Bread Illustrated’s Cinnamon Raisin Bread

Cooler temps always inspires me to turn on the oven and bake something. I was debating between something with pumpkin pie spice or cinnamon in it, and this cinnamon swirl bread won. Because pumpkin pie spice – ya’ basic.

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This loaf is a real stunner. I really enjoy making braided breads because of the technical finesse involved. Dumping brownie batter in a pan, or shaping cookie dough balls doesn’t interest me. But rolling out dough and shaping it and re-introducing it to the loaf pan while maintaining its shape… now that’s the stuff.

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Looking at the loaf sliced through is making me realize I probably should invest in a bread knife. Look at all of that unfortunate compression! But that aside, it really is a stellar recipe. I cannot recommend Bread Illustrated enough for its step-by-step photos and precise instructions. As Brene Brown might say, clear is kind. The bread was fluffy, enriched, and just a tad sweet.

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The swirls were such a visual treat. I can totally imagine French-toasting this bread, or serving it with cinnamon raisin cream cheese for a cinnamon raisin double whammy.

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Bread Illustrated’s Cinnamon Raisin Bread
Adapted from Bread Illustrated
Makes one 8.5 inch x 4.5 inch loaf

equipment: stand mixer, rolling pin, pastry brush, instant-read thermometer, 8.5 x 4.5 inch loaf pan

dough
4 tbsps (2 oz) unsalted butter, cut into 16 pieces
1.75 cups + 2 tbsps of flour (10.5 oz) bread flour
6 tbsps (1.125 oz) nonfat dry milk powder
1/2 tbsp active or instant yeast
0.75 cups (6 oz) of water, room temperature
1/6 cup (1.16 oz) granulated sugar
1/2 egg (or 2 tbsps, or 25g)
3/4 tsp salt
3/4 cup (3.75 oz) golden raisins

filling
1/2 cup (2 oz) confectioners’ sugar
1.5 tbsp ground cinnamon
1/2 tsp vanilla extract
1/4 tsp salt

1/2 egg, lightly beaten with 1/2 tbsp water and pinch of salt

1. for the dough Toss butter with 1/2 tbsp flour in a bowl and set aside to soften. Whisk remaining flour, milk powder, and yeast in bowl of stand mixer. In a separate 4-cup liquid measuring cup, whisk water, sugar and egg until sugar dissolves. Using a dough hook on low speed, slowly add water mixture to flour mixture and mix until cohesive dough starts to form and no dry flour remains, about 2 minutes, scraping bowl as needed. Cover bowl tightly with plastic wrap and let dough rest 20 minutes.

2. Add salt to dough and knead on medium-low speed until dough is smooth, elastic, and clears sides of bowl, about 8 minutes. With mixer running, add butter, a few pieces at a time, and knead until butter is fully incorporated, about 4 minutes. Continue to knead until dough is smooth and elastic and clears sides of bowl, 3-5 minutes. Reduce speed to low, and slowly add raisins and mix until incorporated, about 1 minute.

3. Transfer dough to lightly greased large bowl or container. Using a greased bowl scraper (or your fingertips), fold dough over itself by gently lifting and folding edge of dough towards the middle. Turn the bowl 45 degrees and repeat. Do this for a total of 8 folds. Cover bowl tightly with plastic and let dough rise for 45 minutes. Repeat folding 8 times, cover tightly with plastic again and let dough rise until nearly doubled in size, 30 minutes to 1 hour.

4. Press down on dough to deflate. Transfer dough to lightly floured counter. Press and roll into 11×6 inch rectangle, with short side parallel to counter edge. Fold dough lengthwise so it’s 11 by 3 inches. From the short 3-inch edge, roll dough away from you so it’s a firm ball, keeping it taut.

5. For the filling Whisk all together in bowl until combined. Coat rolled dough ball lightly in flour and place on lightly floured counter. With seam side down, flatten ball with rolling pin into 18 x 7 inch rectangle, short side parallel to counter edge. Mist surface of dough with water (I wet my hands and speckled it over the dough, you can use a spray bottle.) Spread filling mixture over dough, leaving 1/4 inch border on sides, and 3/4 inch border on top and bottom. Mist filling with water once more.

6. Roll dough away from you into firm cylinder. Pinch seam and ends closed. Dust cylinder lightly on all sides with flour, covering loosely with greased plastic, and let rest for 10 minutes.

7. Grease one 8.5 by 4.5 inch loaf pan. Cut cylinder in half lengthwise. Turn halves cut side up and gently strength into 14-inch lengths. Arrange strips side by side, perpendicular to counter edge, and pinch the far end together. Take left strip of dough and lay over right strip. Repeat, keeping cut sides up, until dough is twisted all the way through. Pinch remaining end closed. Transfer loaf cut side up into pan. Press dough into corners of pan and pushed any exposed raisins into seams of the braid. Cover loosely with greased plastic and let rise until loaves reach 1 inch above lip of pan, and dough springs back minimally when poked gently with your knuckle, 1.5 to 2 hours.

8. Adjust oven rack to middle position and heat oven to 350 F. Brush loaves with egg mixture and bake until crust is well-browned, about 25 minutes. Rotate pan halfway through. Reduce oven to 325 F, tent loaf with aluminium foil, and continue baking until internal temperature of loaf reaches 200-205 F, about 15 to 25 minutes. Let loaf cool in pan for 5 minutes. Remove loaf from pan, let cool completely on wire rack, about 3 hours, before serving.

Chocolate Barmbrack Bread from The Great British Bakeoff’s Andrew Smyth

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When I had made this bread, I was a week away from my first visit to Ireland. I was so pumped to go that I wanted to make something Irish at home so I could compare it to what the “real thing” would taste like. I picked this chocolate barmbrack bread that Andrew Smyth made in season 7 of the Great British Bakeoff.

It tastes just like fall. I ordinarily do not like dried fruit at all, but the sweet chewiness of the jumbo raisins and candied orange peel pairs very well with the warming pumpkin pie spice flavors. It’s an excellent loaf of bread, but a traditional barmbrack it is not. What I had made here is a yeasted bread with chocolate. A traditional barmbrack is typically a quick bread, does NOT have chocolate in it, and is studded with a lot more tea-soaked dried fruit than what I made here.

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The one thing that I didn’t do that I should have done is use bread flour. I just used all-purpose flour because that’s all I had, but as a result I had a flatter loaf. I also didn’t hand-knead this wet and sticky loaf at all, leaving it all up to my Kitchenaid dough hook, and just guesstimated when I thought it might be done.

This loaf required a couple of special ingredients that are not commonly found in American pantries. Mixed spice and candied peel, specifically. Mixed spice is used in British baking, and its American doppelganger is pumpkin pie spice. Both include cinnamon and nutmeg, sometimes cloves, ginger, and allspice. While I found candied ginger readily, I did not find candied lemon or orange peel.

So I made my own.

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I used Alton Brown’s recipe, and it’s a very thoroughly-written one. It’s pretty straightforward to make, and turns what would ordinarily be tossed into the garbage into a sweet and sour crystalline treat. I made two oranges worth of candied peel and I still have a bunch leftover.

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The one thing I did omit from the original recipe was the chocolate glaze; I didn’t want this bread to be *too* dessert-y. I also converted some of the ingredients/measurements into American for all ya Yanks.

Chocolate Barmbrack Bread
Adapted from BBC Food/Andrew Smyth from GBBO
300g/10½oz bread flour, plus extra for dusting
2½ tbsp pumpkin pie spice
¼ tsp salt
8g instant yeast, or active dry yeast if you need it (modifications below)
33g/1¼oz unsalted butter, softened
66g/2½oz granulated sugar
200ml/7fl oz semi-skimmed milk
1 large egg
100g/3½oz mixed dried fruit
30g/1oz mixed candied peel
100g/3½oz Belgian milk chocolate chips
1 tbsp sunflower oil or cooking spray, for greasing

Method
1. For the bread, line a baking tray with parchment paper and dust generously with flour.
2.Sift the flour, spice and salt into a large mixing bowl. Add the yeast on the opposite side to the salt. Add the butter and sugar. Mix using your hand in a claw position until well combined.
3. Gently warm the milk until it is warm to touch, then whisk in the egg.
Make a well in the middle of the dry mixture and pour the milk mixture into it. Dust your hands with flour and mix using your hand as before, until the dough comes together. It will form a very wet dough. Knead the dough for 10-15 minutes in the bowl (use a dough scraper if you have one), or until the dough starts to tighten (though it will still be sticky). Regularly scrape off any dough stuck to your hands.
4. Flour the work surface and your hands. Spread the dough out in a rough rectangle and add the dried fruit, candied peel and chocolate into the middle of the dough. Knead for a further 2 minutes to incorporate.
5. Place the dough on the prepared tray and shape into an oval. Lightly dust with flour and cover with oiled cling film. Leave in a warm place to prove for an hour or until doubled in size.
6. Preheat the oven to 380F.
7. Once the dough is proved, remove the cling film and slash once lengthways across the top with a sharp knife. Bake for 40 minutes on the bottom shelf of the oven, rotating the tray midway through cooking to ensure you get an even crust (the loaf should be a dark-brown colour). If the bottom edges brown too early, wrap a strip of aluminium foil around the loaf.

*If you end up using active dry yeast, mix the yeast and the warm milk and a tablespoon of the allotted sugar and allow to rest for five minutes until you see bubbles on the surface. Proceed with whisking in the egg after, then mix with the rest of the dry ingredients and butter.