Cinnamon-Swirl Raisin Nut Bread - Powerful Handmade site

Cinnamon-Swirl Raisin Nut Bread

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Cinnamon-Swirl Raisin Nut Bread

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Who can withstand cinnamon-swirl bread? Not us. Not when it is eaten bare-naked simple, no longer when it is made right into a peanut butter and banana sandwich, and particularly no longer when it is toasted and unfold with butter. Just the aroma because it nears the top of its toasting time attracts folks into the kitchen. “What are you making? It smells so excellent!”

The check kitchen made this bread two tactics. The first, in a 13″ x four” ache de mie (pullman) pan, produces a fine-grained bread with thick, tight swirls of cinnamon filling. This is what bread would appear to be if it had been alive and within the army: all directly edges and exact corners. The 2nd method makes use of two eight half” x four half” loaf pans, generating two airier, extra laid-back loaves, loaves that upward thrust and crown to their very own most popular heights, and filling that follows (or does not) the dough round it. These loaves are a lot more vulnerable to be afflicted by the “filling keeping apart from bread” syndrome, however do not be unhappy; they style simply as excellent, and toast up nice.

At a look

Prep
Bake
Total
Yield
1 ache de mie loaf, or two eight half” x four half” loaves.

Ingredients

Dough

  • four half cups King Arthur Unbleached All-Purpose Flour
  • three tablespoons potato flour
  • 1/four cup sugar
  • third cup Baker’s Special Dry Milk or nonfat dried milk
  • 1 three/four teaspoons salt
  • 2 tablespoons granular lecithin (non-compulsory, however it assists in keeping the bread great and wet)
  • 2 teaspoons fast yeast
  • three tablespoons vegetable oil
  • 1 2/three cups water
  • three/four cup raisins or currants
  • half cup pecans or walnuts, toasted

Filling

  • 2 tablespoons cinnamon
  • three/four cup sugar
  • 1 tablespoon Instant ClearJel (non-compulsory, however it is helping stay the filling from oozing while you toast the bread)
  • half cup King Arthur Unbleached All-Purpose Flour
  • 2 massive eggs
  • 2 tablespoons water

Dough

  • 18 oz. King Arthur Unbleached All-Purpose Flour
  • 1 ounce potato flour
  • 1 7/eight oz. sugar
  • 1 five/eight oz. Baker’s Special Dry Milk or 1 ounce nonfat dried milk
  • 1 three/four teaspoons salt
  • half ounce granular lecithin (non-compulsory, however it assists in keeping the bread great and wet)
  • 2 teaspoons fast yeast
  • 1 1/four oz. vegetable oil
  • 13 third oz. water
  • four half oz. raisins or currants
  • 2 oz. pecans or walnuts, toasted

Filling

  • three/eight ounce cinnamon
  • five three/four oz. sugar
  • 1/four ounce Instant ClearJel (non-compulsory, however it is helping stay the filling from oozing while you toast the bread)
  • 2 oz. King Arthur Unbleached All-Purpose Flour
  • 2 massive eggs
  • 1 ounce water

Dough

  • 510g King Arthur Unbleached All-Purpose Flour
  • 28g potato flour
  • 53g sugar
  • 46g Baker’s Special Dry Milk or 28g nonfat dried milk
  • 1 three/four teaspoons salt
  • 14g granular lecithin (non-compulsory, however it assists in keeping the bread great and wet)
  • 2 teaspoons fast yeast
  • 35g vegetable oil
  • 378g water
  • 127g raisins or currants
  • 57g pecans or walnuts, toasted

Filling

  • 11g cinnamon
  • 163g sugar
  • 7g Instant ClearJel (non-compulsory, however it is helping stay the filling from oozing while you toast the bread)
  • 57g King Arthur Unbleached All-Purpose Flour
  • 2 massive eggs
  • 28g water

Instructions

  1. To make the dough in a bread device: Place the entire dough components aside from the raisins or currants and nuts into the pan of your device, program the device for Manual or Dough, and press Start. Take a have a look at the dough about 10 mins earlier than the top of the general kneading cycle, and alter its consistency with further water or flour, as essential, to supply a clean, supple dough. Add the raisins or currants and nuts about five mins earlier than the top of the general knead. Allow the device to finish its cycle.
  2. To make the dough manually or in a stand mixer: In a medium-sized blending bowl, mix the entire dough components aside from the raisins or currants and nuts, stirring till the dough begins to go away the perimeters of the bowl. Knead the dough — by means of hand or device — till the dough is clean and supple. Work within the nuts and raisins in opposition to the top of the kneading time.
  3. Transfer the dough to a evenly greased bowl or dough-rising bucket, duvet the bowl or bucket, and make allowance the dough to upward thrust till puffy despite the fact that no longer essentially doubled in bulk, about 1 hour.
  4. To make the filling: In a medium-sized blending bowl, whisk in combination the dry components, then stir within the eggs and water to make a thick paste. If you will have not noted the ClearJel the combination will likely be runny and a little bit more difficult to paintings with, however the completed product will likely be nice.
  5. To make a Pain De Mie loaf: Roll the dough right into a 24″ x 12″ rectangle; it is going to be about 1/four” thick. Spread the filling over lots of the rectangle, leaving a strip about 1″ broad alongside one brief fringe of the dough.
  6. Beginning with the quick edge with the filling, roll the dough right into a log about 12″ lengthy. Use the heel of your hand to seal the dough alongside the brink. Place the log in a evenly greased 13″ x four” x four” ache de mie pan.
  7. Put the evenly greased lid at the pan, leaving a small crack in an effort to test the dough because it rises. Let the dough upward thrust till the pan is ready three-quarters complete, which can take about 1 half hours or longer.
  8. To make two smaller loaves: Divide the dough in part, and roll every part into an eight” x 14″ rectangle. Fill, seal, and position within the pans as directed at the earlier web page. Cover the pans, and make allowance the dough to upward thrust till the pans are about three-quarters complete, which can take about 1 half hours or longer.
  9. Preheat your oven to 375°F.
  10. Bake the ache de mie for 40 mins, then take away the quilt to test that the bread is baked thru. If the bread turns out very comfortable, go back it to the oven (sans duvet) and bake for an extra five to eight mins.
  11. Bake the smaller loaves for roughly 35 mins. Due to the sugar within the dough, the loaves will brown briefly; tent them with aluminum foil after 15 mins if essential. Remove the bread from the pan(s) and make allowance it to chill utterly earlier than reducing.
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