Emilie Meyer
Cinnamon raisin bread is a sweet loaf bread with juicy raisins and a cinnamon swirl. While making this bread, the swirl tends to separate and fall apart. This can be prevented by using a Pullman pan, which has more vertical sides and a lid. The lid on the Pullman pan prevents air pockets from forming since the dough cannot expand beyond the pan while baking. The Pullman pan is perfect for making cinnamon raisin bread as it ensures the bread rises evenly and has a tight swirl.
| Characteristics | Values |
|---|---|
| Type of bread | Cinnamon raisin bread |
| Type of pan | Pullman pan |
| Benefits | Classic, square sandwich bread, prevents air pockets from forming |
| Recipe | Pain de Mie from America's Test Kitchen Bread Illustrated |
| Modifications | Added raisins to the dough, moistened with water, sprinkled with cinnamon and sugar |
| Baking instructions | Bake with the lid on for the first half, then remove it for the bread to brown |
| Baking temperature | 350°F (190°C) |
| Baking time | 35-45 minutes |
| Cooling | Pull back the lid to allow the bread to begin cooling |
| Storage | 5 days at room temperature, 7-9 days in the fridge, freezes well in plastic wrap |
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What You'll Learn
Cinnamon-raisin bread recipe
Ingredients
- Raisins
- Flour (all-purpose or bread flour)
- Cinnamon
- Sugar
- Active sourdough starter
- Egg
- Milk
- Ground cloves (optional)
Method
Start by adding raisins to a heat-proof bowl and pouring boiling water over them. Let them sit for 10-15 minutes, then drain and set aside to dry.
In a large mixing bowl or stand mixer, combine all ingredients except flour. Slowly add flour to the dough, one cup at a time, until it is sticky but workable. The dough should be smooth but still sticky, and not too firm. If it is too sticky, cover and let it rest for 30 minutes before trying again.
Once the dough is ready, cover and let it bulk ferment (rise) for 8-12 hours or until doubled in size. This time may vary depending on the temperature of your dough and the strength of your sourdough starter.
After the dough has risen, roll it out into a 13-inch wide rectangle. Brush the dough with an egg wash and sprinkle the cinnamon-sugar mixture evenly over it. Sprinkle the raisins on top.
Roll the dough into a log shape, keeping it tight and brushing the top edge with egg wash as you roll to prevent air pockets from forming. Seal the dough and place it in a greased and floured 13-inch Pullman pan, seam side down. Cover the pan with its lid and let the dough rise at room temperature until it is about half an inch away from the lid.
Preheat the oven to 375°F (190°C). Bake the bread with the lid on for 35 minutes. After removing the bread from the oven, slightly pull back the lid to allow the bread to cool.
Your cinnamon-raisin bread is now ready to be enjoyed! It can be stored at room temperature for up to 5 days, in the fridge for 7-9 days, or frozen for longer periods.
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Preparing the dough
Next, prepare the raisins by soaking them in boiling water for 10-15 minutes. The raisins are ready when their colour lightens slightly and the water level drops. Drain and spread them on paper towels to blot dry before setting them aside.
Now, it's time to make the dough. You can use a bread machine or mix and knead the dough by hand or using a stand mixer. If using a bread machine, simply add the ingredients according to the machine's instructions. If mixing by hand or with a stand mixer, combine the flour, salt, and any other dry ingredients in a large bowl. Create a well in the centre and add the wet ingredients, such as milk, eggs, and the sourdough starter if using. Mix until a shaggy dough forms, then turn out onto a floured surface and knead until the dough is smooth and elastic.
Once the dough is prepared, it's time to add the raisins and create the cinnamon swirl. Roll out the dough into a rectangle, then sprinkle the raisins evenly over the dough, followed by the cinnamon sugar mixture. You can also add a pinch of ground cloves to amplify the cinnamon flavour. Spray the dough with water to help keep the layers together, then roll the dough tightly into a log shape, sealing it by brushing the top edge with an egg wash as you roll.
At this point, your dough is ready to be placed in the Pullman pan for its final rise and baking. Grease and flour your Pullman pan or use a non-stick option, and place the dough inside, seam side down. Cover with the lid and let the dough rise at room temperature until it's about 1/2 inch away from the lid. Preheat your oven to 350°F to 375°F (depending on your recipe) and bake with the lid on for 35 to 45 minutes.
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Baking the bread
The Pullman pan is ideal for baking raisin cinnamon bread as it prevents air pockets from forming in the dough. The loaf bakes with a lid on the pan, restricting the dough's ability to rise beyond the lid.
To bake raisin cinnamon bread in a Pullman pan, start by preparing the dough. One recipe suggests sprinkling the cinnamon sugar mixture evenly over the dough, followed by sprinkling raisins on top, and then rolling the dough into a log shape. As you roll, keep the dough tight and use an egg wash to brush the top edge.
Next, place the shaped dough in a greased and floured Pullman pan, seam side down, and cover it with the lid. Allow the dough to rise at room temperature until it is about half an inch away from the lid. Preheat the oven to 375°F (190°C).
Once the oven is preheated, bake the bread with the lid on for around 35 minutes. When the bread is ready, slightly pull back the lid and allow the bread to cool slightly before removing it from the pan.
Another recipe suggests preparing the dough by rolling it out, moistening it with water, and sprinkling cinnamon and sugar on top before adding raisins and rolling it into a loaf. This recipe also recommends using a Pullman pan with a lid to prevent air pockets and achieve a tight swirl.
It is worth noting that some bakers have experienced difficulty removing the lid from the Pullman pan during baking. To avoid this issue, slide the lid on the pan backward so it doesn't seal into place and can be easily removed.
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Avoiding air pockets
Yes, you can make raisin cinnamon bread in a Pullman pan. Here are some tips to avoid air pockets in your bread:
When making raisin cinnamon bread in a Pullman pan, avoiding air pockets is crucial for a uniform, professional-looking loaf. Air pockets form when there are gaps in the dough, which can be caused by various factors during the mixing, shaping, or baking process. Here are some detailed instructions to help you avoid those unsightly air pockets:
Firstly, when mixing your dough, ensure that you're using fresh ingredients, especially active yeast. Old yeast may not produce enough gas to properly leaven the dough, leading to denser bread and air pockets. Always proof your yeast beforehand to ensure it's active. Also, be mindful of the liquid temperature. Yeast thrives in warm environments, so use lukewarm liquids (not hot) to activate the yeast. Too-hot liquids can kill the yeast, leading to poor dough development and air pockets.
Secondly, during the kneading process, aim for a smooth and elastic dough. Kneading helps develop gluten, which provides the structure for the bread. Under-kneaded dough may collapse during baking, leading to air pockets, so ensure you knead the dough adequately. If using a stand mixer, look for the "windowpane effect," where you can stretch the dough thin enough to see light through it without tearing.
Next, when it comes to shaping the dough, be gentle. After your dough has risen and you're ready to shape it, avoid punching it down with too much force, as this can create air pockets. Instead, gently deflate the dough by patting it down with oiled hands or a rolling pin. When placing the dough in the Pullman pan, ensure it is evenly distributed and smooth, with no lumps or gaps, as these can turn into air pockets during baking.
Finally, steam is your friend. During the baking process, steam helps to create a crisp crust and a soft, airy crumb. This moisture delays the formation of a crust, allowing the bread to fully expand before the crust sets. To achieve this, try using the "bake-and-steam" method: add steam to your oven during the initial stages of baking by placing a hot, empty cast-iron skillet on the lowest rack of your oven while it preheats. Then, pour a cup of hot water into the skillet when you put your bread in to create steam.
By following these detailed steps, you can significantly reduce the chances of air pockets forming in your raisin cinnamon bread, resulting in a more consistent and aesthetically pleasing loaf.
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Storing the bread
Once your delicious cinnamon raisin bread has cooled, you can slice it and store it in an airtight container. It will keep at room temperature for up to 2 days, in the fridge for about 7-9 days, and in the freezer for 3 months.
To thaw frozen bread, leave it in the fridge overnight, or on the counter for 1 to 2 hours. You can also rewarm the whole loaf in a 300°F oven for about 10 minutes.
The bread is best enjoyed toasted with salted butter, or as French toast, bread pudding, or sandwiches. You can also spread it with homemade orange honey butter or make an apple pie panini with it.
Some bakers have reported issues with the lid of the Pullman pan sticking to the pan. To avoid this, you can slide the lid on the Pullman pan backward so it doesn't seal into place and can be removed easily.
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Frequently asked questions
Yes, you can make raisin cinnamon bread in a Pullman pan. The Pullman pan is the secret to a perfect swirl without air pockets.
First, add raisins to the dough during the initial mix. Then, roll out the dough, moisten it with water, and sprinkle cinnamon and sugar before putting it in the pan to rise. Finally, bake the bread with the lid on for about 35 minutes at 375°F (190°C).
The Pullman pan gives your bread a classic square shape. The lid on the pan also prevents air pockets from forming, as the dough cannot expand beyond the pan while baking.
