Amaretto Cinnamon Raisin Bread |Cooking With Amanda

Hey guys! It's my favorite time of year!! Bread baking season!!!! Seriously if you ask me, there is nothing better than the smell of fresh baked bread filling up my house. Who needs those silly air fresheners when you can just bake up a loaf of bread and poof, instant amazing-smelling house! Add some cinnamon and amaretto to the mix, and you might have the most perfect scent ever.

I know that look, I'm the healthy blogger… and there isn't a stitch of whole wheat in this recipe. Plus, there's booze. BOOZE! In breakfast morning bread! Shh.. don't tell. I mean, everything in moderation right, peeps? And this beauty, she's worth it.

Back to the bread, this tender, cinnamon-y bread. Best thing ever. There's just one bad thing, this bread takes 2 rising periods; one and a half hours, and then another 45 minutes. I must admit I'm ready to gnaw my arm off by the time this actually makes it in the oven.

BUT.

It's totally worth it.

I PROMISE.

Actually I take that back, the worst part might be the waiting for it to cool just long enough that you don't burn your fingers. I could probably rob a bank I've burned my fingertips off so many times. Oh wait, probably shouldn't be saying that out loud, should I? Great, now I'm on the FBI watch list. Well FBI… watch me make and eat this loaf of perfect amaretto raisin soaked cinnamon bread!

Never made bread before? Start with this one. And I think I know what recipe I'll be sharing next, for the yeast-phobes… it's my favorite go-to thing to bring to a house warming party. No yeast proofing required, just mix in a stand mixer, rise once and you're done. Keep an eye out for it, it's a keeper for sure!

If you're not into yeast baking, you might find my tahini cookies recipe is more to your speed. Gosh, they're good!

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Amaretto Cinnamon Raisin Bread Recipe

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Ingredients

2 tablespoons active dry yeast
1/4 cup granulated sugar, plus 1 teaspoon
3/4 cup milk, warm
1 large egg, lightly beaten
5 tablespoons agave syrup, divided
1 teaspoon pure vanilla extract
1/4 teaspoon salt
4 tablespoons unsalted butter, melted
3 1/4 cups bread flour, plus additional for rolling
1/3 cup brown sugar, packed
2 teaspoons ground cinnamon
1/2 cup raisins
1/4-1/2 cup amaretto, enough to cover the raisins to soak

Directions

Using a stand mixer, whisk together yeast, 1 teaspoon sugar, and warm milk until well combined; allow to sit 5 minutes.
Add remaining 1/4 cup sugar, egg, 3 tablespoons agave, vanilla, salt, and butter, and mix using a dough hook for 1-2 minutes.
Add flour and mix on medium speed for 10 minutes or until dough is nice and elastic.
Remove dough from stand mixer and knead by hand for another 5 minutes. Place in a covered bowl and rise for 1 1/2 hours.
In a small bowl mix together the filling- brown sugar, cinnamon and drained raisins until combined.
Roll dough out into a rectangle, 1/4-inch thick. Brush remaining 2 tablespoons agave over dough. Sprinkle filling over dough.
Roll up and place in a greased loaf pan. Lightly cover and allow to rise in a warm area for 45 minutes.
Bake for 40-45 minutes or until deep golden brown and well risen. Cool for 30 minutes before removing to a wire rack to cool completely.

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