Frank's Recipes! Pain au cannelle et des raisins (Bread with cinnamon and raisins)

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Pain au cannelle et des raisins (Bread with cinnamon and raisins)

1 tsp sugar
3/4 cup warm water (100 F/40 C)
1 package dry active yeast (eq. 40 g fresh yeast)
1/2 cup milk
2 tablespoon butter
3 tablespoon sugar
1 tsp salt
1 tsp cinnamon (optional)
3 - 3-1/2 cups flour
1/2 cup dry raisins

In a big bowl, dissolve 1 tsp sugar in warm water. Sprinkle on the yeast and let sit for 10 minutes. Heat the milk until lukewarm and stir in butter, sugar, salt and cinnamon. Add to the yeast mixture. Add 1 cup of flour and mix with electric mixer on medium for about 1 minute. Add another cup of flour and mix in for 3 minutes.

Add the raisins and the rest of the flour and knead until the dough stops sticking to the bowl. Form the dough into a ball and brush lightly with butter. Let it sit in a warm spot until its volume has doubled (~1 hour). Knead again. Put in a bread form (2 liters) and let it sit again for 30-45 minutes until it has doubled.

Bake at 375 F/190 C, placing it low in the oven. Cover with aluminum foil during the last 15 minutes. Take it out of the form and let it cool on a cake grid.