Raisin swirl bread from Baking - From My Home to Yours (page 59) by Dorie Greenspan

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • senzler on November 27, 2022

    I love this cinnamon bread. I omitted the raisins as they are not a favorite

  • sosayi on April 16, 2018

    A solid cinnamon swirl bread. Slight issues: I ended up needing more butter than listed for spreading on the dough before sprinkling with the raisins and sugar and I agree with Anya_sf that it needs more time in the oven than stated in the recipe. Mine was a little under cooked and I should have checked the temperature before taking it out. It tastes great toasted with butter, especially the remainder of the loaf that I sliced and squirreled away in the freezer.

  • anya_sf on February 03, 2018

    I used half white, half white whole wheat flour, and used instant yeast, so I skipped the proofing step. I refrigerated the dough overnight before shaping and baking, which worked great. I added all the optional ingredients: orange zest, nutmeg, and cocoa. None of them stood out, but they all added subtle flavors to complement the overall cinnamon taste. The dough was easy to work with and rose beautifully. My only problem was baking time - after 45 minutes, it did not seem quite done (too heavy) so I took the temperature and it was only 105 degrees in the middle. I ended up baking it (still tented with foil) for another 20 minutes before I decided it just *had* to be done. And, thankfully, it was perfect. We loved it toasted with butter.

  • chawkins on September 24, 2015

    I've made this before without any of the optional ingredients and it was good. This time, I included all the optional ingredients, and I like it a lot, the orange zest and cocoa really differentiate it from other cinnamon raisin breads. The top layer of the swirl, the bread did not rise as much as as the inner layers, I saw from the photo that Dorie's loaf had the same issue. Instead of plumping the raisin by steaming them, I soaked them in Sherry per James Beard and rather than using my hand to spread the butter on the rolled out dough as suggested by DG, an offset spatula worked real well.

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