Saturday, August 16

Sunday Baking Project Cinnamon swirl raisin bread - perfect for toast!

I actually can't believe it's taken me so long to make this - given that I love to make bread and I'm never ashamed of saying cinnamon is my favourite spice.   This one is quite easy and can be made in bulk if you like to freeze it.  I made two and sliced them before freezing, now we have a slice every other day - it's a good break from cereals and regular toast... and a bit of a treat!    Only issue is 6 days later, there's no more left - a bit too popular in this house.  I think I'll be making it again before this weekend's out.

Per loaf
3 1/4 cups plain flour
2 1/4 tsp dried yeast
1/3 cup caster sugar
1 tsp salt
1 cup milk
1 egg
80g softened butter
1/2 cup raisins

Egg wash:  1 egg mixed with 2 tsp milk
Cinnamon swirl:  1/3 cup sugar, 1 1/2 tsp cinnamon

In a bowl mix flour, sugar yeast and salt.  Stir to combine.

With your hands of with an electric mixer with dough hook or food processor with a plastic blade, add the flour mixture and then add milk, egg and butter until it makes a smooth dough, should take about 2-3 minutes with electric mixers - 5-8 minutes if doing by hand.

Then knead through your raisins.

Put in a greased bowl and cover with plastic wrap in a warm place for it to rise to double it's size, should take about 1 - 1 1/2 hours.

Do you like my solar-powered waving queen?  She was looking after my dough..

And did a great job of supervising the rise..

Then roll our your dough into an oblong with the shorter side being roughly the size of your loaf pan.  Cover with egg wash.

Sprinkle your swirl mixture evenly, then fold in the sides into the mddle.

Then roll up the dough from the short side up.

Place into your loaf tins seam-side down (that's where the edge of the dough you rolled up is) and leave to rise for another hour.  Preheat your oven to 190 degrees c.

When that's done, push into the corners of your loaf tin a little and brush again with the egg wash.

Bake for about 40 minutes.  Leave to cool in your tin for about 20 minutes before slicing.

If you can't wait (completely understandable, it smells divine!) put it in the toaster straight away..

and lather with butter.  Yum.
Thank you to for the inspiration!  Yummy!
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3 lovely comments:

bananaorangeapple on August 17, 2014 at 9:30 AM said... [Reply to this amazing comment]

Looks delicious!

Mishelle Greening on August 17, 2014 at 10:16 AM said... [Reply to this amazing comment]

That looks so good I bookmarked it till when the weather changes to a bit more cool!


Kirsty on December 7, 2014 at 5:02 PM said... [Reply to this amazing comment]

Oh my, this looks delicious! I recently bought a twin set of bread tins which will be just perfect for this! Kirsty xx


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