of air that you can see under the surface.
-
19
Shape dough into a ball by pulling sides underneath to form a smooth top.
-
20
Place it, top side down, in an oiled bowl.
-
21
Turn the dough right side up, thus coating it with a little oil.
-
22
Cover loosely with plastic wrap.
-
23
Let dough rise in a warm place for about 1 hour or until doubled.
-
24
When it has doubled in size, the imprint will remain when you poke two fingers into it.
-
25
Punch dough down and place it on a lightly floured surface.
-
26
Knead in the raisins.
-
27
Cover and let dough rest a few minutes to relax the gluten.
-
28
To Make the Filling:
-
29
Grease a 9 x 5-inch (5 x 5-cm) loaf pan.
-
30
Roll the dough to a 16 x 8-inch (40 x 20-cm) rectangle.
-
31
Brush with melted butter.
-
32
Combine the sugar and cinnamon and sprinkle over dough.
-
33
Starting with the short end roll the dough up tightly.
-
34
(If dough isnt rolled tightly there will be a hold in the middle of the bread.)
-
35
Pinch ends and seam and place seam side down in the pan.
-
36
Let dough rise again for about 30 minutes or until doubled.
-
37
Test by pressing dough lightly.
-
38
If your finger leaves only a slight imprint the dough is ready.
-
39
Heat oven to 357F (190C) with oven rack in lower third.
-
40
Bake 35 to 45 minutes or until deep golden brown and loaf sounds hollow when thumped.
-
41
Using an instant-read thermometer, measure temperature in center of loaf.
-
42
It should read 190F (88C) or higher.
-
43
Remove loaf from pan by loosening around side and lifting from the bottom.
-
44
Cool on wire cooling rack.
-
45
You must let loaf cool slightly before slicing.
