Ingredients
The following ingredients have 15 Servings
- 3 cups all purpose flour
- 3 ½ to 4 cups whole wheat flour
- 4 teaspoons active dry yeast
- 2 1/4 cups milk
- 8 tablespoons butter
- 1/4 cup brown sugar
- 1 1/2 teaspoons sea salt
- 3 eggs
- For the filling:
- 2 teaspoons cinnamon
- ½ cup brown sugar
- 4 tablespoons softened butter
Instruction
- In a large bowl, combine 3 cups all purpose flour and yeast.
- In a medium saucepan melt butter completely over low heat. Stir in milk, salt and 1/4 cup of brown sugar. Stir for about two minutes.
- Next, stir the milk mixture into your flour mixture. Add the eggs, and beat with a mixer on low on medium speed for 1 min, and then on high speed for 2 minutes.
- Next stir in as much of the whole wheat flour as you can. Make sure to do this 1 cup at a time. You should be able to get at least 3 cups mixed in. You can do this by hand or with a KitchenAid mixer using your dough hook.
- Knead the dough 6-8 minutes, adding remaining flour until the dough is moderately stiff but still flexible and smooth. Shape into a large ball.
- Coat a large bowl with oil and place your dough ball inside. Cover and let the dough rise in a warm place about 1 hour or until it doubles in size.
- Remove the towel and punch the dough 3 or 4 times to let out the air. Separate the dough into two smaller balls. Place the dough balls on a floured surface and roll out to resemble rectangles.
- Cover and make your cinnamon sugar mixture by mixing butter, cinnamon, and brown sugar together.
- Sprinkle each rectangle with cinnamon sugar mixture (and raisins if you choose), then tightly roll up the dough and tuck sides in. Place each loaf in a greased bread pan.
- Cover and let rise another 20-30 min. Preheat oven to 350 degrees F
- Brush dough with melted butter or egg wash if desired. Place on the center rack of the oven and bake for 30-40 minutes, or until golden brown. Check the loaves after 15 minutes—if they are browning too quickly, cover with aluminum foil.
