Cinnamon Raisin Swirl Bread

Written By Ireland Lindsay

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When I was younger every morning we were plagued with the choice of mini Eggos or cinnamon swirl bread. How could one choose? While my brother and I always ended up choosing the Eggos occasionally we’d go for the cinnamon bread. January’s classes are about all things nostalgia so it was only fitting that this bread popped into my head.

While breadmaking can appear as somewhat of a difficult and daunting mystery, it really only comes down to only a few components. When bread making, you’ll often hear “until doubled in size” rather than a specific time. You’ll always want to go based on what the recipe is looking for, and not a specific time. This is due to the difference in everyone’s kitchen environment.

Working with yeast can be tricky, but it becomes easy when you know why in the world you’re adding it in the first place. Yeast is a leavener, which means that its primary purpose is to make things rise, it can also help provide structure. Yeast though, is a little different than your typical chemical leavener- why? Because it’s alive!! Yeast feeds off of the sugars and proteins found in flour, this promotes gas which is then trapped inside the dough. When working with yeast a few problems arise, yeast, in short, is temperamental. It needs the perfect environment in order to thrive. Optimal yeast production calls for at least a temperature of 80°-95°F. Ok Ireland, so all I have to do is keep the dough warm? Yep, that’s it. And now that you know why you add it, it makes bread making a whole lot easier. But, I did say that yeast was temperamental didn’t I? Temperatures above 120°F will kill the yeast, causing or a flat, lifeless, and boring loaf. So when handling the yeast avoid having any liquid temps above 120°F.

Cinnamon Raisin Swirl Bread

Prep time: 1h30

Cook time: 30 minutes

Yields: 1 loaf

Author: Ireland Lindsay  

Ingredients:

For the bread:

  • 1/2 cup (120ml) warm water, no higher than 100°F

  • 2 1/2 teaspoons active dry yeast

  • 1/2 cup + 1 tablespoon (150 ml) milk, room temp

  • 1 tablespoon (15 ml) honey

  • 1 1/2 teaspoons neutral oil (canola, vegetable, etc.)

  • 1 large egg

  • 3 cups (356g) all-purpose flour, more if needed.

  • 1–1/2 teaspoons Dimond kosher salt

For the filling:

  • 3 tablespoons (38g) sugar

  • 2 teaspoons cinnamon

  • 1 teaspoon flour

  • 1/2 cup raisins

FOR THE BREAD

START by sprinkling yeast over warm water and allow to sit and bloom for about 1 minute or until all the yeast granules are dissolved, feel free to add in a pinch of sugar to improve yeast production.

OFF to the side beat an egg and combine into the bowl of a stand mixer alongside the remaining dry ingredients (milk, honey, and oil) mix with the dough hook attachment until fully combined. Once bloomed, add in yeast/water mixture.

WITH the mixer running on low slowly add in flour one cup at a time, once all the flour is added your dough should pull together, it will still be sticky, but you want to be able to handle it. If the mixture is too loose and sticky add additional flour 1/4 cup at a time (depending on your unique kitchen environment you can need up to an additional cup!) what you are looking for is a dough that comes together, pulls away from the side of the bowl, and is tacky yet workable.

ONCE your dough has achieved the proper texture, we begin the kneading process. With the dough hook attachment (or by hand, if you prefer) knead the dough on medium speed for 7 minutes, or until the dough softens. If using a stand mixer 7 minutes is usually sufficient.

TRANSFER to oil lined bowl and cover with cling film, or a damp towel, until your dough doubles in size. *

* When bread making, you’ll often hear “until doubled in size” rather than a specific time. You’ll always want to go based off what the recipe is looking for, and not a specific time. This is due to the difference in everyone’s kitchen environment. Yeast production favors a warm and moist environment, so when baking in cold temperatures it may take longer.


FOR THE FILLING:

 START by taking the raisins and soaking them in warm water for about 10 minutes, this will rehydrate them and yield a juicier end product. Next, combine the sugar, cinnamon, and flour.

 

TO ASSEMBLE:

PREPARE a loaf pan (8.5″ X 4.5″ X 2.75”) with butter.

ONCE your dough has risen punch down slightly and pour onto a floured work surface. Roll into a 6”x20” rectangle* and spread filling over the starting with the dry, ending with the raisins. Starting at the narrow end roll tightly until you have a giant finished roll. Transfer to the prepared tin and let rest, covered, for 45 minutes or until risen slightly (this is mostly to let the gluten relax and yield a tender loaf).

*Having your dough start out as a rough rectangle really helps when rolling out, so try to originally have it shaped into that shape.

ONCE risen, preheat oven to 350°F and brush with egg wash. Bake for 30 minutes, checking halfway to make sure the top isn’t getting too much color (if so, cover with foil and continue baking.)

GIVE yourself a pat on the back bcuz you just made homemade bread! Let cool before slicing, and then enjoy! Store for up to 1 week covered, if it lasts that long ;)

Ireland Lindsay