Friday, October 30, 2015

Cinnamon Raisin Swirl Bread

My husband has been after me to make this bread. I finally made it and it did turn out really good. It does take some time and is probably more of a weekend project, but it is really good. It isn't that difficult but there is a lot of waiting. This would be really good to do when you have other things to get done that would take about an hour or so to finish. I also got to use my new rolling pin for the recipe. I highly recommend it (KMN Aluminum Rolling Pin).












Cinnamon Raisin Swirl Bread

Ingredients:
**For the dough:
1 packet rapid rise yeast
1 c warm milk
3 1/4 c all-purpose flour
4 Tbsp butter at room temperature
1/4 c sugar
1 large egg
1 1/4 tsp course salt
1 1/2 tsp ground cinnamon
1/2 c raisins
Olive Oil 
**For the filling
3/4 c sugar
1 Tbsp ground cinnamon
2 Tbsp water
1 egg, lightly beaten

Recipe
1. In a Kitchen-Aid mixer bowl: combine yeast, warm milk, flour, butter, sugar, egg, salt, and cinnamon. Mix until dough forms. Then switch to dough hook and knead on low until dough is mostly smooth and clears the sides of the bowl (around 3 minutes).
2. Add raisins to the mixture and continue to knead for 3 more minutes. Until the raisins are evenly incorporated.
3. Transfer to a lightly oiled bowl, turning over to coat. Cover bowl with kitchen towel and let rise in a warm place until doubled. (About an hour)
4. Turn dough onto a lightly floured surface. 
5. Pat into a round and then fold into thirds. Then take the ends and told into thirds again. Pressing down to seal.
6. Return to the bowl, cover and let rise again until doubled. (about 40 minutes)
7. Butter a 9 x 5 loaf pan and make the filling. Make the filling by combining sugar, cinnamon and water into a bowl. Whisk until well combined. 
8. Return dough to floured work surface. Roll dough into a 10 x 2 inch rectangle. 
9. Brush lightly with egg and sprinkle the filling. Leave a thin border around the edges.
10. Fold the edges of the long side about 1 inch.
11. Begin on one end, roll the dough up into a tight spiral log. Gently pressing as you go.
12. Pinch the seam shut and place, seam side down, into the loaf pan.
13. Cover loosely with towel and let rise for about 30 more minutes. Meanwhile, preheat the oven to 425.
14. Once the loaf has risen, brush the top with the remaining egg and put into oven to bake for about 45 minutes. Rotate halfway through the baking time. (Mine was getting really brown on top so I placed a tin foil tent on top and continued to bake the rest of the way.)
15. Let cool for 5 minutes and then place on wire rack to cool completely before slicing.