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Cinnamon Craisin Swirl Bread

November 15, 2010

Cinnamon Craisin Swirl Bread
Adapted from Dorie Greenspan’s Baking:  From My Home to Yours
For Bread

  • 2 1/4 tsp Active Dry Yeast
  • 1/4 C Sugar, plus a pinch
  • 1 1/4 cups just warm to the touch 1 % Milk
  • 1/2 stick (4 Tbs) Unsalted Butter, at room temperature
  • 3/4 tsp Salt
  • 1 large Egg
  • pinch of Nutmeg
  • 3 3/4 C Flour

For  Swirl:

  • 2 tsp Vanilla Sugar
  • 1 Tbs Ground Cinnamon
  • 2 tsp Light Brown Sugar
  • 1 cup moist, plump Craisins
  • 3 tablespoons unsalted butter, softened to a spreadable consistency

To make the Bread:

  1. Put the yeast in a small bowl, toss in the pinch of sugar, and stir in 1/4 cup of the warm milk. Let rest for 3 minutes, then stir–the yeast  should be soft. Working with a mixer, combine the remaining 1 cup milk, the butter and the remaining 1/4 cup sugar and mix on low speed for a minute or two. Add the salt, egg and  nutmeg.  Mix.
  2. Add the yeast mixture and beat on medium-low speed. Turn the mixer off and add 2 3/4 cups of the flour. Mix on low speed just until combined. Add another 1 cup flour, increase the mixer speed to medium, and beat the dough until it is smooth and has a lovely buttery sheen.
  3. Butter the same bowl you mixed the dough in, and cover with a clean towel. Put the bowl in a warm place and let the dough rise until it is doubled in size, about 1 1/2 hours.

To make the Swirl and shape the Loaf:

  1. Butter a 9-x-5 inch loaf pan. Whisk together the sugar, cinnamon, and brown sugar.
  2. Put the dough on a large work surface lightly dusted with flour, lightly dust the top of the dough and roll the dough into a rectangle about 12 x 18 inches. Gently smear 2 tablespoons of the butter over the surface of the dough. Sprinkle over the sugar mixture and scatter over the craisins.
  3. Starting from a short side of the dough, roll the dough up. Fit the dough into the pan, seam side down. Cover the pan with the same towel from earlier, and  let the dough rise until it comes just a little above the edge of the pan, about 45 minutes.

Getting Ready to Bake:

  1. Center a rack in the oven and preheat the oven to 375 degrees F. Line a baking sheet with a silicone mat.
  2. Bake bread for about 45 minutes.
  3. While finished bread is still warm, spread last Tbs of butter over the top and let melt.  Cool and enjoy!
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2 Comments leave one →
  1. November 15, 2010 1:38 pm

    YUM!

  2. November 16, 2010 4:15 pm

    This was so, so good!!! I love that you used craisins instead of raisins….craisy good! Mmmwwha!!!

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