Cinnamon Raisin Nut Swirl Bread

Photo: Belgoods.com

Usually when I make homemade bread I'm forced to make 2 loaves at once, which is more bread then I care to eat. Yes, I know I could freeze one, but often I'd rather make one fresh loaf, enjoy eating it, then go on to some other food. So I've got this tasty bread recipe down to a single loaf, and I add all the things I like: cinnamon, raisins and nuts. The cinnamon swirl filling makes it extra cinnamon delish! (You can skip the cinnamon swirl filling if you wish, but really why would you?!) Also, I prefer a sweet bread that is sweet enough without being too sugary, therefore I don't put much sugar in the dough itself; rather I add a swirl of cinnamon brown sugar. Finally, the raisins add moisture, so the loaf will stay fresh longer.

Cinnamon Raisin Walnut Swirl Bread

Ingredients

3 cups all purpose flour (I also use all whole wheat flour. The loaf is whole grain, not as light as using white flour, but still fluffy.)

1 1/2 teaspoon salt

1 teaspoon fast acting dried yeast

2 teaspoons cinnamon

2 tablespoons brown sugar

1/2 cup raisins (Raisin lovers can go up to 1 cup.)

1/2 cup chopped walnuts (or pecans work.)

1 3/4 cup milk (or buttermilk; or 1 3/4 water with 8 tablespoons dry powder milk)

2 eggs

About 1 cup of extra flour for folding over the dough on a cutting board. (You end up using 4 cups of flour to make 1 loaf.)

Directions:

1) In a mixing bowl whisk, or use the handle of a wooden spoon to stir the dry ingredients together.

2) Mix in the wet ingredients. Add the ingredients in the above recipe in order if you wish. Incorporate well with the whisk, or handle of the wooden spoon. Form into a ball. I moisten the top with a little water.

3) Cover the dough in the bowl with a towel, or plastic wrap, and let it rise overnight in a warm place. I place the dough inside of my oven. The pilot light keeps it warm.

4) The next morning after the dough has doubled, slide it out of the bowl onto a floured cutting board. No need to knead much (the overnight rising kneads the dough). Simply fold it over a few times. {I pour a teaspoon of olive oil on my hands so the dough won't stick as I work it. I also think olive oil (or butter!) locks in the moisture of the bread after it is baked.} Flatten the dough out to prepare to add the swirl filling --

Cinnamon Brown Sugar Filling

Ingredients and directions: 

Combine 1/3 cup brown sugar with 1 teaspoon cinnamon.

(Substitute white sugar if you wish. The nutrition and calories are the same as brown sugar.)

5) With the dough flatten out, sprinkle and spread the cinnamon sugar evenly on top, then grabbing an edge, roll the dough up into a loaf, and pop it into a greased loaf pan. Cover again with a towel.

Photo: findingtimeforcooking.com

6) Let it proof for a 2nd time in a warm place for about 1 hour.

7) Next bake in a 350 degree F oven for 30 - 40 minutes until it forms a golden crust and an inserted tester produces a crumb.

8) When the bread is done, remove it from the oven; wait 10 minutes; remove from the pan; let it cool a bit (if you can!) before slicing.

The bread is delicious on day one, as well as, toasted days later. To eat fresh bread, slice and store it in the freezer, not the refrigerator (which dries it out). Remove a slice at a time to pop into a toaster.

Baking bread from scratch is easy. Enjoy!

You may also enjoy:
Making Pizza Dough
No Knead Cinnamon Rolls
Irish Soda Bread: Sweet Or Savory
Sullivan Street Bakery's No Knead Bread My Way