Peep's Cinnamon Raisin Swirl Bread
Bread machine*
INGREDIENTS for 2.5 Pounds of dough (2 - 8" x 4" Loaves)
1-1/2 C.+ 3 TBSP. Water, 80° F.
3 TBSP. Butter or Oil
1 Egg - Optional
4 2/3 C. + 2 TBSP. Unbleached All-purpose flour (I used some of my multigrain flour mix)
1 TBSP. Vital Wheat Gluten - Optional
2 TBSP. Sugar
1 3/4 tsp. Salt
1 3/4 tsp. Active Dry Yeast
Bread machine ingredient order:
1. Liquid ingredients (water, eggs, milk, fat, honey)
2. Flour, to “seal” in the liquid
3. Other dry ingredients (dry milk, salt, sugar, seasonings)
4. Add the yeast last. (Make well in flour for yeast)
Select the Dough option.
When the dough cycle is done, remove from pan and continue with the recipe.
*If you don't want to use or don't have a bread machine:
Make your dough your usual way.
Allow one rise, then continue with the recipe.
Filling for 2 - 8" x 4" Loaves:
1 C. white sugar (or half white, and half brown sugar)
2 TBSP. Ground cinnamon
1 C. raisins
2 TBSP. Butter, melted
Combine sugar and cinnamon in a small bowl and set aside.
Grease 2 - 8" x 4" bread pans (butter or cooking spray)
Punch down dough.
Divide dough in half.
On a floured work surface, roll or stretch each half into a rectangle.
Brush each rectangle with 1 tablespoon of melted butter to within 1 inch of edges.
Sprinkle half of the cinnamon mixture and 1/2 cup raisins over each buttered rectangle of dough.
Starting with the shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal.
Place in prepared pans.
Cover and let rise in a warm place until indentation remains after lightly touching the loaf, about 45 minutes.
Preheat oven to 375°F.
Bake for 35 - 40 minutes until golden brown and internal temperature 200°F. Remove loaf to cooling rack.
Bread machine*
INGREDIENTS for 2.5 Pounds of dough (2 - 8" x 4" Loaves)
1-1/2 C.+ 3 TBSP. Water, 80° F.
3 TBSP. Butter or Oil
1 Egg - Optional
4 2/3 C. + 2 TBSP. Unbleached All-purpose flour (I used some of my multigrain flour mix)
1 TBSP. Vital Wheat Gluten - Optional
2 TBSP. Sugar
1 3/4 tsp. Salt
1 3/4 tsp. Active Dry Yeast
Bread machine ingredient order:
1. Liquid ingredients (water, eggs, milk, fat, honey)
2. Flour, to “seal” in the liquid
3. Other dry ingredients (dry milk, salt, sugar, seasonings)
4. Add the yeast last. (Make well in flour for yeast)
Select the Dough option.
When the dough cycle is done, remove from pan and continue with the recipe.
*If you don't want to use or don't have a bread machine:
Make your dough your usual way.
Allow one rise, then continue with the recipe.
Filling for 2 - 8" x 4" Loaves:
1 C. white sugar (or half white, and half brown sugar)
2 TBSP. Ground cinnamon
1 C. raisins
2 TBSP. Butter, melted
Combine sugar and cinnamon in a small bowl and set aside.
Grease 2 - 8" x 4" bread pans (butter or cooking spray)
Punch down dough.
Divide dough in half.
On a floured work surface, roll or stretch each half into a rectangle.
Brush each rectangle with 1 tablespoon of melted butter to within 1 inch of edges.
Sprinkle half of the cinnamon mixture and 1/2 cup raisins over each buttered rectangle of dough.
Starting with the shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal.
Place in prepared pans.
Cover and let rise in a warm place until indentation remains after lightly touching the loaf, about 45 minutes.
Preheat oven to 375°F.
Bake for 35 - 40 minutes until golden brown and internal temperature 200°F. Remove loaf to cooling rack.
