Dorie’s Raisin Swirl Bread

By Maria Lichty

Updated April 28, 2011

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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. One 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!

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 bread: Put the yeast in a small bowl, toss in the pinch of sugar, and stir in ¼ cup of the warm milk. Let rest for 3 minutes, then stir–the yeast may not have dissolved completely and it may not have bubbled, but it should be soft. Working with a stand mixer, preferably fitted with a paddle attachment, combine the remaining 1 cup milk, the butter and the remaining ¼ cup sugar and mix on low speed for a minute or two. Add the salt, egg and vanilla, if you are using it, as well as the zest and the nutmeg, if you’re using them, and mix for a minute. In all likelihood, the mixture will look unpleasantly curdly (it will look even worse when you add the yeast). Add the yeast mixture and beat on medium-low speed for 1 minute more. Turn the mixer off and add 2 ¾ cups of the flour. Mix on low speed just until you work the flour into the liquids–you’ll have a sticky mix. If you’ve got a dough hook, switch to it now. Add another 1 cup flour, increase the mixer speed to medium, and beat the dough or a couple of minutes. IF the dough does not come together and almost clean the sides of the bowl, add up to ¼ cup more flour, 1 tablespoon at a time. Keep the mixer speed at a medium and knead the dough for about 3 minutes, or until it is smooth and has a lovely buttery sheen. The dough will be very soft, much too soft to knead by hand. Butter a large bowl, turn the dough into the bowl and cover the bowl tightly with plastic wrap. Put the bowl in a warm place and let the dough rise until it is doubled in size, about 1 ½ hours. Scrape the dough onto a large piece of plastic wrap, wrap it and put it in the freezer for 30 minutes to firm enough to be rolled easily. (At this point, you can instead refrigerate the dough overnight if that is more convenient.)

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.