Yum! 1½ cups buttermilk or milk. In a small bowl, combine the granular swerve and cinnamon to make the cinnamon "sugar" mixture. Cover the bread in several layers of plastic wrap and leave at room temperature until needed. Be sure to add the yeast and the salt to separate sides of the bowl. Add buttermilk, flour and baking soda. Place Dry Ingredients in a bowl and whisk to combine. This cinnamon raisin no-knead bread is baked in a Dutch oven and tastes great toasted with lots of salted butter. No Knead Cinnamon Pull Apart Bread. Servings: Makes 2 loaves. Cinnamon Raisin Swirl Bread. RELATED: Giant Cinnamon Roll. In a large mixing bowl, add the yeast mixture, 1/2 cup of the sugar, warmed milk, eggs, butter, salt, and 3 cups of the flour, then beat on medium speed with an electric mixer until smooth. No Knead Cinnamon Swirl Oat Bread invokes much the same feelings in me. Beautiful swirls. 1 . Increase speed to medium (4 on my KitchenAid) and knead dough for another 3 to 5 minutes until smooth, adding in 4 tbsp of butter in 1 tbsp blocks. Mix until the liquid is absorbed and the mixture forms a sticky dough ball. Microwave for 30-40 seconds, until flour is very warm to the touch. Sprinkle the yeast over the top of the milk mixture and stir to combine. Time: Ingredients: Dough. 1 cup boiling water. Make the swirls: Flour a flat surface and turn the dough out. of edges. It seems like a lot, but this truly is the easiest bread to make. 6 cups (768g) unbleached all-purpose flour. * if your dough isn't coming together after the butter has mixed in, you can add up to 1 tbsp of flour to help the dough come together. Cover and allow to raise for one hour or until doubled in size. In a large, microwave-safe bowl, whisk together whole wheat flour and bread flour. Filling: 2 tablespoons unsalted butter 1 tablespoon cinnamon 1/2 cup sugar. Dough on the right is the cinnamon swirl. Heat the milk and water until warm (not hot) and stir it into the flour mxiture. Bake at 350°F (177°C) preheated oven.Bake until golden brown and, when gently tapped, the top of the loaf sounds hollow, about 35-45 minutes. Knead the dough for 2-3 minutes. 1 tablespoon kosher salt. This simple recipe makes 1-loaf.You can easily mix and knead the dough by hand, with your food processor or in your stand mixer!. Cover and let rise until doubled, about 30 minutes. Transfer to a floured surface and knead for 2 minutes, about 80 turns. In a large bowl mix flour, salt, and yeast together. Put 1/2 of batter (or a little less) into greased loaf pan. Without the egg wash binder, the swirls will separate and the cinnamon bread will be hollow inside. Instructions. You can make it with or without a bread machine. I know that raisins are a a controversial food item (sort of like Brussels Sprouts). Roll the rectangle up and place it in a bread pan coated with non-stick spray. Place Wet Ingredients in a separate bowl and whisk until combined. Happy Baking . Active Dry Yeast. Place the loaf seam-side down in the prepared pan. In a large bowl, or the bowl of a stand mixer, combine 1 cup of the water with the yeast, honey and sugar. And no freshly baked bread smells better than cinnamon raisin bread. In a small bowl, mix the sugar with the cinnamon. Brush the dough with the egg wash. Sprinkle the dough with half of the cinnamon-sugar mix. Preheat the oven to 425 degrees. Step by Step Instructions. Once the tomatoes are soft enough to burst, about 2-3 minutes, crush the tomatoes with the spoon. Grease a loaf tin approximately 21 x 11 cm / 8" x 4" and line with baking paper, leaving overhang (see video). Preheat oven to 180C/350F (all oven types). Dry Ingredients - in a large mixing bowl, whisk together all of the dry ingredients: flour, salt, yeast, sugar, and raisins. Cut dough into two pieces and roll them out into a rectangle. Place the dough atop the cinnamon sugar and give it a few quick kneads and turns. Bake for 20 minutes, rotating the tray at 16 minutes. 1 1/2 tsp salt. Stir in the milk and water until the dough forms ball. 1. 3. Stir until there are no clumps. Add the raisins and walnuts and mix to coat. Cut dough spiral into 12 equal slices, using dental floss or a serrated knife, and lay flat on parchment lined baking sheet (cinnamon spiral up), making 4 rows of 3 cinnamon rolls each. 4. Sprinkle all but 2 tablespoons of the cinnamon-sugar mixture evenly over the dough to within 1/4 inch of the edge all around. Mix the sugar and cinnamon. I don't think this bread will stay around very long so no need to worry about storing. Add buttermilk, flour and baking soda. Roll the dough into a 9×18 rectangle over a lightly flour surface using a rolling pin. Whisk milk, melted butter, granulated sugar, water, and yeast together in 2‑cup liquid measuring cup until yeast dissolves. Place shelf in the middle of the oven. I'd say that it is a cinnamon "swirl" bread, but with no knead breads, they are pretty hard to create the swirl itself, so it is more like cinnamon "streak" bread. What's better than a warm loaf of homemade bread? Transfer one round to the prepared surface and gently stretch the dough into roughly a 10- by 15-inch rectangle. Easy Homemade Bread! Although this bread looks like it would be a lot of work, it could not be easier to make. All I know is that I physically incapable of smelling No Knead Cinnamon Swirl Bread baking in the oven without having a feeling of serenity wash over me. Stir to combine, then add the flour, followed by the melted butter. For the everything bagel bread sprinkle a spoonful and knead into the dough. Cover with a clean dish towel or plastic wrap and let proof on counter for 16-24 hours. Step 1. Calories 159 kcal. Line an 8.5" X 4.5" bread pan with parchment paper and coat it with baking spray. Cinnamon Swirl Raisin Bread. 6 tablespoons (¾ stick) unsalted butter, melted Using a wooden spoon, stir in the water until the flour is just wet and you have a chunky dough. Use a butter knife to spread 2 tablespoons of butter onto each, leaving a 1/2-inch gap at the top to seal the dough. Remove from pan and allow to cool before slicing. Turn the dough out onto a lightly floured surface. 2½ teaspoons instant yeast. Cover the cinnamon swirl mixture with the rest of the batter. Cover with plastic wrap or a damp kitchen towel and place the bowl in a warm, draft free spot to rise for 12-18 hours (I like to do it overnight). Bread: 3 cups flour 1/4 teaspoon instant yeast 1 1/4 teaspoon salt 1 5/8 cup water. Set aside for 5 minutes until the yeast is frothy. Instructions. Roll the dough out into a 9x24 inch piece. Mix on medium-low speed, then add enough bread flour (usually around 1/2 cup) to make a soft dough that no longer sticks to the sides of the bowl. I've simplified the recipe by changing it from a labor-intensive five-hour process to a no-knead method requiring just three to four hours of mostly . 1 1/2 cups room temperature water. no kneading. Preheat your oven to 425 degrees. Mix together the cinnamon swirl mixture and pour that across the bread batter. It will take an entire 9 hours to proof (total) plus an additional 45 minutes to bake. Place in the loaf pan and cover with greased plastic wrap. No Knead Cinnamon Swirl Bread. Add the chicken, peppers, balsamic and chicken stock. Place, seam side down, in two greased 9x5-in. Press or roll the dough into a 16 X 8-inch rectangle. Bake 45-50 minutes or until golden brown. Sprinkle remaining cinnamon-sugar on top of the loaves. Combine cinnamon and remaining sugar; sprinkle to within 1/2 in. Using a rubber spatula, stir untilt it forms a shaggy dough. Mix in separate bowl the 1/3 c sugar and cinnamon. Combine the cinnamon and sugar in medium bowl and sprinkle over the rectangle of dough. Thanks for visiting The Bread Experience Bread-Baking Blog. Reserve the remainder for the garnish. The dough has brown sugar, cinnamon, vanilla and (of course) raisins incorporated directly into it and it is all kneaded in a stand mixer, so there is no hand kneading . This recipe is inspired by the Cinnamon Swirl Bread recipe published in the March-April 2012 issue of Cooks Illustrated . Lower temperature to 375 degrees. Line an 8.5" X 4.5" bread pan with parchment paper and coat it with baking spray. All the sticky deliciousness of cinnamon rolls but with none (and I really mean none) of the effort! Spiked with a little brown sugar, the bread's interior is cottony-soft and spotted with air . You want the dough to be just wet, it won't look . Place each loaf into a greased bread pan, with the end of the roll at the bottom. Stir in raisins and enough flour to form a mass (about 1/3 cup). Make the Dough: In a large bowl, whisk together the flour, salt, sugar and instant yeast. 2 . It needs about 10 minutes of hands on time and will totally fit around your schedule. Cinnamon Raisin No-Knead Bread (makes 1 loaf) The sugary, crunchy crust you might find on the top of a nice muffin is put to use in this sweeter variety. Use a butter knife to swirl through the batter in each pan and distribute the cinnamon-sugar through the bread. Place the dough in a lightly oiled bowl and brush the top with a little extra oil (I typically just use olive oil for this). How to Make Cinnamon Swirl Bread Instant Yeast vs. 1 cup boiling water. One cinnamon swirl loaf and two simple soft white bread loaves. Tightly roll dough to form a pinwheel log. I'd say that it is a cinnamon "swirl" bread, but with no knead breads, they are pretty hard to create the swirl itself, so it is more like cinnamon "streak" bread. Instructions. 5. Sprinkle 3/4 of cinnamon mixture on . Roll or press each piece into a 9-inch by 15-inch rectangle. No-Knead Cinnamon-Swirl Bread. In a small bowl, mix together the yeast and warm water with 1 tablespoon of the sugar. I know that raisins are a a controversial food item (sort of like Brussels Sprouts). Course Bread. Preheat your oven to 375 and dust another clean surface with flour. Cover with a second loaf pan and use office . 1 of 9. It'll pick up a very faint swirl in the middle, and be fairly heavily coated with cinnamon sugar . Add 1 cup of water. Beat with electric mixer on medium-high for 2 minutes. This bread also freezes well. Pour the wet ingredients into the bowl of dry ingredients, use a spatula to mix them until a thick batter forms, and set the bowl aside. 1/2 tsp instant yeast. Add the flour and raisins. In a small bowl, mix the sugar with the cinnamon. One with a cinnamon sugar swirl! With my simple one-rise recipe, make this sweet cinnamon raisin loaf with swirls of brown sugar & cinnamon in 90 minutes. The bread's crust will be golden brown, and the interior of the finished loaf should measure 190°F on a digital thermometer. For the cinnamon swirl, spread the cinnamon sugar mixture on the rectangle and roll as is. A cinnamon swirl is easy to produce since you fold the dough in the process (not knead it). I want to show you my recipe for No-Knead Cinnamon Raisin Bread. Instructions. Bake the bread for 40 to 45 minutes, tenting it lightly with aluminum foil after the first 15 minutes. Make the Dough: In a large bowl, whisk together the flour, salt, sugar and instant yeast. 5. It can be ready in a couple of hours or you can leave it to rest in the fridge overnight & bake it up in the morning. Mix in separate bowl the 1/3 c sugar and cinnamon. The bread keeps well for up to one month in the freezer . Add the water and stir until a thick, rough dough forms. Tightly roll up, jelly-roll style, starting with a short side; pinch seam to seal. Cook Time 50 minutes. Dust another clean surface with flour. Brush the dough with the egg wash and sprinkle with half of the cinnamon sugar. Pour 3/4 of the bread batter in the loaf pan. Wrap the bread tightly in plastic wrap, then add a layer of aluminum foil, or place in a large zipper bag. Knead in 3/4 cup golden raisins, then sprinkle your work surface heavily with cinnamon sugar. 1/4 cup vegetable oil. 3. Pour the wet ingredients into the bowl of dry ingredients, use a spatula to mix them until a thick batter forms, and set the bowl aside. Cinnamon Swirl Bread. So quick and easy to make. In a large bowl, combine the flour, salt, sugar, cinnamon and yeast. Allow to rise in a warm place for 3 hours, until the bread rises 1-2 inches over the edge of the loaf pan. Transfer one round to the prepared surface and gently stretch the dough into roughly a 10- by 15-inch rectangle. In a large bowl whisk together the flour, salt and yeast. Don't forget to spread on a little butter! Keyword dutch oven cinnamon raisin bread, no knead cinnamon raisin bread, no knead raisin bread. 6 tablespoons (¾ stick) unsalted butter, melted Liquid - combine milk and water and heat in the microwave or on the stovetop just until luke warm, do not overheat. No-Knead Cinnamon-Swirl Bread. This sweet, simple loaf tastes like a giant cinnamon bun, according to recipe creator Joey Byrtus. Allow to cool for about 15 minutes. Spread the 2 tablespoons of softened butter on top. Buns are ready when the middle rolls are golden and the outer ones are deep golden on the edges. Sprinkle 3/4 of cinnamon mixture on . Cover with plastic wrap and let . Bake bread for about 25 minutes, until the top is golden brown. Cuisine American. Stir to combine, then add . UPDATED FASTER RECIPE: There's no white flour in this crusty 100% whole wheat no knead bread. Reserve the remainder for the garnish. Tips for Proofing No-Knead Bread . Slice and enjoy! Sprinkle all but 2 tablespoons of the cinnamon-sugar mixture evenly over the dough to within 1/4 inch of the edge all around. Cover again and allow to rise for another 30 minutes till doubled, and dough reaches top of bread pan. Ingredients 3 1/4 cups bread flour 2 1 . How do you get the swirl in this bread? Time: Ingredients: Dough. ¼ cup (55g) granulated sugar. This No Knead Cinnamon Raisin Bread is a sandwich-style loaf bread that is an easier to make version of Cinnamon Swirl Bread - but still makes excellent cinnamon raisin toast. Bake in preheated oven until a toothpick inserted in the center of the loaves comes out clean (50 to 60 minutes for large loaf pans, 40 to 50 minutes for medium loaf pans, and 30 . Prep Time 10 minutes. It bakes up into a melt-in-your-mouth tender quick bread with a generous cinnamon swirl inside and a thin, crunchy cinnamon-sugar crust on top. Add 1-2 more tablespoons of water or flour if needed. Remove the bread from the oven, and gently loosen the edges . For no swirl: scoop dough into a sprayed/greased loaf pan. Cover the bowl with plastic wrap or a damp towel and let rise in a warm room (around 70ºF) for 12-15 hours. This Cinnamon Bread is so easy to make from scratch and will make your whole house smell amazing! In a large bowl, combine the dry ingredients: flour, salt, yeast, brown sugar, and cinnamon. Servings 1 loaf. Brush with remaining melted butter and brush to blend with egg and cinnamon. Whether it's the sweet, nutty flavor from the oats, or the comforting scent of cinnamon sugar is hard to pinpoint. In a medium bowl, combine the buttermilk, the boiling . Transfer one round to the floured surface and gently stretch the dough into a 10-by-15-inch rectangle. 2. Expect a heavier and more dense, European style loaf. The bread will keep at room temperature for 2 to 3 days, and may be frozen, airtight, for up to 2 months. Whisk the flour, salt, cinnamon and yeast in a medium bowl. . Whisk flour, salt, and 2 teaspoons cinnamon together in bowl of stand mixer. In a small bowl, combine the remaining 1/3 cup of sugar and cinnamon. Flour a table or work surface and knead the bread for 5-10 minutes. 1 1/4 tsp ground cinnamon. Hold off on the cinnamon. We love this Cinnamon Swirl Bread still warm from the oven or toasted the next day! Brush the dough with the egg wash. Sprinkle the dough with half of the cinnamon-sugar mix. Sprinkle all but 2 tablespoons of the cinnamon-sugar mixture evenly over the dough to within 1/4 inch of the edge all around. Transfer to a large clean (ungreased) bowl. Preheat the oven to 350 degrees. This will be the "binder" or "glue" for the filling. 3 cups all purpose flour. Put 1/2 of batter (or a little less) into greased loaf pan. Preheat oven to 375°. While stirring with a wooded spoon, gradually add the water, stir until incorporated. Credit: redjetta. Plan Ahead - calculate the entire time it will take you to proof and when you want to bake and eat this bread before you begin! In a small mixing bowl, stir together brown sugar and cinnamon for your filling. Combine the cinnamon and sugar in a bowl. Baking / Frosting: Preheat oven to 180C/350F (standard) or 160C/320F (fan / convection). In a large mixing bowl, measure the flour, sugar, salt and yeast and whisk to combine. Bake at 350 degrees for 25 minutes. Then place into 2 greased bread pans. Bake for 45-50 minutes or until a toothpick comes out clean. If you don't like 'em, leave 'em out. Ready to bake. (For overnight cinnamon rolls, cover well with plastic wrap and refrigerate.) Since Fall is in full swing here in LA (well, it's still 80F out) I thought why not start baking with some fall flavors and get in the mood for the weather to cool down (from 80F to 72F). 2½ teaspoons instant yeast. Topped with a del. Allow to sit for 10 minutes to let the yeast bloom and become fragrant. this link opens in a new tab. Sprinkle evenly over the dough and if desired, sprinkle with raisins. Cinnamon-Raisin No-Knead Bread. 6 cups (768g) unbleached all-purpose flour. Here is my second bread to show off for Bread Week: an artisan cinnamon raisin bread. In a small bowl, stir together brown sugar, cinnamon, and flour. This simple cinnamon bread tastes delicious with a big cup of coffee on a cold morning for breakfast but also makes a great . Add warm milk mixture and 1/4 cup of sugar to the bowl of the stand mixer. Make the Dough: In a large bowl, whisk together the flour, salt, sugar and instant yeast. In a medium bowl, combine the buttermilk, the boiling water and ½ cup water. While the dough is rising, preheat the oven to 350°F. Twenty minutes before baking, preheat the oven to 375ºF. Reserve the remainder for the top. Allow to rest 1 hour and 40 minutes (or just 40 minutes if you're using fresh, unrefrigerated dough.) Add the flours, raisins, yeast, salt, cinnamon, and brown sugar to a large bowl. Directions: 1. Whisk together the flours, yeast, salt, cinnamon, and raisins. 1 cup dried blueberries. Dutch Oven No-Knead Bread. Instructions. Homemade fresh from the oven cinnamon raisin bread. . Brush with remaining melted butter and blend with egg and cinnamon. Cover dough and let it rest for 10 minutes. 4.Bake the Cinnamon swirl bread. Add water and stir until the dough comes together in a sticky mass. Combine the salt, yeast, sugar, and cinnamon with the water. Add in the raisins. ¼ cup (55g) granulated sugar. I like to use Instant Yeast (also called "rapid-rising" or "fast-acting") because it can cut the dough rising time by as much as 50% and can be added straight in with the dry ingredients. Brush the top of the bread with water and bake for approximately 30 minutes or until the top is a deep golden brown. 1 egg beaten with 1 teaspoon water. We hope you'll join us next time when we make no knead cinnamon swirl bread. Roll up like a jelly roll and pinch all sides of the loaf. If you don't like 'em, leave 'em out. Toss in the raisins and pecans, mix the dough gently and form into a rough ball. Stir in raisins and cover with plastic wrap. 1 1/2 tsp salt. Makes 1 loaf. combine the ingredients and let Mother Nature do the kneading for you.Thanks. Pour in the water and stir until just combined. RELATED: Giant Cinnamon Roll. Brush with oil. 4. Stir and add more water, a few tablespoons at a time, just until the dough forms one ball with no dry pieces on the bottom of the bowl. Bake for 35 to 40 minutes, or until golden brown. Using dough hook with mixer on low speed, slowly add milk mixture and mix until dough comes together, about 2 minutes. 1 tablespoon kosher salt. Place another 2 spoonfuls on a flat surface and roll the top of the dough into the seeds so they stick. In a separate bowl, combine raisins, vanilla and cinnamon. loaf pans. Instructions Checklist. no mixer. Add 2 of the eggs, flour, and salt; mix with the dough hook on low-medium until combined. Brush with remaining melted butter and brush to blend with egg and cinnamon. Add the filling. Let the bread rise for 1.5 hours or until it has risen up and out of the pan. Tightly roll dough to form a pinwheel log. Heat a large dutch oven over medium-high heat and add the olive oil. Using a knife, make a few 'S' shapes in the batter. Stir until just combined and no loose flour remains. Stir 3 cups flour, sugar, cinnamon, salt, and yeast together in a large bowl. Meantime combine brown sugar and cinnamon in a bowl and grease an 8 1/2 x 4 1/2-inch loaf pan. Dust another clean surface with flour. sliced cinnamon raisin swirl bread. Tightly roll up the dough to form a pinwheel log. In a medium bowl, combine the buttermilk, the boiling water and ½ cup water. While the dough is rising mix together the filling ingredients. 1½ cups buttermilk or milk. Ready to bake! Total Time 1 hour. How to Make Cinnamon Raisin Bread. In a small bowl, combine the granular swerve and cinnamon to make the cinnamon "sugar" mixture. Brush the inside with egg wash made with egg and water. Stir the dry ingredients together well. Add 2 and 1/2 cups bread flour and the salt. Add the oil, salt, and flour. Add the onions and carrots, cook for 2 minutes and add the tomatoes. This is THE BEST cinnamon bread recipe! Sprinkle the cinnamon sugar on top leaving 1-inch around the edges. A no-knead cinnamon bread that tastes like gooey rich cinnamon rolls. 1. Do not place it on the high rack as it could brown the top way too fast (as the dough contain sugar and milk in it ) even before it has a chance to finish cooking in the middle of loaf. Roll the dough up tightly into a log and tuck the ends under. I promise, it's . Stop here. Active Dry and Instant Yeast can be used interchangeably! Knead by hand or with the mixer on medium speed for 2 minutes until the dough is smooth but still slightly soft. Mix by hand, adding more flour as necessary until the dough forms a large, soft ball. Mix the sugar and cinnamon together in a small bowl. Cinnamon Swirl Bread can be made up to two days in advance. View Recipe. Pour in water and stir until all the flour has been incorporated and a shaggy, wet dough forms. Cook to al dente. Sprinkle in an even layer over the butter. Servings: Makes 2 loaves. , jelly-roll style, starting with a second loaf pan transfer to a surface... Is a deep golden on the edges cold morning for breakfast but also makes great! The liquid is absorbed and the cinnamon & quot ; mixture bakes up a! Cook to al dente of coffee on a flat surface and roll them out into a 10-by-15-inch rectangle then your! 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