Cinnamon-Swirl Raisin Nut Bread

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Cinnamon-Swirl Raisin Nut Bread

star rating (8) rate this recipe Ľ
Published prior to 2008

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.

Dough
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

Filling
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 eggs
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.

Reviews

1
  • star rating 09/12/2013
  • Selfish Mom from Brooklyn, NY
  • I'm really surprised that this recipe got such a high rating. Since the Clear Jel was listed as optional, I went ahead without it. Forget about toasting - the filling wouldn't stay in while I was forming the loaf! I can't speak to how it does with the Clear Jel added, but it was a complete mess without it and produced a loaf with barely any filling. If the answer to the problem is to make the recipe with the Clear Jel, then it shouldn't be listed as optional.
  • star rating 12/27/2012
  • denlovert from Montreal. from KAF Community
  • And it's a BIG 5 Plus, never had such a cinnamaon bread, full of flavor, and because I baked it in my KAF Pain de Mie pan, it can't look any better. This will be my rewarding bread for any occasion. I used the Clear Jell, and will always. I did'nt have granular lecithin, but I will buy some with my next order. I love baking the KAF way, and my family and friends are very happy that I do it.
  • star rating 10/12/2012
  • kimnorman from KAF Community
  • I've made this bread 3x- twice in the pain de mie, and once as small 3x5 loaves. Each time it was excellent. The dough is such a pleasure to work with. Thanks for a great recipe.
  • 06/10/2012
  • kathycheek from KAF Community
  • Everyone loves this bread!! I just started using the granular lecithin and even though the bread is good without it, the lecithin makes is so much lighter. Give your filling time to set up with the clear gel so it is stiffer when you spread on the dough as it makes the swirl stay through the bread and doesn't settle at the bottom.
  • star rating 01/26/2010
  • Jean from New York
  • The bread came out yummy, don't think I will ever buy packaged Cinnamon Raisin bread again. I didn't have any Instant ClearJel so I used cornstarch instead, it worked pretty well. Makes great toast with butter or my favorite Cinnamon Raisin Peanut Butter.
  • star rating 11/18/2009
  • Scarlett Pflugrad from Seattle WA
  • It sounds good. I want to make it in your pain de mie 9x4x4 pan. What perrcentage of the dough, I'm using your bread machine that I just got, should I put in the pan? The recipe calls for a 13x4x4 pan. Then what size loaf pan should I use for the remainder? And how long should each of them bake?
    Please contact our baker's hotline with your questions regarding pan sizes and changes to the recipe. They will be happy to help.
  • 08/23/2009
  • Jen from California
  • Can the granular lecithin be replaced by liquid soy lecithin? Also can the white flour be replaced in part with whole wheat flour, I'd like to replace as much as possible. If it can be accomplished how much can be replaced and still keep the bread at a good quality level? Thank you.
    You can substitute whole wheat flour for the all purpose in this recipe but you will need to add a couple of tablespoons extra of the liquid as whole grains are more absorbent. You can use liquid soy lecithin instead of the granular lecithin. Molly @ KAF
  • star rating 01/20/2009
  • Helen B from Florida
  • My husband's favorite toast and this is good! With a couple of corrections will be even better next time. I used potato flakes instead of potato flour, and didn't have lecithin or Clear Jel, which I think caused the swirls to blur. I also used 2 c. of whole wheat flour, replacing the same amount of the unbleached white, and increased the recipe by 1/3 for 9 x 5 loaf pans. A couple of tips: don't soak raisins, unless they are really dry, it makes the dough too wet. Once you divide the dough, it's easier to shape if you let it rest 5 min; the second one was easier because of that. If you have to increase the dough, you don't need to increase the filling very much, I slopped it all over too much. These pans took 35 min to bake, probably a couple more minutes wouldn't have hurt!
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