BBA Cinnamon Raisin Walnut Bread

We've had an ice storm in Atlanta, but since I have power, I'm just baking up a storm inside!

Yesterday I made the Cinnamon Raisin Walnut Bread from BBA.  It is absolutely delicious and looks just like Reinhart's photo, so I am well pleased.  I loved raisin bread as a child and today the smell of it toasting warms my heart.

There are two ways to make this bread - as a loaf with cinnamon and raisins studded throughout or he suggests as an alternative, adding a cinnamon sugar swirl to an already delicious bread.  Since the recipe made two loaves, I did one as a loaf and the second as a swirl.

I found it an easy bread to mix and make.  Since I'm used to making breads that add dry ingredients gradually to the yeast raised in warm water, it's always unnerving to me to put all the dry ingredients into the mixer and then add the liquids.  But I'm an oldest child and always follow the rules, so I do what he tells me to.

The dough was quite sticky and I probably added about a handful of flour in tablespoons as it mixed to get it to come together in a bread dough.

Here are the raisins, draining, and the walnuts, chopped.

Here is the dough rounded up before putting it into the greased bowl to rise.

I rolled one half of the dough out to make a regular loaf.  I forgot to take a photo of the cinnamon swirl being created.  I did use a brush and brushed water over the dough before adding the cinnamon sugar to help it stick.  Don't know if that was a good idea or not.

Here are the two loaves in their pans to rise.  The one on the right has the cinnamon swirl.

He suggested that you brush the tops of the baked loaves with melted butter as soon as they are out of the bread pans and roll them in the cinnamon sugar, so I did that with the non-swirled loaf.

Here is the loaf sliced - made absolutely delicious toast,  reminding me of childhood (although the bread we had from the grocery didn't had walnuts in it!)

Below is the cinnamon swirl loaf.  I don't care what the filling is, I can't ever make swirled bread that doesn't have a gap in it when it cooks.  So disappointing.

 Slicing further into the loaf, you can see the gap around the swirl.  Would love it if someone knew how to keep that from happening.  I roll tightly and pinch the seam together at the bottom.  I wonder if wetting the dough surface before I put the cinnamon on makes that happen?

For Christmas: Cinnamon Orange Swirl Bread: Part one

This year I decided to make Cinnamon Orange Swirl Bread for gifts this year. The recipe I used is from The Better Homes and Gardens Bread Cook Book published in 1963. I've had this cookbook forever.... one of my first cookbooks. Obviously the book isn't in print any more but you can probably find a copy here. At least at the time of this posting there were several copies available for $4.00!

Here's the recipe (my changes are in blue):

1 pkg active dry yeast
1 cup scalded milk
1/2 cup sugar
1/4 cup butter
1 1/2 tsp salt
1 T grated orange peel
3/4 cup orange juice
1 egg
6 - 7 cups bread flour
1/2 cup sugar
1 T cinnamon

Soften the yeast in 1/4 cup warm water. Mix the next 6 ingredients together. Cool to lukewarm.

Stir in 2 cups flour and beat until smooth. Stir in the yeast and 1 slightly beaten egg. Add enough flour to make a soft dough. Knead until smooth - I used the dough hook on the mixer and then kneaded on the counter. Place in a greased bowl and turn over. Cover with plastic wrap and let it rise until double (about 1 1/2 hours).

Punch down. Divide in half and let rest, covered, for 10 minutes. Roll each half into a 15 X 7 inch rectangle, 1/2 inch thick.

Wisk together the sugar and cinnamon. Spread each rectangle with half the sugar mix. Sprinkle with 1 tsp water and smooth with spatula.

Roll. Seal edge well. Place sealed edge down in greased 8 1/2 inch by 4 1/2 inch loaf pan. Cover and let rise until double (about 1 hour). Bake at 350 for 30 minutes.

I love to grate oranges with the microplane. It makes perfect grated peel.

Above the orange juice is being poured into the mixing bowl that already contains orange peel, butter and scalded milk.


Here the dough has been rolled out and sprinkled with the cinnamon sugar mix. I used smaller pans so I made the dough into 3 sections and baked it in smaller pans.

Although I sprinkled the cinnamon with the 1 tsp of water, I didn't achieve success with the spatula and simply rolled it up. The water distributed itself as I rolled it.