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Sunday, November 20, 2011

Cinnamon Swirl Bread

Here is a hearty and healthy recipe that I found and thought i'd share with you. This whole wheat bread was given a twist when it was turned into a delicious breakfast treat. The aromas of the raisins and the spicy taste of the cinnamon flow through the kitchen when you put a couple slices of this delicious bread in the toaster. A great and healthy way to start your day. This recipe yields enough dough for a loaf and then some, so I got creative and divided the rest in muffin molds and made individual cinnamon raisin breads as you'll see further down on the posting. Hope you enjoy!

Cinnamon Swirl Bread
- 3/4 Cup milk, scalded and cooled to lukewarm
- 1/2 Cup lukewarm water
- 1/4 Cup liquid honey
- 2 Tsp Instant Dry Yeast
- 2 eggs
- 2 oz butter, unsalted and room temperature
- 2 Cups Whole wheat flour
- 2 Cups All purpose flour
- 1/2 tsp salt
- 1/2 Cup Raisins, re-hydrated by covering with boiling water till plumped

To obtain a nice smooth and elastic ball of dough follow these simple instructions.
1. In a large glass measuring cup or a medium sized bowl, combine; the lukewarm milk, water, the honey and the yeast and stir with a fork until the yeast has dissolved in the lukewarm mixture and set aside 10 minutes to let the yeast activate.
2. While the yeast is proofing, place in a mixer bowl with the hook attachment ; the whole wheat flour, the AP flour and the sea salt.
3. Once the yeast mixture starts bubbling, add the eggs to the bowl and whisk them in to create a uniform mixture, pour into the mixer bowl and start the machine to stir, on the lowest speed. Add in the butter and raise the speed to medium to incorporate all the ingredients. Once the dough starts coming together like in the above picture, add in your raisins and stir on low speed till raisins are mixed in.
4. Remove the dough from the mixer onto a floured surface and form into a ball. Place the ball in a well buttered bowl and turn it around to coat the ball of dough. Cover and let rise until doubled in bulk.

To make your cinnamon swirl bread you will need a few simple ingredients for the swirl; some soft butter or margarine to spread on the surface, some brown sugar and cinnamon of course, to sprinkle, about a couple tbsp of cinnamon and 1 1/2 cup of brown sugar.

Take your ball of proofed dough, punch it down and roll it on a well floured surface to obtain a nicely shaped 12 inch by 6 inch rectangle. On this rectangle, spread your fat (with your fingers works best), and then sprinkle the brown sugar and cinnamon uniformly, leaving about an inch at the top and bottom of the rectangle with no mixture as show above.  Tightly roll the rectangle to obtain a log.

Prepare a loaf pan, butter and flour to assure your loaf does not stick. Cut 8 inches of the log, sealing the edges by bringing them under the log and pinching then closed . Place the 8 inch log in the pan and let rise until the dough rises an inch above the loaf pan. Place in a preheated 400F (200C) degree oven and bake until the loaf has a uniform golden color all around, about 30-45 minutes depending on your oven strength.

As for the leftover roll of dough, I divided it in 6 equal portions and placed them in (floured and buttered) muffin tins. I left them rose until they were about the molds by over and inch and placed them in the oven with the loaf. and this is what I got! I was very happy with the result and it made great breakfast buns or a snack for lunches.

Hope you enjoy this recipe and I am looking forward to reading your comments!

Eat well and stay healthy!


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