Slow cooker cinnamon-raisin bread
Prep 40 min
Total 4 hours
Makes 16 slices
Updated Mar 1, 2017
Chatelaine
Ingredients
Instructions
- STIR yeast with 1 tbsp sugar and warm milk in the bowl of an electric stand mixer. Set aside until slightly frothy, about 10 min. Combine flour with salt in a medium bowl. Soak raisins in hot tap water in a small bowl. Let stand for 10 min, then drain well. Stir remaining 1/3 cup sugar with cinnamon in a small bowl and set aside.
- STIR yeast mixture with paddle attachment at low speed for 1 min. Gradually add flour mixture while stirring, until combined, about 2 min. Replace paddle with a dough hook. Add raisins and butter and knead on medium-low for 1 min. Increase speed to medium and knead 4 more min. (Stand mixer may move around the counter.) Remove hook. Dust dough with a little more flour and roll into a 9 x 12-in. rectangle. Beat egg and brush over surface of rectangle. Generously sprinkle with cinnamon sugar. Roll up rectangle into a log, starting from a short edge. Place log, seam-side down, in a greased 4 1/2 x 8 1/2-in. metal loaf pan.
- SCRUNCH 3 2-in. sheets of foil into balls. Place them in slow cooker insert, then set loaf pan on top and close cooker. Cook on high for 3 1/4 hours.
- PREHEAT broiler. Remove pan from slow cooker insert. Broil in centre of oven until dark golden, 3 to 4 min. Transfer to a rack to cool. Slice and serve with butter.
Nutrition
Calories 191, Protein 5 g, Carbohydrates 35 g, Fat 4 g, Fibre 2 g, Sodium 305 mg.Try this slow cooker banana pecan breakfast casserole
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