Ingredients
3/4 cup raisins1 tablespoon plus 3 cups bread flour, divided1 cup strong brewed coffee (70° to 80°)3 tablespoons canola oil1 egg, lightly beaten1-1/2 teaspoons salt3 tablespoons sugar1 teaspoon ground cinnamon1/4 teaspoon ground allspice1/4 teaspoon ground cloves2-1/2 teaspoons quick-rise yeast
Preparation
Place raisins in bowl and add water to cover. Allow raisins to hydrate until needed. In a mixing bowl, add coffee, sugar and yeast. Let sit for 2 minutes. Place the following ingredients in the mixer in this order; flour, salt, cinnamon, allspice, cloves, egg and oil. Using a dough hook, mix on low speed until dough comes together. Increase speed to medium and mix for an additional 3 minutes. While mixing for 3 minutes, drain raisins and pat dry with paper towel to remove excess moisture. Reduce speed to low and add in raisins to mixing bowl. Continue mixing for 1 minute. Remove dough and any raisins that did not mix in to pastry mat and kneed the dough slightly, shaping into a tight ball and incorporating any loose raisins into the dough. Place in greased bowl and cover with plastic wrap. Allow dough to double in size - approximately 1 to 1 1/2 hours. After the dough has risen, place dough on the pastry mat that has been lightly dusted with flour and degas, shaping into a rectangle with the smallest side being no more than 8 inches. Roll the 8-inch side and press with palm to seal. Take outer corners and fold in, press with palm. Continue rolling and sealing with palm until the dough resembles a loaf shape. Place in greased 9 x 5-inch loaf pan and cover with plastic. Allow to rise until double. Using a serrated knife or dough lame, slice two angled slices on the top of the bread. Place in preheated oven to 350°F and bake 40 to 50 minutes.
