Stir the dry ingredients together well. I like to use Instant Yeast (also called "rapid-rising" or "fast-acting") because it can cut the dough rising time by as much as 50% and can be added straight in with the dry ingredients. Allow to cool for about 15 minutes. Mix in separate bowl the 1/3 c sugar and cinnamon. Add the chicken, peppers, balsamic and chicken stock. Put 1/2 of batter (or a little less) into greased loaf pan. Mix on medium-low speed, then add enough bread flour (usually around 1/2 cup) to make a soft dough that no longer sticks to the sides of the bowl. Add in the raisins. Cover the bread in several layers of plastic wrap and leave at room temperature until needed. It can be ready in a couple of hours or you can leave it to rest in the fridge overnight & bake it up in the morning. ¼ cup (55g) granulated sugar. Here is my second bread to show off for Bread Week: an artisan cinnamon raisin bread. RELATED: Giant Cinnamon Roll. Increase speed to medium (4 on my KitchenAid) and knead dough for another 3 to 5 minutes until smooth, adding in 4 tbsp of butter in 1 tbsp blocks. Add 2 of the eggs, flour, and salt; mix with the dough hook on low-medium until combined. Set aside for 5 minutes until the yeast is frothy. Sprinkle in an even layer over the butter. Add the raisins and walnuts and mix to coat. This simple recipe makes 1-loaf.You can easily mix and knead the dough by hand, with your food processor or in your stand mixer!. Sprinkle all but 2 tablespoons of the cinnamon-sugar mixture evenly over the dough to within 1/4 inch of the edge all around. Instructions. Sprinkle 3/4 of cinnamon mixture on . Roll up like a jelly roll and pinch all sides of the loaf. How to Make Cinnamon Swirl Bread Instant Yeast vs. Makes 1 loaf. Instructions. Place Wet Ingredients in a separate bowl and whisk until combined. Place shelf in the middle of the oven. Calories 159 kcal. Whisk flour, salt, and 2 teaspoons cinnamon together in bowl of stand mixer. no kneading. Brush with remaining melted butter and brush to blend with egg and cinnamon. 1 cup boiling water. loaf pans. For the everything bagel bread sprinkle a spoonful and knead into the dough. This simple cinnamon bread tastes delicious with a big cup of coffee on a cold morning for breakfast but also makes a great . Cinnamon Swirl Bread can be made up to two days in advance. Whisk milk, melted butter, granulated sugar, water, and yeast together in 2‑cup liquid measuring cup until yeast dissolves. Add 1-2 more tablespoons of water or flour if needed. Servings: Makes 2 loaves. . Cut dough spiral into 12 equal slices, using dental floss or a serrated knife, and lay flat on parchment lined baking sheet (cinnamon spiral up), making 4 rows of 3 cinnamon rolls each. Bake in preheated oven until a toothpick inserted in the center of the loaves comes out clean (50 to 60 minutes for large loaf pans, 40 to 50 minutes for medium loaf pans, and 30 . Homemade fresh from the oven cinnamon raisin bread. 3 cups all purpose flour. 6 tablespoons (¾ stick) unsalted butter, melted Remove from pan and allow to cool before slicing. Cinnamon-Raisin No-Knead Bread. In a small bowl, mix the sugar with the cinnamon. In a separate bowl, combine raisins, vanilla and cinnamon. Toss in the raisins and pecans, mix the dough gently and form into a rough ball. 1 1/4 tsp ground cinnamon. Add 1 cup of water. Make the swirls: Flour a flat surface and turn the dough out. Cook to al dente. All the sticky deliciousness of cinnamon rolls but with none (and I really mean none) of the effort! Combine the cinnamon and sugar in medium bowl and sprinkle over the rectangle of dough. Stir and add more water, a few tablespoons at a time, just until the dough forms one ball with no dry pieces on the bottom of the bowl. Step by Step Instructions. Brush the dough with the egg wash. Sprinkle the dough with half of the cinnamon-sugar mix. Liquid - combine milk and water and heat in the microwave or on the stovetop just until luke warm, do not overheat. No Knead Cinnamon Swirl Bread. Twenty minutes before baking, preheat the oven to 375ºF. Pour in water and stir until all the flour has been incorporated and a shaggy, wet dough forms. Servings 1 loaf. Add the flour and raisins. Dutch Oven No-Knead Bread. This No Knead Cinnamon Raisin Bread is a sandwich-style loaf bread that is an easier to make version of Cinnamon Swirl Bread - but still makes excellent cinnamon raisin toast. Dry Ingredients - in a large mixing bowl, whisk together all of the dry ingredients: flour, salt, yeast, sugar, and raisins. Preheat your oven to 425 degrees. Add warm milk mixture and 1/4 cup of sugar to the bowl of the stand mixer. So quick and easy to make. combine the ingredients and let Mother Nature do the kneading for you.Thanks. Wrap the bread tightly in plastic wrap, then add a layer of aluminum foil, or place in a large zipper bag. In a large bowl mix flour, salt, and yeast together. Transfer one round to the prepared surface and gently stretch the dough into roughly a 10- by 15-inch rectangle. Yum! Cut dough into two pieces and roll them out into a rectangle. Tightly roll up the dough to form a pinwheel log. Using dough hook with mixer on low speed, slowly add milk mixture and mix until dough comes together, about 2 minutes. Expect a heavier and more dense, European style loaf. Mix until the liquid is absorbed and the mixture forms a sticky dough ball. Remove the bread from the oven, and gently loosen the edges . 2½ teaspoons instant yeast. Stir to combine, then add . Beautiful swirls. Place the loaf seam-side down in the prepared pan. UPDATED FASTER RECIPE: There's no white flour in this crusty 100% whole wheat no knead bread. Roll the dough out into a 9x24 inch piece. 1 tablespoon kosher salt. In a small bowl, mix the sugar with the cinnamon. 1. Allow to sit for 10 minutes to let the yeast bloom and become fragrant. This bread also freezes well. 4. Transfer to a large clean (ungreased) bowl. The bread will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months. Mix by hand, adding more flour as necessary until the dough forms a large, soft ball. No-Knead Cinnamon-Swirl Bread. 5. 2 . 2. Place in the loaf pan and cover with greased plastic wrap. Sprinkle the yeast over the top of the milk mixture and stir to combine. Brush the inside with egg wash made with egg and water. Servings: Makes 2 loaves. Pour 3/4 of the bread batter in the loaf pan. Cover and let rise until doubled, about 30 minutes. Transfer one round to the floured surface and gently stretch the dough into a 10-by-15-inch rectangle. We love this Cinnamon Swirl Bread still warm from the oven or toasted the next day! I don't think this bread will stay around very long so no need to worry about storing. ¼ cup (55g) granulated sugar. Instructions. Roll the dough into a 9×18 rectangle over a lightly flour surface using a rolling pin. 4.Bake the Cinnamon swirl bread. Brush with remaining melted butter and brush to blend with egg and cinnamon. Tightly roll up, jelly-roll style, starting with a short side; pinch seam to seal. You want the dough to be just wet, it won't look . Preheat the oven to 425 degrees. Bake 45-50 minutes or until golden brown. Since Fall is in full swing here in LA (well, it's still 80F out) I thought why not start baking with some fall flavors and get in the mood for the weather to cool down (from 80F to 72F). Reserve the remainder for the top. Use a butter knife to spread 2 tablespoons of butter onto each, leaving a 1/2-inch gap at the top to seal the dough. Place the dough atop the cinnamon sugar and give it a few quick kneads and turns. this link opens in a new tab. 1 cup dried blueberries. Active Dry Yeast. Place the dough in a lightly oiled bowl and brush the top with a little extra oil (I typically just use olive oil for this). Place Dry Ingredients in a bowl and whisk to combine. The bread keeps well for up to one month in the freezer . 1. 6 cups (768g) unbleached all-purpose flour. Knead the dough for 2-3 minutes. Allow to rise in a warm place for 3 hours, until the bread rises 1-2 inches over the edge of the loaf pan. It will take an entire 9 hours to proof (total) plus an additional 45 minutes to bake. I know that raisins are a a controversial food item (sort of like Brussels Sprouts). Easy Homemade Bread! What's better than a warm loaf of homemade bread? 6 tablespoons (¾ stick) unsalted butter, melted Stir 3 cups flour, sugar, cinnamon, salt, and yeast together in a large bowl. Mix the sugar and cinnamon. In a small bowl, combine the remaining 1/3 cup of sugar and cinnamon. Add the water and stir until a thick, rough dough forms. Cinnamon Raisin No-Knead Bread (makes 1 loaf) The sugary, crunchy crust you might find on the top of a nice muffin is put to use in this sweeter variety. Cover and allow to raise for one hour or until doubled in size. Add the onions and carrots, cook for 2 minutes and add the tomatoes. Bake bread for about 25 minutes, until the top is golden brown. Time: Ingredients: Dough. Put 1/2 of batter (or a little less) into greased loaf pan. Stir to combine, then add the flour, followed by the melted butter. Whisk together the flours, yeast, salt, cinnamon, and raisins. Cinnamon Swirl Raisin Bread. Preheat your oven to 375 and dust another clean surface with flour. Thanks for visiting The Bread Experience Bread-Baking Blog. I'd say that it is a cinnamon "swirl" bread, but with no knead breads, they are pretty hard to create the swirl itself, so it is more like cinnamon "streak" bread. 4. Cook Time 50 minutes. Tips for Proofing No-Knead Bread . We hope you'll join us next time when we make no knead cinnamon swirl bread. Roll the dough up tightly into a log and tuck the ends under. It seems like a lot, but this truly is the easiest bread to make. Stir until there are no clumps. Heat the milk and water until warm (not hot) and stir it into the flour mxiture. In a small bowl, combine the granular swerve and cinnamon to make the cinnamon "sugar" mixture. Combine cinnamon and remaining sugar; sprinkle to within 1/2 in. Pour the wet ingredients into the bowl of dry ingredients, use a spatula to mix them until a thick batter forms, and set the bowl aside. If you don't like 'em, leave 'em out. This Cinnamon Bread is so easy to make from scratch and will make your whole house smell amazing! Bake for 45-50 minutes or until a toothpick comes out clean. (For overnight cinnamon rolls, cover well with plastic wrap and refrigerate.) Do not place it on the high rack as it could brown the top way too fast (as the dough contain sugar and milk in it ) even before it has a chance to finish cooking in the middle of loaf. Line an 8.5" X 4.5" bread pan with parchment paper and coat it with baking spray. How to Make Cinnamon Raisin Bread. 1 of 9. Time: Ingredients: Dough. 6 cups (768g) unbleached all-purpose flour. While the dough is rising mix together the filling ingredients. Ingredients 3 1/4 cups bread flour 2 1 . It'll pick up a very faint swirl in the middle, and be fairly heavily coated with cinnamon sugar . Roll the rectangle up and place it in a bread pan coated with non-stick spray. In a large, microwave-safe bowl, whisk together whole wheat flour and bread flour. Sprinkle all but 2 tablespoons of the cinnamon-sugar mixture evenly over the dough to within 1/4 inch of the edge all around. I'd say that it is a cinnamon "swirl" bread, but with no knead breads, they are pretty hard to create the swirl itself, so it is more like cinnamon "streak" bread. Stop here. If you don't like 'em, leave 'em out. Total Time 1 hour. Add water and stir until the dough comes together in a sticky mass. 1½ cups buttermilk or milk. Meantime combine brown sugar and cinnamon in a bowl and grease an 8 1/2 x 4 1/2-inch loaf pan. In a small bowl, stir together brown sugar, cinnamon, and flour. 1 egg beaten with 1 teaspoon water. While the dough is rising, preheat the oven to 350°F. Place each loaf into a greased bread pan, with the end of the roll at the bottom. In a large bowl whisk together the flour, salt and yeast. Bake at 350 degrees for 25 minutes. Cover with a clean dish towel or plastic wrap and let proof on counter for 16-24 hours. In a small bowl, combine the granular swerve and cinnamon to make the cinnamon "sugar" mixture. I've simplified the recipe by changing it from a labor-intensive five-hour process to a no-knead method requiring just three to four hours of mostly . Preheat oven to 375°. Using a rubber spatula, stir untilt it forms a shaggy dough. Stir in raisins and enough flour to form a mass (about 1/3 cup). You can make it with or without a bread machine. Cover with a second loaf pan and use office . . Instructions Checklist. And no freshly baked bread smells better than cinnamon raisin bread. In a medium bowl, combine the buttermilk, the boiling water and ½ cup water. 1½ cups buttermilk or milk. Cover the cinnamon swirl mixture with the rest of the batter. Using a wooden spoon, stir in the water until the flour is just wet and you have a chunky dough. No-Knead Cinnamon-Swirl Bread. Stir in the milk and water until the dough forms ball. Stir until just combined and no loose flour remains. Add the filling. Course Bread. This is THE BEST cinnamon bread recipe! Combine the cinnamon and sugar in a bowl. Add the flours, raisins, yeast, salt, cinnamon, and brown sugar to a large bowl. Preheat the oven to 350 degrees. It needs about 10 minutes of hands on time and will totally fit around your schedule. In a large bowl, or the bowl of a stand mixer, combine 1 cup of the water with the yeast, honey and sugar. 3. Cinnamon Raisin Swirl Bread. Bake at 350°F (177°C) preheated oven.Bake until golden brown and, when gently tapped, the top of the loaf sounds hollow, about 35-45 minutes. Then place into 2 greased bread pans. Transfer one round to the prepared surface and gently stretch the dough into roughly a 10- by 15-inch rectangle. Topped with a del. Press or roll the dough into a 16 X 8-inch rectangle. Knead in 3/4 cup golden raisins, then sprinkle your work surface heavily with cinnamon sugar. Place, seam side down, in two greased 9x5-in. Cover with plastic wrap and let . Prep Time 10 minutes. Line an 8.5" X 4.5" bread pan with parchment paper and coat it with baking spray. With my simple one-rise recipe, make this sweet cinnamon raisin loaf with swirls of brown sugar & cinnamon in 90 minutes. This cinnamon raisin no-knead bread is baked in a Dutch oven and tastes great toasted with lots of salted butter. Reserve the remainder for the garnish. Sprinkle evenly over the dough and if desired, sprinkle with raisins. Cover the bowl with plastic wrap or a damp towel and let rise in a warm room (around 70ºF) for 12-15 hours. Instructions. The dough has brown sugar, cinnamon, vanilla and (of course) raisins incorporated directly into it and it is all kneaded in a stand mixer, so there is no hand kneading . Brush with remaining melted butter and blend with egg and cinnamon. Bake for 20 minutes, rotating the tray at 16 minutes. Buns are ready when the middle rolls are golden and the outer ones are deep golden on the edges. It bakes up into a melt-in-your-mouth tender quick bread with a generous cinnamon swirl inside and a thin, crunchy cinnamon-sugar crust on top. This recipe is inspired by the Cinnamon Swirl Bread recipe published in the March-April 2012 issue of Cooks Illustrated . In a large mixing bowl, add the yeast mixture, 1/2 cup of the sugar, warmed milk, eggs, butter, salt, and 3 cups of the flour, then beat on medium speed with an electric mixer until smooth. Transfer to a floured surface and knead for 2 minutes, about 80 turns. Dust another clean surface with flour. One with a cinnamon sugar swirl! Let the bread rise for 1.5 hours or until it has risen up and out of the pan. In a large bowl, combine the dry ingredients: flour, salt, yeast, brown sugar, and cinnamon. Add buttermilk, flour and baking soda. Happy Baking . Using a knife, make a few 'S' shapes in the batter. 1 . Grease a loaf tin approximately 21 x 11 cm / 8" x 4" and line with baking paper, leaving overhang (see video). 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