Cinnamon Swirl Raisin Bread Yeast Bread Mellownspicy Proof the dough: roll the dough into a ball and place it in an oiled mixing bowl. cover with plastic wrap and a tea towel and let rise until doubled in size, about 60 to 90 minutes. make the swirl: roll the dough into a rectangle. mix the cinnamon and sugar together and sprinkle over the dough. Combine the milk, melted butter, and honey in a microwave safe glass. heat the liquid in the microwave**** to 110 to 115 degrees f, then stir in the yeast. let this mixture sit for 10 minutes, until foamy. pour the yeast liquid into the bowl of a stand mixer, and add the flour, salt, eggs, and raisins.
Raisin Swirl Bread At James Muller Blog Prepare for two rises. the first rise takes place in the refrigerator overnight, from 8 to 10 hours—this gives you some flexibility. it also allows the dough to go from sticky to firm but still slightly soft. the second rise takes about 2 hours at room temperature once you have shaped the loaf and put it in the pan. shape the loaf well. Tent the pan with lightly greased plastic wrap, and let the dough rise until it's crowned 1" to 1 1 2" over the rim of the pan, about 1 1 2 to 2 hours. towards the end of the rising time, preheat the oven to 350°f. uncover the risen loaf, brush it with milk or water, and sprinkle it with cinnamon sugar, for extra flavor. Cover with a dish towel and let rise in a warm place until doubled in size, about 1 hour. preheat the oven to 350 degrees f (175 degrees c). brush tops of risen loaves with 1 tablespoon melted butter. bake in the preheated oven until crust is brown and loaves sound hollow when tapped, 30 to 40 minutes. Divide dough in half and roll one half into a 16 x 8 inch rectangle. brush with some of the melted butter. drain raisins and mix with sugar and cinnamon; scatter half of the mixture over the dough and, starting with the shorter side, roll up tightly into an 8 inch log, tucking the ends under.
Easiest Cinnamon Swirl Raisin Bread Recipe Cover with a dish towel and let rise in a warm place until doubled in size, about 1 hour. preheat the oven to 350 degrees f (175 degrees c). brush tops of risen loaves with 1 tablespoon melted butter. bake in the preheated oven until crust is brown and loaves sound hollow when tapped, 30 to 40 minutes. Divide dough in half and roll one half into a 16 x 8 inch rectangle. brush with some of the melted butter. drain raisins and mix with sugar and cinnamon; scatter half of the mixture over the dough and, starting with the shorter side, roll up tightly into an 8 inch log, tucking the ends under. Brush tops with butter, cover loosely with plastic wrap and let rise in a draft free place for 30 minutes. to bake: preheat oven to 350°f. bake bread for 35 40 minutes until the top is golden. (internal temperature of 190°f) check at 25 minutes and lay foil on top to prevent over browning, if needed. To shape and bake. whisk together the swirl ingredients in a small bowl. press the gases out of your dough, and then roll into a long, skinny rectangle, approximately 8" x 24 26" long. brush the surface liberally with milk, and then sprinkle on the swirl mixture evenly.
Cinnamon Raisin Swirl Bread Recipe Kannamma Cooks Brush tops with butter, cover loosely with plastic wrap and let rise in a draft free place for 30 minutes. to bake: preheat oven to 350°f. bake bread for 35 40 minutes until the top is golden. (internal temperature of 190°f) check at 25 minutes and lay foil on top to prevent over browning, if needed. To shape and bake. whisk together the swirl ingredients in a small bowl. press the gases out of your dough, and then roll into a long, skinny rectangle, approximately 8" x 24 26" long. brush the surface liberally with milk, and then sprinkle on the swirl mixture evenly.
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