* Exported from MasterCook *
Bread, Vanilla Cinnamon Swirl
Recipe By :Marcy Goldman & Yvan Huneult
Serving Size : 16 Preparation Time :0:00
Categories : Bread Bread-Bakers Mailing List
Chocolate/Cocoa Fruit
Low Fat Posted
Amount Measure Ingredient -- Preparation Method
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Dough:
1 1/2 cups warm water
2 1/2 teaspoons instant yeast
2 tablespoons unsalted butter -- doftened
cup sugar
2 eggs
2 teaspoons pure vanilla extract
1 1/4 teaspoons salt
1 teaspoon ground cinnamon
2 tablespoons nonfat dry milk
1/4 cup instant potato flakes
3 1/2 cups bread flour -- to 4 1/2C
Filling:
milk -- for brushing
1 cup raisins -- plumped and patted dry,* See note
2 tablespoons ground cinnamon
1/4 cup sugar
Note: Plumping dried fruit:
Make the most of your dried fruit by plumping it before use. Cut
larger fruit, such as apricots and prunes, in quarters or halves with
oiled kitchen scissors before plumping. Put the dried fruit in a
small bowl and add boiling water or simmering water to cover. Let
stand for 5-10 min. Draiin wel and then dry the fruit by blotting
well with a paper towel before using in a recipe.
Simple but spectacular, this is a great loaf with which to begin
baking. Instant potato flakes make this bread extra moist. Slice it
nice and thick for toasting and use the leftovers for French toast or
bread pudding. One of our testers, a chocoholic inspired the
chocolate variatin below.
Spray two 8x4" loaf pan with nonstick cooking spray. Line a baking
sheet with parchment paper. Set aside.
For the dough, hand whisk the water and yeast together in the bowl of
an electric mixer and let stand for 2-3 min to dissolve the
yeast. Stir the butter, sugar, eggs, vanilla, salt, cinnamon, dry
milk, potato flakes, and 3 1/2C of the flour. Mix to make a soft
mass. Knead with the dough hook on the lowest speed of the mixer for
8-10 min, adding more flour as required to form a soft dough. Turn
the dough out onto a lightly floured surface and form the dough into
a ball. Place the dough in a lightly greased bowl. Place the bowl
in a large plastic bag, close the bag loosely and let the dough rise
for 30-45 min, or until almost doubled.
Gently deflate the dough. Turn the dough out onto a lightly floured
surface. Roll the dough out into a 12x10" rectangle. For the
filling, brush with milk and sprinkle on the raisins, cinnamon, and
sugar. With the shorter end facing you, roll up the dough snugly into
a log. Cut it in half widthwise and place in the prepared pans.
Spray the dough lightly with nonstick cooking spray and return the
pans to the plastic bag. Close the bag loosely and let the dough
rise for 30-45 min, or until it puffs up 3/4-1" above the pan rim.
Preheat the oven to 350F. Place the pans on the prepared baking
sheet and bake for 35-45 min, or until the loaves are lightly
browned. Let cool in the pans on a wire rack for at least 15 min
before unmolding.
Variation:
Use chocolate chips instead of raisins, and replace the cinnamon with
2T unsweetened cocoa powder.
Source:
"The Best of Better Baking.com"
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Per Serving (excluding unknown items): 184 Calories; 3g Fat (13.0%
calories from fat); 5g Protein; 35g Carbohydrate; 1g Dietary Fiber;
31mg Cholesterol; 184mg Sodium. Exchanges: 1 1/2 Grain(Starch); 0
Lean Meat; 1/2 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.