Whole Wheat Cinnamon Raisin Bread | Swirl Bread recipe
Whole wheat cinnamon raisin bread | Swirl bread | Healthy bread recipes
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Easy and healthy bread recipe. Watch till the end and share your feedback.
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THE BEST CINNAMON RAISIN BREAD with a Twist (literally)
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Cinnamon Raisin Bread is a classic breakfast item that I think anyone can agree is delicious. But we're sophisticated humans who want to make our food taste better than the bagged stuff you get at the grocery store. For this one, I'm showing you the best way I know how to make cinnamon raisin bread and how you can really up the ante on this breakfast (or brunch or dessert or anytime) fav.
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FOR THIS RECIPE, YOU'LL NEED:
▪220g or just under 1c warm water
▪90g or 3/8c room temp buttermilk
▪5g or 2tsp instant yeast
▪65g or 1/3c sugar
▪525g or 4 1/4c ap flour (11.7% protein)
▪14g or 2.5tsp salt
▪130g or 9tbsp melted butter
▪Eggwash (1 egg + couple teas water)
▪cinnamon sugar blend (10g / 4tsp ground cinnamon, 100g / 1/2c brown sugar, 2g / 1/3tsp salt)
▪150g or 1c raisins
Into a medium mixing bowl, measure water, buttermilk, yeast, sugar, flour, salt, and melted butter. Stir to combine with a spoon. Once combined well, use a very wet hand to squeeze and mix until fully combined. Cover and let sit for 30 minutes.
Conduct 4-5 strength building folds followed by 10-12 slap and folds as shown @1:45. Cover again and let sit at room temp for another 30 minutes. Conduct another set of stretch & folds + slap & folds. Cover and allow to ferment at room temp for 90 minutes.
Turn out dough onto a lightly floured work surface and flour top of dough and rolling pin. Roll out into approximately 24x12-16 sheet that's about 1/2 thick. Brush top of dough with egg wash. Sprinkle with cinnamon sugar mixture followed by raisins in an even layer. Roll tightly (starting at a short edge) then cut in half lengthwise. Twist one half over the other, keeping the cut sides facing up (see @6:26).
In the meantime, butter all sides of an 8.5x4.5 (or 1 pound) loaf pan. Place into well buttered bread pan. cover with a towel and let rise at room temp for 1 hour. Brush top with egg wash. Bake in a preheated 400F/204C oven for 30min. Tent with foil, lower oven temp to 350F/176C, and finish baking for 15-20min. Once cooled, cut into slices, toast, add a little butter and enjoy.
#cinnamonraisinbread #cinnamonraisintoast #cinnamonraisinbreadrecipe
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Fragrant Cinnamon, Oatmeal & Raisin Bread Recipe
Just thinking about this oatmeal, cinnamon, and raisin bread makes me hungry. The perfect sweetened breakfast snack. And it’s kind of healthy too, so it should fit right in with the New Year’s resolutions. It may be a simple recipe, but it packs a punch of flavour. The aromatic cinnamon, sweet honey and oats work together perfectly with the raisins and whole wheat flour. Savoury and sweet – the best of both worlds.
This makes the best toasted sweet sandwiches. Bananas, Nutella, jam and/or peanut butter – it’s all good. But if that is not to your taste, then it will work just as well with butter and cheese. Like the Caribbean Bun & Cheese I made a while back.
You may glance at the ingredients and think – that looks like a lot of yeast. And you’d be right. There is a good reason for it though and I only learned this recently. Cinnamon significantly slows down fermentation because it contains a chemical compound (cinnamic aldehyde) which impairs the yeast’s activity.
Other spies such as mace, allspice, and nutmeg will have the same effect. And I was wondering why my hot cross buns were taking so long!
Other than that, it is a pretty standard bread. You can make it as a free-standing loaf, or you can proof and bake it in a tin. The dough can also be divided into smaller rolls.
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Principles of Baking
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Chapters
0:00 Intro
0:35 Ingredients & equipment
1:14 Soaking the raisins
1:40 Mixing the dough
3:09 Adding the raisins
4:07 Bulk fermentation & folding
5:12 Final shaping
6:51 Final proof & baking
7:57 The result
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???? 'Down Home' Newfoundland Molasses Raisin Bread
Newfoundland Molasses Raisin Bread
Glen has been testing and researching Malt Bread / Malt Loaf Recipes - but this Newfoundland Molasses Bread Recipe keeps popping up. So he thought he'd give the recipe a try, because he loves molasses recipes!
Ingredients:
125 mL (½ cup) water
175 mL (¾ cup) milk
85g (90 mL / 6 Tbsp) butter
125 mL (½ cup) molasses
500g (875 mL / 3 ½ cups)all purpose flour
2 mL (½ tsp) coarse salt
7 mL (1 ½ tsp) cinnamon
8g (2 tsp) dry yeast
1 egg
2 mL (½ tsp) pure vanilla extract
220g (375 mL / 1½ cups) raisins
Method:
Place the water, milk, butter, and molasses in a pot over extremely low heat.
Stir and heat, just until butter is barely melted; about 90ºF.
In a stand mixer stir together the flour, salt, cinnamon, and yeast.
Slowly stir in the water / molasses mixture, allowing the bread hook to bring together a dough ball.
Add the egg, vanilla, and raisins.
Knead for 6-8 minutes.
Turn out onto a floured surface and knead a few times, just to make sure you've reached the right texture.
Place in a bowl and cover - allow to rise until double in size.
Preheat oven to 180ºC (350ºF).
Punch down and divide into 6 balls.
Form and place 3 balls into each 8 x 4 x 2½ baking dish.
Cover loosely with plastic wrap and allow to rise to the top edge of the dish.
Uncover and bake for 40-50 minutes - internal temp will be 195ºF.
Allow to cool slightly in the dishes.
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Our Other Bread Recipes:
1) Irish Soda Bread - Recipe:
2) ???? No Knead Bread Recipe:
3) Saved Yeast No Knead Bread Recipe:
4) ???? Easy Sandwich Bread Recipe:
5) No Yeast Soda Bread Recipe :
6) 6 Hour Sourdough No-Knead Bread:
7) 1932 Peanut Butter Bread Recipe:
8) Sourdough Multi Grain No-Knead Bread Recipe:
9) Malt Bread Recipe with Raisins:
10) ???? 1½ Pounds of Banana Banana Bread Recipe:
11’) Down Home' Newfoundland Molasses Raisin Bread:
12) How To Make Sourdough Banana Bread:
13) Is This The Best Sandwich Bread Recipe On Youtube:
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How to Make: Old-Fashioned Boston Brown Bread
How to Make: Old-Fashioned Boston Brown Bread
Get the recipe here:
So let’s get into what makes this bread special, shall we? Do get that nice, deep color (and flavor!) we use a mix of whole wheat and all-purpose flour. Other recipes incorporate rye flour, but we decided to keep ours simple. To the flour we also add molasses and buttermilk. Molasses adds to the darkness and amps up the flavor, the buttermilk keeps things light and moist, and prevents the bread from becoming too heavy or dense. Finally, we mix in some (plumped up, rehydrated) raisins for that added pop of sweetness.
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Beth's No-Knead Cinnamon Raisin Bread Recipe | ENTERTAINING WITH BETH
Learn how to make an easy No Knead Cinnamon Raisin bread. A artisan bread that requires no kneading and rises while you sleep!
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Learn how to make my no knead bread cinnamon bread recipe. An easy and delicious bread recipe that can be risen over night and baked in a dutch oven. An easy baking recipe for beginner bakers.
DUTCH OVENS FOR DIFFERENT BUDGETS:
Cast Iron Dutch Oven ($)
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Le Creuset Dutch Oven ($$$)
BETH’S NO KNEAD CINNAMON RAISIN BREAD RECIPE
Makes 1 loaf
INGREDIENTS:
1 ½ cups (180 g) all-purpose flour
1 ½ cups (180 g) whole wheat flour
¼ tsp (1.25 ml) active dry yeast
1 ½ tsp (7.5 ml) of salt
1 tbsp (15 ml) ground cinnamon
1 ½ cups (350 ml) room temperature water (more if needed in 1 tbsp increments)
½ cup (75g) walnuts
½ cup (75 g) raisins
METHOD:
Whisk together the flours, yeast, salt, and cinnamon. Then add the walnuts and raisins. Stir to combine.
Slowly add the water and stir with a wooden spoon until a dough forms. If the dough looks to dry add more water in 1 tbsp increments. Too wet add more flour in 1 tbsp increments.
Transfer dough into a clean bowl that has been greased with olive oil. Cover with plastic wrap and rise over night.
The following day, punch down dough and with “floured hands” form dough into a ball. Place in a clean bowl dusted with flour, cover with plastic wrap and allow to rise for 1 ½ hours.
Pre-heat oven to 500F (260C) with the Dutch oven so both can get up to temperature together. Place dough inside and cover. Bake for 30 mins.
Allow bread to cool for 1 hour. Slice and serve! Bread also freezes well if sliced and placed in a plastic freezer bag.
BETH'S FRENCH TOAST RECIPE
INGREDIENTS:
8 slices (2in thick) of good quality bread
3 eggs
1/2 cup (120 ml) milk
1 tsp (5 ml) sugar
¼ tsp (1.25 ml) salt
2 tsp (10 ml) vanilla
1 tbsp (15 ml) orange zest
2 tbsp (30 ml) syrup
2 tbsp (30 ml) butter
2 tsp (10 ml) orange zest
METHOD:
In a shallow bowl add the eggs, milk, sugar, salt, whisk that together and then add the vanilla and orange zest, whisk to combine.
Then place bread in the bowl to soak for at least a total of 6 mins (3 mins on each side)
While bread in soaking you can heat the syrup. In a sauce pan heat 2 tbsp (30 ml) of syrup, 2 tbsp (30 ml) butter and 1 tbsp (15 ml) orange zest until warm. Keep on a very low flame just to keep warm.
Then heat 1 tbsp (15 ml) of butter in a large non-stick skillet. Place soaked bread in pan, be careful not to crowd them so they can brown. Once browned on 1 side, flip them on the other side and cook for another 1-2 mins until golden brown. Then turn them on their sides to brown a bit, making sure the raw egg is being cooked on all sides.
Then remove from a pan and place on a serving platter. Drizzle the orange syrup over the bread and top with some freshly grated orange zest to garnish. Enjoy!
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Hi! I'm Beth Le Manach and I believe food tastes better when shared. Subscribe to my channel, Entertaining with Beth, to learn holiday entertaining ideas, party planning tips and reliable weeknight meals that will become your new favorites! New Videos post every Saturday! SUBSCRIBE HERE! cooking baking