Thursday, May 5, 2011

Cinnamon Swirl Raisin Bread (with step by step pictures)

I have never baked bread before and this is my first time! I just got a loaf pan couple of days back and wanted to put that in use :) Instead of baking a plain white bread, I wanted to add some flavor to it.. So here it goes Cinnamon Swirl Raisin Bread! It came out pretty well and tasted great!
The preparation and baking time is not much but waiting for the yeast to work on dough takes a bit of a time! So better start working on this from the morning if you want to have it with your afternoon tea :)

Makes 1 loaf (8 inch X 4 inch)
Ingredients Required:
For the Bread:
All Purpose Flour - 1 3/4 Cup
Salt - Pinch
Sugar - 2 tsp
Yeast - 1 tsp
Cinnamon - 2 tsp
Butter - 1 tbsp
Raisins - 1/2 cup
Milk - 1/2 cup
Oil - 1 tsp

For the Cinnamon Swirl:
Sugar - 1/4 Cup
Cinnamon - 2 tbsp

How to make it?
Mix the dry yeast in 2 tbsp of water and set aside for 10 minutes.
Melt the butter to room temperature and set aside.
Mix the flour, salt, sugar, cinnamon and the raisins.
Add the butter and mix well.
Add the Yeast and give another mix.
Finally, pour in the milk slowly and knead the dough until all the flour comes together and becomes a pliable dough.
Smear the dough with oil on all sides, cover the dough with a kitchen towel and allow to rest for 1 hour.
(Usually the yeast is supposed to do its job and the dough should be double in size within an hour! But mine took like 3 hours! But anyways it tasted great :) )
The dough would have doubled in size, punch it down and allow to rest for another 10 minutes.
In a cup mix the sugar and cinnamon for the cinnamon swirl and set aside.
Take the dough, punch it down and roll into approximately 8 inch long and 5 inch wide rectangle. It would be easier to pat it down with your hand instead of using a rolling pin. ( as long as your loaf pan. I used 8 1/2 inch X 4 1/2 inch pan).
Sprinkle the sugar cinnamon powder and brush evenly so its evenly distributed. You would have some left, set it aside as it would be used later.
Roll the dough gently as shown.
 Pinch the ends to fit it inside the loaf pan.
Place it inside the loaf pan.

Cover this with a kitchen towel and allow to rest for another 60 - 90 minutes so the dough raises to the rim of the pan.
Sprinkle the remaining sugar cinnamon powder on the top.
Preheat the oven to 350 F and place the loaf pan inside.
Bake for 20 minutes, then rotate your pan 180 degrees and bake for another 20 minutes. Once the top is golden brown in color, remove from the oven.
Now come the toughest part - cool the bread for an hour! :(
Slice it down and enjoy :)






Sending this to Vardini's Bake Fest .  And also check this page 




11 comments:

  1. Harini,
    Bread looks really nice. I have put bake-off on a hold for sometime now. Sorry.

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  2. That looks absolutely delightful - love the stepwise pics! Awesome!

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  3. Wow very nice step by step pics and wonderful sponge. Love to have one.

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  4. Looks fabulous..very nice pic explanation...wonderful clicks..do visit my space when time permits!!

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  5. Very well explained pics...bread looks soft and spongy..

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  6. Excellent job on your first loaf! Great choice, just about everybody loves cinnamon bread and toast. ☺

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  7. Harini, bread looks really yumm..........

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  8. Hi! I'm having a linky party called A Themed Baker's Sunday where this weeks theme is bread! I would love for you to join! Hope to see you there!
    http://cupcakeapothecary.blogspot.com/2011/05/themed-bakers-sunday-4.html
    Alyssa

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  9. this is absolutely a winner!! Its been on my to-do list for quite sometime now! thanks for sending in.

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  10. Bookmarked right away Harini.. superb bread.. Love cinnamon in bakes...

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