Cinnamon Raisin Swirly Bread

Williams, Chuck. ‘Brown Sugar-Raisin Bread’. “Yeasted Breads.” The William-Sonoma Baking Book. San Francisco: Weldon Owen Inc., 2009. 288. Print.

makes 2 loaves

1 tbsp active dry yeast
3 tbsp granulated sugar
1 1/4 cups warm water
1 cup warm milk
3 tbsp unsalted butter, melted, plus extra for greasing
1 tbsp salt
1 large egg, lightly beaten
6-6 1/4 cups bread flour, plus extra as needs
3/4 cup sultanas (golden raisins)
3/4 cup dark raisins
(i just just sultanas for both, you could even use currents if you want!)

2/3 cup firmly packed light brown sugar with 4 1/2 tsp ground cinnamon (i used dark brown sugar and it worked perfectly fine – what takes your fancy)

1. In a bowl, sprinkle the yeast and a pinch of granulated sugar over 1/2 cup of the water and stir to dissolve. Let stand until foamy, about 10 minutes.

2. In a stand mixer with a paddle attachment (or whatever attachment you use for your general mixing) combine the water, the milk, remaining granulated sugar, salt, egg and 2 cups of the flour. Beat on a medium speed until creamy, about 1 minute. Add the raisins, then beat in the remaining flour, 1/2 at a time, until the dough pulls away from the bowl sides. Switch to the dough hook (kneading hook). Knead on a medium-low speed, adding flour 1 tbsp at a time if the dough sticks, until smooth and elastic, about 4 minutes

3. Transfer the dough to a greased deep bowl and turn it with the oil. Cover loosely with plastic wrap and let rise at room temperature until doubled in bulk, 1-1 1/2 hours.

4. Lightly grease two 9-by-5-inch (23-by-13cm) loaf pans (i only had 1 loaf pan, so i cooked one loaf, than the other, which worked perfectly, and the loaf tin was around 1 cm off both ways, but that doesn’t matter at all). Turn the dough out onto a lightly floured board. Divide the dough in half and roll or pat each half into an 8-by-12-inch rectangle. Lightly sprinkle each rectangle with half of the filling, leaving a 1-inch border on all sides. Beginning at a narrow end, tightly roll up each rectangle into a compact log. Pinch the ends and the long seam to seal in the filling. Place each log, seam side down, in a prepared pan. Cover loosely with plastic wrap and let rise at room temperature until the dough is about 1 inch above the rim of each pan, 1 to 1 1⁄2 hours.

5. Preheat an oven to 350°F. Bake until the loaves are golden brown and pull away from the sides of the pan, 35 to 40 minutes. Turn the loaves out onto wire racks and let cool completely.

– if a cold day and the house isn’t warm, if your tv is on, place it next to the tv as it provides a good proving temperature

– serving suggestion: toasted with butter on top- its my dessert!

– once cooled, mix icing sugar and water, drizzle on top then sprinkle on toasted sliced almonds for a nice crunchy nut topping

-add ground almonds to the filling for an extra nutty flavor

This is a great day recipe, so you can start in the morning and leave it and come back to it, ready for afternoon tea/dessert/ next morning breakfast.


2 thoughts on “Cinnamon Raisin Swirly Bread

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: