Cinnamon-swirl raisin bread
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Cinnamon-swirl raisin bread
  Bread    Raisins  
Last updated 6/12/2012 1:16:38 AM. Recipe ID 46588. Report a problem with this recipe.
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      Title: Cinnamon-swirl raisin bread
 Categories: Breads, Cyberealm
      Yield: 2 Loaves
    1/4 c  Warm Water (110F)
      1 pn Sugar
      1 pk Active Dry Yeast
      3 tb Sugar
      3 tb Unsalted Butter, cut up
  1 1/2 ts Salt
      2 c  Warm Milk (110F)
      3 c  Unbleached All-Purpose Flour
    1/2 c  Dark Raisins
    1/2 c  Golden Raisins
      4 c  Unbleached All-Purpose Flour

    1/2 c  Sugar
      1 tb Ground Cinnamon
  Dough: Butter 2 9x5x3" loaf pans. Butter a 4 quart bowl. In a small
  bowl, combine warm water and pinch sugar. Sprinkle yeast over water
  mixture. Let stand until yeast dissolves and bubbles. While yeast is
  dissolving, in a large miging bowl combine 3 tb sugar, butter and
  salt. Pour in warm milk. Stir until butter almost melts.
  Stir in 3 cups flour and dissolved yeast. Beat on high speed for 3
  minutes. Stir raisins into batter. Stir in ehough of remaining flour
  with a wooden spoon until dough forms a ball. Turn dough out onto a
  well-floured surface. Knead until smooth and elastic, about 8-10
  minutes, adding enough of remaining flour to keep dough from
  sticking. Place dough in buttered bowl, turning once to butter
  surface. Cover and let rise in a warm place until double, about 1 1/4
  to 1 1/2 hours. Punch dough down. Turn out on a floured board. Divide
  dough in half. Cover and let rest 10 minutes.
  Filling: While dough rests, in a small bowl combine 1/2 cup sugar and
  cinnamon. Mix well and set aside.
  Assembly: Roll half dough to a 12x8" rectangle. Sprinkle with hlaf of
  cinnamon filling. Press filling into dough as much as possible. Roll
  up tightly, jelly-roll fashion, starting at the short side. Pinch
  dough together at seam. Pinch ends to seal and fold under loaf.
  Arrange seam-side down in loaf pan. Repeat with remaining dough.
  Cover and let rise in a warm place until double, about 45 minutes to
  an hour. Preheat oven to 375F. Bake at 375F for 40-45 minutes,
  tenting loosely with foil during the last 15 minutes of baking time,
  if necessary to prevent overbrowning. Remove loaves from oven. Remove
  from pans. Coll loaves on racks.

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Recipe ID 46588 (Apr 03, 2005)

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