Homemade sweet bread with raisins and cinnamon

Ingredients:

• 2 and 1/4 cups bread flour
• 1 cup brown rice flour
• 2 tablespoons ground cinnamon
• 1 teaspoon ground nutmeg
• 1 teaspoon fine sea salt
• 0.5 cup warm water (38°C-43°C)
• 3 tsp active dry yeast
• 6 tbsp (90 g) butter at room temperature
• 0.5 cups of sugar
• 3 eggs, room temperature
• 1 cup chopped walnuts
• 1 and 1/4 cups raisins
• Butter to grease the pan
• Flour to dust the pan
• Special equipment: 20.5 x 11 cm bread pan with non-stick coating

Preparation:

1. In a medium bowl, combine bread and rice flours, cinnamon, nutmeg and salt.
2. In a small bowl, combine warm water and yeast. Let the mixture sit for 5 minutes until foamy.
3. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar on medium speed until combined, about 2 minutes. Beat in the eggs one at a time. Beat in the yeast. With the mixer running, gradually beat in the flour mixture on low speed until the dough forms a ball. Remove the paddle attachment and attach the dough hook. (If you don’t have the hook attachment, you can also knead the dough by hand on a lightly floured work surface for 15 minutes.) Knead on medium-low speed for 10 minutes, scraping down the sides of the bowl as needed. Add the walnuts and raisins and continue kneading until the dough comes together smoothly and springs back when pressed with your finger, about 5 minutes. Transfer the dough to an oiled bowl and cover with plastic wrap. Let it rest at room temperature, away from drafts (about 85°F/30°C), until it has risen slightly, about 2 hours.
4. Butter and flour the inside and rim of a nonstick loaf pan. Press the dough down to deflate it. Transfer the dough to a lightly floured work surface and knead for 3 minutes. Form the dough into an 8 x 4 inch (20 x 10 cm) rectangle and place it in the prepared pan. Cover with plastic wrap and let rise at room temperature, away from drafts, until about 2 inches (5 cm) above the rim of the pan, about 2 hours.
5. Position a rack in the center of the oven. Preheat the oven to 350°F (175°C).
   
   Remove the plastic wrap from the pan and bake the bread until golden brown, 30-35 minutes. Cool for 10 minutes. Remove the bread from the pan and transfer it to a wire rack to cool completely, about 1.5 hours.
6. Wrap well in plastic wrap and store at room temperature for 2 days or freeze for up to 1 month.