Bart made this bread this morning--he had it ready for me as I walked in the door from work. It was incredible! He added some raisins in the filling since we all LOVE raisins.
P.J.’s Cinnamon Swirl Bread
(From King Arthur Flour)
(Rolling the dough and sprinkling with just cinnamon and a touch of sugar will make your loaf hold together much better when slicing.)
2 ½ teaspoons instant yeast
3 tablespoons sugar
1 ½ teaspoons salt
3 ½ cups unbleached all-purpose flour
¼ cups Baker’s Special Dry Milk
2 tablespoons unsalted butter, cut into pieces
1 cup + 2 tablespoons warm water
1 tablespoon cinnamon mixed with1 tablespoon sugar
Combine all the ingredients (except cinnamon and sugar), mix until they form a shaggy mass that begins to pull away from the sides of the bowl. Let rest, covered, for 20 minutes. Knead the dough for about 6 minutes until fairly smooth. Transfer to a bowl, cover, and allow to rise until it’s noticeably puffy, about 1 hour.
Transfer to a lightly floured work surface, and let it rest for 5 minutes. Pat or roll it into a 8x15” rectangle, and sprinkle it evenly with the cinnamon-sugar. Starting with short end, roll the dough into a tight log. Tuck the ends under, and place the loaf, seam side down, in a lightly greased 8 ½ x 4 ½ inch bread pan. Drape with greased plastic wrap, and let dough rise for 1 to 1 ½ hours, or till it’s risen about 1 inch above the top of the pan.
Bake at 375 degrees for 35-40 minutes. Tent with aluminum foil the final 10 minutes of baking, if it’s getting too brown. Remove from the pan and cool it completely on a wire rack. Yield: 1 loaf
Oh, how I wished I lived in Chubbuck! I saw this recipe on the KAF website and wanted to try it, but I didn't want to do the work. I would have loved to have been there to try a slice of Bart's bread!
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