Monday, April 20, 2009

Cinnamon Swirl Bread

cinnamon swirl bread

Last October my mom, sister and I started selling bread at our local farmers market. We caught the market right at the end, we only got to do it a couple of weeks. But this year it starts on May 22nd and I’m trying to get ready. We made fall type breads last year, pumpkin and apple cinnamon. But who wants to buy pumpkin bread in May? So I’ve been trying out some new recipes.

cinnamon swirl bread

I have a good banana bread recipe, lemon poppy seed, maybe a blueberry, but I was looking for something new. I found this recipe for Cinnamon Raisin Bread in Martha Stewart’s Baking Handbook.

cinnamon swirl bread

I almost talked myself out of making it. It has yeast! and I didn’t have any raisins! But I’m glad I didn’t. This was delicious, and not too hard. My only complaint is how long it has to rise. But I'm thinking that I can get several other loaves of different types done while it’s rising.

Do you have any suggestions/recipes for bread I could sell at the farmers market? Let me know!

cinnamon swirl bread


Cinnamon Raisin (or just Cinnamon Swirl Bread)


1 envelope (2 1/4 tsp) active dry yeast
2 cups warm milk (about 110 degrees)
6 ½ cups all-purpose flour, plus more for dusting
1 stick butter, room temperature, cut into pieces, plus more for pans
½ cup sugar
2 eggs, plus 1 egg, lightly beaten
2 ½ tsp coarse salt
1 cup raisins
1 Tbsp ground cinnamon

filling:
1 ½ cups sugar
2 Tbsp ground cinnamon


1. In the bowl of an electric mixer, sprinkle the yeast over the warm milk and whisk to combine. Add the flour, butter, sugar, 2 eggs, and salt. Attach bowl to mixer fitted with the dough hook. Mix on low speed until all the ingredients are well combined, about 3 minutes. Raise speed to medium-low, and continue to mix until the dough is completely smooth and pulls away from the sides of the bowl, about 3 minutes more.

Turn out the dough on a lightly floured surface. Pat out the dough into a big round. Sprinkle with raisins and cinnamon and knead and fold until they are just incorporated. Place the dough in a lightly oiled bowl, and cover with oiled plastic wrap. Let rise in a warm place until doubled in size, about 1 hour.

3. Return the dough to a lightly floured work surface, and pat into a round. Fold the bottom third of the dough up, the top third down and the right and left sizes over, pressing down the seal. Return the dough into the bowl and let rise again until doubled in bulk, about 40 minutes.

4. Make the filling. Combine sugar and cinnamon with 2 Tbsp water in a small bowl.

Generously butter two 9 by 5 inch loaf pans set aside. 6. Return the dough to a lightly floured work surface, and divide in half. Roll each half out to a large rectangle, a bit bigger than your loaf pans - about 10 inch. Brush with beaten egg and sprinkle each with half of the filling.

7. With the short end of the rectangle facing you, fold in both of the long sides of the dough in. the roll the dough towards you, gently pressing forming a tight log. Roll back and forth to seal the seam. Place loafs in the prepared pans. Cover loosely with oiled plastic wrap, and let rest in a warm place, about 30 minutes. Meanwhile, preheat oven to 425°F.

Brush the tops of the loafs with beaten egg, and transfer pans to the oven. Bake, rotating pans halfway through, until loaves are golden brown, about 45 minutes. If the tops begin to brown too quickly, tent with aluminium foil.) turn out the bread onto a wire rack to cool completely before slicing. The bread can be kept, wrapped in plastic up to 4 days.

Note: I halved this recipe and it worked great for just one loaf, but I did have to add a little more than the flour recommended.

note, January 1st, 2010: A concern has been raised over what temp you should bake this bread. It's been so long since I've made it, but the temp does seem high. I'd suggest turning your oven down to 375-400 and just watch it. Let me know if this works for you!

68 comments:

  1. YUM! I love cinnamon swirl bread. I get so impatient when it comes to bread.. it takes way too long to rise. I always end up poking at it everytime I check on it.

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  3. We share the same (healthy) fear of yeast!! ha I've never made a recipe with it 'cause no one ever taught me how!! Anyways, your bread looks delicious and I really admire y'all selling your breads at the market that sounds like fun!! PS I would so buy pumpkin bread in May ha :)

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  4. how about cherry almond bread? perfect for when cherries are in season, but dried would be really tasty as well.

    just experiment by throwing in different fresh or dried fruits, nuts, spices, extracts, chocolate, coconut, streusel or crumb toppings.. the options for quick breads are endless!

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  5. chocolate swirl bread would be good too. and some old fashioned honey wheat. yum!

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  6. This looks like the perfect breakfast! I love cinnamon sugar anything. I'm bookmarking this to try.

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  7. I love the basil bread from the farmer's market here (Madison, WI) which I believe is a challah-like bread with a bunch of basil thrown in. It smells like pizza and is great eaten in torn off chunks with some fresh cheese curds. The spicy cheese bread seems to be a popular type too, but I've never tried it.

    I'm trying the cinnamon swirl bread today. I want to see how it performs french toast too. Yum!

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  8. I made Martha's cinnamon bread recipe last summer and it was fantastic! It was one of my first ventures in making bread and was very successful. Yours looks beautufiul.

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  9. Absolutely gorgeous! I can almost smell it because your photos are so great.

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  10. This looks delicious! I just found a recipe for pear ginger bread that looks great - haven't tried it, but I can send it to you if you want it!

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  11. That looks so yummy!! I wish I could have a slice to make toast this morning...
    Some loaf ideas that make me think of spring:
    -Lemon loaf with poppy seeds or blueberries
    -Rhubarb loaf with a nice crumbly topping (it's almost like coffee cake)
    -Dill bread
    Other favorites of mine are banana bread, apple cheddar bread, and zucchini cheddar bread
    I would be more than happy to send on any recipes to you :)

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  12. You did such an amazing job for having a fear of yeast! I have to make this soon.

    A favorite bread in my family is caramelized onion, although it's a yeast bread as well. I'm a huge fan of banana bread and anything with cranberries and nuts. How about a blueberry buckle style quick bread? I bet that would be delicious. Good luck, that's such a fun idea to take on.

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  13. This looks so wonderful!

    Would a orange marmalade version be too crazy? How about chocolate cherry?

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  14. since you've tackled yeast you should really try out brioche...yum, seriously.

    i love cinnamon swirl bread sans raisins, it looks perfect :)

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  15. That cinnamon swirl bread looks amazingly good! I have been wanting to try a yeast based cinnamon bread for a while now.

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  16. The bread looks wonderful. I love cinnamon bread!

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  17. Oh my!! I will have to make this for my kids! Won't last past a day! Thanks for the tip!

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  18. hmm - Lemon poppy seed bread. Cardamom seed bread. Dill Bread. Foccacia. Mini Loaves of honey wheat or cheddar bread.

    Oh the options are endless.

    Love your site and your photography. Homeschooling my little ones and being inspired by you!!

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  19. Looks fantastic especially the cinnamon swirl and I LOVE that it doesn't have raisins!
    ~ingrid

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  20. Mmm I've always wanted to make this. I love the smell of yeast bread in the oven! Hmmm have you thought about selling sourdough? People go crazy for sourdough! You could even sell the starter!

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  21. Hi Hannah! Long time no see! Thank you for stopping by my new blog! I need to start blogging again soon! I see you also have another blog, too. Can't wait to read it! It will surely hook me up! Even though I haven't posted anything lately, I always read your wonderful posts!!!!!

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  22. Hello,

    How about sour dough?? You could get a starter going and then have it on hand to make routinely??
    I always buy sour dough mmmmm...
    Quick breads are great too. I loved the suggestion of putting choc.chips in the basic mix. Can you imagine eating it warm??? My mom has a sour dough recipe that uses a starter if you would like it. Godd Luck!!! Sherry

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  23. This looks so good! Love your photography, excellent job.

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  24. Beautiful bread!
    Are you sure you are afraid of yeast?
    That is what you said in your cinnamon bun muffins post.
    I am looking forward to trying both of these.
    I recommend herb bread...so easy and quite impressive.
    After first rise sprinkle italian herbs on the counter and knead them into your dough, let rise in pan and bake as usual.
    Enjoy!

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  25. My aunt's bakery makes this wonderful bread - it's dark with raisins, walnuts and dates. I don't have a recipe, but it is purely amazing.

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  26. http://www.realbakingwithrose.com/index_ee.php/forums/viewthread/500/

    This is a link to Real Baking with Rose. A reader started selling bread at a farmer's market and wrote about it on the forum.

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  27. this looks delicious! I've been looking for a cinnamon bread recipe to make. i'm totally trying this tonght. i just made a orange grapefruit yogurt cake/bread.

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  28. "Strawberries and Cream" bread! A coworker made it, but didn't bring the recipe. It was basically a quick bread with strawberries and walnuts in it, and instead of the typical milk for liquid, I think she used half-and-half.

    Don't be afraid of the yeast, it is your friend! I grew up making yeast bread, which is probably why I don't fear it, but seriously - it's friendly! One way to get around the long rising times:

    Set your oven as if you are going to pre-heat it to 350F, but only allow it to heat for 30 seconds. Do this before you start making the dough to give the heat time to circulate in the oven. My bread only takes about 30 minutes to rise when done like this.

    Also, if your rising times are really, really long, try using half again as much yeast and covering the bowl it is rising in with a towel dampened in hot water (get it wet, wring it out).

    Fat and salt increase rising time, so if you're making a recipe with healthy amounts of either, expect to wait a little longer.

    Once you've conquered yeast breads, try making herb loaves to sell! Just mince some fresh herbs (rosemary and sage work really well) and mix into this basic yeast bread before you add the flour:

    1 c. warm water (body temp)
    2 tsp yeast
    1 T sugar
    1 tsp salt
    Enough flour to make dough (about 3.5 c.)

    Mix yeast into water. Mix 2 c. flour, sugar, and salt in a bowl. Dump in water and stir in enough flour to make a dough. Knead, rise, shape into a loaf, place on a cornmeal-lined baking sheat, let rise again for 10-15 minutes, slash tops, and bake at 425F for about 20 minutes.

    The amount of flour you use for yeast doughs will greatly depend on the weather in your kitchen. The drier it is, the more flour you will need.

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  29. zucchini! i always appreciate when bakers stick with what's fresh and in season. it makes the indulgence just much happier...like you said, who wants pumpkin bread in May?

    strawberry bread, a fresh garlic foccacia...

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  30. Could I ask what you charge for a loaf? It looks lovely. I really enjoy baking too and I was thinking of trying a farmer's market next year.

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  31. helen: i charge 4 dollars a loaf. Good luck!

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  32. i'd like to see the seat a farmer's market:
    cranberry/golden raisin
    cinnamon walnut
    asiago cheese/dill or chive
    blueberry cream cheese swirl
    brioche
    honey wheat
    chocolate babka

    i prefer breads to be hearty with plenty of whole grains in them.

    good luck!

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  33. I baked this recipe today and found that the instructions lead to a severe overbaking (tenting with the foil wouldn't help the bottom and sides). Normally, a loaf like this would bake at 375 degrees for 45 minutes or so, not 425. Are you sure the recipe cooking instructions are correct? I do a ton of baking and my oven runs towards the cool side.

    Otherwise, a phenomenal recipe once I peeled the crust off.

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  34. Hey Laurie, thanks so much for your feedback. It's been ages since I've made this - but I don't remember it over baking. Your right though, the temp does seem high now that I look back at it. I'll make a note on the recipe that you might want to turn your oven down.

    Thanks again!
    Hannah

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  35. Could I ask what you charge for a loaf? It looks lovely. I really enjoy baking too and I was thinking of trying a farmer's market next year.

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  37. I made Martha's cinnamon bread recipe last summer and it was fantastic! It was one of my first ventures in making bread and was very successful. Yours looks beautufiul.

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  39. beautiful and delicious! Thanks for posting this!

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  40. Hi Hannah!
    I made this bread last night and did find that the temp was too high. I baked mine for 30 min. at 400, and turned it down to 350 for the last 10. I think 45 minutes at 350 would make the perfect crust (mine was too dark).
    Thanks for sharing (and I hope you've conquered your fear of yeast)!
    P.S. The dough works great in a bread machine, but I needed 2 T. more of flour for my 1/2 recipe.

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