CINNAMON RAISIN BREAD - PANERA STYLE

Cinnamon Raisin Bread - Panera Style image

This is adapted from a Panera recipe I found and makes two gorgeous loaves. With a stand mixer, it's so easy! Cinnamon chips are usually available during the holidays but can be found other times, likely online too. Also, I've found that weighing the flour helps produce a truly superior loaf of bread. It's WORTH the effort! Also,...

Provided by Linda Tschappat

Time 3h

Number Of Ingredients 15

Ingredients

STARTER:
1 c 95-105 degree water
2 tsp active yeast
1 c 4 7/8 ounces bread flour (or all purpose)
REMAINDER
3/4 c 95-105 degree water
4 tsp active yeast
3 Tbsp honey or agave nectar
1/4 c plus 1 teaspoon butter crisco
4 3/4 c 23 ounces bread flour (or all purpose)
4 tsp hodgson's vital wheat gluten
1 Tbsp salt (regular or kosher)
2-3 tsp ground cinnamon
1 1/4 c raisins, plumped & squeezed
5 oz cinnamon chips (half the bag)

Steps:

1. For the starter: in a regular medium bowl, add the first three ingredients, whisk until only small lumps. Cover and let stand for 30 minutes. If desired, this part can be done the day before. Let sit on counter for an hour or two at most and then put in the refrigerator overnight to develop flavor.
2. For the dough: In the stand mixer bowl, using the bread hook, add the remainder of the ingredients (except the cinnamon chips), add ALL of the starter. Mix until the dough has nearly cleaned the sides of the bowl.
3. Add the cinnamon chips and mix again until dough is well formed.
4. While dough is mixing, coat two med-large bowls with Pam or other cooking spray. Set aside. You can knead the dough by hand more if you choose but if you used a stand mixer, it's not necessary.
5. Pinch dough into two fairly equal parts. Form into balls, creating smooth top and pinching the bottom seams a little. Place in bowls. Cover with a warm-hot damp towel and another dry one. Let rise 30 minutes.
6. Preheat oven to 400 degrees. For the 2nd rise, coat two large loaf pans with Pam or other cooking spray. Turn the first bowl out into your hand. Gently fold under, keeping the smooth part on top and place seam side down in loaf pan. Do not punch down, just fold into an oval. Repeat with 2nd loaf. Refresh the damp hot towel and cover with that and the dry one again. Let rise 30 minutes.
7. With a sharp knife, cut two diagonal slashes in the top. Spray with water and bake @ 400 degrees for 30 minutes. Remove from oven, brush on butter until top is shiny. Let cool about 10 minutes and remove to towel or baking rack, on it's side. If using a towel, flip sides (so bottom does not get soggy) every 10-15 minutes until cool.