Cinnamon Raisin Swirl Bread

7 Mar

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This is the most amazing bread ever! My bread actually didn’t rise very well because I used terrible cheap yeast from Tesco and it didn’t work very well. So a word of wisdom, get the best yeast you can! Even though the bread wasn’t as fluffy as it should be, the taste was just out of this world. The filling oozed out of the bread hot out of the oven and I practically drooled right on the spot! The raisins were really plump and juicy and this bread is so perfect for french toast as well for a Sunday treat.

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Cinnamon Raisin Swirl Bread (Makes 2 small loaves)

1 cup plump raisins

1 cup tepid water

1tbsp active dry yeast

1 cup milk, I used skimmed

3tbsp melted butter

1 1/2tsp salt

1tsp cinnamon

2 1/2 cups plain flour

3 cups wholemeal flour

Filling:

1/3-1/2 cup dark brown sugar (Depending on how much filling you want)

1 1/2tbsp cinnamon

1 egg, beaten lightly with 2tsp tepid water

  • Put the raisins in a small bowl and cover with boiling water. Leave for 10mins to re-hydrate the raisins, then drain.
  • Put the tepid water in a large bowl and add the yeast. Leave for a couple of mins then mix to fully dissolve the yeast.
  • Mix in the milk, melted butter, salt and cinnamon. Add the two types of flour and stir until it forms a rough dough.
  • Tip the dough out onto a clean work surface and knead together until it all forms a smooth dough. You may need to add a 1bsp water if the dough isn’t coming together. Continue to knead for about 5mins.
  • Toss the raisins in some flour and knead into the dough in two batches.
  • Return to the bowl, cover and leave to rise for 1hr. Mix together the sugar and cinnamon in a small bowl for the filling and set aside. Grease two 9 x 5 inch loaf tins.
  • Knead for a further 4-mins then divide in half. Roll out each half so that it is as wide as the long side of the loaf tins and about 2feet long.
  • Brush each piece of dough with egg wash then scatter the filling evenly between the two pieces, leaving an edge at the top and bottom of each piece.
  • Starting with the side closest to you, roll the dough up and pick it closed at the end. Place in the tin, seam side down and repeat with the other piece of dough.
  • Cover and leave to rise for a further 45mins. Preheat the oven to 190ºc/375ºf halfway through rising time.
  • Bake in the oven for about 40mins until it sounds hollow when tapped. You way need to cover for the last 10mins if it is getting too brown.
  • Slice and serve hot out of the oven.

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