Cinnamon Raisin Swirl Bread
Cinnamon raisin, the classic bread flavor combo.
Nothing can be more classic than the flavors of warm cinnamon and sweet plump raisins. Everywhere you go, you can find this dynamic duo. So, of course, being who I am, I just so happen to have my own cinnamon raisin bread recipe.
My recipe for cinnamon raisin bread starts with plumping the raisins with hot water and cinnamon, almost making a cinnamon tea in a sense. This added step adds another depth of cinnamon flavor on top of the seductively sweet cinnamon swirl that I’ve added within the loaf. Together, these elements make the most delicious loaf.
Cinnamon Raisin Swirl Bread
*Makes 1 loaf
Dough
2 teaspoons active dry yeast
1 cup (235 ml) warm milk
1/3 cup (80 ml) warm cinnamon soak water
2 tablespoons granulated sugar
1 1/2 teaspoons salt
1/4 cup (60 grams) melted butter
3/4 cup (120 grams) cinnamon soaked raisins
3 1/2 cups (445 grams) bread flour
Cinnamon Swirl
1/3 cup (70 grams) granulated sugar
2 ½ teaspoons ground cinnamon
1 large egg, beaten
In a small bowl, add your raisins and 3 cinnamon sticks (about 1 ½ tsp of ground). Cover the cinnamon and raisins with boiling water. Let the raisins sit in the water for 30 minutes or until the raisins have become very soft and plump. Strain the liquid off of the raisins and reserve for later, put the plumped raisins and liquid aside.
In a large mixing bowl, sprinkle the yeast over the warm milk and warm raisin water. Allow to sit for about 5-10 minutes or until the yeast looks foamy. Mix in the sugar, salt, and melted butter. Mix in your plump raisins. Gradually add bread flour, mixing until the dough comes together.
Turn out your dough onto a lightly floured surface and knead for 5-7 minutes, or until soft and smooth. Grease a clean large mixing bowl with unsalted butter and coat the dough as well. Cover your mixing bowl with plastic wrap and a kitchen towel. Let your dough rise until doubled, about 1 ½ to 2 hours.
While you are waiting for your dough to proof there are few preparatory steps you can do. Thoroughly butter a 9x5” bread pan and put aside. In a small bowl, stir together the sugar and cinnamon until evenly mixed, set aside.
After your dough has doubled, punch it down before turning out onto a lightly floured surface. Roll out into a 9 x15” rectangle and brush the beaten egg over the top. Sprinkle the cinnamon sugar evenly over the egg. Starting with the shortest end, roll up the dough until a log is formed, folding down the ends. Roll the log into a slightly longer log by shifting it with your hands back and forth. Twist the log into a figure 8 and place into your buttered bread pan. Cover your loaf with a kitchen towel and let rise for another 40-60 minutes or until doubled.
Preheat your oven to 350°F and brush your proofed loaf with heavy cream before baking for 40-50 minutes. The bread will be golden brown and will sound hollow when tapped. After baking, immediately remove the loaf from your baking pan and allow it to cool before slicing.
*Notes:
When adding the flour to the bread, it’s important to add it in a little at a time. The dough might need either less flour or more flour than noted depending on the weather. For example, if it’s raining and more humid the day you decide to make bread you might need more flour due to the added moisture in the air.
It’s important to make sure the water and milk are just warm to the touch. Any hotter than that and you risk killing the yeast. Yeast can not survive in temperatures warmer than 115°F