Cinnamon Swirl Raisin Bread


This is a healthier version of a McCall's recipe that I first tried many years ago. White whole wheat flour is substituted  for all-purpose flour and it includes a little less butter (unsalted) and sugar. 

This bread is not overly sweet and has a really nice texture and hearty taste. It's delicious toasted with a dab of butter (with or without extra cinnamon and sugar ;o) Cut it extra thick, and it's perfect for french toast! 

If you're in the mood for some wholesome freshly-baked cinnamon swirl bread, give this recipe a try ?? 
  


Yield: 2 loaves 

Ingredients
  • 1 1/2 cups skim milk
  • 1/4 cup sugar
  • 2 tsp salt
  • 1/2 cup unsalted butter
  • 1 1/2 cup raisins
  • 1/2 cup warm water (105-115F)
  • 2 pkg active dry yeast
  • 3 eggs, room temperature
  • 7 1/2 cups white whole wheat flour
  • 1/3 cup sugar
  • 2 tsp cinnamon
  • 2 Tbsp butter, melted
Directions
  1. In a small saucepan, heat milk until bubbles form around edges; remove from heat. Add 1/4 cup sugar, salt and 1/2 cup butter, and raisins; stir until butter melts. Set aside to cool.
  2. In a large bowl, sprinkle yeast over warm water and stir until dissolved. Stir in milk mixture.
  3. Add eggs and 4 cups of flour; mix vigorously with wooden spoon until smooth. Gradually add remaining flour and mix until dough is stiff enough to leaves sides of pans.
  4. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl turning once to grease top. Cover with towel and let rise in a warm place until doubled, about 1 hour.
  5. In a small bowl, mix 1/3 cup of sugar and cinnamon.
  6. Punch dough down and divide in half. Roll each half into a 16-in by 8-in rectangle. Sprinkle 2 tablespoons of the  cinnamon and sugar mixture over rectangle (reserve rest for later). Roll up tightly starting at narrow end; pinch seams to seal.
  7. Place seam side down in greased 9-in by 5-in loaf pans. Brush tops lightly with melted butter (reserve rest for later). Cover with towel and let rise until doubled, about 1 hour. Brush tops with the remaining butter and sprinkle with the remaining cinnamon and sugar mixture.
  8. Preheat oven to 375F. Bake in preheated oven on middle rack about for 35 minutes, or until golden brown and sounds hollow when tapped with knuckle. 
  9. Remove from pans and cool on wire racks. 

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