Tuesday, June 15, 2010
Raisin Swirl Bread
I haven't bought a loaf of bread in years, thanks to our bread machine. It was fun to make bread "from scratch" sans bread machine for this week's Tuesdays with Dorie pick: Raisin Swirl Bread.
This recipe isn't hard, but it is time consuming. It's a soft dough and after it has risen the first time, Dorie says to wrap it in saran wrap and put it in the freezer for 30 minutes to make it easier to roll out. I wonder if that stops the yeast from working? At any rate, the dough stayed put while I rolled it out. Then there's the smearing of butter and the sprinkling of cinnamon and sugar and then the second rise, followed by baking it for 20 minutes, adding a foil tent and baking it some more.
The resulting loaf was delicious!