Easiest Cinnamon Swirl Raisin Bread Recipe Instructions. combine the milk, melted butter, and honey in a microwave safe glass. heat the liquid in the microwave**** to 110 to 115 degrees f, then stir in the yeast. let this mixture sit for 10 minutes, until foamy. pour the yeast liquid into the bowl of a stand mixer, and add the flour, salt, eggs, and raisins. Add the remaining sugar, the butter, 1 cup flour (about 130g), and the salt. beat on low speed for 30 seconds, scrape down the sides of the bowl with a silicone spatula, then add another cup of flour. beat on medium speed until relatively incorporated (there may still be chunks of butter).
Cinnamon Raisin Swirl Bread Recipe вђ Kannamma Cooks Add wet ingredients (including raisins) to dry ingredients, and mix for 8 minutes. proof the dough: roll the dough into a ball and place it in an oiled mixing bowl. cover with plastic wrap and a tea towel and let rise until doubled in size, about 60 to 90 minutes. make the swirl: roll the dough into a rectangle. Scrape the dough into a clean bowl and pat it into a ball. place a piece of plastic wrap directly on the surface of the dough and let rise for 8 or up to 12 hours in the refrigerator. in a small bowl, thoroughly mix the sugar and cinnamon. grease a 9x5 inch loaf pan with baking spray. Divide dough in half and roll one half into a 16 x 8 inch rectangle. brush with some of the melted butter. drain raisins and mix with sugar and cinnamon; scatter half of the mixture over the dough and, starting with the shorter side, roll up tightly into an 8 inch log, tucking the ends under. Cinnamon swirl: mix the 1 2 cup (100g) granulated sugar and 1 tablespoon of ground cinnamon together. bread: whisk the flour, baking soda, and salt together in a large bowl. in a medium bowl, whisk the egg and 3 4 cup (150g) granulated sugar together until combined. whisk in the oil, sour cream, milk, and vanilla extract.
Cinnamon Raisin Swirl Bread Recipe Kannamma Cooks Divide dough in half and roll one half into a 16 x 8 inch rectangle. brush with some of the melted butter. drain raisins and mix with sugar and cinnamon; scatter half of the mixture over the dough and, starting with the shorter side, roll up tightly into an 8 inch log, tucking the ends under. Cinnamon swirl: mix the 1 2 cup (100g) granulated sugar and 1 tablespoon of ground cinnamon together. bread: whisk the flour, baking soda, and salt together in a large bowl. in a medium bowl, whisk the egg and 3 4 cup (150g) granulated sugar together until combined. whisk in the oil, sour cream, milk, and vanilla extract. In the bowl of a stand mixer fitted with a dough hook, add yeast and sugar. heat milk to 100° 110°, about 30 sec in the microwave, and pour into the bowl with yeast and sugar. set aside and let sit for 5 10 minutes to activate the yeast and make sure it is alive. it should look bubbly on the surface. In the bowl of a stand mixer or a large mixing bowl, combine the milk, 2 tablespoons of the sugar, the yeast and 2 cups of the flour. mix to form a loose batter. cover the bowl and set the sponge aside for 30 60 minutes. 2 1 4 teaspoons instant dry yeast, 15 oz all purpose flour. uncover the bowl with the sponge.
Cinnamon Raisin Bread Recipe Baked By An Introvert In the bowl of a stand mixer fitted with a dough hook, add yeast and sugar. heat milk to 100° 110°, about 30 sec in the microwave, and pour into the bowl with yeast and sugar. set aside and let sit for 5 10 minutes to activate the yeast and make sure it is alive. it should look bubbly on the surface. In the bowl of a stand mixer or a large mixing bowl, combine the milk, 2 tablespoons of the sugar, the yeast and 2 cups of the flour. mix to form a loose batter. cover the bowl and set the sponge aside for 30 60 minutes. 2 1 4 teaspoons instant dry yeast, 15 oz all purpose flour. uncover the bowl with the sponge.
Comments are closed.