Friday, November 21, 2014
Cinnamon Swirl Bread
* 3 cups (12 3/4 oz) AP flour
* 1/4 cup (1 1/2 oz) potato flour
* 1/4 cup (1 1/4 oz) non fat dry milk
* 1 1/4 tsp salt
* 1/2 tsp cinnamon
* 3 tbsp (1 1/4 oz) sugar
* 2 1/2 tsp yeast
* 4 tbsp butter
* 1 cup water
* 1/4 cup (1 3/4 oz) sugar
* 1 1/2 tsp cinnamon
* 1/4 cup (1 1/2 oz) raisins
* 2 tsp AP flour
* egg wash made from one egg beaten with 1 tbsp water
1. In a large mixing bowl combine all the dough ingredients, mixing until the dough begins to form and come away from the sides of the bowl. Knead - about 12 minutes by hand or 10-15 minuted in the bowl of a stand mixer on level 2. The doigh should be smooth and satiny when it has been kneaded enough.
2. Transfer the dough to a lightly greased bowl and set it aside to rise for 90 minutes. It will be puffy and have risen, but may not be quite doubled in bulk.
3. Near the end of the rise time create the filling. Pulse all the filling ingredients in a food processor until combined.
4. Roll out or press the dough into a 16 inch by 8 inch rectangle on a lightly oiled surface. Brush the dough with some of the egg wash (you will not need it all) and then press the filling onto the dough.
5. Beginning with the short end roll the dough into a log. Pinch the side seams and the top seam to seal in the filling so it will not escape during baking.
6. Place the log into a lightly greased 8 1/2 inch x 4 1/2 inch loaf pan. Cover the pan and let the dough rise for a second time, approximately one hour. If using a traditional pan, let the dough crown about 1 inch over the sides of the pan. If using a pullman loaf pan, let the bread rise until 1 inch below the edge of the pan.
7. Bake at 350 degrees for 45 minutes. If using a traditional pan and the loaf is browning too quickly tent the loaf with foil for the last 15 minutes. If using a pullman loaf pan, bake with the lid on for 25 minutes and then remove the lid and bake for an additional 20 minutes.
8. Remove the loaf from the oven and let it cool for 3-5 minutes and then remove from the pan to complete cooling on a cooling rack.
9. Slice with a serrated or electric knife after the bread has fully cooled. Enjoy!
I used my pullman pan and it turned out fabulous! We loved it toasted with butter, but I think it would also make great French toast!
Posted by Elizabeth at 7:38 PM