December 21, 2010

Cinnamon Raisin Swirl Bread

Try this bread warm from the oven topped with real butter (ok just as fantastic with Earth Balance spread too)! I know why the recipe makes 4 loaves, because this bread won't last long around your house.

Adapted from Artisan: Bread in Five Minutes a Day

Makes four 1-pound loaves.

1 3/4 cup lukewarm water
1 1/2 tablespoons granulated yeast (2 packets)
1 1/2 tablespoons salt
4 large eggs, lightly beaten
1/2 cup honey
1/2 cup butter, melted
3 1/2 cups whole wheat flour
3 1/2 cups unbleached white flour
1/2 cup brown sugar
1 tablespoon ground cinnamon
1/2 cup raisins (optional)
Egg wash (1 egg beaten with 1 tablespoon of water)
1-2 tablespoons raw cane sugar

Mix together the melted butter, warm water, eggs and honey. Add the yeast and allow to sit 5 minutes. Knead in the flour. Knead the dough for 8-10 minutes on low with standing electric mixer or by hand for 10 minutes. The dough will be slightly sticky. Add a little more flour if needed, but don't over do it. Cover (I cover my dough with a plastic bag and then a tea towel) and allow to rest at room temperature until dough rises and doubles in size (about 1 - 1 1/2 hours). Dust the surface of the dough with flour and cut off a 1-pound piece. (Or divide your dough into 4 equal balls if you don't have a scale) On a lightly floured surface, form the dough into a loaf shape. Using a rolling pin (or your hands) roll dough into a 1/4 thick rectangle. Use just enough flour to prevent it from sticking. Mix together the brown sugar and cinnamon. Sprinkle the brown sugar-cinnamon mixture evenly all over the top of the rectangle, leaving a 1-inch border all around. (You made need to make more brown sugar/cinnamon mixture to complete all four loaves) Top with the raisins. Roll up the dough, jellyroll-style. Allow the bread to rest and rise, covered, in a buttered loaf pan for 1 hour. About 10 minutes before baking, preheat the oven to 350 degrees. Brush the loaf with egg wash and sprinkle with the raw sugar. Bake near the center of the oven for about 25 minutes. I baked 2 loaves (I cut the recipe in half) at the same time and it took 30 minutes. Remove the loaf from the oven. Let rest, covered with a tea towel for 10 minutes. Remove the loaves from the pans and cover again with a tea towel. Allow to rest 5-10 more minutes and then dig in while still warm. Enjoy!
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