the girl with the baked goods: Raisin Swirl Bread

I love anything with raisins...raisin buns, raisin cookies and raisin bread!!! Me loves raisins. I was that kid who always had a small box of Sunsweet raisins in her hand. Everytime I come across a recipe with raisins I need to pace myself or I'll just end up baking raisin baked goods week after week. And I've been excited about this recipe since I bought Dorie Greenspan's Baking: From My Home To Yours last year.

After a few weeks of trying my hand at baking breads, I dare say I am getting better at it. This week's bread was definitely a better texture than all my previous breads. It was super yummy, and straight out from the oven - it was soft, fluffy and smelt soooo good! If raisins and cinnamon are not enough for you, spread some butter or marmalade and it'll be just as yummy, if not even more yummy!

Raisin Swirl Bread

(Bakes a 9 inch loaf)

Bread:

- 1 1/4 cup milk (at 100 degrees F)

- 1 packet active dry yeast

- 1/4 cup + a pinch of white granulated sugar

- 4 tablespoons unsalted butter (at room temperature)

- 3/4 teaspoon salt

- 1 egg

- 1/4 teaspoon vanilla extract

- pinch of nutmeg

- 3 3/4 to 4 cups flour

Raisin swirl:

- 1 tablespoon sugar

- 2 teaspoons ground cinnamon

- 2 teaspoons unsweetened cocoa powder

- 1 cup dark raisins

- 3 tablespoons unsalted butter (softened to a spreadable consistency)

1. Bread: Combine the yeast, pinch of sugar and 1/4 cup of warm milk in a small bowl, stir to dissolve the yeast and let it stand for 10 mins. The mixture MUST foam. (If it doesn't, throw it out and start again with another packet of yeast.)

2. In another bowl, beat together the butter, 1 cup warm milk and 1/4 cup sugar for 2 mins. (The mixture will curdle, and it will remain to curdle until flour is added later on.)

3. Add the salt, egg and vanilla extract and beat for 1 min.

4. Add the yeast mixture and beat for another minute.

5. Add 2 3/4 cups of flour and mix it in with a rubber spatula until it is a sticky mix.

6. Add another cup of flour and mix the dough until it comes together being less sticky.

7. Dump the dough out onto a lightly floured surface and knead in another 1/4 cup of flour, 1 tablespoon at a time (if needed). Knead the dough for 5 mins and then form it into a ball.

8. Butter a large bowl, and place the dough in it, turning the dough all around to butter the it at all sides.

9. Cover the bowl with plastic wrap and let it rest in a warm place for 1 1/2 hours until it doubles in size.

To be sure that the dough has risen enough, gently push a finger into the dough and the indent should remain. If it doesn't cover it again and let it rise for another 1/2 - 1 hour.

10. In the bowl, punch the dough down by pushing your fist into the middle of the dough first, followed by the sides.

11. Then turn the dough out onto a lightly floured surface and roll it out to a 18 x 12 inch rectangle.

12. Raisin swirl: Combine the sugar, ground cinnamon and cocoa powder.

13. Using your fingers, spread 2 tablespoons of softened butter all over the dough. Then sprinkle the cinnamon mixture evenly. Lastly, scatter the raisins and gently push the raisins into the dough.

14. Butter a 9 inch loaf pan. Then, starting at the short end of the dough, roll up the dough snugly, tuck the sides under and place the dough into the loaf pan with the seam side down.

15. Cover it loosely with parchment paper and let it rise for 45 mins at a warm place. It should rise to just above the edge of the loaf pan.

16. Preheat the oven to 375 degrees F. Line a baking tray with parchment paper and place the loaf pan on it. Then, melt the remaining tablespoon of butter, and brush the top of the dough with it.

17. Bake in the oven for 20 mins. And then cover the top of the loaf pan with aluminium foil and continue to bake for another 25 mins. The top should be golden brown and when you tap it, it should make a hollow sound.