Homemade bread used to intimidate me. But after the first couple of times, I realized how unbelievably easy it is to make. Sure it takes a while, but the end result is so worth it. This bread, is amazingly delicious and easy to make. The freshly baked cinnamon bread smell that will overwhelm your house is reason alone to try this out. But let me tell you, once you take the first bite, it’s over. I dare you not to go back for more. When I made this bread for a recent brunch, I was a bit bummed when the bottom got a little too toasty. I was worried that it wasn’t going to taste good, but I was wrong. Even with the toasty bottom I could not stop eating it. I would highly recommend, if you are wanting to try homemade bread for the first time, try this recipe. You will be so happy you did. It also the best morning comfort food. You know those mornings when you just need a little something to make you smile before you head out. This can be your smile. Or, it’s the perfect fall morning and you are looking for something to celebrate that with, this is your jam!
Cinnamon Swirl Raisin Bread
For the dough
- 1 1/8 tsp rapid rise (bread machine) yeast
- 1 cup warm milk (105-110 degrees F)
- 17 oz all-purpose flour
- 4 tbsp unsalted butter at room temperature
- 1/4 cup sugar
- 1 large egg
- 1 1/4 tsp coarse salt
- 1 1/2 tsp ground cinnamon
- 1/2 cup raisins
- vegetable oil
For the filling
- In the bowl of a standing mixer, combine the yeast, milk, flour, butter, sugar, egg, salt and cinnamon. Mix briefly until a dough forms. Note, here I had t scrape down the sides a bit. Switch to the dough hook and knead on a low speed until the dough is mostly smooth and clears the sides of the bowl. (about 3 minutes) Add i n the raising and continue to knead about 3 minutes more, until the dough is smooth and supple and the raisins are fully incorporated.
- Transfer the dough to a lightly oiled bowl turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place until doubled in bulk, about 1 hour.
- Turn the dough out onto a lightly floured work surface and pat into a round. Fold the bottom 1/3 of the dough up and fold the top 1/3 of the dough down, in business letter fashion.
- Fold the right and left sides into the center, in thirds, forming a rectangle. Press down to seal. Return to the bowl, cover and let rise again until doubled, about 40 minutes.
- Generously butter a 9x5 - inch loaf pan. Because my bread got a bit toasty, you may want to also include some parchment paper on the bottom. To make the filling combine the cinnamon, sugar, and water in a small bowl. Whisk until well combined. Return the dough to a lightly floured surface. Roll the dough into a 10x12 - inch rectangle. Brush lightly with the beaten egg.
- Sprinkle the cinnamon and sugar onto the dough, leaving the outer edges clear. Fold the edges of the long sides of the dough about 1 inch.
- Beginning with the short edge, roll the dough up into a tight spiral log, gently pressing as you go. Pinch the seam shut, and place the loaf seem side down in the prepared baking pan.
- Cover loosely with plastic wrap or a clean towel and let rise until the dough rises just above the edge of the pan, about 30 minutes.
- Meanwhile, preheat the oven to 425 degrees F. When the loaf has risen, brush the top of the loaf lightly with the remaining beaten egg. Bake, rotating the pan halfway through, until the loaf is golden brown, about 45 minutes. If it seems to be browning too quickly, tent loosely with foil. Cool in the pan 5 minutes, then transfer the loaf to a wire rack to cool completely before slicing.
Recipe from Everyday Annie