Cinnamon Raisin Bread

The other day I went crazy and since I didn't have work I went on a baking spree... I made Coffee ice cream, this cinnamon bread, baguettes (post coming soon), and s'more cookies (post coming soon).  All in one day.  I was baking for over 13.5hours.  WHAT did I get into??!?  But after all the craziness and my senses came back to me I realized I did it since I love baking and they all are sooo good!  So stay tuned for more...

This bread turned out delicious!  My swirl wasn't the greatest, but hey it was my first try so I'm proud of it.  And it is going to be so good as toast with some butter or pb in the morning!

Recipe from: The Bread Bible

Time schedule:
dough starter (sponge): minimum 1 hour, max 24hr
minimum rising: ~3 1/2 hours
baking time: 50 minutes

Makes 2 8x4 1/2 in high loaves (about 1 1/2 lbs).

Dough Starter (sponge):
unbleached ap flour   2 1/4 cups + 2 1/2 TBLS
water, room temp      scant 1 3/4 cups
honey                        2 TBLS, 1 tsp
instant yeast              3/4 tsp

1) In a mixer bowl or other large bowl, combine the flour, water, honey, and instant yeast.  Whisk until very smooth to incorporate air,  ~2 minutes.  The sponge will be the consistency of a thick batter.  Scrape down the sides of the bowl and cover with plastic wrap.

Flour Mixture and Dough:
unbleached AP flour                 2 cups + 3 TBLS
dry milk, preferably nonfat      1/4 cup
instant yeast                             3/4 tsp

unsalted butter, softened          9 TBLS
salt                                           2 1/4 tsp

2) In a medium bowl, whisk together the flour (reserve 1/4 cup if mixing by hand), dry milk, and instant yeast.  Sprinkle this on top of the sponge and cover tightly with plastic wrap.  Allow it to ferment for 1-4 hours at room temperature.  During this time the sponge will bubble through the flour blanket in places: this is fine.

3) Add the butter to the bowl and mix on low speed with the dough hook (#2 for kitchen aid) for 1 minutes or until the flour is moistened enough to form a rough dough.  Scrape down any bits of dough.  Cover the top of the bowl with plastic wrap and allow the dough to rest for 20 minutes.
     Sprinkle on the salt and knead the dough on medium speed (#4) for 7-10 minutes. It will not come away from the bowl until towards the last minute or so of kneading; it will be smooth and shiny and stick to your fingers.  With an oiled spatula, scrape down any dough clinging to the sides of the bowl.  If the dough is not stiff, knead in a little flour.  If it is not at all sticky, spray it with a little water and knead it in.  Cover the bowl with plastic wrap and allow  the dough to relax for 10 minutes.
     Add the raisins an mix on low speed (#2) for about 2 minutes to incorporate them evenly.

4) Using an oiled spatula, scrape the dough into a 4-quart bowl, lightly oiled with cooking spray or oil.  Push down the dough and lightly spray or oil the surface.  Cover the container with a lid or plastic wrap. Allow the dough to rise until doubled, 1 1/2 - 2 hours.

It turned into a monster!

     Using an oiled spatula, scrape the dough into a floured counter and press down on it gently to form a rectangle.  It will be full of air and resilient.  Try to maintain as many of the air bubbles as possible.  Giver the dough 1 business letter turn (fold the dough onto itself 2 times so there are 3 layers, then turn the dough 90 degrees and repeat).

part of the business letter turn

Set back in container.  Oil the surface again, cover, and refrigerate for 1 hour to firm the dough for rolling.

Cinnamon Sugar Spiral Filling (optional):

Sugar                        1/4 cup + 2 TBLS

cinnamon                  4 tsp

lightly beaten egg     2 TBLS

5) In a small bowl, whisk together the sugar and cinnamon.

6) Turn the dough out onto a lightly floured counter and cut in half.  Keep one piece of dough covered (or refrigerated) while working on the 1st.
     On a lightly floured counter, roll out one piece of dough to a rectangle 7 1/2" wide by 14" long and about 1/4" thick.  Using your fingertips, gently press (dimple) the dough all over to deflate air bubbles that result in gaps in the spiral.  Brush dough with the egg, leaving a 3/4" margin all around.
     Sprinkle half the cinnamon sugar evenly over the dough, leaving a 3/4" margin on all sides.  Starting from the short end closest to you, roll the dough up tightly, as you would a jelly roll; brush the top of the dough with egg and squeeze the dough gently all along the length of the roll with each roll with each roll so that it does not get larger than 7 1/2" long.  When you come to the end, make a seam by tightly pinching the edge of the dough to seal in the filling.  Push in any inner coils of dough on the sides that may have worked their way out and pinch the ends of the dough tightly together to sea.  Tuck them under so that the loaf will fit into the pan.
     Place the roll seam side down in a lightly greased pan.  Cover the pans with a large container, or cover loosely with oiled plastic wrap.  Allow to rise ~1-2 hours or until the center is 1 1/2" from the top of the pan.  When pressed lightly with your fingertip, the indentation will remain.

7) Preheat the oven to 350 degrees F 45minutes before baking.  Have the oven shelf at the lowest level and place a baking sheet on it before preheating.

8) Bake for 50 minutes or until the bread is medium golden brown and a skewer inserted in the middle comes out clean.  Halfway through baking, turn the pans around for even baking.

9) Remove the pans from the oven and set them on a wire rack.  Brush the tops of the breads with melted butter.  Unmold and cool top side up on a wire rack until barely warm, about 1 hour.