How long has an idea grown before it pops out successfully? Let’s make Cinnamon Swirl Bread that’s growing with us for centuries!
As I recently have some time, I had been surfing on the web last week. Looking for fresh, interesting ideas, inspirational meals that We have never tasted before, to delight my loved ones with. Looking for quite some time unfortunately could not come across too many interesting things. Right before I thought to give up on it, I came upon this fabulous and simple treat simply by luck over Suncakemom. It looked so delightful on its snapshot, that called for prompt actions.
It was not so difficult to imagine the way it’s created, its taste and how much my husband is going to like it. Actually, it is very easy to delight the guy in terms of cakes. Anyways, I visited the page and simply used the precise instuctions that have been accompanied by great images of the task. It just makes life faster and easier. I can suppose it is a slight inconvenience to take photos in the midst of baking in the kitchen as you may most often have gross hands so I sincerely appreciate the effort and time she put in to build this post and recipe conveniently implemented.
With that said I am inspired presenting my personal formulas in the same way. Appreciate your the concept.
I had been fine tuning the original formula create it for the taste of my family. I must say it absolutely was a great success. They loved the flavour, the structure and enjoyed having a delicacy like this in the middle of a hectic week. They basically demanded lots more, many more. Hence next time I’m not going to commit the same mistake. I’m likely to double the quantity .
This Raisin Bread Recipe post was made possible by SunCakeMom
In a large bowl add the flour, eggs, butter, yeast and milk.
Knead them together until the dough gathers into a ball.
Put half of the dough into another bowl, cover it and put it aside in a 68°F – 81°F / 20°C – 27°C place to rise.
After about 30 – 90 minutes depending on the temperature, the dough should be doubled or at least raised.
Take the dough out onto a lightly floured surface. The recipe is for 2 rolls and will need to divide the dough into 4 possibly equal parts.
Roll two of the dough out to the size of our baking tin.
Then roll it out in the other direction about 4 times as much.
Filling
Cut the fruits and chocolate to the size we like them best.
Cream butter, cinnamon and optional sweetener with an electric beater.
Assembly
Spread half of the buttery cinnamon on top of one of the dough then sprinkle half of the dried chocolate on top.
Place another dough on top. It doesn’t have to be pretty and luckily the dough will allow us plenty of adjustments one placed on each other.
Roll it up gently. It doesn’t have to be tight.
Sprinkle on some water then cover the dough with a cloth and put it back to a 68°F – 81°F / 20°C – 27°C place for 30 – 60 minutes to rise again.
Once it’s risen, beat egg yolk and a brush it on top.
Put the dough into a preheated 365°F / 180°C oven and bake it until its top is getting a lovely golden brown color, for about half an hour.
Let it cool a bit then slice and serve.
