Cinnamon-swirl raisin bread
2 loaves
Ingredients
Quantity | Ingredient | |
---|---|---|
¼ | cup | Warm Water (110øF) |
1 | pinch | Sugar |
1 | pack | Active Dry Yeast |
3 | tablespoons | Sugar |
3 | tablespoons | Unsalted Butter, cut up |
1½ | teaspoon | Salt |
½ | cup | Sugar |
2 | cups | Warm Milk (110øF) |
3 | cups | Unbleached All-Purpose Flour |
½ | cup | Dark Raisins |
½ | cup | Golden Raisins |
4 | cups | Unbleached All-Purpose Flour |
1 | tablespoon | Ground Cinnamon |
Directions
DOUGH
FILLING
Dough: Butter 2 9x5x3" loaf pans. Butter a 4 quart bowl. In a small bowl, combine warm water and pinch sugar. Sprinkle yeast over water mixture. Let stand until yeast dissolves and bubbles. While yeast is dissolving, in a large miging bowl combine 3 tb sugar, butter and salt. Pour in warm milk. Stir until butter almost melts.
Stir in 3 cups flour and dissolved yeast. Beat on high speed for 3 minutes. Stir raisins into batter. Stir in ehough of remaining flour with a wooden spoon until dough forms a ball. Turn dough out onto a well-floured surface. Knead until smooth and elastic, about 8-10 minutes, adding enough of remaining flour to keep dough from sticking. Place dough in buttered bowl, turning once to butter surface. Cover and let rise in a warm place until double, about 1¼ to 1 ½ hours. Punch dough down. Turn out on a floured board. Divide dough in half. Cover and let rest 10 minutes.
Filling: While dough rests, in a small bowl combine ½ cup sugar and cinnamon. Mix well and set aside.
Assembly: Roll half dough to a 12x8" rectangle. Sprinkle with hlaf of cinnamon filling. Press filling into dough as much as possible. Roll up tightly, jelly-roll fashion, starting at the short side. Pinch dough together at seam. Pinch ends to seal and fold under loaf.
Arrange seam-side down in loaf pan. Repeat with remaining dough.
Cover and let rise in a warm place until double, about 45 minutes to an hour. Preheat oven to 375øF. Bake at 375øF for 40-45 minutes, tenting loosely with foil during the last 15 minutes of baking time, if necessary to prevent overbrowning. Remove loaves from oven. Remove from pans. Coll loaves on racks.
Source: Victoria Magazine, January 1994 Typed by Katherine Smith Cyberealm BBS Watertown NY 315-786-1120
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