Cinnamon-Raisin Swirl Bread
Ingredients
The dough
-
2
cups
lukewarm water
-
1
cup
buttermilk
-
1
tablespoon
yeast
-
1½
tablespoons
kosher salt
-
1½
tablespoons
sugar
-
6½
cups
unbleached all-purpose flour
-
butter
for greasing
the pan
The filling
-
1½
teaspoons
ground cinnamon
-
⅓
cup
sugar
-
¾
cup
raisins
The egg wash
-
1
egg
beaten with 1 tablespoon water
Instructions
- Mix the yeast, salt, and sugar with the water and buttermilk in a large mixing bowl.
- Incorporate the flour without kneading, using a spoon or mixer.
- Cover the dough and let it rest at room temperature for about 2 hours until it rises and flattens.
- Refrigerate the dough in a lidded container for easier handling later.
- On baking day, grease a loaf pan and dust the refrigerated dough with flour.
- Cut off a piece of dough and shape it into a ball.
- Roll out the dough into a rectangle and brush with egg wash.
- Sprinkle the cinnamon-sugar mixture and distribute the raisins over the dough.
- Roll the dough up from the short side and place it seam-side down in the pan.
- Let it rest for about 1 hour and 40 minutes.
- Preheat the oven to 375ºF and bake for 35 to 40 minutes until golden brown.
- Remove from the pan and cool before slicing.
Nutrition Facts (estimated)
Servings
2 loaves
Calories
250
Total fat
5g
Total carbohydrates
45g
Total protein
7g
Sodium
600mg
Cholesterol
70mg
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