Sunday, July 6, 2008
Cinnamon Fruit Bread - with recipe
Apparently lightning can strike twice.
Or, perhaps I'm actually getting a handle on this yeast bread thing.
So, two days ago I did a savory bread. Parmesan herb with mozzarella. And, I thought, why not try a sweet one this time?
I searched through a few online recipes. I finally chose one from BakingBits.com. I used the Cinnamon Raisin Bread recipe, provided below, but I made a few alterations.
This would be so good for Christmas brunch!
First, I substituted orange honey for the sugar in a 1:1 ratio. (Can you believe I'm out of sugar?) For the cinnamon sugar filling I used Penzeys Cinnamon Sugar that I happen to have on hand. Besides raisins, I used a combination of dried cranberries, cherries, blueberries and strawberries. Oh, and I tossed about 1 teaspoon of cinnamon in the batter.
Next time I'll use much more cinnamon sugar in the roll-up. You can just barely see the cinnamon swirl in the photo above.
The recipe yields 2 loaves. Since I had one dark metal loaf pan and one glass loaf pan, I thought this would make for an interesting experiment. The loaf in the glass pan reached 190 degrees faster than the loaf in the metal pan. I guess that would make sense since glass is an insulator. The loaf in the metal pan had a darker crust. (This was the case early on and continued through baking.)
By a slight margin, I prefer the glass pan. It made for a prettier bread and is the one pictured. But, the metal pan would work in a pinch.
It's a really nice recipe - I'll be making this one again. The crust is chewy, and the bread is tender. And, it absorbs butter very well. *wink* The slice didn't last long on the plate.
Here's the recipe I used - with the changes outlined above.
Cinnamon Raisin Bread
1 package dry yeast
2 1/4 cups warm water
3 tablespoons sugar
1 tablespoons salt
2 tablespoons butter
6 to 7 cups flour
1 cup raisins
1/4 cup sugar
1 tablespoons cinnamon
2 tablespoons water
2 tablespoons melted butter
Dissolve yeast in 1/2 cup of the warm water and 1 Tbsp. of the sugar. Let stand 5 minutes. Stir in the remaining 1 3/4 cups warm water, 2 Tbsp. sugar, salt, butter, and 3 1/2 cups of the flour. Beat until smooth.
Mix in raisins and enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 10 minutes. Place in greased bowl, turn to coat all sides, then cover and let rise in warm place until doubled.
Punch down dough; divide into halves. Roll each half into rectangle, 18 x 9-inches. Mix 1/4 cup sugar and cinnamon. Sprinkle each half with 1 tablespoon water and half the sugar mixture. Roll up and place in greased loaf pans. Brush with melted butter; let rise 1 hour. Bake at 425 degrees F. for 25 to 30 minutes. Remove to rack to cool.