Recipe For Raisin Bread

How long has an idea grown before it pops out successfully? Let’s make Cinnamon Swirl Bread that’s growing with us for centuries!

As I lately have a little time, I was looking on the internet the other day. Trying to find new, intriguing tips, inspirational dishes that I’ve never used before, to astonish my family with. Hunting for quite some time but could not come across too many interesting stuff. Right before I wanted to give up on it, I discovered this tempting and simple dessert by chance. The dessert looked so fabulous on its image, it required rapid action.

It had been simple enough to imagine just how it’s made, its taste and how much my hubby is going to want it. Actually, it is very easy to please the man in terms of desserts. Yes, I am a blessed one. Or possibly he is.Anyway, I went to the website: Suncakemom and simply used the step by step instuctions which were combined with nice photographs of the method. It just makes life faster and easier. I can imagine that it’s a bit of a inconvenience to shoot photos in the middle of cooking in the kitchen as you may normally have gross hands therefore i highly appreciate the effort and time she placed in to build this blogpost .

With that said I’m inspired to present my own, personal recipe similarly. Many thanks for the thought.

I was fine tuning the original mixture create it for the taste of my family. I have to mention it had been a great success. They loved the flavor, the thickness and loved getting a delicacy such as this during a busy week. They quite simply requested more, many more. So next time I am not going to make the same miscalculation. I’m gonna multiply the quantity to get them delighted.

This is based on the Raisin Bread from SunCakeMom

In a large bowl add the flour, eggs, butter, yeast and milk.

Knead them together until the dough gathers into a ball.

Put half of the dough into another bowl, cover it and put it aside in a 68°F – 81°F / 20°C – 27°C place to rise.

After about 30 – 90 minutes depending on the temperature, the dough should be doubled or at least raised.

Take the dough out onto a lightly floured surface. The recipe is for 2 rolls and will need to divide the dough into 4 possibly equal parts.

Roll two of the dough out to the size of our baking tin.

Then roll it out in the other direction about 4 times as much.

Filling

Cut the fruits and chocolate to the size we like them best.

Cream butter, cinnamon and optional sweetener with an electric beater.

Assembly

Spread half of the buttery cinnamon on top of one of the dough then sprinkle half of the dried chocolate on top.

Place another dough on top. It doesn’t have to be pretty and luckily the dough will allow us plenty of adjustments one placed on each other.

Roll it up gently. It doesn’t have to be tight.

Sprinkle on some water then cover the dough with a cloth and put it back to a 68°F – 81°F / 20°C – 27°C place for 30 – 60 minutes to rise again.

Once it’s risen, beat egg yolk and a brush it on top.

Put the dough into a preheated 365°F / 180°C oven and bake it until its top is getting a lovely golden brown color, for about half an hour.

Let it cool a bit then slice and serve.