Wednesday, December 7, 2011

Cinnamon Raisin Swirl Bread

The morning sun is slowly peeping up after days of cold. There is still a nip in the  air and the weather is perfect for a nice cuppa and a slice of cinnamon raisin swirl bread.!

Cinnamon as you might know is my favourite spice. I love cinnamon in sweet as well as savoury dishes. Ofcourse, I will not go out of way and add it to all the dishes that I cook, but I do make sure to use it atleast once a week in my bakes/desserts. Long time back, I was in love with Thomas Cinnamon Swirl Bread and after a bit of googling, found a recipe for the same in Pete Bakes. Since then I have made it twice but am blogging about it now only. A slice of this bread does surely lift your moods.Its like morning raga. I had halved the recipe but still had almost 2 medium loaves -well, 1 big regular and 1 small to be honest)

Ingredients:
All Purpose Flour: 6-7 cups
Instant Yeast: 2.1/4 tsp
Warm Water: 2 & 1/4 cups
Sugar: 3 tbsp+ 4 tbsp separate
Salt: 1 tbsp
Butter: 2 + 2 tbsp melted
Raisins: 1 cup
Cinnamon: 1 tbsp

Preparation:
Dissolve yeast with 1 tbsp sugar and 1/2 cup water and let it foam for 5-10 minutes

Stir in remaining water, 2 tbsp sugar,salt, 2 tbsp melted butter, 3.5 cups of flour and all of the raisins and mix well. Knead well adding remaining flour as needed to get a dough which will definitely be sticky. 

Turn it out onto a floured surface and knead for almost 10 minutes till you get a smooth and elastic dough. You can give the dough a break after few minutes for about 10 minutes. This process called autolyse allows the dough to absorb more water and the dough becomes easier to handle. This is what I did and it is not there in the original recipe. 

Once the dough is smooth and elastic, shape it into a ball and keep it covered in a greased bowl in a warm place, turning once so that it is smeared with oil and let it rise until doubled.It almost took 3 hours for me. It was a very particularly cold day that I started the work on the bread. ! 

While the dough is rising, mix together the cinnamon and 4 tbsp of sugar. Keep aside.

Once doubled, punch down the dough,divide into half and roll out each into a rectangular shape whose width is same as the length of your loaf pan.

Here I must remind again that, I had halved the recipe and normally would have got 1regular loaf.But I handled the dough a bit too much and was left with a too long rectangle which I had to cut and re roll into a mini loaf shape.All these took away the perfect smooth top surface of the dough and my loaves look sewed up or patched up.!

Sprinkle each rolled out rectangle with 1 tbsp water and half of the cinnamon-sugar mixture.Instead of water, I brushed melted butter on the surface of each rectangle and then cinnamon-sugar. Roll the dough from the shorter side or the width side and pinch the seams shut. Place the loaves in greased loaf pans,brush with remaining melted butter  and let these rise for another hour.

Bake in a preheated oven at 400F/200C for about 25-35 minutes, with the mini loaf taking 5-10 minutes lesser than the regular loaf. A nice aroma emanates from the oven and you can feel the baking!. 

Take out and place on a wire rack to cool completely. Serve sliced as such or with your choice of sweet spreads as a snack or breakfast or even dessert with ice cream!. Choices are unlimited.


A delectable and mood uplifting bread. The pics were in a hurry. Almost half of the big loaf was over. Lookwise average,but tastewise perfect. 

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