Cinnamon Raisin Swirl Loaf
This loaf reminds me of my childhood, so aromatic and sweet.
This recipe contains flour (whole wheat), salt (kosher), unsalted butter, yeast (instant), water, XXXXXXXXXXXXXXXXXX, butter, cinnamon (ground), sugar, raisins, sugar
Prep time: 1 hr +
Cook time: 30 min
- 3 1/2 cup(s) whole wheat flour
- 1 tbsp. kosher salt
- 1 tbsp. unsalted butter
- 1 pkg(s) .75oz. rapid rise yeast
- 2 cup(s) warm water
- FOR THE SWIRL
- 2 tbsp. butter
- 2 tsp. ground cinnamon
- 4 tsp. sugar, plus more to sprinkle on top
- 1 cup(s) raisins
- 1 - 2 pn. more sugar to sprinkle on top- optional
- 1. In a standing mixer combine flour, salt and yeast. Add 1/2 of the water and mix with a spatula and then gradually add in the water, you want it slightly sticky but not so much that you can’t work with it. Add in the butter, I like to break it off in small pieces with my finders to warm it up. Now put the dough hook on your mixer and turn that baby on, you may need to add a little more flour if it sticks to the side of the bowl. You know it is done when it falls off the hook in one big lump, about 5 minutes.
- 2. Move to a plate, wash the mixer bowl and dry. Using a left over wrapper from a stick of butter, or just a tsp of butter to rub the bowl and grease it up. Drop in the dough, turn it over so the top has a little butter on it too. Cover with cling wrap then a kitchen towel, place in the warmest place in your house to rise for 2-4 hours. You know it is ready when it almost triples in size.
- 3. Punch the dough so it deflates, give it a quick kneed and then cut in half. Working with one dough ball at a time place on a well floured surface, cover with a light dusting of flour and cover rolling pin with a light dusting of flour. Roll out dough to be a rectangle, the narrowest of sizes the same size as your loaf pan.
- 4. In 15 second increments melt the butter in your microwave, lightly brush two loaf pans then lightly brush on butter to one side of dough, then using a sifter sprinkle on 1 tsp pf the cinnamon, then 2 tsp of the sugar and then top with 1/2 cup of raisins.
- 5. Take the narrow top of the rectangle and start to roll up gently but firmly. Once you have it all rolled up brush some butter over the seams and pinch it all together. Place in the loaf pan, cover with plastic wrap and a kitchen towel and let sit for 30 minutes or more, until it has doubled in size. Repeat on second loaf if you have two loaf pans, otherwise let the rest of the dough continue to rise until you are ready to use it.
- 6. Preheat the oven to 425 while your loaf rises.
- 7. Remove the towel and the cling wrap and place in oven for 30-35 minutes, you know the bread is done when you knock on the bottom if it and it sounds hollow. Allow to cool before slicing.