by Heather Schmitt-Gonzalez / Monday, October 25, 2010
Cinnamon Swirl Raisin Bread
~2 Tbs. melted butter (optional)
Begin by putting the scalded milk, water, and honey in a very large bowl. Sprinkle yeast over the surface. Let it bloom and become creamy, ~10 minutes. In the meantime, whisk together the butter and eggs. Once the 10 minutes is up, whisk in the egg/butter mixture. Stir in the flours and salt with a wooden spoon. Fold in raisins. Turn out onto a well-floured surface and knead until the dough becomes silky and workable. Dough may seem a bit sticky at first...simply add more flour to the bench as needed, using a bench scraper to lift dough in between if it starts to stick. This should take ~10-15 minutes. Form into a ball and place into an oiled bowl, turning once to coat. Cover with plastic wrap or a clean kitchen towel and let raise until doubled in size, ~1½ hrs. This dough is superman...just look!!!
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Michiana-based food, drink, and travel writer with a fondness for garlic, freshly baked bread, stinky cheese, single malt Scotch, and Mexican food—who believes that immersing herself in different cultures one bite at a time is the best path to enlightenment.