Cinnamon Raisin Bread

Cinnamon Raisin Bread

Simply irresistible golden, gooey and cheesy garlic bread that’s so easy to create and eat it with your hands!

serving size
SERVING SIZE

3

time required
TIME REQUIRED

Preparation: 20 minutes
Baking: 20 minutes
Total waiting/resting:
135 minutes

serving SUGGESTION
SERVING SUGGESTION

Serve warm as an appetizer or along with a big bowl of hearty soup

INGREDIENTS

Dough Quantity
Flour 170g
Water 100ml
Salt 3g
SAF-INSTANT™ Gold
instant dry yeast
3g
Sugar 22g
Butter 16g
Milk Powder 5g
Garlic (chopped) 5g
Garlic Butter Filling Quantity
Butter 150g
Sugar 5g
Minced garlic 30g
Milk 10ml
Parsley (chopped) 15g
Cheese sliced/shredded As desired

FEATURED PRODUCT

PRE-PREPARATION

1. Melt the butter and add in the sugar, minced garlic, milk and parsley. Stir well and set aside

PREPARE THE DOUGH

1. Working with 1 dough at a time, mix the dough with about 10g of garlic butter.
2. Shape each dough into a baguette shape or your preferred shape.
3. Cover the dough lightly and let it rest for 135 minutes at around 30˚C and 80% humidity or till double in size.

SHAPING

1. Roll the dough, cover and let it rest for 20 minutes.
2. Flatten the dough with a rolling pin to a rectangular shape.
3. Spread the cinnamon filling all over the top of the dough, roll the dough up and place it in a tin.
4. Cover the dough lightly and let it rest for 90 minutes at around 35˚C.

BAKING

1. Preheat oven at 200˚C.
2. Bake for 13 minutes at 180˚C or till golden brown.
3. Remove the bread from the oven, lightly brush the surface with melted garlic butter immediately.
4. Allow the bread to cool down.
5. With a serrated knife, slice the bread cutting a grid into the top of the bread. Be careful not to slice all the way through to the bottom.
6. Open the bread cracks with your fingers. Use a pastry brush to brush the remaining garlic butter into every space and add shredded cheese.
7. Bake the bread for 7 minutes at 160˚C or till the cheese has mostly melted.
8. Remove from the oven and serve warm.

No Comments

Sorry, the comment form is closed at this time.