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Who can resist cinnamon-swirl bread? Not me. Not when itís eaten bare-naked plain, not when itís made into a peanut butter and banana sandwich, and especially not when itís toasted and spread with butter. Just the aroma as it nears the end of its toasting time draws people into the kitchen. "What are you making? It smells so good!"
Sue made this bread two ways. The first, in a 13 x 4-inch pain de mie (pullman) pan, produces a fine-grained bread with thick, tight swirls of cinnamon filling. This is what bread would look like if it were alive and in the military: all straight edges and precise corners. The second way uses two 8 1/2 x 4 1/2-inch loaf pans, producing two airier, more laid-back loaves, loaves that rise and crown to their own preferred heights, and filling that follows (or doesnít) the dough around it. These loaves are much more prone to suffer from the "filling separating from bread" syndrome, but donít be sad; they taste just as good, and toast up fine. -- P.J.H.
4 1/2 cups (18 ounces) King Arthur Unbleached All-Purpose Flour
3 tablespoons (1 ounce) potato flour
1/4 cup (1 7/8 ounces) sugar
1/3 cup (1 5/8 ounces) Bakerís Special Dry Milk or nonfat dried milk
1 3/4 teaspoons salt
2 tablespoons (3/8 ounce) granular lecithin (optional, but it keeps the bread nice and moist)
2 teaspoons instant yeast
3 tablespoons (1 1/4 ounces) vegetable oil
1 2/3 cups (13 1/3 ounces) water
3/4 cup (4 ounces) raisins or currants
1/2 cup (1 3/4 ounces) toasted pecans or walnuts
2 tablespoons (3/8 ounce) cinnamon
3/4 cup (5 3/4 ounces) sugar
1 tablespoon Instant ClearJel(r) (optional, but it helps keep the filling from oozing when you toast the bread)
1/2 cup (2 1/8 ounces) King Arthur Unbleached All-Purpose Flour
2 tablespoons water
Manual Method: In a medium-sized mixing bowl, combine all of the dough ingredients except the raisins or currants and nuts, stirring till the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased surface, oil your hands, and knead it for 6 to 8 minutes, or until it begins to become smooth and supple. Knead in the nuts and raisins towards the end of the kneading time. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise till puffy though not necessarily doubled in bulk, about 1 hour, depending on the warmth of your kitchen.
Mixer Method: Combine the dough ingredients as above, using a flat beater paddle or beaters, then switch to the dough hook(s) and knead for 5 to 8 minutes, adding the raisins or currants and nuts towards the end of the kneading time. Transfer the dough to a lightly greased bowl or dough-rising bucket, cover the bowl or bucket, and allow the dough to rise as directed above.
Bread Machine Method: Place all of the dough ingredients except the raisins or currants and nuts into the pan of your machine, program the machine for Manual or Dough, and press Start. Take a look at the dough about 10 minutes before the end of the final kneading cycle, and adjust its consistency with additional water or flour, as necessary, to produce a smooth, supple dough. Add the raisins or currants and nuts about 5 minutes before the end of the final knead. Allow the machine to complete its cycle.
Filling: In a medium-sized mixing bowl, whisk together the dry ingredients, then stir in the eggs and water to make a thick paste. If youíve omitted the ClearJel(r) the mixture will be runny and a bit harder to work with, but the finished product will be fine.
To Make A Pain De Mie Loaf: Roll the dough into a 24" x 12" rectangle; itíll be about 1/4" thick. Spread the filling over most of the rectangle, leaving a strip about 1" wide along one short edge of the dough. Beginning with the short edge with the filling, roll the dough into a log about 12" long. Use the heel of your hand to seal the dough along the edge. Place the log in a lightly greased 13" x 4" x 4" pain de mie pan. Put the lightly greased lid on the pan, leaving a small crack so that you can check the dough as it rises. Let the dough rise until the pan is about three-quarters full, which will take about 1 1/2 hours or longer, depending on the temperature of the room.
To Make Two Smaller Loaves: Divide the dough in half, and roll each half into an 8 x 14-inch rectangle. Fill, seal, and place in the pans as directed on the previous page. Cover the pans, and allow the dough to rise until the pans are about three-quarters full, which will take about 1 1/2 hours or longer, depending on the temperature of the room.
Preheat your oven to 375įF. Bake the pain de mie for 40 minutes, then remove the cover to check that the bread is baked through. If the bread seems very soft, return it to the oven (sans cover) and bake for an additional 5 to 8 minutes. Bake the smaller loaves for approximately 35 minutes. Due to the sugar in the dough, the loaves will brown quickly; tent them with aluminum foil after 15 minutes if necessary. Remove the bread from the pan(s) and allow it to cool completely before slicing. Yield: One pain de mie loaf, or two 8 1/2 x 4 1/2-inch loaves.
Nutrition information per serving (2 thin slices, 60g): 170 cal, 4g fat, 4g protein, 22g complex carbohydrates, 8g sugar, 1g dietary fiber, 18mg cholesterol, 171mg sodium, 132g potassium, 17RE vitamin A, 1mg vitamin C, 2mg iron, 34mg calcium, 61mg phosphorus.
This recipe reprinted from The Baking Sheet Newsletter, Vol. XI, No. 3, Early Spring 2000 issue.