DOUGH
1/4 cup warm water (110øf)
1 pinch sugar
1 package active dry yeast
3 tbsp sugar
3 tbsp unsalted butter, cut up
1 1/2 tsp salt
2 cup warm milk (110øf)
3 cup unbleached all-purpose flour
1/2 cup dark raisins
1/2 cup golden raisins
4 cup unbleached all-purpose flour
FILLING
1/2 cup sugar
1 tbsp ground cinnamon
A Recipe for
Cinnamon-Swirl Raisin Bread
“Every country possesses, it seems, the sort of cuisine it deserves, which is to say the sort of cuisine it is appreciative enough to want. I used to think that the notoriously bad cooking of the English was an example to the contrary, and that the English cook the way they do because, through sheer technical deficiency, they had not been able to master the art of cooking. I have discovered to my stupefaction that the English cook that way because that is the way they like it." |
| Waverly Root (1903-1982) |
I eat merely to put food out of my mind. |
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I will not eat oysters. I want my food dead. Not sick--not wounded--dead. |
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This Recipe for Cinnamon-Swirl Raisin Bread is one of thousands in the Recipes-to-go Fruit Cookbook.
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| Fernando Pessoa |
If you enjoy this Cinnamon-Swirl Raisin Bread Recipe - you should enjoy the recipe collections you can find on the websites below:
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We plan, we toil, we suffer - in the hope of what? A camel-load of idol's eyes? The title deeds of Radio City? The empire of Asia? A trip to the moon? No, no, no, no. Simply to wake just in time to smell coffee and bacon and eggs. |
| J.B. Priestly |
This is a recipe for Cinnamon-Swirl Raisin Bread from the recipe cookbook of Recipes-to-go (Fruit)
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
One cannot refuse to eat just because there is a chance of being choked. |
| Chinese Proverb |
Worries go down better with soup. |
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It's difficult to think anything but pleasant thoughts while eating a homegrown tomato. |
| Lewis Grizzard |
Cheese - milk's leap toward immortality. |
| Clifton Fadiman |
Food Tip |
Dough: Butter 2 9x5x3" loaf pans. Butter a 4 quart bowl. In a small
bowl, combine warm water and pinch sugar. Sprinkle yeast over water
mixture. Let stand until yeast dissolves and bubbles. While yeast is
dissolving, in a large miging bowl combine 3 tb sugar, butter and
salt. Pour in warm milk. Stir until butter almost melts.
Stir in 3 cups flour and dissolved yeast. Beat on high speed for 3
minutes. Stir raisins into batter. Stir in ehough of remaining flour
with a wooden spoon until dough forms a ball. Turn dough out onto a
well-floured surface. Knead until smooth and elastic, about 8-10
minutes, adding enough of remaining flour to keep dough from
sticking. Place dough in buttered bowl, turning once to butter
surface. Cover and let rise in a warm place until double, about 1 1/4
to 1 1/2 hours. Punch dough down. Turn out on a floured board. Divide
dough in half. Cover and let rest 10 minutes.
Filling: While dough rests, in a small bowl combine 1/2 cup sugar and
cinnamon. Mix well and set aside.
Assembly: Roll half dough to a 12x8" rectangle. Sprinkle with hlaf of
cinnamon filling. Press filling into dough as much as possible. Roll
up tightly, jelly-roll fashion, starting at the short side. Pinch
dough together at seam. Pinch ends to seal and fold under loaf.
Arrange seam-side down in loaf pan. Repeat with remaining dough.
Cover and let rise in a warm place until double, about 45 minutes to
an hour. Preheat oven to 375øF. Bake at 375øF for 40-45 minutes,
tenting loosely with foil during the last 15 minutes of baking time,
if necessary to prevent overbrowning. Remove loaves from oven. Remove
from pans. Coll loaves on racks.
Source: Victoria Magazine, January 1994 Typed by Katherine Smith
Cyberealm BBS Watertown NY 315-786-1120
Serves: 2
Cinnamon-Swirl Raisin Bread Recipe brought to you by Recipes To-Go