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Tuesday, November 9, 2010

cinnamon raisin swirl





Check out that swirl! This bread is seriously amazing. I thought this loaf might be around for a few days since it wasn't even done until after dinner time last night but my family loves this stuff. There are maybe about two slices left since everyone had it for a snack last night. I think I might grab one for breakfast before it's all gone!

So you wanna get all your ingredients in a bowl. Either use your standing mixer with a dough hook or get in there with your hands. I didn't feel like pulling out the mixer so, off with the rings!





Knead dough until it is fully combined and smooth. Put ball in an oiled bowel and cover. Put it some place warm and let it sit for about an hour until it is doubled in size.




After dough has doubled, place on a floured surface and pat it flat. Fold the bottom third up and the top third down like you're folding a business letter. Then turn that longways and do the same thing again so you have a nice little package. Put it back in the bowl and let it double again. (About another 40-60 min.)




Take the dough out and roll it out flat onto a floured surface.




This is the good part. Brush the dough with a beaten egg. Pour the cinnamon sugar mixture all over the surface, leaving a small border.




Now starting at one of the short ends, begin rolling the bread up.




Pinch the edges closed so that all of the goodness stays inside and place the dough log into a greased bread pan.




Let this sit again, covered with a tea towel for about a half hour until the dough peaks over the pan. Then pop it in the oven. This is the part where you enjoy the smell of cinnamon raisin bread baking in your kitchen. So good.




Take this bad boy out of the oven and let it cool, if you can resist. Cut it open while it's still warm and eat it as is or spread on a little butter. You won't be sorry. Perfect for a cold November day :).





Cinnamon Raisin Bread
adapted slightly from Annie's Eats

Dough..
1 1/8 tsp. (half a packet) instant yeast
1 cup warm milk
3 1/4 cups all-purpose flour
4 tbsp. unsalted butter at room temperature
1/4 cup sugar
1 large egg
1/2 tsp. salt
1 1/2 tsp. ground cinnamon
1/2 cup raisins
olive oil for greasing

Swirl..
3/4 cup sugar
1 tbsp. ground cinnamon
1 egg, lightly beaten
(I only ended up using about half of the cinn/sugar mixture.)



Combine the yeast, warm milk, and sugar in a bowl. Let the mixture sit for a little until the yeast begins to bubble (around 5 min.) Pour in the rest of the dry ingredients except for the raisins and mix/knead until well combined. Add raisins now and knead until they are evenly dispersed. Put the dough ball in an oiled bowl and cover with a clean tea towel. Leave it some place warm for an hour so it can double in size.

Remove dough and pat it out onto a floured surface. Fold the bottom third up and the top third down like you're folding a business letter. Then turn it longways and do the same thing again so you have a nice little package. Put it back in the bowl and let it double again. (About another 40-60 min.)

Preheat oven to 425F. Place dough on a floured surface and roll it out into a flat rectangular shape. Brush beaten egg over the surface and generously sprinkle cinnamon sugar mixture on top, leaving a small border around the edges. Starting at a short end, begin rolling the dough into a log. Pinch the seams closed and place into your oiled bread pan. Let this sit under a tea towel for about 30 min. so that the dough peaks over the top of the pan. Brush egg wash onto the top. Bake in the oven for 45 minutes.

The top usually browns pretty quickly so about halfway through you may want to loosely tent the pan with foil. When done, let the bread cool for about 5 minutes in the pan before transferring to a wire rack. Wait as long as you possibly can and then cut yourself a nice warm slice. Enjoy!


*Also, please excuse the horrendously blurry pictures lately. There is a tripod en route to me as we speak so this shouldn't be a problem much longer :/

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