Cinnamon (boozy) raisin bread
In this case, the culprit is raisins.
I'm not a huge fan of raisins; they tend to be tough and get stuck in teeth, so the only way I accept them is when they are cooked or baked so they are plump. I had been itching for awhile to try a cinnamon raisin bread sometime for the reputation of the glorious toast, and finally I decided to take the plunge!
This recipe from Dorie Greenspan's book does not disappoint! The dough is plush, soft, and stretchy. The crust is buttery and crisp, the raisins juicy, and the cinnamon gives it such a wonderful smell and flavor.
And yes, the toast was phenomenal! The peanut butter and marmalade sandwich made with this bread was probably the best PB&J I've ever eaten. I definitely will put all those raisins to good use with this bread.
Raisin Swirl Bread (adapted from Baking: From my home to yours by Dorie Greenspan)
Ingredients:
1 packet active dry yeast (2 1/4 tsp)
pinch of sugar
1/4 cup of warm milk
1 cup warm milk
1/2 stick (4 tablespoons) unsalted butter, room temperature
3/4 teaspoon salt
1 large egg
1/4 teaspoon vanilla extract (optional)
1 cup whole wheat flour
2 3/4 to 3 cups all-purpose flour
Cinnamon Raisin Swirl: 1 tablespoon sugar, 2 teaspoons ground cinnamon, 1 cup raisins (plumped up in warm water, juice or other warm liquid e.g. bourbon), 3 tablespoons softened and spreadable unsalted butter
Instructions:
Put the yeast, pinch of sugar, and 1/4 cup of warm milk in a bowl and let proof for a few minutes. The yeast should puff up considerably, or at least look hydrated and soft.
In a stand mixer, combine the milk, butter, and 1/4 cup sugar with the paddle attachment; mix for a minute or two. Add the salt, egg, vanilla. Add the yeast mixture and mix on medium-low speed for 1 minute. Turn off the mixer.
Add the whole wheat flour and 1 3/4 cups of the AP flour. Mix on low speed until all the flour is moistened and you have a sticky batter. Switch to the dough hook attachment and add 1 more cup of AP flour and beat the dough at increasing speeds to medium. If the dough is not coming off the sides of the bowl cleanly after a few minutes of mixing, keep adding flour 1-2 tablespoons at a time until it does (up to 1/4 cup flour). Keep kneading for 3 minutes, until the dough is smooth and slightly shiny (and if you know how to do it, until it passes medium gluten development level by windowpane test). Transfer the dough into a large greased bowl and cover. Let dough rise until it is doubled in size, about 1 1/2 hours.
Deflate the dough and if it is too sticky/soft to roll out easily, wrap tightly in plastic wrap and chill in freezer for about 30 minutes. (If you need to stop, you can also refrigerate dough overnight at this point)
Generously butter a 9 x 5 inch loaf pan. Set aside.
In a small bowl, combine the cinnamon and sugar for the swirl. Roll the dough out to 12 x 18 inch rectangle, lightly dusting the work surface and dough surface with flour if needed. Smear 2 tablespoons of soft butter over the surface of the dough with your fingers. Evenly sprinkle the cinnamon-sugar mixture over the entire surface and scatter the plumped raisins evenly. Using the short side of the dough, roll everything up in a tight roll and pinch the seam closed. Tuck the ends under the loaf and place the whole dough roll into your prepared buttered loaf pan, seam side down. Cover loosely and let dough rise until it comes a little above the edge of the pan, about 45 minutes or so.
Preheat oven to 375 degrees. When dough is fully risen, use the remaining 1 tablespoon of softened butter to brush the top of the loaf (you can melt it first). Bake for about 20 minutes, and then bake another 25 minutes with a foil tent if the bread is getting too brown. The outside should be a nice deep brown and the bread should sound hollow when tapped. Remove from oven and cool for 5 minutes in the pan, then unmold the loaf and allow to cool upright on a wire rack until completely cool.
This recipe from Dorie Greenspan's book does not disappoint! The dough is plush, soft, and stretchy. The crust is buttery and crisp, the raisins juicy, and the cinnamon gives it such a wonderful smell and flavor.
And yes, the toast was phenomenal! The peanut butter and marmalade sandwich made with this bread was probably the best PB&J I've ever eaten. I definitely will put all those raisins to good use with this bread.
Raisin Swirl Bread (adapted from Baking: From my home to yours by Dorie Greenspan)
Ingredients:
1 packet active dry yeast (2 1/4 tsp)
pinch of sugar
1/4 cup of warm milk
1 cup warm milk
1/2 stick (4 tablespoons) unsalted butter, room temperature
3/4 teaspoon salt
1 large egg
1/4 teaspoon vanilla extract (optional)
1 cup whole wheat flour
2 3/4 to 3 cups all-purpose flour
Cinnamon Raisin Swirl: 1 tablespoon sugar, 2 teaspoons ground cinnamon, 1 cup raisins (plumped up in warm water, juice or other warm liquid e.g. bourbon), 3 tablespoons softened and spreadable unsalted butter
Instructions:
In a stand mixer, combine the milk, butter, and 1/4 cup sugar with the paddle attachment; mix for a minute or two. Add the salt, egg, vanilla. Add the yeast mixture and mix on medium-low speed for 1 minute. Turn off the mixer.
Add the whole wheat flour and 1 3/4 cups of the AP flour. Mix on low speed until all the flour is moistened and you have a sticky batter. Switch to the dough hook attachment and add 1 more cup of AP flour and beat the dough at increasing speeds to medium. If the dough is not coming off the sides of the bowl cleanly after a few minutes of mixing, keep adding flour 1-2 tablespoons at a time until it does (up to 1/4 cup flour). Keep kneading for 3 minutes, until the dough is smooth and slightly shiny (and if you know how to do it, until it passes medium gluten development level by windowpane test). Transfer the dough into a large greased bowl and cover. Let dough rise until it is doubled in size, about 1 1/2 hours.
Deflate the dough and if it is too sticky/soft to roll out easily, wrap tightly in plastic wrap and chill in freezer for about 30 minutes. (If you need to stop, you can also refrigerate dough overnight at this point)
Generously butter a 9 x 5 inch loaf pan. Set aside.
In a small bowl, combine the cinnamon and sugar for the swirl. Roll the dough out to 12 x 18 inch rectangle, lightly dusting the work surface and dough surface with flour if needed. Smear 2 tablespoons of soft butter over the surface of the dough with your fingers. Evenly sprinkle the cinnamon-sugar mixture over the entire surface and scatter the plumped raisins evenly. Using the short side of the dough, roll everything up in a tight roll and pinch the seam closed. Tuck the ends under the loaf and place the whole dough roll into your prepared buttered loaf pan, seam side down. Cover loosely and let dough rise until it comes a little above the edge of the pan, about 45 minutes or so.
Preheat oven to 375 degrees. When dough is fully risen, use the remaining 1 tablespoon of softened butter to brush the top of the loaf (you can melt it first). Bake for about 20 minutes, and then bake another 25 minutes with a foil tent if the bread is getting too brown. The outside should be a nice deep brown and the bread should sound hollow when tapped. Remove from oven and cool for 5 minutes in the pan, then unmold the loaf and allow to cool upright on a wire rack until completely cool.
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