{"id":12,"date":"2008-05-13T19:55:09","date_gmt":"2008-05-13T23:55:09","guid":{"rendered":"http:\/\/www.peterandrewryan.com\/baking\/?p=12"},"modified":"2008-08-27T13:56:49","modified_gmt":"2008-08-27T17:56:49","slug":"cinnamon-raisin-swirl-bread","status":"publish","type":"post","link":"https:\/\/www.peterandrewryan.com\/baking\/2008\/05\/cinnamon-raisin-swirl-bread\/","title":{"rendered":"cinnamon raisin swirl bread"},"content":{"rendered":"

\"cinnamon<\/a><\/p>\n

i used to be very intimidated by foods with swirls in them. not intimidated by the food itself, but by making them. i just couldn’t fathom how someone could shove a swirl of cinnamon and sugar and raisins into a loaf of bread. then i saw a recipe for it and felt like an idiot.<\/p>\n

\"mixer<\/a><\/p>\n

the dough itself is rolled out with a pin into a rectangle, sprinkled with cinnamon and sugar, and then jelly-rolled from the short end. the loaves come out soft and fluffy. i put a pan of water in the bottom of the oven during the baking so the bread doesn’t dry out.<\/p>\n

\"cinnamon<\/a><\/p>\n

i’ve been eating a few pieces toasted with a pad of butter with pretty much every meal this week. if you don’t think you can eat two loaves, give one to someone you want to be your best friend because this bread is awesome.<\/p>\n

\"cinnamon<\/a><\/p>\n

<\/p>\n

\"cinnamon<\/a><\/p>\n

cinnamon raisin swirl bread<\/strong>
\n makes two loaves, but it’s easy enough to halve this one.<\/p>\n

1 package dry instant yeast
\n 2 1\/4 cups warm water
\n 3 Tbsp and 1\/4 cup sugar, separated
\n 1 Tbsp salt
\n 4 Tbsp butter
\n 6-7 cups flour
\n 1 cup raisins
\n 1 Tbsp cinnamon<\/p>\n

1. dissolve the yeast in 1\/2 cup of water and 1 Tbsp of sugar. let stand for five minutes.<\/p>\n

2. stir in the remaining 1 3\/4 cups warm water, 2 Tbsp sugar, salt, 2 Tbsp melted butter, 3 1\/2 cups of the flour and all of the raisins. beat until smooth (either by hand or stand mixer), adding the remaining 3 or so cups of flour until the dough is easy to handle (not too sticky but still moist).<\/p>\n

3. turn the dough onto a lightly floured surface and knead until smooth and elastic, about 10 minutes. place the dough in a greased bowl, roll it around so all the dough is coated, cover with a towel and let it rise in a warm place until doubled (about an hour).<\/p>\n

4. mix together 1\/4 cup sugar and 1 Tbsp cinnamon in a small bowl.<\/p>\n

5. punch down the dough, divide in half, and roll them out on a floured surface so they are both about 18 x 9 inches. you may need to roll, let the dough rest, and roll again so you get the right size.<\/p>\n

6. sprinkle each rolled out loaf with 1 Tbsp of water and half of the sugar and cinnamon mixture.<\/p>\n

7. roll the dough from the short end and pinch the seams shut. you should have a 9 inch long rolled up piece of dough. place into a greased loaf pans. brush the tops of the loaves with 2 Tbsp melted butter and let them rise for 1 hour.<\/p>\n

8. bake at 425 F for 30 minutes. the loaves should have a dark golden brown top. remove and place on a wire rack to cool. you can freeze the loaves, although i don’t know how long they’ll keep, since i usually finish both off within a week.<\/p>\n","protected":false},"excerpt":{"rendered":"

i used to be very intimidated by foods with swirls in them. not intimidated by the food itself, but by making them. i just couldn’t fathom how someone could shove a swirl of cinnamon and sugar and raisins into a loaf of bread. then i saw a recipe for it and felt like an idiot. […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2},"jetpack_post_was_ever_published":false},"categories":[4],"tags":[],"class_list":["post-12","post","type-post","status-publish","format-standard","hentry","category-bread"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pfcoo-c","_links":{"self":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts\/12","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/comments?post=12"}],"version-history":[{"count":2,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts\/12\/revisions"}],"predecessor-version":[{"id":269,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/posts\/12\/revisions\/269"}],"wp:attachment":[{"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/media?parent=12"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/categories?post=12"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.peterandrewryan.com\/baking\/wp-json\/wp\/v2\/tags?post=12"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}