CINNAMON RAISIN MILK BREAD
Makes 1 (9x5-inch) loaf
An elevated take on the enduring classic, this lofty, swirled bread can be enjoyed plain, buttered, toasted, or as the sweet bookends to a peanut butter and jelly sandwich.
3¼ to 3½ cups (406 to 437 grams) all-purpose flour
⅓ cup (67 grams) granulated sugar
2½ teaspoons (7.5 grams) kosher salt
2¼ teaspoons (7 grams) instant yeast
2 teaspoons (4 grams) ground cinnamon
⅔ cup (160 grams) whole milk
¼ cup (57 grams) unsalted butter
1 tablespoon (14 grams) neutral oil
Tangzhong (recipe follows)
2 large eggs (100 grams), room temperature and divided
½ cup (80 grams) assorted raisins
1. In the bowl of a stand mixer fitted with the paddle attachment, beat 1 cup (125 grams) flour, sugar, salt, yeast, and cinnamon at low speed until combined.
2. In a medium saucepan, heat milk, butter, and oil over medium heat, stirring frequently, until butter is melted and an instant-read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture and Tangzhong to flour mixture; beat at low speed until well combined. Add 1 egg (50 grams), and beat until well combined. With mixer on low speed, gradually add 2¼ cups (281 grams) flour, beating just until combined.
Switch to the dough hook attachment. Beat at low speed until a soft, tacky dough forms, 12 to 14 minutes, stopping to scrape sides of bowl; add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8
