Monday, November 15, 2010

Cinnamon Raisin Swirl Bread

I have been hungry for this bread for a week or so. Cinnamon 'smells' like fall to me. This makes great toast. I left out the raisins since my girls don't really care for them.

Cinnamon Raisin Swirl Bread

makes two loaves
1 package dry instant yeast
2 1/4 cups warm water
3 Tbsp and 1/4 cup sugar, separated
1 Tbsp salt
4 Tbsp butter
6-7 cups flour
1 cup raisins
1 Tbsp cinnamon

Dissolve the yeast in 1/2 cup of water and 1 Tbsp of sugar. Let stand for five minutes. Stir in the remaining 1 3/4 cups warm water, 2 Tbsp sugar, salt, 2 Tbsp melted butter, 3 1/2 cups of the flour and all of the raisins. Beat until smooth (either by hand or stand mixer), adding the remaining 3 or so cups of flour until the dough is easy to handle (not too sticky but still moist).
Turn the dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. Place the dough in a greased bowl, roll it around so all the dough is coated, cover with a towel and let it rise in a warm place until doubled (about an hour).

Mix together 1/4 cup sugar and 1 Tbsp cinnamon in a small bowl. (Beth doubled this)
Punch down the dough, divide in half, and roll them out on a floured surface so they are both about 18 x 9 inches. You may need to roll, let the dough rest, and roll again so you get the right size.

Sprinkle each rolled out loaf with 1 Tbsp of water and half of the sugar and cinnamon mixture.
Roll the dough from the short end and pinch the seams shut. You should have a 9 inch long rolled up piece of dough. Place into a greased loaf pans. Brush the tops of the loaves with 2 Tbsp melted butter and let them rise for 1 hour.

Bake at 425 F for 30 minutes. the loaves should have a dark golden brown top. Remove and place on a wire rack to cool. You can freeze the loaves.

Beth's notes:My bread was done in 20 minutes….maybe bake at 400 for 30 minutes next time.

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