Monday, 13 May 2013

CINNAMON SWIRL LOAF - TWO WAY (WITH BUTTER AND EGGS AND WITHOUT)





Cinnamon is a lovely spice. The warmth and sweetness of cinnamon perks up the bakes enhancing the taste and imparting a heavenly aroma. I use it a lot in cakes and cookies. Straw berry whole wheat bread, Zucchini orange marmalade tea cake, Whole wheat carrot egg less cake, Buttermilk spice whole wheat cake and Raagi biscuits are some of my bakes where cinnamon  did the magic.
Cinnamon swirl loaf was in my wish list since long. I have made cinnamon swirl loaf three times before posting this recipe. And as expected, we loved it every time. We relished the slices plain, savoured with honey and even toasted and enjoyed with butter.
Toasted and buttered slices were just divine.
All this while I was using the recipe with butter and eggs. You can find these recipes here, here and here.
One stick of butter in a loaf?……ummmm…..well…. I was not too convinced with butter and eggs in my loaf. I wanted to make the same loaf leaving out butter and eggs and of course, without compromising on taste. I worked on my generic recipe for breads. The result was outstanding. A beautiful soft loaf with fantastic swirls and delightful aroma of cinnamon. I never got the swirls so perfect before. Yes, it was an exhilarating experience slicing the loaf as every slice revealed the lovely patterns inside!
Cinnamon swirl loaves baked



My verdict- Cinnamon swirl raisin loaf is buttery sweet yeasty and addictive. Cinnamon swirl loaf is soft, sweet, and yeasty and guilt free. Both the versions are worth giving a try!

CINNAMON SWIRL RAISIN LOAF WITH BUTTER AND EGGS
Ingredients
4 cups all purpose flour
1 stick butter
1 cup raisins
½ cup milk
6 tablespoons powdered sugar
6 tablespoons ground cinnamon
2 ¼ teaspoons instant yeast
1 ½ teaspoon salt
¾ cup warm water.
Method
Wash raisins. Transfer them to a deep bowl. Pour hot water enough to cover the raisins. Drain the water after 5 minutes. Keep the raisins aside.
Sift together all purpose flour (reserve some flour for dusting on the surface while kneading). Add 2 tablespoons of ground cinnamon and 2 tablespoons of powdered sugar. Add salt and instant yeast.
Heat milk till warm. Add ¾ the stick of butter.
Pour the milk butter mix to the flour mix. Add egg and some water. Knead the dough mixing the ingredients evenly. Add more water if needed to get smooth and a little sticky dough.
Turn the dough out onto a floured surface. Roll into a ball.
Place the dough in an oiled bowl. Cover and keep for 30 minutes.
Knead again on a floured surface. Add raisins. Divide the dough into two parts.
Grease two loaf tins.
With the help of a rolling pin, roll out each part into a rectangle about 18 inches long, no wider than the loaf pan you are using. Smear with a tablespoon of melted butter. Mix ground cinnamon and powdered sugar. Sprinkle this mix evenly over the butter smeared roll.
Roll the dough towards you, tightly. Pinch seams to seal. Place the roll in the greased loaf tin with the seam side down. Cover and keep it to rise for 1 ½ hours.
Repeat with the other portion of dough.
Bake in a pre heated oven at 180 degrees C for 20 to 25 minutes or till the loaves turn golden brown and sound hollow when tapped at the bottom.
Remove from the oven. Remove from the loaf tins after 5 minutes. Place on the rack and brush the top with butter.

CINNAMON SWIRL LOAF (WITHOUT RAISINS, BUTTER AND EGGS)


Roll smeared with oil and dusted with cinnamon sugar mix
Ready to be baked
Cinnamon swirl loaf
Slices with lovely swirls

Ingredients
2 cups all purpose flour
½ cup milk
¼ cup water (quantity of water may vary according to need while kneading)
3 tablespoons canola oil (any neutral oil will do)
3 tablespoons sugar
1 teaspoon instant yeast
½ and a pinch teaspoon salt
For dusting on the roll
1 tablespoon ground cinnamon
1 tablespoons powdered sugar
½ tablespoon canola oil
Method
Heat the milk. Add sugar and stir.
Mix flour, salt and instant yeast. Add oil and mix well.
Pour warm milk sugar mix on the flour mix. Knead for 6 to 8 minutes. Add warm water and knead soft smooth dough.
Transfer the dough to an oiled bowl and cover. Keep it for 30 minutes.
(For shaping the roll, follow the method from above)






12 comments:

  1. Wow! Loved both of them, great!

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  2. Anither of my favourite breads! I love to add dark raisins to the recipe!! http://annarasaessenceoffood.blogspot.com/2010/12/cinnamon-raisin-bread-with-oats.html

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  3. What could I sub the milk with? We have a child with severe dairy allergies.

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  4. You can avoid milk altogether. Knead dough without milk. Doesn't make much difference. However, you can substitute milk with soy milk.

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  5. Can I use Whole Wheat in this recipe. what about replacing raisins with dates. Thanks

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    Replies
    1. Hello! Yes please go ahead with whole wheat flour. The crumb will be a little dense but the bread will be a lot more healthier. Adding dates in place of raisins will be a great idea. Thanks!

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  6. Hi, I have been making some of your recipes here... They are great!!!.... Is there anyway I can upload photos of the recipes which I have tried?

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    Replies
    1. Thanks Margrat for trying my recipes. I am so keen to see your pictures. You can mail them to me at [email protected]
      I am waiting......

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  7. Hi, i am trying cinnamon swirl roll this morning, recipe no,2, some how my dough is very sticky (i didn't add much water, except half cup of milk...is it because i am using solely wholemeal flour? After i added almost another cup of flour, it turn out much better... and soft ~ thanks for sharing!

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  8. Hello Yau, the quantity of water depends on a lot of factors including the kind of flour being used. I always begin with less quantiy and go on adding more if required.
    I am happy that your loaf turned out well. I hope you enjoyed it. Thanks for trying the recipe.

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