Tuesday, May 1, 2007

CinnaSwirl!

We have a commercial bakery a few blocks from our house so it often smells like cinnamon bread or rye bread or something else deliciously yeasty around here. The combination of our commercial bakery's aroma and this Kitchen Pantry entry had cinnamon on my mind. So I took a stab at their recipe but I had to convert it to US measurements and probably screwed up some of the calculations and ended up fudging things a bit. Here's what I came up with though:

Ingredients:
1 C warm water
2 Tbs fresh yeast
1-1/2 c all-purpose flour
3/4 c spelt flour + 2 Tbs
1 tablespoon sugar
4 tablespoons melted butter (I used soy margarine)
2/3 c raisins
1/2 c sugar
1 Tbs cinnamon
1/2 teaspoon grated nutmeg
cooking spray

Combine the water, yeast and a pinch of sugar in a large bowl. Allow the yeast to dissolve and foam (should take about 10 mins).

Add flours, 1 Tbs sugar and 2 Tbs butter. Knead until all ingredients are thoroughly combined. Form a ball and place in an oiled bowl. Cover with plastic and allow it to rise for about 90 minutes.

Roll the dough out between two large sheets of greased parchment paper. (I use cooking spray for this). Combine the sugar, remaining butter, raisins, cinnamon and nutmeg in a bowl. Sprinkle the cinnamon sugar mix all over the rolled out dough. Roll the dough up tightly and close the ends. Lay in a large buttered pan, cover and allow dough to rise for 30 mins.

Then bake the bread in a 425° F oven for 15 minutes. Reduce the temperature to 350° F and bake for another 15 minutes.

Allow the bread to cool all the way through before slicing it.

2 comments:

Sara - Piperita said...

Hi,
thanks for the refence!
The original recipe was from Martha Stewart website and it was with US measurement...

Conversion is always tricky, but it seems you end up just wonderfully fine!!!

Emily said...

This looks so good!!