"Bestest"
Cinnamon Raisin Nut Swirl Bread
© Leslie Sausage
This
is the "bestest" bread recipe! It'is ALWAYS
a big hit!
1-1/2
Pound Loaf
Prepare
filling 1-hour before starting the dough!
Filling:
1/4
C water
2 T butter
2 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground ginger
1/2 tsp vanilla extract
1/4 C brown sugar
2 T cornstarch
Dough:
1-1/8
C water
2 T butter
3 C bread flour
1/4 C sugar
1-1/2 tsp salt
3 T dry milk
2-1/2 tsp yeast
1 tsp ground cinnamon
Optional:
3/4 C raisins (or Craisins are great too!)
1/2 C walnuts or pecans
Making
the Filling:
One hour before starting the dough combine all of
the ingredients in a small sauce pan and whisk together.
Place over medium heat and bring to a simmer. Simmer
until the mixture has thickened and then cook one
minute more. Allow the filling to cool some and then
place in the refrigerator to cool completely.
Making
the Dough:
Place all of the dough ingredients in bread maching
pan. Select the basic or white cycle and press start.
Ten
minutes after machine has started kneading the dough;
open the lid and check the dough consistency. The
dough should be starting to form a smooth round ball.
When dough is touched, it should be slightly tacky
to the touch. No dough should stick on your finger
when you pull it away.
If
your dough is too dry, add 1 tbsp. of water at a time
(allowing the machine to knead for a minute or so
between additions) until the dough is the proper consistency.
If the dough is too wet, add 1 tbsp. of flour sprinkled
at a time (allowing the machine to knead for a minute
or so between additions) until the dough is the right
consistency. Adjustments are normal. Optional ingredients
may be added now.
Putting
it all Together:
After
the final rise has begun, remove the dough to a lightly
floured work surface and knead out the air. Using
a rolling pin roll the dough out so that it is as
wide as your machine's pan and three times as long.
Try to make it as much a rectangle in shape as you
can. Take your cooled cinnamon filling and spread
it out evenly over the dough leaving a 1" clean
edge on both sides and one end of the dough. Starting
at the unclean edge of the dough (the side that is
as wide as your pan) start rolling up the dough as
tightly as you can in to a log. When you are finished
the clean edged pan width end should be on the out
side. Pinch the clean edge in to the rest of the dough
sealing the seam. Repeat the procedure for each end
of the log which should also be clean. Now tuck the
ends under the dough log so that all seams are on
the same side.
Remove
the paddles from your machines pan and spray the posts
with pan spray. Place the dough log in your pan seam
side down. Close the lid on the machine and allow
the cycle to finish which should consist of the rest
of the final rise and the baking period and maybe
a cool down or keep warm period.
Notes:
When you are putting the filling on the dough,
it is important to do all of this as quickly as possible
so that you have as much rise time as possible. Take
no more than 5 minutes to complete. You may place
the stuffed dough in a large greased bread pan; cover
with a damp towel and allow to rise until doubled
and then bake in a 350F oven for 35 to 40 minutes.
This
is the "bestest" bread recipe! It'is ALWAYS
a big hit!
******************
This recipe may be freely distributed with the following information:
Leslie Sausage lives with her husband in rural Texas. She is the mom of four grown children, a freelance writer, and has a degree in business administration. You are invited to visit her online for more creative, practical and fun ideas -- http://heart4home.net. |
