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Posts Tagged ‘stewart’

 

One of my favorite parts about living in the North East is the change of seasons.  Every time the seasons change I always declare that it is my favorite, the truth is there is something about each and every season I adore.  The fall stakes the cake for the best sleeping weather, foods with hearty flavors, and cozy sweaters.

Cinnamon Swirl bread is the perfect fall bread: it is delicious straight out of the oven, toasted with a dab of cream cheese or the perfect compliment for outrageous french toast.  I took the recipe from Martha Stewart’s Baking School Cookbook since I am not a big raisin fan I didn’t include them but, with or without I assure you its ridiculously scrumptious!

Cinnamon Raisin Bread (makes 2 loaves)
– 1 envelope (¼ ounce/7g) active dry yeast
– 480 ml (2 cups) warm milk
– 950g (6 ½ cups) all-purpose flour, plus more for dusting
– 115g (1 stick/½ cup) butter, room temperature, cut into pieces, plus more for pans
– 100g (½ cup) sugar
– 2 eggs, plus 1 egg, lightly beaten
– 2 ½ tsp coarse salt – 200g (1 cup) raisins
– 1 Tbsp ground cinnamon
filling:
– 300g (1 ½ cups) dark brown castor sugar
– 2 Tbsp ground cinnamon

1. In the bowl of an electric mixer, sprinkle the yeast over the warm milk and whisk to combine. Add the flour, butter, sugar, 2 eggs, and salt. Attach bowl to mixer fitted with the dough hook. Mix on low speed until all the ingredients are well combined, about 3 minutes. Raise speed to medium-low, and continue to mix until the dough is completely smooth and pulls away from the sides of the bowl, about 3 minutes more.

2. Turn out the dough on a lightly floured surface. Pat out the dough into a big round. Sprinkle with raisins and cinnamon and knead and fold until they are just incorporated. Place the dough in a lightly oiled bowl, and cover with oiled plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.

3. Return the dough to a lightly floured work surface, and pat into a round. Fold the bottom third of the dough up, the top third down and the right and left sizes over, pressing down the seal. Return the dough into the bowl and let rise again until doubled in bulk, about 40 minutes.

4. Make the filling. Combine sugar and cinnamon with 2 Tbsp water in a small bowl.

5. Generously butter two 9by5-inch loaf pans (if you don’t have two, one 7 inch round spring form) set aside. 6. Return the dough to a lightly floured work surface, and divide in half. Roll each half out to a large rectangle, a bit bigger than your loaf pans – about 10 inch. Brush with beaten egg and sprinkle each with half of the filling.

7. With the short end of the rectangle facing you, fold in both of the long sides of the dough in. the roll the dough towards you, gently pressing forming a tight log. Roll back and forth to seal the seam. Place loafs in the prepared pans. Cover loosely with oiled plastic wrap, and let rest in a warm place, about 30 minutes. Meanwhile, preheat oven to 225°C (425°F)

8. Brush the tops of the loafs with beaten egg, and transfer pans to the oven. Bake, rotating pans halfway through, until loaves are golden brown, about 45 minutes. If the tops begin to brown too quickly, tent with aluminium foil.) turn out the bread onto a wire rack to cool completely before slicing. (if you can wait…) The bread can be kept, wrapped in plastic up to 4 days

 

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