Tuesday, 3 December 2013

Cinnamon Raisin Swirl Bread

Recipe from Pastry Affair

Cinnamon Raisin Swirl Bread

For the dough:
2 tsp active dry yeast
235ml (1 cup) warm milk
80ml (1/3 cup) warm water
2tbsp granulated sugar
1 ½ tsp salt
60g (¼ cup) butter, melted
120g (¾ cup) raisins
445g (3 ½ cups) strong white bread flour
For the cinnamon swirl:
70g (1/3 cup) granulated sugar
2tsp ground cinnamon
1 egg, beaten

1. In a large mixing bowl, combine the milk and water and sprinkle over the yeast. Set aside for 5-0 minutes, until frothy (add a pinch of sugar if it is not frothy after 10 minutes). Mix in the sugar, salt, butter and raisins. Gradually add the flour and mix until the dough comes together, adding a splash of water if necessary, to achieve a smooth but not too sticky dough.

2. Knead the dough on a lightly floured surface for 7-10 minuted. Return the dough to the bowl, cover with cling film and leave in a warm place to rise for 1 ½ – 2 hours, until doubled in size.

3. For the cinnamon swirl, mix together the sugar and cinnamon in a small bowl until completely combined.

4. Punch out the dough on a lightly floured surface and roll out into a 9x15 inch rectangle. Brush the egg over the top of the dough, then sprinkle over the cinnamon sugar. Roll up the dough, starting with the shortest end, folding down the ends. Transfer to a greased 9x5 inch loaf pan, seam side down. Press the dough down so that it reaches the corners evenly. Cover with a kitchen towel and leave for a further 40-60 minutes. Preheat the oven to 280C/350F/mark 4.

5. Bake for 40-50 minutes or until the bread is golden and sounds hollow when tapped. Remove from the pan and transfer to a wire rack to cool slightly before slicing.

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