It is interesting to me how the aroma of spices can summon up memories, and cinnamon certainly does this for me. Holidays are of course synonymous with the warming fragrance of cinnamon. Christmas cookies, mulled wine, and holiday potpourri immediately come to mind when I think of cinnamon, but I have another favorite memory conjured by this delightful spice, Cinnamon Swirl bread.
A number of years ago we stayed at a charming B&B in Taos New Mexico late in the fall. It was an wonderful little place with small casitas nestled amid giant cotton wood trees. There was a beautiful 100 year old ranch house with thick adobe walls where a daily breakfast was served. Among the selections offered was fresh baked cinnamon raisin bread. To this day I can remember the almost magical fragrance of the toasting bread. It wasn’t that I’d never had cinnamon bread before, but somehow at that particular place in time, it was like nothing else I had ever tasted. Funny how those slices of toast on that fall morning still come to mind when I smell cinnamon.
In addition to being a delicious flavor, there are also many health benefits of cinnamon. It is a great source of fiber, manganese, and calcium. Cinnamon has been shown to act as a powerful antioxidant and also has beneficial anti-inflammatory properties. It has also shown to be beneficial to the brain and may also aid in delaying the progression of diseases like Alzheimer’s and Parkinson’s. Cinnamon has also been found to help with reducing stress. While studies are not conclusive, cinnamon has been shown to lower blood sugar levels by decreasing insulin resistance, a possible benefit for everyone, but especially those with diabetes, and may also help to fight infections.
Getting started – This bread is relatively easy to make so don’t be intimidated. I like to begin by clearing the decks, making sure I don’t have anything in the sink and that the counters are cleared and ready. Next I collect and measure all my ingredients into ramekins and bowls so I can concentrate on the dough. I can also put canisters and measuring spoons and cups away giving me plenty of room to work.
Equipment – I like to use my stand mixer with a dough hook but this bread can certainly be worked by hand. A large bowl with a lid is handy for the fermentation. A good stiff spatula for scraping down the bowl as well as a bench scraper are also key to have available. Of course you will need some measuring cups and spoons as well as a 9″ x 5″ bread pan and a sheet pan. Cling wrap and cooking spray also come in handy.
Ingredients – A nice thing about this bread is you probably have everything you need to make it, raisins might be the exception. Dried cranberries, cherries, or currants would also be great if you do not care for raisins.
Bread –
- 4 cups all-purpose flour, divided
- 2 Tablespoon nonfat dry milk
- 2 Tablespoon sugar
- 1 1/2 teaspoons kosher salt
- 1 packet instant dry yeast – 2 1/4 teaspoons
- 1 teaspoon ground cinnamon
- 3/4 cup raisins, plumped and drained
- 1 cup warm water
- 4 Tablespoons butter, room temp
Swirl mixture –
- 2 Tablespoons granulated sugar
- 1 1/2 teaspoons ground cinnamon
Topping –
- 1 Tablespoon melted butter
- 1 1/2 teaspoons of the swirl mixture
Let’s make some bread –
Soak the raisins in very warm water to hydrate for about 1/2 hour before starting the actual mixing process. I have also used rum to plump the raisins and it adds lots of flavor. One thing to keep in mind is that if you do soak your raisins in liquor it will slow down the rising process. Also now is the time to take the butter from the fridge and cut it into small cubes which will allow it to warm up enough while you get the rest of your mise en place. The butter needs to be softened but not melted, slightly cool is better than too warm.
Sift 3 cups of the flour into the bowl of your mixer. Place the 4th cup in a separate bowl and set off to the side. This will be the flour we use to add to the bread if needed and also to dust the board. It is important not to add too much flour and this is a good way to ensure that you don’t. Add the powdered milk, sugar, yeast, salt and cinnamon and whisk together. Instant yeast will not start working until liquid is added. Add the drained raisins and toss to combine.
Add the warm water. I run the tap until very hot then check the temperature with my instant read gun. The water should be between 88 and 92 degrees. Mix on low speed for about 5 minutes or until the dough begins to climb the hook and all visible flour is absorbed. It is important to stop periodically and scrape down the bowl making sure to scrape under the bottom of the ball of dough as well. During this stage I add more flour a tablespoon at a time until the dough starts to clean itself from the sides of the bowl. Now take a little break. Walk away from the mixer for about 5 minutes to allow the dough to relax before adding the butter.
Increase the speed a click and add the butter a few cubes at a time, stopping to scrape the bowl as needed. Add more flour a spoon at a time until the dough climbs the hook and cleans the bowl. Depending on the humidity in your kitchen and the dryness of your flour this can take from 3 to 5 minutes. When the dough is ready it will have a smooth elastic appearance and will have cleaned the sides of the bowl. Dust your hands with some of the reserved flour and remove the dough from the mixer. Give it a few turns by hand to form a ball. Place the freshly kneaded dough in a bowl that has been lightly sprayed with non-stick and cover with a lid or piece of plastic.
Now the dough has some work to do. I place my bowl on top of my stove for the bulk fermentation or first rise which takes usually about an hour. We are watching for the dough to roughly double in size. Depending on your kitchen temperature, or if you used alcohol to plump the raisins it will probably take longer.
When the dough has doubled it is time to prepare your loaf pan. Coat the pan with shortening making sure to get the corners well. Using some of the reserved flour lightly dust your board. We don’t want to add lots of flour, we just need to keep the dough from sticking. I take a pinch of flour at a time a throw it across the board, same motion as skipping stones. Also dry your hands with flour before you grab the dough.
Turn the dough out on to the board and slide it around a bit to make sure it is not sticking. I do not use a rolling pin for this, I just use the flat of my hands to press and gently coax and stretch the dough into a 9″ x 12″ rectangle. The dough should be 1/2″ to 3/4″ thick. As you work be sure your bread is not sticking. If it is use, a bench scraper to loosen it. If your seems to recoil and uncooperative to stretch out, cover it with a clean dry towel or plastic wrap and let it rest for 15 minutes. Usually this is a sign that the glutens have not fully relaxed. I find setting my bread pan next to my board while I shape it makes for a helpful reference.
Sprinkle the dough evenly with the sugar cinnamon mixture, holding back around a teaspoon and a half to top the loaf. Leave about an inch of the dough un covered for sealing the loaf.
Gently roll the dough into a log and pinch the seam closed with your fingers. At this point you can roll the log a bit to even it up if needed. You can also shorten the loaf by pushing both ends towards the center at the same time if it has gotten longer than your pan.
Place the roll of dough seam side down in your prepared pan. Using the flat of your hand gently press the dough if needed to even up your loaf. Lightly spray a piece of plastic wrap with non-stick and loosely cover the loaf. Be sure the plastic is cover the dough but not stuck to the pan. I put my bread pan on top of a sheet pan which makes it much easier to handle. Now it is time to proof the loaf for baking. I like to put my loaf on top of my stove to rise and at the same time I position a rack in the oven one notch below center. This helps the bread to bake through and keep the top from getting to dark too early.
The bread will usually proof in about 30 minutes, but you will need to keep an eye on it. You want to allow your bread to rise until it is about 1″ over the top of the pan. I usually check on it at about 20 minutes and get a good idea of how much more time is required. The heat from the warming oven helps with the rise.
Ready to Bake –
When the oven is hot and the loaf is proofed, gently brush all exposed surfaces with melted butter and even sprinkle the remaining cinnamon sugar over the top. I like adding this topping as the sugar adds a nice bit of crisp to the top crust.
Place the loaf pan of bread on the sheet pan in your oven and bake for about 45 minutes. The top should have developed a nice rich brown color. Remove the pans from the oven and turn the loaf out of the bread pan on to the sheet pan and return the bread to the oven for 5 minutes. This will brown up the sides slightly and help your loaf of bread keep it shape and last longer.
Allow the bread to cool on a wire rack. It is always very hard to resist cutting into the warm loaf but let it cool completely. The bread continues to develop its texture as it cools. Be sure that the loaf is completely cool before storing it in a bread bag.
This delightful Cinnamon Swirl Raisin Bread is one of our fall favorites here at James & Everett. The aroma of this bread toasting is absolutely heavenly and makes the perfect companion for breakfast next to a piping hot cup of fresh coffee.
Toasted with some fresh butter is probably my favorite way to enjoy this bread. I also enjoy this bread for sandwiches bringing that salty sweet combo that I do love.
Another way to enjoy this bread is as some French Toast. Topped with some apple slices sautéed in butter with cinnamon and sugar, this bread magically becomes the perfect brunch.
Delicious and aromatic raisin bread with a cinnamon and sugar swirl. Perfect for morning toast and also makes amazing French toast.
- 4 cups all-purpose flour divided
- 2 tablespoons nonfat dry milk powder
- 2 tablespoons sugar
- 1 1/2 teaspoons kosher salt
- 2¼ teaspoons instant dry yeast 1 packet
- 1 teaspoon ground cinnamon
- ¾ cup raisins soaked to plump and drained
- 1 cup lukewarm water 85-90°F
- 4 tablespoons unsalted butter softened
- 2 tablespoons sugar
- 1 ½ teaspoons ground cinnamon
- 1 tablespoon butter melted
- 1 teaspoon swirl mixture
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Place the raisins in a small bowl with warm water to hydrate. Drain before adding.
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In the bowl of a stand mixer place 3 cups of the flour. Put the 4th cup of flour in a small bowl and set aside. Add powdered milk, sugar, salt, yeast, cinnamon, and whisk to sift together. Add raisins and stir to combine.
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Add the warm water and place the bowl on the mixer fitted with a dough hook. Mix on low speed to combine 3 to 5 minutes. Add flour from the reserved 1 cup 1 tablespoon at a time until the dough pulls away from bowl. Scrape down the sides of the bowl as needed, be sure to scrape the bottom of the bowl as well.
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Turn the speed up one click and add the softened butter in small pieces, add more flour a tablespoon at a time as needed from reserved bowl. Scrape down the bowl periodically to ensure all the butter and flour is incorporated in to the dough.
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When the dough is climbing the hook and not sticking to the sides of the bowl (3 to 5 minutes) transfer the dough into a lightly greased bowl for the first rise. Cover the bowl with a lid or plastic wrap to prevent a skin from forming. Allow the dough to rise for about an hour or until doubled in size.
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In a small bowl, combine the sugar and cinnamon powder for the swirl mixture.
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Lightly grease a 9 x 5 inch bread pan.
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Turn the dough onto a lightly floured work surface. Gently press the dough with the flat of your hand to deflate. Lift the dough to make sure it is not sticking to the board. Pat and stretch the dough into a 9 x 12 inch rectangle trying to make an even thickness, (I place my bread pan on the board to help me form the right size for the pan). Sprinkle the dough evenly with all but about one teaspoon of the cinnamon sugar.
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Roll the dough up into a log and pinch the seam to close. Place the loaf seam-side down in the prepared pan and cover lightly with plastic wrap lightly sprayed with non-stick spray. Place the pan in a draft free location and proof until the dough is about 1 inch above the pan or about 60 – 80 minutes (time will vary based on temperature of kitchen and humidity).
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During the last half hour of the proofing time, heat the oven to 350°F. When the bread has risen, gently brush the top of the loaf with the melted butter and dust the remaining sugar cinnamon mixture evenly over.
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Bake 45 to 50 minutes or until the top of the bread is golden browned. Near the end of the baking time, turn the loaf out onto a baking sheet and return to the oven for the last 5 minutes of baking (this will brown up the sides slightly and help the bread keep its shape). Remove the loaf from the oven and place on a wire rack to completely cool.
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Store cooled bread in a plastic bag for 4 to 5 days, if it lasts that long.