Sunday, October 10, 2010

Cinnamon Raisin Swirl Bread

I used to be intimidated by bread making as usually I can’t seems to get it right but now I just love making bread. I guess practice makes perfect. I had a great time making this bread especially the anticipation on how the swirl will look like. I’m thrilled with the way it turned out. The swirl were beautiful, the crust had a lovely, deep golden color as a result of the egg wash, and the inside was rich and soft. We enjoyed this bread for our breakfast.

For the dough:

1 package/7 grm active dry yeast
1 1/2 cups lukewarm milk (~100°F)
3 tbsp sugar
3 3/4 to 4 cups unbleached all-purpose flour
1 teaspoons salt
4 tablespoons softened unsalted butter
additional softened butter for greasing bowl and pan



For the Swirl

1 cup raisins
1 Tbsp cinnamon + 3 tbsp sugar

For Eggwash

1 egg - beaten

1. Dissolve the yeast with 1/4 cup of lukewarm milk and 1 Tbsp of sugar and let it stand for 10 minutes. Combined the rest of milk.
2. In a mixing bowl, combined 3 3/4 cups flour, salt and the rest of the sugar. With the paddle attachment, turn on the mixer to medium speed.
3. Pour in yeast mixture slowly to the flour, add in the butter. Continue to knead until smooth and elastic. At this stage if the dough is too sticky you might need to add in the rest of the flour. Continue to knead until smooth. This will takes about 7 minutes. Place the dough in a greased bowl, cover with plastic wrap or a kitchen towel. Let it rise in a warm place until doubled in size.
4. Mix together the sugar and cinnamon powder in a small bowl.
5. Punch down the dough; roll them out on a floured work surface to about 16” x 8”. Brush the surface lightly with some water and sprinkle them with the cinnamon sugar mixture. Top it with the raisins.
6. Roll the dough up from the short end and pinch the seams shut. You should have a 9” inch long roll.
7. Place in a well greased loaf pan, cover with plastic wrap and let it rise for an hour. Brush the top with some beaten egg.
8. Baked in a pre-heated 375 degree oven for 40 minutes or until rapping the bottom of the loaf produces a hollow sound. Remove from oven and let it cool on a wire rack before slicing into it.

I am submitting this bread to Yeastspotting

28 comments:

Angie Tee said...

Gert, your bread looks like the one from the bakery. Great job on the swirl!

Yat Maria said...

Gert, thus looks yummeh...can I use the recipe? use breadmaker also ok kan?

wendyywy @ Table for 2..... or more said...

If I ever make this bread, my young one will have a tough time picking out all the raisins and the elder one will have a fun time picking up the raisins the sister discards.

Angie's Recipes said...

I could probably finish half loaf when it's fresh right out of the oven!

Jeannie said...

I love this bread too, so fragrant while baking!

Healthy and Homemade said...

Ahhhhh everyone is posting amazing recipes for cinnamon bread and rolls and I want to bake so badly! Unfortunately my entire kitchen is packed and ready to move.

Looks fantastic!

Jet said...

The loaf looks wonderful. And the swirl is so beautiful. Good job.

pigpigscorner said...

Well done with the swirls!

My Little Space said...

Such wonderful loaf of soft bread! And cinnamon is one of the best ingredient. Yummm.... Have a lovely weekend.
Kristy

Min said...

I like this bread, a bit like my favourite cinnamon roll, but this one is much more easier to handle. Thanks for the recipe, can't wait to try it!

Elin said...

Gertrude...now you are a pro in making buns and bread :) beautiful swirl. I want to try my hands at making bread too...one day I will try making bread :) Will KIV this for sure.

Pei-Lin@Dodol and Mochi said...

Yea, I LOVE, LOVE bread making! Cinnabons and cinnamon-swirl loaf are some of my all-time faves ... after my stay in America.

Gert, just a thought. Maybe you should haul some Pullman loaf pans back to the States with you the next time you come back to MY for a visit? The pans are cheaper over here, and qualities aren't too bad. I got mine at Bake With Yen in Tmn. Megah. Those sold online in the States, though in top qualities, BUT very costly. Just my two cents.

MaryMoh said...

Thats such a beautiful loaf! I love the beautiful swirl!

Shirley @ Kokken69 said...

I am still intimidated by bread making....:) . Yours look fantastic! Justblike store bought bread!

Watierman, rmanbkr said...

Hi Gert....lovely outcome!!! Please allow me to use the recipe someday....the loaf surely looks great!What a talented & gifted hands there!

Jess @ Bakericious said...

the bread looks like store bought, I love the swirl pattern, so pretty.

Allie said...

The bread looks very lovely! I'm still scared of making bread as it's like unknown territory to me. I'm inspired by the very nice loaf of bread that you made! :)

Julie said...

That sounds like the perfect breakfast to me!

ReeseKitchen said...

Very nice bread you have here. I love cinnamon so I guess this is a must-to-do bread for me..:)Thanks!

Beachlover's Kitchen said...

I love raisin bread....this bread look really golden brown on the crust...hmmm...right with coffee for breakfast!!

Honey Bee Sweets said...

Beats off the shelf loaf in the grocer anytime right? But I remembered back in States, the weather was much more dry, so the bread will harden faster. Is it the case for you too? But Cinnamon bread is so versatile! You can make french toast, custard bread or simply just toast it up the next day, yum!
I read Pei-lin's comment about getting the pullman loaf pan in Bake With Yen. You know I have been using that from Bake with Yen too for the past 3 years but the quality is not as good, and sometimes will affect the out come of the bread. This time my trip back to California in Dec, I am marching straight in to William Sonoma to buy a pullman loaf from them! Quality is everything. Or do you have other recommendation Gert?:)

ICook4Fun said...

Angie, thank you :)

Yat Maria, of course boleh :)

Wendy, yes some kids might not like the cinnamon or raisins. Two sisters but like different type of food ha ha..

Angie, oh yes especially spread it with some butter. Yummy!

Jeannie, me too :)

Healthy and Homemade, I thought you already move to your new place. Oh well, bake it when you are all settle into your new house.

Jet, thank you.

Pigpigscorner, thanks you.

Kristy, thank you.

Min, I too like this kind of bread especially when it is toasted.

ICook4Fun said...

Elin, practice makes perfect I guess :)

Pei-lin, we actually can get great cinnamon swirl loft here but I just want to try man hand in making it. Ya, actually the Pullman loaf pan is already in my to buy list. The last time I went to bake with yen I can't find any there.

Mary, thank you.

Shirley, thank you. I was intimidated by it too for many years but now I am liking it :)

Watie, sure and thank you for your kind words :)

Jess, thank you.

Allie, do try making bread and once you get it right you will love baking it :)

Julie, yes it is :)

ICook4Fun said...

Reese, thank you.

Lesley, yes we had this for breakfast for a few days. They were good when toasted.

Bee Bee, oh yes. With the weather getting cooler everything dries up and harden fast. I normally keep the bread in an airtight container or in the fridge and then toast it before eating it. Thanks for the tips on the pullman loaf. I will check William Sonoma website for the pan. So for now I just bake it in the normal loaf pan.

Zoe said...

yum...will try making fresh raisin bread too. My kid will love it. Thanks for sharing.

Sonia (Nasi Lemak Lover) said...

well done!

Ashley said...

I saw this post and HAD to make it - it was awesome! I posted it with a link to your blog over on mine...YUMMMM! :)

Cooking Gallery said...

I still feel quite intimidated to make bread at home ;), I guess it's because I hardly make some. Yours look very good by the way :)! Have a great weekend!