Ingredients
DOUGH
1/4 cup warm water (110øf)
1 pinch sugar
1 package active dry yeast
3 tbsp sugar
3 tbsp unsalted butter, cut up
1 1/2 tsp salt
2 cup warm milk (110øf)
3 cup unbleached all-purpose flour
1/2 cup dark raisins
1/2 cup golden raisins
4 cup unbleached all-purpose flour
FILLING
1/2 cup sugar
1 tbsp ground cinnamon
Directions
Dough: Butter 2 9x5x3" loaf pans. Butter a 4 quart bowl. In a small
bowl, combine warm water and pinch sugar. Sprinkle yeast over water
mixture. Let stand until yeast dissolves and bubbles. While yeast is
dissolving, in a large miging bowl combine 3 tb sugar, butter and
salt. Pour in warm milk. Stir until butter almost melts.
Stir in 3 cups flour and dissolved yeast. Beat on high speed for 3
minutes. Stir raisins into batter. Stir in ehough of remaining flour
with a wooden spoon until dough forms a ball. Turn dough out onto a
well-floured surface. Knead until smooth and elastic, about 8-10
minutes, adding enough of remaining flour to keep dough from
sticking. Place dough in buttered bowl, turning once to butter
surface. Cover and let rise in a warm place until double, about 1 1/4
to 1 1/2 hours. Punch dough down. Turn out on a floured board. Divide
dough in half. Cover and let rest 10 minutes.
Filling: While dough rests, in a small bowl combine 1/2 cup sugar and
cinnamon. Mix well and set aside.
Assembly: Roll half dough to a 12x8" rectangle. Sprinkle with hlaf of
cinnamon filling. Press filling into dough as much as possible. Roll
up tightly, jelly-roll fashion, starting at the short side. Pinch
dough together at seam. Pinch ends to seal and fold under loaf.
Arrange seam-side down in loaf pan. Repeat with remaining dough.
Cover and let rise in a warm place until double, about 45 minutes to
an hour. Preheat oven to 375øF. Bake at 375øF for 40-45 minutes,
tenting loosely with foil during the last 15 minutes of baking time,
if necessary to prevent overbrowning. Remove loaves from oven. Remove
from pans. Coll loaves on racks.
Source: Victoria Magazine, January 1994 Typed by Katherine Smith
Cyberealm BBS Watertown NY 315-786-1120
Servings: 2 loaves
Cinnamon-Swirl Raisin Bread Recipe brought to you by Recipe Ideas
Categories: Bread; Breads; Fruit
The History of Recipes
It is quite feasible to trace the history of recipes far back into the far past, at least as far back as early Egypt, and maybe even further. In practice though, these, early cook books were just simple hieroglyphic or cunieform recipes for preparing food.
The truth of the matter is, the oldest recipe in existence, according to food historians is a series of stone tablets in the Sumerian language describing the making of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making those who drank it feel `blissful`. As we move into Roman times around 25BC a roman called Apicius created a number of documents detailing recipes cooked by wealthy Romans. In his publication, he tells us how the meals of wealthy Romans were split into hors d`oeuvre, entrees and dessert, something that is very familiar to us today. This early Roman chef informs us how the Roman chefs made use of a wide range of herbs and spices, including some that we all recognise like thyme, fennel and asafoetida. As our culinary historical trip moves on a few more years there are two interesting recipe books which appeared in the 1300s ; a book titled `Forme of Cury`, and another, similary titled `Curye on Inglish`. Despite their titles, these two books are not about the spicy food that is popular today, but instead descriptions of the types of meals cooked for the rich and powerful of those days. In the fifteenth century, knights returning from the crusades brought us many new foods and herbs from the holy lands, including spices such as basil and coriander. The introduction of these new culinary ideas led to an increase in books on cooking, many of which are now in academic collections. Over the following few hundred years, the wealthy families of Wesstern Europe tried to offer the most exotic meals, and consequentially chefs and their recipe collections increased in prestige. However, it was during the nineteenth century that fine cooking and recipe collections rose to prominence. The Famous Mrs Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated the best years of their lives to assembling, verifying, and recording recipes to allow everyone to enjoy them. By the arrival of the 20th century, recipe publications are starting to become popular mostly as a result of better eduction, increased leisure time and a general increase in wealth. |
We hope you enjoy this Cinnamon Swirl Raisin Bread recipe.
