THE BEST CINNAMON RAISIN BREAD with a Twist (literally)
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Cinnamon Raisin Bread is a classic breakfast item that I think anyone can agree is delicious. But we're sophisticated humans who want to make our food taste better than the bagged stuff you get at the grocery store. For this one, I'm showing you the best way I know how to make cinnamon raisin bread and how you can really up the ante on this breakfast (or brunch or dessert or anytime) fav.
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FOR THIS RECIPE, YOU'LL NEED:
▪220g or just under 1c warm water
▪90g or 3/8c room temp buttermilk
▪5g or 2tsp instant yeast
▪65g or 1/3c sugar
▪525g or 4 1/4c ap flour (11.7% protein)
▪14g or 2.5tsp salt
▪130g or 9tbsp melted butter
▪Eggwash (1 egg + couple teas water)
▪cinnamon sugar blend (10g / 4tsp ground cinnamon, 100g / 1/2c brown sugar, 2g / 1/3tsp salt)
▪150g or 1c raisins
Into a medium mixing bowl, measure water, buttermilk, yeast, sugar, flour, salt, and melted butter. Stir to combine with a spoon. Once combined well, use a very wet hand to squeeze and mix until fully combined. Cover and let sit for 30 minutes.
Conduct 4-5 strength building folds followed by 10-12 slap and folds as shown @1:45. Cover again and let sit at room temp for another 30 minutes. Conduct another set of stretch & folds + slap & folds. Cover and allow to ferment at room temp for 90 minutes.
Turn out dough onto a lightly floured work surface and flour top of dough and rolling pin. Roll out into approximately 24x12-16 sheet that's about 1/2 thick. Brush top of dough with egg wash. Sprinkle with cinnamon sugar mixture followed by raisins in an even layer. Roll tightly (starting at a short edge) then cut in half lengthwise. Twist one half over the other, keeping the cut sides facing up (see @6:26).
In the meantime, butter all sides of an 8.5x4.5 (or 1 pound) loaf pan. Place into well buttered bread pan. cover with a towel and let rise at room temp for 1 hour. Brush top with egg wash. Bake in a preheated 400F/204C oven for 30min. Tent with foil, lower oven temp to 350F/176C, and finish baking for 15-20min. Once cooled, cut into slices, toast, add a little butter and enjoy.
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Sourdough Cinnamon Swirl Raisin Bread | Breakfast Bread | Easy recipe for sourdough bread!
Lets make the easiest sourdough cinnamon swirl bread recipe ever! This recipe with outstanding and full of delicious flavor. The secret ingredient is the applesauce instead of butter. Oh you will love it!
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Cinnamon Raisin Bread
This easy cinnamon raisin bread is light fluffy and has a delicious cinnamon sugar swirl. Its one of my favorite on the go breakfasts.
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Ingredients
2 tsp Instant Yeast 5 g
3/4 c + 2 T Warm Water 208 g
2-1/2 c + 1 tsp Bread Flour 416 g
1 t Salt 8 g
3 T Sugar 40 g
1 Eggs
1/2 c Raisins 64 g
1 tsp Cinnamon 2 g
3 T Unsalted Butter Softened 40 g
Cinnamon Swirl
4 T Unsalted Butter Melted 56 g
1/2 c Sugar 110 g
1 T Cinnamon 6 g
Egg Wash
1 Egg
1 T Water
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Cinnamon Raisin Swirl Bread Recipe
You can use any white bread recipe to make any swirl breads listed below. The cinnamon raisin version is a classic, inspired by a recipe from James Beard. The sherry gives an unusual complexity to the sweet raisins and brown sugar, and most of the alcohol is cooked off while the mixture simmers. Feel free to use apple cider instead. This recipe makes two loaves, one to eat right away, preferably warm from the oven, or toasted and buttered the next day. Freeze the other loaf and use it to make what is arguably the best French toast imaginable.
Ingredients
For the dough:
2 ¼ teaspoons/7 grams active dry yeast (1 package)
1 ½ cups/355 grams lukewarm milk
⅓ cup/67 grams granulated sugar
1 tablespoon/15 grams kosher salt
3 tablespoons/43 grams butter, melted, more for greasing bowl and pans
2 eggs
5 to 6 cups/625 grams to 750 grams all-purpose flour
For the filling:
⅓ cup/79 milliliters dry sherry or apple cider
1 ½ cups/225 grams raisins
4 tablespoons/57 grams butter, melted
½ cup/100 grams dark brown sugar
1 tablespoon/8 grams cinnamon
Cinnamon sugar, for dusting (optional)
Preparation
Make the dough: In a large electric mixer bowl, dissolve yeast in 1/4 cup warm milk. Add the remaining warm milk, the sugar, the salt, the butter and the eggs. Add 5 cups flour and mix with paddle attachment until smooth, about 2 minutes. Switch to hook attachment and knead on low speed, adding more flour if necessary until dough is stiff and slightly tacky, about 10 minutes.
Grease a large bowl with butter and turn dough out into the bowl. Flip dough over so greased side is up, cover with plastic wrap or a kitchen towel and set in a warm, draft-free spot until doubled in size, about 11/2 to 2 hours. Generously butter two 9-x-5 loaf pans.
Meanwhile, make the filling: In a small pot, bring sherry to a low boil and simmer until reduced by half, about 8 to 10 minutes. Add raisins, cover and let sit until needed for filling.
When dough has doubled in size, turn dough out onto floured surface and knead for 3 minutes. Return to greased bowl, cover and let rise again for 30 minutes.
Press down dough with your hand to expel the air. Divide dough in half and roll one half into a 16-x-8-inch rectangle. Brush with some of the melted butter. Drain raisins and mix with sugar and cinnamon; scatter half of the mixture over the dough and, starting with the shorter side, roll up tightly into an 8-inch log, tucking the ends under. Place roll seam-side down in a loaf pan and brush top with melted butter; dust with cinnamon sugar if desired. Repeat with second dough half.
Cover and let rise until dough is just above the tops of pans, 45 minutes to 1 hour.
Meanwhile, heat oven to 400 degrees. Bake bread for 10 minutes, then reduce heat to 350 degrees and bake for an additional 20 to 30 minutes, or until loaves sound hollow when tapped, the tops are brown and the internal temperatures are 200 degrees. Remove loaves from pans and let cool on wire racks.
To use a different swirl, skip Step 3 and use these fillings instead in Step 5. (Do not add cinnamon and sugar in Step 5, and skip the dusting of cinnamon sugar at the end.)
Lemon ginger filling: Combine 11/2 cups candied ginger, finely chopped, with 3 tablespoons lemon zest (from about 4 lemons).
Orange marmalade filling: Use 11/2 cups thick orange marmalade (do not use anything runny, like a jelly).
Coconut dulce de leche filling: Combine 1 cup coconut flakes, 1 teaspoon cardamom and 3/4 cup dulce de leche or cajeta.
Pull Apart Cinnamon Bread Recipe | How Tasty Channel
Sweet brioche bread with a crispy outside and a super soft cinnamon buttery heart. The dough is stacked in layers, so the filling is spread evenly and it makes possible the pull apart effect.
The smell while baking is absolutely unforgettable, this is the perfect Fall and Winter comfort food.
You can prepare it the day before, store it in refrigerator for one day, then let it rise for 30 minutes at room temperature and bake it.
I sugget you to serve it warm, you won’t regret it!
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►ACTIVATE OR NOT THE INSTANT DRY YEAST?: You often make this question: why you don't activate the dry yeast? Every Country has different type of yeast. In Italy, Active Dry Yeast doesn't need to be activated. Read the instructions written on yout yeast packaging before use it and follow them!
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Cinnamon Raisin Swirl Bread | Bread Baking for Beginners
Here is a step-by-step video following the Cinnamon Raisin Swirl Bread from Bread Baking for Beginners by Bonnie Ohara! This bread has such a pretty design when you cut it into slices. It has a subtle sweetness, and the addition of cinnamon spice gives this bread a flavor that brings out cozy holiday vibes. I think this would be perfectly served at Thanksgiving or Christmas!
I highly encourage anyone who is looking to start making homemade bread to buy this book, and follow along with me, as I bake my way through this cookbook! :)
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Easy Raisin & Walnut Bread | Bread Baking for Beginners
Brioche Cinnamon Rolls | Bread Baking for Beginners
Brown Sugar Oatmeal Bread | Bread Baking for Beginners
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