Cinnamon Pecan Raisin Swirl Bread This recipe is adapted from Rose Levy Beranbaum and her excellent book, The Bread Bible. You will need a lightly buttered 9 inch by 4 inch loaf pan for this recipe. I’ve broken the recipe into three basic parts (sponge, dough and swirl) so take care to notice what ingredients are added when. This dough requires about five to six hours from start to finish so be sure to allot enough time. Ingredients (Sponge) 6 ounces bread flour 9 ounces whole milk 1 ounce honey 1/4 ounce (1 teaspoon) Active Dry Yeast Ingredients (Dough) 5 ounces bread flour 1/8 ounce (1/2 teaspoon) Active Dry Yeast 2 ounces butter, very soft 1 teaspoon salt 3 1/2 ounces raisins 2 ounces pecans, chopped Ingredients (Spice Sugar Swirl) 2 ounces sugar 1 tablespoon cinnamon 1/4 teaspoon nutmeg 1 egg, lightly beaten Instructions 1. Make the Sponge. Scald the milk and remove from the heat. Let the milk cool until it reaches 115°F. Pour the milk into a large bowl and dissolve the yeast in the milk. Add the honey and flour and mix with a whisk for a couple minutes until a thick batter comes together. 2. Let the Sponge Rise – First Rise. Cover the bowl and let the sponge rise for 1 hour. You can let it rise for up to 24 hours, but if you do it longer than a couple hours put the mixture in the fridge. 3. Make the Dough. Add the remaining bread flour, remaining yeast and the butter. Knead until the dough comes together, about 2 minutes. Add the salt and knead for 7 to 10 minutes until the dough is elastic and smooth. Add the raisins and pecans and knead for another minute. 4. Let the Dough Rise – Second Rise. Butter a glass or metal bowl and put the dough in the bowl. Cover the bowl and let the dough rise for 1 1/2 to 2 hours or until the dough has doubled in volume. 5. Let the Dough Rise – Third Rise. Punch the dough down – flatten it to remove most of the air - and knead it lightly for 30 seconds with your hands. Place the dough back in the bowl, cover and let it rise 1 hour in the fridge. 6. Add the Swirl. Mix together the sugar, nutmeg and cinnamon in a bowl. On a lightly floured surface roll the dough out until it is about 1/2 inch thick and about 7 inches wide by 12 inches long. Brush some of the egg mixture on the top of the dough leaving 1/2 inch around the edges untouched. Add the sugar spice mixture on top of brushed egg mixture, again leaving 1/2 inch untouched around the outside. 7. Shape the Dough. Starting with the short end, roll the dough tightly like you would cinnamon rolls or a jelly roll. As you roll brush the dough with the egg mixture. Once you have rolled the dough pinch all of the the edges together. Tuck the outside edges in and down so the rolled dough will fit in the prepared loaf pan. 8. Let the Dough Rise – Final Rise. Place the roll in the buttered pan. Let the dough rise in the pan for 1 1/2 to 2 hours until just under doubled in volume (it should stick 1 1/2 inches above the top of the pan). Preheat the oven to 350°F at least 45 minutes before baking, with the oven rack in the very bottom position. 9. Bake the Bread. Bake the dough for 50 minutes in the preheated oven until the crust is golden brown and a skewer inserted in the center comes out clean. Turn the pan once 25 minutes into baking, otherwise don’t open the oven door at all. 10. Cool the Bread. Brush a little melted butter over the top of the bread and let it cool in the pan for about an hour before serving. chasingdelicious/cinnamon-pecan-raisin-swirl-bread/
Posted on: Tue, 13 Aug 2013 04:03:45 +0000