One of my recent acquisitions to my burgeoning baking library is Peter Reinhart's The Bread Baker's Apprentice. Finally! I know, I'm a little late to be jumping on this bandwagon. I already owned Crust and Crumb and because I got into grains, I purchased his Whole Grain Baking first. But I knew it wouldn't be long before I picked this one up. I mean, it's a must have! So I ordered it before I left Israel so that it would arrive before I did. Since it's one of the only bread books I have with me in New York, I've been baking with it alot. But more on that later. I bring to you here Peter Reinhart's Cinnamon Raisin Bread (I left out the walnuts.. shh!!). These loaves are a breeze to put together as this recipe is a standard sandwich bread that requires no preferments or starters. The dough itself was easily mixed-by hand of course- and the raisins were surprisingly easy to incorporate. I was seriously expecting the dough to fight against every last raisin! Deliciously fragrant from the cinnamon, the dough rose twice really well and fast. I used the cinnamon swirl, but I didn't put the cinnamon on top as he recommends. I think that might have been slight overkill, and I looooove cinnamon. The swirl only came out slightly as seen in the photo but at least it made a showing. I made two loaves and froze one for later use. As for the bread itself... yum! Wonderfully textured, with a crusty exterior and soft and moist interior crumb. This bread is seriously a winner especially with jam. I don't know why it's taken me this long to try it but I can't wait to try his whole grain variation. Go ahead, check out this week's
Yeastspotting. Enjoy!
Cinnamon Raisin Bread
Bread Baker's Apprentice
3 1/2 cups bread flour
4 tsp sugar
1 1/4 tsp salt
2 tsp yeast
1 1/4 tsp cinnamon
\1 egg
2 tbsp margarine or butter
1/2 cup buttermilk or whole milk
3/4 cup water
1 1/2 cup raisins
Swirl:
1/2 cup sugar
2 tbsp cinnamon
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmHHFGsBbfpm8CB586RauMxVaRzJk5YAXVVRIdB7jQy046z16bJOxws7_5-jiJFuHxsuvA4oG7v3vaBh9AZXT9zYF89r_rdjNVd4Spyqg0g4932H7E5ewBDSxJY_C3Dh5l5qtHzxoa5cLc/s320/Reinhart's+Cinnamon+Raisin+Bread-+Dry+Ingredients.JPG)
Place the dry ingredients in a large bowl. Whisk to blend.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPm9fJYM03l_ZfWo769Bj9VSfGrWOJNLF53ddqWAFG-fxeCCOsX-6fv6ey5XWmC6faHrsvLKpRGL0U1B0oZ6bKm8W2a74d5izdm-k-nlUxtUcHMp2bEggu91HWXvz7PA25Ig46Br-fnAdH/s320/Reinhart's+Cinnamon+Raisin+Bread-+Wet+Ingredients+Added.JPG)
Add the liquid ingredients.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil4PF6U6rQbj3jSt0roQXDScc9e0Awj3gqRU-vdPgayBjsC7NflHZ2aQ32pnVJ4rvx0C39xtoSftjC9k4O8jJbGo4H4a_Z3MetZZJy6Vzu660_zhxihS63eJGJZsE-EaYZqGsWlGznaMav/s320/Reinhart's+Cinnamon+Raisin+Bread-+Dry+and+Liquid+Combine-+Ready+to+be+Kneaded.JPG)
Stir to form a rough ball.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcPXpH2fO5rYYSxRCh3oBqgDtC-zMP6naAwKhG0lZCbXtKe3wlLu-SiQaxdb2e-iTQhGk9uSKzClUS-92qvW6bzHZDZZi89Ahyv03fGVlDiYDmTst7LYXsjqsGlU_LLZqnFBIig4o83h2L/s320/Reinhart's+Cinnamon+Raisin+Bread-+Dough+Almost+Fully+Kneaded.JPG)
Turn the dough out onto a lightly dusted surface and knead until a smooth dough is formed.
Add the raisins,
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZlvn2r-nztd_QBGKXmkjAoujt6VqLah57Zr7iCAy2lvcGdKMSIH7-nkA5itY7uoB61ubCHUl2_v8AB8B7JXe3lgiuDyvmsq11roeFwGhBY-soiO3DUCEgwbWzKsr5UJjrnlaN_ww32Oow/s320/Reinhart's+Cinnamon+Raisin+Bread-+Raisins+Fully+Incorporated.JPG)
and knead to incorporate.
Place the dough into a large bowl to rise until doubled in bulk.
So nicely risen!
The cinnamon-sugar for the swirl.
Divide the dough in half and roll each portion into a rectangle. Sprinkle each rectangle with half the cinnamon-sugar mixture.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjN5DdkaiAMLPZR9q_4j-dbdNkSu78bzw1Paia5FmdHOjymTXH9ae7klev3Xm15kd8Bsw4MWjaEQ28uo6GNsG_Lyp0KWMPnW4gDBypTnkvMaH6Ixy5eA1z81RiYUpyjXPvqTd5YkgK-d7J/s320/Reinhart's+Cinnamon+Raisin+Bread-+Ready+to+Proof.JPG)
Roll the rectangles up jelly style and place in loaf pans for proofing.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi18tlGHIsALkDPvU2I9JRR63T5lgV14F3P4YkQgFQa0xR3-2iXCEBPEK8ftb9zo_byNgeKpU8W4d2_7dLaL_kj-FcXH4xJId4Z44HgGo6m0DFeIs8zmZ6Flkc8H-JnCZAH5llC-ANZ1veT/s320/Reinhart's+Cinnamon+Raisin+Bread-+Proofed.JPG)
Proof until the loaves rise above the rims of the pan, or come close. Towards the end of proofing, preheat the oven to 350.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinlsjjGYkCGr8q0uLvTqcOG9zHwN7IkiC2B5jiE8eZiDtLrM16srODCHR59CdCNY1OLHyQI-jY6rJwco_bui907dJNGXpavjJCHhrWBF7LqTYbqgQKqd-AeRv7tPtTf57xjbDJ9LbNsnLk/s320/Reinhart's+Cinnamon+Raisin+Bread-+Baked.JPG)
Bake until golden brown and fragrant.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxuee3Jj_M4lb3-qaGQ7E1mDzFZohbtUCLDY8QvmY5NmLhwrmS-N-ZmnpLSLYxX7AOsn3n1XE0Ut-aa8wurVjOHcmb0xZrrD5omjU4oberGiEi6gndzJo3d9ugQbmP1Fftk9YYo-B7ivSl/s320/Reinhart's+Cinnamon+Raisin+Bread-+Sliced+%232.JPG)
Nirvana.
1 comment:
The swirl looks beautiful! I think this would make a lovely French toast too.
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