TWD Rewind: Raisin Swirl BreadJanuary 17, 2012 at 9:26 pm | Posted in breakfast things, groups, sweet things, sweet yeast breads, tuesdays with dorie | 5 Comments
Tags: baking, bread
Bread is definitely my favorite food group. I’m not sure why, then, I skipped Raisin Swirl Bread when Susan picked it for TWD over the summer. Maybe I was away…maybe it was too hot out for bread baking…I can’t remember. Anyway, now is prefect bread baking weather, so I thought I’d give it a try. Also, I wanted to brush up on my yeast skills before we get going on the white loaves from Baking with Julia in a couple of weeks.
This is just a straight-forward dough technique (no sponge or starter) with a couple of proofs. I used my mixer for it, so I didn’t even break a sweat. Scented with a little orange zest and of course a cinnamon-raisin swirl, it smelled really good baking. I was so proud of myself for waiting until the bread had cooled completely before cutting into it. I was even more proud of its perfect texture and beautifully hypnotic swirl. There was a time when I would have skipped the raisins altogether and this would just have been a cinnamon swirl bread, but raisins and I have gradually made peace over the last couple of years. We’re good now…I’m glad I gave them a second chance.
This makes fabulous toast (with a little salty butter, of course)! I could probably have downed the whole loaf that way, but I tried it out as French toast, too. Good stuff. Really, I can’t wait to make this again. For the recipe, see Baking: From My Home to Yours by Dorie Greenspan or read Food Baby, as it was Susan’s pick from back in June.
P.S.: If you don’t already have it, don’t forget to enter my Baking with Julia BOOK GIVEAWAY!