- Oven - Preheat
- Stand Mixer with Dough Hook
- Digital Kitchen Scale
- Small Blass bowl
- Large Glass Bowl - Lightly greased
- 8 1/2" x 4 1/2" Loaf Pan - Lightly greased
CINNAMON SWIRL BREAD
- Servings: 4
- Preparation Time: 40M
- Cooking Time: 45M - 50M
- Total Time: 3H40M
- Difficulty: Easy
- 12¾ oz all purpose flour
- 1⅝ oz potato flour or rice flour
- 1¼ oz nonfat dry milk powder
- 2 oz unsalted butter, cut into small pieces
- 2½ tsps instant or rapid rise yeast
- 8 oz water, room temperature
- 1 large egg
- 1¼ tsps salt
- 1¼ oz sugar
- 1 tsp ground cinnamon
- 2 tsps cinnamon
- 2 oz sugar
- 1 oz unsalted butter
- 2 tsps all purpose-flour
- 4 oz golden raisins
- ½ tsp vanilla extract
- 1 large egg, slightly beaten
- 1 TBS water
- Pinch of salt
DOUGH: In the stand mixer bowl whisk all-purpose flour, potato flour, milk powder, butter, yeast and ground cinnamon. In a small bowl, whisk water, egg, salt and sugar until all solids are dissolved.
Set stand mixer on LOW speed, add water mixture slowly to flour mixture. Mix for about 2 MINUTES or until cohesive dough starts to form and no dry flour remains. Cover with plastic wrap and let rest for 15 MINUTES.
Continue to knead for an additional 5 to 7 MINUTES or until dough is smooth and elastic. Transfer to dough to a lightly greased large bowl, cover with plastic wrap and let rise for 1½ HOURS or until doubled its size.
Press down on dough to deflate. Transfer dough to lightly floured counter and shape into a long, thin rectangle about 16” x 8”.
FILLING: Combine cinnamon, sugar, butter, flour, raisins and vanilla in a food processor or blender, processing until fruit is chopped.
Brush the dough with the egg wash and spread the filling onto the dough. From the short edge, roll the dough the dough into a log. Pinch both ends and side seams closed. Put into a lightly greased 8 1/2" x 4 1/2" loaf pan. Cover with plastic wrap and let rise for about 1 HOUR at room temperature or until the dough rises 1” above the rim of the pan.
Towards the end of the rising time, preheat oven to 350°F. Brush the loaf with the remaining egg wash.
Bake the bread for 45 MINUTES at 350°F. Tent the loaf lightly with aluminum foil for the last 15 MINUTES if it appears to be browning too quickly.
Remove loaf from the oven, transfer to a wire rack. Let rest for 5 MINUTES then remove loaf from the pan.