Sunday, 10 January 2016

Cinnamon And Raisin Loaf

Hello Everyone.

For christmas this year i received The Hummingbird Bakery, Life Is Sweet, book from my mum which was pretty much the only thing i asked for - apart from a beautiful pare of ray-ban sunglasses - and i just want to make everything in the book! Its full of classic american recipes and some things i would never think of making, for instance a Vinegar Pie and a 7up Poundcake!

I thought just to play it safe for my first recipe from this book i would try out something pretty fool proof - a cinnamon and raisin loaf. This recipe is made up of a basic sweet dough containing raisins with a sweet and warm spice layer of cinnamon and sugar all rolled up and baked in a loaf tin.

It reminded me a lot of a large cinnamon roll which when slice it was recommended could be used perfectly in a bread pudding - which sounds amazing! They have a recipe in the book for a bourbon bread pudding, but sadly the loaf was eaten too quickly! I should have made a second.

For the loaf

  • 85g unsalted butter
  • 235ml whole milk
  • 2 1/2 teaspoon dried active yeast
  • 475g strong bread flour
  • 1 teaspoon salt
  • 70g caster sugar
  • 2 large free range eggs
  • 150g raisins
For the swirl

  • 30g butter, melted
  • 70g caster sugar
  • 2 tablespoon ground cinnamon 

You will need

  • Flavourless vegetable oil
  • 1 egg and splash of milk combined for brushing
  • 1 900g (2lbs) loaf tin

  1. To make the bread, place the butter and milk into a saucepan and heat until the butter is melted and bubbles appear around the side. Do not boil. Allow to cool until warm to touch. Sprinkle the yeast over the top, stir gently and allow to sit for 10 minutes.
  2. Sift together the flour and salt.
  3. Using a stand mixer with the paddle attachment or hand held whisk, mix the sugar and eggs until combined. Pour in the milk and yeast mixture and stir to combine. Add half the flour and beat on a medium speed until combined. Add the rest of the flour and raisins and beat until combined.
  4. Change your attachment to a dough hook and knead the dough on a medium speed for 10 minutes. If your dough is overly sticky, add 30g of flour and knead for a further 5 minutes.
  5. Grease a large mixing bowl with the vegetable oil. Place your dough into the bowl and cover with cling film. Set in a warm dry place and leave for at least 2 hours or until doubled in size.
  6. Turn the dough onto a lightly floured surface. Roll into a neat rectangle, no wider than the widest part of your loaf tin (about 45-60cm long). Brush the top of the dough with the melted butter. Combine the cinnamon and sugar and sprinkle over the butter smeared dough.
  7. Starting at the far end, roll the dough towards you, keep in it tight and contained. When you finish rolling, pinch the end of the roll onto the main body of the loaf to seal it. Grease your loaf tim with a small amount of softened butter. Place the dough seam down in the tin, cover with cling film and place in a warm dry place to rise for 2 hours.
  8. Towards the end of the 2 hours, pre heat your oven to 175ºc  / 350ºf / gas mark 4. Remove the cling film from the dough and brush the top with the milk and egg mixture. Bake for 40 minutes until well risen, golden and hollow sounding when the base is tapped. Remove from the tin and place on a wire rack to cool fully before slicing.

I hope you enjoy this recipe as much as i did. It is well with the time it takes to make it!
Im now off to feed my sour dough started, ready to make a batch of sourdough bread next weekend!
P.S. I also started knitting this weekend which makes me sound a lot older than 20 years old, but its actually quite relaxing - when I'm not going crossed eyes!