Martha Stewart Bakes Cinnamon Raisin Bread + Other Bread Recipes | Martha Bakes S6E6 White Bread
A few of Marthas favorite breads have something in common they're made from special dough inspired by Japanese milk bread. Learn step-by-step how to make this amazing dough that, when baked, creates soft, springy textured breads and rolls. Discover how to make a basic Japanese-style white bread loaf and two other variations using the same dough: cinnamon-raisin swirl bread with raisins and to-die-for jalapeno-cheddar rolls that are sure to amaze your dinner guests.
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0:00 Introduction
0:04 Hokkaido (Japanese White Bread)
7:24 Cinnamon-Raisin Swirl Bread
14:51 Jalapeno Cheddar Bread
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This episode originally aired as Martha Bakes Season 6 Episode 6.
Full Recipes:
Cinnamon Raisin Swirl Bread -
Japanese Style White Bread-
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Martha Stewart Bakes Cinnamon Raisin Bread + Other Bread Recipes | Martha Bakes S6E6 White Bread
CINNAMON SWIRL BREAD Recipe with a Twist (literally)
CINNAMON SWIRL BREAD Recipe with a literal Twist! Change your baking game with this easy-to-follow tutorial, perfect for both beginners and seasoned bakers. Watch as I guide you through the steps of creating a classic Cinnamon Swirl Bread with a twist of orange that adds a flavour dimension like never before. Impress your friends and family with this delightful treat that's as beautiful as it is delicious.
Here's the recipe:
Cinnamon Swirl Bread with a Twist of Orange
The Dough
450g x Strong White Bread Flour (extra for dusting)
7g x Dried Active Yeast
50g x Caster Sugar
90g x Unsalted Butter (Cold and Diced)
200ml x Full Fat Milk
1 x Medium Egg
Filling
25g x Melted Unsalted Butter
120g x Light Brown Sugar
2 Tsp x Ground Cinnamon
Zest of 1 Orange (Optional)
Topping
100g x Icing Sugar
1 - 2 tsp x Orange Juice (freshly squeezed)
Method
1. Place the flour, yeast, and sugar into a mixing bowl and mix using a whisk until all ingredients are fully distributed.
2. Add in the cold diced butter and rub together to form a breadcrumb-like consistency. Make a well in the centre.
3. Heat the milk in a saucepan until just warm. Do not boil. Pour the milk into the flour and crack in the egg. Mix to form a dough and then turn out onto the worktop and knead for 5 to 10 minutes.
4. Shape the dough into a ball and place it into a greased mixing bowl. Cover with a clean damp cloth and leave in a warm place for 1 hour to rise.
5. For the filling simply mix together the brown sugar and ground cinnamon, set to one side. Melt the butter in preparation.
6. Once risen, turn the dough out onto a bench and knock out the air. Using a rolling pin, roll the dough into a rectangular shape, roughly 1cm in thickness.
7. Brush the melted butter over the dough, covering the whole surface area, and then sprinkle it with the brown sugar and cinnamon mixture. At this stage, you can zest over one orange if you’d like, but it is optional.
8. Roll the dough up into a sausage shape and then cut it in half long ways to reveal the cinnamon layers. You will be left with two strands of dough. Pinch the dough together at the top and then twist the dough together. Place it into a loaf tin lined with parchment paper. Zest over more orange Zest if using (optional) and cover with a damp cloth for a further 45 minutes to prove.
9. Once risen for a second time, bake in a preheated oven at 170°C Fan for 45 to 50 minutes until golden on top. Cool on a cooling rack.
10. For the topping, mix together the icing sugar and orange juice to make a thick paste and drizzle it over the cinnamon loaf once it has cooled.
Enjoy!
#cinnamonswirl #cinnamonswirlbread #recipe
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CINNAMON SWIRL BUTTERMILK QUICK BREAD | Bake with Me!
Super moist quick bread with a swirl of cinnamon and crunchy topping. This is my most popular quick bread recipe of all time.
Please Note: in the video, I accidentally clipped out the part where I add the sugar to the mixing bowl with the dry ingredients. Please refer to the print version of the recipe here:
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Cinnamon Raisin Swirl Bread (Bread Machine Method)
A bread machine would make a great Christmas gift! See the link below for one of the best! Cinnamon Raisin Swirl Baked in a Bread Machine.
Ingredients:
1 ½ cups Water (335 g.)
2 Tablespoons Powder Milk
6 Tablespoons Sugar
3 teaspoons Salt
1 teaspoon Vanilla Extract
1 teaspoon Ground Cinnamon
1 teaspoon White Vinegar (optional, for flavor)
4 ½ Cups Flour (600 g.)
3 Tablespoons Butter
2 heaping teaspoons Instant Yeast
1 Cup Raisins (add at the tone indicator)
Regular Loaf setting (Dark Crust)
At 105 minutes remove dough, roll out, Spread with butter and cinnamon sugar.
(Cinnamon Sugar Mix: 1 Tablespoon Light Brown sugar, 2 Tablespoons White Sugar, 1 teaspoon Cinnamon, 2 teaspoons AP Flour)
Roll up in loaf sized log.
Replace in Bread Machine to finish rising and baking.
Let cool completely before slicing (1-2 hours).
***********
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EASY Homemade Cinnamon Swirl Bread | Quick & EASY Recipe
Today I am bringing to you a quick and EASY HOMEMADE Cinnamon Swirl Bread! This Recipe really is a dump and make Bread Recipe that Is going to take you maybe a total of a half an hour to make! This is a Recipe that can be made by hand or in a Bread Maker using the same measurements. So come in the Kitchen with me today and let me show you just how EASY it is to make your own Homemade Cinnamon Swirl Bread. Happy Crafting on a Budget or I think I should say Happy Cooking in your Kitchen - Kelly :-)
Homemade Cinnamon Swirl Recipe
4 Cups of flour
1/4 cup of granulated sugar
1/4 cup melted butter
1 cup of milk
2 eggs
1tsp. salt
2 tbls Powder milk (optional)
1 1/2 tsp dry yeast
1 cup brown sugar
Raisins (optional)
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Easiest Cinnamon Swirl Raisin Bread Recipe
HI Bold Bakers! Craft this nostalgic and easy Cinnamon Swirl Raisin Bread recipe, a comforting symphony of sweet and spiced flavors and tender, chewy textures.
Get the full written recipe (including all measurement conversions):
Watch more of Gemma’s Best Bread & Dough Recipes:
????INGREDIENTS????
For the Bread
* ½ cup (4 fl oz/120ml) water
* ½ cup (4 fl oz/120ml) whole milk
* 3 tablespoons (1 ½ oz/43 g) butter
* ½ cup (2 ½ oz/71 g) raisins
* 1 large egg, at room temperature
* 3 ¾ cups (18 oz/532 g) all-purpose flour
* 1 tablespoon instant yeast
* 1½ teaspoons salt
For the Cinnamon Swirl
* ½ cup (4 oz/115 g) granulated sugar
* 1 tablespoon cinnamon
* egg wash
CINNAMON SWIRL BREAD RECIPE CHAPTERS
00:00 - This week on Bigger Bolder Baking
0:11 Wet ingredients
1:18 Dry ingredients
2:20 Adding the dry to the wet
2:28 Kneading the dough
2:52 First proof
4:22 Rolling out the dough
5:30 Making and adding the cinnamon swirl filling
6:07 Shaping the loaf
6:39 Second proof
7:00 Egg wash
7:33 Baking instructions
7:42 Tasting!
???? ABOUT GEMMA & BIGGER BOLDER BAKING ????
Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, two-time cookbook author, and the host of Bigger Bolder Baking. I’m passionate about sharing my years of baking expertise to show you how to bake with confidence anytime, anywhere! Join millions of other Bold Bakers in the community for new videos at 7:00am Pacific Time every Thursday!
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CINNAMON SWIRL RAISIN BREAD RECIPE:
#RaisinBread #bread #easybread
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This channel, my website, and my two cookbooks all build on my career as a professional chef, which has seen me work in every kind of baking setting you can imagine – from a rundown Tuscan villa, to an Irish priory, to a Michelin-starred restaurant. I’ve had to become creative, imaginative, and bold…and that’s what I want to bring to every one of my “Bold Bakers!
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