Sunday, September 9, 2012

Cinnamon Raisin Swirl Bread

I'm still in the Honeymoon phase with my freaking awesome breadmaker.  I've made this bread twice now - we all love it!  It's a little time consuming, but totally worth it.  I've used it for French toast (check out the picture at the bottom!) and just eaten it plain.  Yummy!  You could also add chopped pecans or walnuts to the cinnamon swirl if you're into that kind of thing :)

Cinnamon Raisin Swirl Bread
Makes one 1 1/2lb loaf

1/4 cup granulated sugar
1/2 tbsp cinnamon
1 cup raisins (optional)
1 cup milk, room temperature
2 tbsp butter, cut into cubes, room temperature
1 egg, room temperature
1 tsp salt
1 tbsp sugar
3 1/2 cups bread flour
2 tsp yeast

1.  Combine the cinnamon and 1/4 cup sugar.  Set aside with the raisins.  Add the remaining ingredients as directed by your breadmaker.  Choose white bread, medium crust, 1 1/2 lb loaf.  When paddle attachment sound goes off, place dough onto a floured surface.

2.  Roll out dough into a large rectangle, approximately 1/4 inch thick, and sprinkle dough with cinnamon sugar and raisins.  Roll dough into a loaf beginning at the short end, ensuring the ends are tucked in and sealed.

3.  Place back into bread maker (be sure to remove the paddle attachment) and let it finish cooking.  When done, remove and place on a cooling rack to cool.  Slice and enjoy!

Makes great French toast!!!

No comments:

Post a Comment