recipes for feeding the toddling masses...creating and posting happy and pleasurable eats for the mamas and the papas, the babies and everyone in between.

Tuesday, September 09, 2008

cinnamon raisin swirlie bread

littefoodie has a major love for cinnamon raisin bread and around here its simply called swirlie bread. the kid adores it. i used to buy it at trader joes but when i realized how often i really did have to buy those yummy loaves i realized how much easier it would be just to bake some up ourselves.

the recipe is from another blog named the recipe is perfect. the only change i made was using whole wheat flour instead of white as well as organic sugars, flours and butters. the title is a link to the amazingly yummy and wonderful website and i copied and pasted the recipe as well! thanks pete!


cinnamon raisin swirl bread
makes two loaves, but it’s easy enough to halve this one.

1 package dry instant yeast
2 1/4 cups warm water
3 Tbsp and 1/4 cup sugar, separated
1 Tbsp salt
4 Tbsp butter
6-7 cups flour
1 cup raisins
1 Tbsp cinnamon

1. dissolve the yeast in 1/2 cup of water and 1 Tbsp of sugar. let stand for five minutes.

2. stir in the remaining 1 3/4 cups warm water, 2 Tbsp sugar, salt, 2 Tbsp melted butter, 3 1/2 cups of the flour and all of the raisins. beat until smooth (either by hand or stand mixer), adding the remaining 3 or so cups of flour until the dough is easy to handle (not too sticky but still moist).

3. turn the dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. place the dough in a greased bowl, roll it around so all the dough is coated, cover with a towel and let it rise in a warm place until doubled (about an hour).

4. mix together 1/4 cup sugar and 1 Tbsp cinnamon in a small bowl.

5. punch down the dough, divide in half, and roll them out on a floured surface so they are both about 18 x 9 inches. you may need to roll, let the dough rest, and roll again so you get the right size.

6. sprinkle each rolled out loaf with 1 Tbsp of water and half of the sugar and cinnamon mixture.

7. roll the dough from the short end and pinch the seams shut. you should have a 9 inch long rolled up piece of dough. place into a greased loaf pans. brush the tops of the loaves with 2 Tbsp melted butter and let them rise for 1 hour.

8. bake at 425 F for 30 minutes. the loaves should have a dark golden brown top. remove and place on a wire rack to cool. you can freeze the loaves, although i don’t know how long they’ll keep, since i usually finish both off within a week.

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