Sunday, September 16, 2018
CINNAMON SWIRL CHOCOLATE RAISIN BREAD: National Cinnamon Swirl Bread Day
My favorite recipe is from Zabar's website! No surprise there! Recipe by Tiffany Ludwig with a few adaptations. As always, use the very best chocolate and cinnamon.
Cinnamon Swirl Chocolate Raisin Bread
1 cup warm milk
4 Tbsp brown sugar
1 packet instant yeast (2 1/4 tsp)
6 Tbsp unsalted butter, melted and cooled
3 1/2 cups white all-purpose flour
1 tsp salt
1/2 cup raisins
1/3 cup brown sugar
2 Tbsp cinnamon
3 Tbsp unsalted butter, melted
1/4 cup dark chocolate chunks (or chips)
Combine warm milk, 4 Tbsp brown sugar and yeast, stir and wait 10 minutes.
In bowl of stand mixer whisk yeast mixture, eggs, and melted butter. Add flour and salt all at once and with dough hook attachment combine on low speed. To this loose dough add raisins and continue to knead on medium /low for 10 minutes. Don't worry if raisins drop out of the dough, they will eventually combine with the dough. If dough nudges up over the hook pause machine and push dough back down. If dough is very dry, add water; if too sticky, add flour, but only a bit.
You can also mix and knead by hand for 10 minutes.
Remove hook and let dough rest in bowl, covered in plastic wrap, for at least an hour. It will double in size.
In small bowl, combine brown sugar, cinnamon, and melted butter to make paste.
Prepare 5x9" loaf pan with butter and line bottom and sides with parchment paper.
Flour counter top and stretch dough to form rectangle approximately 8"x18".
Spread filling over entire dough and sprinkle on chocolate chunks.
From short end, roll up dough tightly all the way across.
Place dough in prepared loaf pan, seam side down.
Cover with plastic wrap and let rise for 45 min.
Preheat oven to 375 degrees.
Bake 45-50 minutes, until internal temperature reads 190 degrees.
Remove from oven, loosen ends with knife and lifting the parchment (if used) remove bread from pan.
Allow to fully cool on a rack before slicing.