Monday, July 31, 2006

Running Food: Cinnamon-Raisin Swirl Bread

This turned out really nice, so it is worth sharing. The picture isn't very good, but trust me, the bread is!



A lot of the proportions are based on my Mom's whole-wheat bread recipe, and I just kind of improvised the rest, using elements from a couple other recipes as a guide. I did not use all of the sugar and cinnamon mixture that the recipe calls for. I just gave it a light dusting. Had I added a little more, I am sure it would have made for more distinctive swirls, so perhaps I will add more next time. But it was still very flavorful, not overly sweet, and just darn tasty. I will be having this for breakfast all week, and I can't wait to make it again.

Cinnamon-Raisin Swirl Bread
makes 1 loaf

-1/4 c. milk
-1/2 c. water
-3 T. honey
-2 T. molasses
-1 t. salt
-1 1/2 c. unbleached all-purpose flour
-3/4 c. whole-wheat flour
-1 1/2 t. instant yeast
-2 T. butter
-1/2 cup raisins
-1 egg, lightly beaten
-3 T. sugar
-2 t. cinnamon
-Extra butter for the loaf pan and for brushing on top

Mix the milk, water, honey, molasses, and salt together. In the bowl of a stand mixer, add both the flours, yeast, and butter. Pour the wet ingredients over the dry ingredients. With the dough hook attachment, knead for 10 minutes or until the dough comes together with a smooth surface. Add the raisins to the dough and knead for another 2 minutes. Allow to rise in a bowl, covered and in a warm place, for 1 1/2 hours or until doubled in size. Prepare the egg wash. Mix the sugar and cinnamon together. Punch down the dough and place on a lightly floured board. Roll into a long rectangle shape about 1/2 inch thick, keeping it no more than 8 inches wide (so it will fit in the pan when you roll it up!).. Brush the top of the dough with egg wash and sprinkle with the sugar and cinnamon mixture (using as little or as much as you like). Roll the dough up like a jelly roll and tuck the ends under. Transfer to an 8 1/2 inch buttered loaf pan, placing the dough seam side down. Brush the top of the loaf with some melted butter. Cover and allow to rise again until doubled in size. Bake at 375 for 30 minutes. Remove from the loaf pan and allow to cool completely on a wire rack. Slice and enjoy!
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