Dorie’s Raisin Swirl Bread

By Maria Lichty

Updated April 28, 2011

I had one request when I went home for the holidays…I told my dad we HAD to make Dorie’s Raisin Swirl Bread. I have been eying this recipe since I opened the book, but have never gotten around to making it. And since my dad is the bread master, I thought it would be fun to make together. Plus, I knew he would be in because the bread included raisins:)

Dorie’s recipe was very easy to follow. I love her step by step instructions…and all of the details she adds. The rising time was the only downfall…only because I was really craving a slice of cinnamony raisin goodness!

The bread was well worth the wait. On e slice in and I knew we had a winner. I loved the plump raisins and the cinnamon swirl! The bread was very “cakey” too. A divine sweet treat!

The bread was fine and dandy alone, but the next morning we were feeling adventurous, so we made french toast! The bread soaked up the egg, cinnamon, vanilla mixture quite nicely. We drizzled maple syrup and powdered sugar on top! This was the perfect vacation breakfast! Thanks Dorie!

Oh-I taped another TV segment yesterday! It is airing on Friday on a local channel in Salt Lake City. This time the topic was “Healthy Snacking.” I brought in examples of healthy snacks! It was fun!

I hope everyone has a safe New Year’s! We really don’t have big plans, I guess we are boring! I just hope to stay awake until the clock strikes midnight:) HAPPY NEW YEAR!

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Raisin Swirl Bread Recipe from Dorie Greenspan’s Baking, From My Home to Yours

For the Bread 1 pack active dry yeast ¼ cup sugar, plus a pinch 1 ¼ cups just warm to the touch whole milk ½ stick (4 tablespoons) unsalted butter, at room temperature ¾ teaspoon salt 1 large egg ¼ teaspoon pure vanilla extract (optional-we used it!) Grated zest of ½ orange (optional-didn’t use it) Pinch of freshly grated nutmeg (optional-we used it) 3 ¾ to 4 cups flour

For the Swirl 1 tablespoon sugar (we used a bit more) 2 teaspoons ground cinnamon (we used more) 2 teaspoons unsweetened cocoa powder (optional-we didn’t use this) 1 cup moist, plump raisins (dark) 3 tablespoons unsalted butter, softened to a spreadable consistency

To make the swirl and shape the loaf: Butter a 9-x-5 inch loaf pan. Whisk together the sugar,cinnamon and cocoa, if you’re using it. Check that the raisins are nice and moist; if they’re not, steam them for a minute, then dry them well. Put the dough on a large work surface lightly dusted with flour, lightly dust the top of the dough and roll the dough into a rectangle about 12 x 18 inches. Gently smear 2 tablespoons of the butter over the surface of the dough–this is most easily done with your fingers. Sprinkle over the sugar mixture and scatter over the raisins. Starting from a short side of the dough, roll the dough up jelly-roll fashion, making sure to roll the dough snugly. Fit the dough into the buttered pan, seam side down, and tuck the ends under the loaf. Cover the pan loosely with wax paper and set in a warm place; let the dough rise until it comes just a little above the edge of the pan, about 45 minutes.

Getting Ready to Bake: When the dough has almost fully risen, center a rack in the oven and preheat the oven to 375 degrees F. Line a baking sheet with parchment or a silicone mat. Melt the remaining tablespoon of butte and brush the top of the loaf with the butter. Put the pan on the baking sheet and bake the bread for about 20 minutes. Cover loosely with a foil tent and bake for another 25 minutes or so, until the bread is golden and sounds hollow when the bottom of the pan is tapped. Transfer the pan to a rack and cool for 5 minutes, then unmold. Invert the bread and cool to room temperature right up on the rack.