Cinnamon Raisin Bread Made With Fresh Milled Flour

Cinnamon Raisin Bread made with Fresh Milled Flour
-1/3 cup/80g warm water
-1 teaspoon honey
-2 teaspoons/9g yeast
**mix and proof for 5 minutes
-2/3 cup/100g raisins soaked in hot water for 10 or more minutes, then drain them and set to the side
-½ cup/122g warm milk
-3 Tablespoons/38 grams melted and cooled butter
-3 Tablespoons/33g cane sugar or white sugar
-1 egg
-1 Tablespoon/9g vital wheat gluten
-2 teaspoons/6g salt
-300 grams fresh milled hard white wheat flour
**Knead 1 minute.
-Cover, let mixture hydrate 20 minutes.
-Uncover, Knead 5 minutes.
-Slowly add drained Raisins, mix into dough one minute.
- Cover dough and rest/rise 45-60 minutes.

While the dough is rising mix: 5 ½ Tablespoons/44 g sugar, 5 ½ Tablespoons/44g brown sugar, 1 ½ Tablespoons/9g ground cinnamon
**Mix
- 1 egg beaten

-Once the dough has risen, roll into a large rectangle about
10 x18 inches.
-Brush the dough with beaten egg, top with sugar cinnamon mixture (be sure to leave about 1 inch perimeter so dough will seal)
-Roll up tightly, place in 9x5 greased or lined pan.
-Cover with a tea towel, let rise 45-60 minutes, until risen 1 ½-2 inches above side of bread pan.
-Bake in a pre-heated 350ºF oven 35-45 minutes (needs an internal temperature of 200ºF).