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Raisin Bread Recipe

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 lately have some time, I was searching on the internet the other day. Trying to find new, interesting ideas, inspiring dishes that I’ve never used before, to astonish my loved ones with. Hunting for quite some time but couldn’t find lots of interesting stuff. Just before I thought to give up on it, I came across this delightful and simple treat simply by chance over Suncakemom. It looked so delicious on its photo, that called for immediate action.

It absolutely was not so difficult to imagine the way it is created, how it tastes and just how much my husband will love it. Actually, it is very simple to delight him when it comes to treats. Yes, I’m a lucky one. Or possibly he is.Anyways, I went to the webpage and used the step by step instuctions which were accompanied by wonderful graphics of the operation. It really makes life faster and easier. I could imagine that it’s a slight hassle to shoot pics in the midst of baking in the kitchen as you may usually have gross hands therefore i highly appreciate the hard work she devote to make this post .

With that said I am encouraged to present my personal formulas in a similar way. Many thanks for the thought.

I had been fine tuning the initial recipe to make it for the taste of my family. I must mention it had been an awesome outcome. They enjoyed the flavour, the thickness and enjoyed having a treat such as this in the midst of a busy week. They basically demanded even more, more and more. Hence the next occasion I’m not going to commit the same miscalculation. I am likely to multiply the quantity to keep them happy.

Recipe For Raisin Bread was first invented 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.

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