Cinnamon Raisin Swirl Bread

The recipe is easily doubled, and it would probably be easier to mix that way. It could do with more cinnamon flavor, so maybe double that or incorporate into the dough somehow.

Make this for Easter breakfast. Enjoy!

Cinnamon Raisin Swirl Bread

Yield: 1 loaf
Ingredients

Dough
• 4 tablespoons unsalted butter
• 10 1/3 oz bread flour
• 1 3/8 oz nonfat dry milk powder
• 1/6 cup sugar
• 1/2 tablespoon yeast
• 6 oz warm water (110 degrees)
• 1/2 egg, beaten
• 3/4 teaspoon salt
Filling
• 3/4 cup raisins
• 1.5 tablespoons cinnamon
• 1/2 teaspoon vanilla extract
• 1/4 teaspoon salt
Egg Wash
• 1/2 egg, beaten
• a pinch of salt

Cooking Directions

1. Cut butter into 16 pieces and toss with 1/2 tablespoon flour; set aside to soften while mixing dough.
2. Whisk remaining flour, milk powder, sugar, and yeast together in bowl of stand mixer. Using stand mixer fitted with dough hook, add water and 1/2 an egg and mix on medium-low speed until cohesive mass forms, about 2 minutes, scraping down sides of bowl as necessary. Cover mixing bowl with plastic wrap and let stand for 20 minutes.
3. Adjust oven rack to middle position and place metal loaf or cake pan on bottom of oven.
4. Remove plastic from mixer bowl, add salt, and mix on medium-low speed until dough is smooth and elastic and clears sides of bowl, 7 to 15 minutes. With mixer running, add butter, a few pieces at a time, and continue to knead until butter is fully incorporated and dough is smooth and elastic and clears side of bowl, 3 to 5 minutes longer. Add raisins and mix until incorporated, 30 to 60 seconds.
5. Transfer dough to large greased bowl, and using a bowl scraper or rubber spatula, fold dough over itself by gently lifting and folding edge of dough toward middle. Turn bowl 90 degrees and fold again. Turn bowl and fold dough 6 more times (for a total of 8 folds). Cover tightly with plastic and transfer to middle rack of oven. Pour 3 cups of boiling water into loaf pan in oven, close oven door, and allow dough to rise for 45 minutes.
6. Remove bowl from oven and gently press down on center of dough to deflate. Repeat folding step (making total of 8 folds), re-cover, and return to oven until doubled in volume, about 45 minutes.
7. Whisk filling ingredients together until well combined. Set aside. Grease a loaf pan.
8. Transfer dough to lightly floured surface. Pat into a 6 x 11 inch rectangle. With short side facing you, fold long sides in like a business letter to form a 3 x 11 inch rectangle. Roll dough away from you into a ball. Dust with flour and flatten with rolling pin into 7 x 18 inch rectangle with 1/4 inch thickness.
9. Using a spray bottle, spray dough lightly with water. Sprinkle half of filling mixture evenly over dough, leaving 1/4 inch border on 18 inch sides and 3/4 inch border on 7 inch sides. Spray filling lightly with water. With short side facing you, roll dough away from you into a firm cylinder. Turn loaf seam side up and pinch closed, then pinch ends closed. Dust loaf lightly on all side with flour and let rest for 10 minutes.
10. Cut loaf in half lengthwise and turn halves so cut sides are facing up. Gently stretch each half into 14 inch length. Line up pieces of dough and pinch 2 ends of strips together. Take the piece on the left and lay over the piece on the right. Repeat, keeping cut side up, until pieces of dough are tightly twisted. Pinch ends together.
11. Transfer loaf, cut side up, to prepared loaf pan; pushing any exposed raising into the seams. Cover loosely with plastic, return to oven, and allow to rise for 45 minutes.
12. Remove loaf and water pan from oven. Heat oven to 350 degrees. Allow to rise at room temperature until almost doubled in size, about 45 minutes longer. The top of the loaf should rise about 1 inch over lip of pan.
13. Brush loaf with egg mixture. Bake until crust is well browned, about 25 minutes. Reduce oven temperature to 325 degrees, tent loaf with aluminum foil, and continue to bake about 20 minutes more (until internal temperature reaches 200 degrees).
14. Transfer pan to wire rack and let cool for 5 minutes. Remove loaf from pan, return to rack, and cool to room temperature before slicing, about 2 hours.

Croatian Easter Breakfast

Happy Easter, all!

Remember when the Easter Bunny came around and hid eggs for you to find in your yard? And sometimes in your grandparent's yard? And sometimes the park? Man, that bunny can get around! Well that was practically the only tradition I had for Easter every year. I don't recall large family gatherings and lavish meals.

My better half, on the other hand, has grown up with Easter being a huge family get-together. Neither of us are around family this year, so in honor of one of the traditions that her family celebrates, we prepared a traditional Croatian Easter Breakfast...even though she's not Croatian (but her uncle-in-law is).

Honestly, I don't think a tradition could be any easier. 4 things make up breakfast. That's it. They all go hand-in-hand, yes they do. It's quick to prepare as well (unless you make one from scratch). Learn all about Croatian Easter Breakfast. Happy hopping!

Ingredients

Per Person:
1 hard-boiled egg
1 slice of ham
1 green onion
1 slice of raisin bread

Directions

1. Hard-boil an egg. Easy. Done.
2. Heat up a piece of ham (or not - either way works). Easy. Done.
3. Wash a green onion. Easy. Done.
4. Slice one piece of your favorite raisin bread. Easy. Done.

You've gotta love how absurdly simple that was. I did! Yet it tastes great. Most importantly, it brings a little tradition into the home for us to enjoy.

Cinnamon Raisin Swirl Bread

A lovely Cinnamon Raisin Swirl Bread is the perfect way to lighten up your day.

With soft swirls of cinnamon, a light and springy interior, and raisins throughout, what more could you ask for?

The absolute true beauty of this is that it's not sugared down. You can taste the subtleties of the different ingredients, which compliments a nice spot of tea. Use in your own Croatian Easter Breakfast or any which way. Enjoy!

Yields 1 loaf

Ingredients

1/2 cups milk
1/3 cup warm water
1 package active dry yeast
1 egg
1/6 cup white sugar
1/3 teaspoon salt
1/6 cup butter, softened
1/2 cup raisins
2 2/3 cups all-purpose flour
1/4 cup white sugar
2 tablespoons ground cinnamon

Directions

1. Let milk warm to room temp.

2. Dissolve yeast in warm water, and set aside until yeast is frothy. Mix in eggs, sugar, butter or margarine, salt, and raisins. Stir in milk. Add the flour gradually to make a stiff dough.

3. Knead dough on a lightly floured surface for a few minutes. Place in a large, greased mixing bowl, and turn to grease the surface of the dough. Cover with a damp cloth. Allow to rise until doubled.

4. Roll out on a lightly floured surface into a large rectangle 1/2 inch thick. Moisten dough with 2 tablespoons water. Mix together 1/4 cup sugar and 2 tablespoons cinnamon, and sprinkle mixture on top of the moistened dough. roll up tightly; the Roll should be about 3 inches in diameter. Tuck under ends and place loaf into well greased 9 x 5 inch loaf pan. Lightly grease tops of loaf. Let rise again for 1 hour.

5. Bake at 350 degrees F (175 degrees C) for 35 minutes, or until loaf is lightly browned and sounds hollow. Remove loaf from pan. Let cool before slicing.

Cinnamon Raisin Swirl Bread

A lovely Cinnamon Raisin Swirl Bread is the perfect way to lighten up your day.

With soft swirls of cinnamon, a light and springy interior, and raisins throughout, what more could you ask for?

The absolute true beauty of this is that it's not sugared down. You can taste the subtleties of the different ingredients, which compliments a nice spot of tea. Use in your own Croatian Easter Breakfast or any which way. Enjoy!

Challah Bread: 4 Ways

Doesn't that just look delicious? 4 ways of doing light, fluffy, eggy challah bread. All of these recipes are from the same basic Challah Bread recipe from a while back.

Above are the two sweet varieties: raisin and chocolate chip. I'll let you guess which is which. Personally, I liked the raisin one more, and a certain someone really liked the chocolate chip challah bread. In either case, I would add more raisins and chips.

The two above are the savory ones. A plain one like we made before and a rosemary and olive oil one with sea salt on top. Out of all four the rosemary one was my favorite. It went with everything at any time of day. It was perfect.

Use the basic recipe below for each loaf and follow the substitutions and extra ingredients for each type.

Raisin:
Add 1/4-1/2 cup soaked raisins when kneading during step 3.

Chocolate Chip:
Add 1/4-1/2 cup chips when kneading during step 3.

Rosemary Olive Oil:
Use olive oil instead of canola oil. Add 1-2 tablespoons dried rosemary when kneading during step 3. Sprinkle extra sea salt or kosher salt on top before baking.

Yields 1 loaf

Ingredients

3/4 tablespoons active dry yeast
1/2 tablespoon plus 1/4 cup sugar
1/4 cup canola oil, plus more for greasing the bowl
3 large eggs
1/2 tablespoon salt
4 cups all-purpose flour
7/8 cup water

Directions

1. In a large bowl, dissolve yeast and 1/2 tablespoon sugar in the lukewarm water.

2. Whisk oil into yeast, then beat in 2 eggs, one at a time, with remaining sugar and salt. Gradually add flour 1/2 cup at a time. When dough holds together, it is ready for kneading (you may not end up using all the flour).

3. Turn dough onto a floured surface and knead until smooth. Grease the bowl, then return dough. Cover with plastic wrap, and let rise in a warm place for 1 hour, until almost doubled in size. Punch down dough, cover and let rise again in a warm place for another 30 minutes.

4. Form the dough into 6 balls. With your hands, roll each ball into a strand about 12 inches long and 1 1/2 inches wide. Place the 6 in a row, parallel to one another. Pinch the tops of all 6 strands together. Then:

Move the outside right strand over 2 strands.
Then take the second strand from the left and move it to the far right.
Take the outside left strand and move it over 2.
Move the second strand from the right over to the far left.
Start over with the outside right strand.

Continue this until all strands are braided, then tuck ends underneath. Place braided loaf on a greased cookie sheet with at least 2 inches in between.

5. Beat remaining egg and brush it on loaf. Let rise another hour.

6. If baking immediately, preheat oven to 375 degrees and brush loaf again.

7. Bake in the middle of oven for 30 to 40 minutes, or until golden. Cool loaves on a rack before enjoying.

Disneyland's Oatmeal Raisin Cookies

Oatmeal Raisin Cookies

Hook's Pointe Restaurant

Ingredients

3 1/4 c. flour
1 T. baking powder
1 1/2 t. ground cinnamon
1 t. salt
1 t. baking soda
2 1/8 c. shortening
1 3/4 c. brown sugar packed
1 1/2 c. granulated sugar
3 large eggs
1 t. vanilla extract
4 c. rolled oats
2 1/2 c. dark raisins

Directions

Blend flour, baking powder, cinnamon, salt and baking soda in mixing bowl. Set aside until needed.

Cream shortening with brown sugar and granulated sugar until fluffy. Beat in eggs and vanilla until smooth.

Mix in reserved flour mixture until well blended, about 2 minutes.

Add oats and raisins. Mix until blended, about 1 minute.

Using ice cream scoop (size #24), scoop out cookie dough into 4 dozen large balls.

Place about 6 balls on each lightly greased baking sheet, pressing down until about 1/4-inch thick and 3 inches in diameter.

Bake at 350 degrees for 9 to 12 minutes or until browned. Cool slightly, then remove cookies from sheets and cool on racks.

Disneyland's Pumpkin Muffins with Cream Cheese Icing

Pumpkin Muffins with Cream Cheese Icing

Disneyland Holiday Muffin, Blue Ribbon Bakery

Yields approximately 2 dozen

Ingredients

2 c. pumpkin purée (canned)
1½ c. granulated sugar
3 large eggs
¾ c. canola oil
1½ t. vanilla extract
1 c. all-purpose flour
¾ t. salt
1½ t. baking powder
¾ t. baking soda
¾ t. cinnamon
¾ t. ground cloves
¼ t. ground nutmeg
½ c. raisins

Directions

Preheat oven to 325ºF.

In a large mixing bowl, whisk together pumpkin, sugar, eggs, oil and vanilla until well blended.

Sift together flour, salt, baking powder, baking soda, cinnamon, cloves and nutmeg over the pumpkin mixture and whisk until just blended. Over mixing may result in less tender muffins.

Fold in the raisins until evenly distributed.

Portion mixture into muffin pans and bake at 325ºF for 25 minutes.

Insert a toothpick into center of muffin and remove. If toothpick is clean, the muffins are ready. If not, allow muffins to cook an additional 1-2 minutes or until toothpick is clean.

Allow muffins to cool for 30-60 minutes.

Cream Cheese Icing:

1 c. unsalted butter
1½ c. cream cheese
1 t. vanilla extract
2 c. powdered sugar
½ t. cinnamon

Allow cream cheese and butter to soften at room temperature for about an hour.
Mix cream cheese and butter together until smooth.

Add vanilla extract, powdered sugar and cinnamon, and mix until well blended.

Remove from mixer, and cover and refrigerate until needed.

Fill a pastry bag fitted with a star tip with icing. Poke a hole into the center of each cooled muffin and squeeze icing directly into the middle of the muffin, finishing with a rosette on the top.