Saturday, December 14, 2013

Cinnamon-raisin swirl bread

Wonderfully easy.

1 loaf frozen white bread dough, defrosted
3-4 Tbp cinnamon-sugar butter (see below)
1/4 cup raisins

Defrost the loaf of frozen dough, and roll out on a floured surface to about 15" x 6".  Smear the surface with the cinnamon-sugar butter, sprinkle the raisins on top, and then roll it up from the short end into a loaf.

Drop into a well-greased loaf pan, and let rise for a couple hours in a warm spot.  (I heat my oven for a few minutes, then turn it off.  That gives a nice, toasty environment for proofing the bread.)

When well risen, bake in a preheated 350°F oven for about 30 minutes, until golden on top.  Remove from loaf pan, and cool completely on a wire rack.



Cinnamon-sugar butter

1 stick butter (4 oz, 1/4 lb), fully softened, but not melted
1/2 cup light brown sugar
3 tsp ground cinnamon
Pinch salt (if you're using unsalted butter)

Combine ingredients into a paste.  Spread over hot toast or use in the cinnamon-raisin swirl bread above.  



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