Yesterday I got my regular email blast from Chatelaine magazine.
Included in the content, was a recipe for Cinnamon Raisin Loaf…
made in the slow cooker!
I didn’t know that this was possible!
So after cleaning up after dinner, I decided to try out the recipe.
Slow Cooker Cinnamon-Raisin Bread
Courtesy of Chatelaine Magazine
1/2 8-g pkg quick-rise instant yeast, about 1 1/4 tsp
1 tbsp granulated sugar or honey
1 1/2 cups warm milk, about 110F
3 3/4 cups all-purpose flour
2 tsp salt
1 cup raisins
1/3 cup granulated sugar
2 tsp cinnamon
3 tbsp unsalted butter
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.*
*I recommend checking every couple of minutes as I set my timer for 4 mins, and it started to burn. 😞
Transfer to a rack to cool. Slice and serve with butter.
I served it with breakfast with a smear of peanut butter and everyone LOVED it!