My Recipe Box

How to Make Cinnamon Raisin Bread

Packed with plump, juicy raisins and rich cinnamon swirls, this easy-to-make bread is guaranteed to please.

by Daniel Leader

fromFine Cooking
Issue 115

Cinnamon and sugar were the first two ingredients I ever mixed together by myself. As a kid, I loved stirring the fine brown spice into sweet sugar crystals and watching as a cinnamon cloud wafted above the bowl. Whenever guests arrived at our house, I’d beg them to try my very own recipe for cinnamon toast.

Even now, as a veteran baker of 28 years, I’m still a sucker for that cinnamon-sugar combination, especially in cinnamon raisin bread. The aroma of a loaf baking in the oven is one of the most me to making an outstanding loaf of cinnamon raisin bread: cheerful that I know. The recipe here is based on a cinnamon raisin bread I offer in my bakery on the weekends. The dough is easy to make, the swirl of cinnamon and sugar always comes out beautifully, and the resulting raisin-studded loaf is utterly addictive, especially when slathered in butter and served with a cup of freshly brewed coffee. But the best part? People beg to make it.

Baker’s Notes
fold the dough
Give the dough a final fold.

Over the years, I’ve learned a few tricks to making an outstanding loaf of cinnamon raisin bread:

Soak the raisins before adding them to the dough. Hydrating raisins in hot water makes them plump and juicy. It also prevents them from absorbing water from the dough as it bakes and drying it out. Don’t soak the raisins too long, though—they’ll break down and shred when
mixed into the dough, resulting in raisin “smears.”

Use cinnamon in the filling and in the dough. This ensures that the bread will have warm cinnamon notes that are impossible to miss.

Opt for instant yeast. While other types of yeast need to be dissolved in liquid before they’re used, instant yeast can be added directly to the dry ingredients, which makes this recipe that much easier to prepare.

Reach for fine sea salt. Sea salt comes from evaporated sea water and contains trace amounts of minerals. It tastes better than table salt, which often contains additives. That said, in a pinch, table salt will do.

Let the mixer do the work. Kneading the dough strengthens the wheat protein (or gluten) and encourages the yeast to reproduce, which causes the dough to rise. Although you can knead the dough by hand, using a stand mixer is easier.

Give the dough a final fold. Folding the dough a couple of times after it has rested will reinforce the gluten structure for better leavening.

Grease the pans thoroughly. If the pans aren’t well greased, the bread’s filling will stick to them, making the loaves hard to remove.

Brush melted butter over the baked loaf. The butter makes the crust a bit softer and adds extra flavor.

Roll in the Cinnamon Swirl
step 1 divide the dough in half step 2 brush melted butter step 3 sprinkle cinnamon-sugar mix step 4 roll each rectangle step 5 put cylinders in pans step 6 let rest at room temperature
On a lightly floured surface, divide the dough in half and use a rolling pin to shape each half into an 8-1/2x16-inch rectangle that’s 1/4-inch thick. Use a pastry brush to spread the melted butter on the dough. Sprinkle the cinnamon-sugar mixture evenly over both rectangles. Starting from the short side, gently roll each rectangle into an 8-1/2-inch long cylinder. Put the cylinders in the pans, seam side down. Cover loosely with plastic wrap Let rest at room temperature until the dough has risen slightly and springs back when pressed lightly, 1 to 1-1/2 hours.

Photo: Scott Phillips

Page:
127703ContentMarcus Samuelsson/moveablefeast/authors/samuelsson-marcus/ Marcus Samuelsson Marcus Samuelsson (Select) us Marcus Samuelsson brought the art of Scandinavian cooking to New York long before the recent Nordic craze. As executive chef at New York’s Aquavit (from 1995 to 2010), the Ethiopian-born Swede (who graduatedMarcus SamuelssonMarcus Samuelsson(Select)usMarcus Samuelsson brought the art of Scandinavian cooking to New York long before the recent Nordic craze. As executive chef at New York’s Aquavit (from 1995 to 2010), the Ethiopian-born Swede (who graduated from the Culinary Institute in Gothenburg, Sweden, and apprenticed in Switzerland, Austria, and France) turned an entire city on to gravlax and herring, giving Swedish cuisine a modern, luxurious turn, and receiving three stars from the New York Times in the process. In 1999, he was James Beard’s “Rising Star Chef,” and in 2003 the “Best Chef,” New York City.The awards just kept on coming, as Samuelsson branched out with Japanese restaurant Riingo. He received consecutive four-star ratings in Forbes’ annual All-Star Eateries feature, was named one of the 40 under 40 by Crain’s, and was hailed one of The Great Chefs of America by the Culinary Institute of America. And in 2009 he planned and executed the Obama administration’s first state dinner for the first family, Prime Minister Singh of India, and 400 of their guests. He has been a UNICEF ambassador since 2000, focusing his advocacy on water and sanitation issues, specifically the Tap Project.Samuelsson took uptown Manhattan by storm with his Red Rooster Harlem, a spirited neighborhood place where the menu has his renowned Swedish meatballs (with lingonberries, of course) alongside fish and grits, and jerk chicken with yucca. Downstairs, sister venue Ginny’s Supper Club brings live jazz, cocktails, and Samuelsson’s food together until the wee hours. And now he’s brought his blend of cooking and culture to Lincoln Center, with American Table Café and Bar at Alice Tully Hall, and his casual burger joints, Marc Burger to Costa Mesa, California, and Chicago. Back in his native Sweden, Samuelsson has launched American Table Brasserie and Bar, in Stockholm, Norda Bar & Grill, in Gothenburg, and Kitchen and Table, in Uppsala. Among his many TV appearances, Samuelsson is a judge on The Taste (now in its third season), was the winner on Bravo’s Top Chef Masters Season 2, as well as the winner of the second season of Chopped All-Stars. He is also the author of cookbooks Aquavit: And the New Scandinavian Cuisine (2003), The Soul of a New Cuisine: A Discovery of the Foods and Flavors of Africa (2006), New American Table (2009)and the 2012 memoir Yes, Chef, which was also nominated for a James Beard Foundation award.NoneNoneCourtesy of Marcus SamuelssonStandardNoneNoneNone1/1/0001 12:00:00 AM1/9/2016 1:05:47 AM1/1/0001 12:00:00 AMKateSheelyMarcus Samuelsson88O10331/9/2016 01:05:47 AMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/samuelsson-marcus/10/30/2013 11:09:06 AMChefFree Content127115ContentPete Evans/moveablefeast/authors/evans-pete/ Pete Evans Pete Evans (Select) us Pete Evans is an award-winning Australian chef, restaurateur, cookbook author, and TV host. Born in Melbourne and raised on Australia’s beautiful Gold Coast, Pete is not your average chef—he’s also an avid fisherman, surfer,Pete EvansPeteEvans(Select)usPete Evans is an award-winning Australian chef, restaurateur, cookbook author, and TV host. Born in Melbourne and raised on Australia’s beautiful Gold Coast, Pete is not your average chef—he’s also an avid fisherman, surfer, cookbook author, and television personality.   Pete’s food career began at the tender age of 19 when, with brother Dave, he opened their first restaurant, The Pantry, in Melbourne’s bayside suburb of Brighton in 1993. It quickly became a favorite spot and found devoted fans among city locals, celebrities, and critics alike. Since then, Pete has opened six award-winning restaurants, written seven best-selling cookbooks, including the Australian barbecue bible My Grill. He has hosted television shows in Australia for the past decade, and in 2012, his series My Kitchen Rules pulled an audience of more than 3.5 million, making it one of the most-watched shows of the year in Australia. Moveable Feast with Fine Cooking will be his first television series in the U.S.NoneNonePhoto courtesy of Pete EvansStandardNoneNoneNone1/1/0001 12:00:00 AM11/4/2013 10:50:52 AM1/1/0001 12:00:00 AMKateSheelyPete Evans78A103311/4/2013 10:50:52 AMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/evans-pete/8/9/2013 11:26:13 AMChefFree Content101664ContentJonathan Waxman/moveablefeast/authors/waxman-jonathan/ Jonathan WaxmanJonathanWaxman(Select)usThe trajectory of chef Jonathan Waxman’s career is similar to the way the New York Times described his West Coast–style restaurant Jams: “a culinary comet.” That was in 1984, and Waxman’s cooking has never failed to set off sparks. 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Along the way, Esquire magazine named him one of the most influential Americans, for all that he’s contributed to the culinary world.Taking his act to the East Coast, with Jams (where Julia Child was a fan), and later with Washington Park (opened in 2002), Waxman always held fast to the new American ideal of impeccable sourcing and inventive thinking, which continues at Barbuto, and at 2014 launches Montecito (in Toronto, a co-venture with film director Ivan Reitman), Adele’s, in Nashville’s Gulch neighborhood, and his upcoming New York place within 1 Hotels Central Park.Waxman has written cookbooks A Great American Cook (2007), and Italian, My Way (2011), and is also a prime player in the nonprofit Citymeals-on-Wheels fundraising events. NoneNoneCourtesy of Jonathan WaxmanStandardNoneNoneNone1/1/0001 12:00:00 AM1/28/2015 4:53:09 PM1/1/0001 12:00:00 AMRobynAitkenJonathan Waxman90A10331/28/2015 04:53:09 PMArchive_Expire/WorkArea/images/application/spacer.gif/WorkArea/images/application/spacer.gif/moveablefeast/authors/waxman-jonathan/8/11/2008 4:27:48 PMChefFree Content102Moveable Feast Widget

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