Swirly Cinnamon Bread
It’s finally winter. We’ve already had three or four snowflakes. I am looking forward to more snow and I am also looking forward to the cold but bright and sunny days that usually follow the snow. Hopefully soon.
It’s almost the beginning of December and at least half of Dresden is covered in Christmas markets now. Last year an English guy asked P for directions to the Christmas marked and P asked back: “Which one?”. The city will soon be lit up and resemble not only a toy twon but also a Christmas tree forest. I have to admit, I am not so much into these things. Confession: we don’t decorate our house. It’s a Christmas decoration free zone. While I am not into decoration, I don’t ignore Christmas season. I am interested in the food aspects of Christmas. I like to bake tons of cookies and other treats and give them away.
Christmas treats are about spices, the most prominent is probably cinnamon. It is an ingredient in lebkuchen, spekulatius, Christmas chocolate and many more things. Seasoning something with cinnamon is a great way to ease into the Christmas season. So if you don’t want to start with spiced cookies right away, how about a special cinnamon swirl bread with not only one but six swirls?
Swirly Cinnamon Bread
For the dough:
500 g flour (4 cups plus 3 tablespoons)
1 teaspoon salt
28 g (2 tablespoons) coconut oil, softened and cut into small pieces
300 ml water (1 1/4 cups)
60 ml (1/4 cup) agave nectar
2 teaspoons instant yeast
In a large bowl, combine flour and salt. Add coconut oil, water, agave nectar, and yeast. Knead with your hands until the dough is elastic, about 7 to 10 minutes. Cover the bowl with a damp kitchen towel and let the dough rise in a warm place until doubled (about 60 minutes).
For the filling:
45 ml (3 tablespoons) vegetable oil
75 g (1/4 cup plus 2 tablespoons) brown sugar
1 1/2 teaspoons cinnamon
6 tablespoons raisins
Combine oil, sugar, and cinnamon in a small bowl. Set aside.
Preheat oven to 180°C (350°F). Grease a loaf pan with oil or line with parchment paper.
Punch down the dough and divide into 6 equal pieces. Roll each piece into a rectangle. The long side should be as long as your loaf pan. I shaped mine into 23 x 15 cm (9 x 6 inch) sized rectangles. Evenly spread out one sixth of the filling on each dough rectangle and sprinkle with raisins. Carefully roll into a log and place in the baking pan, seam side down. Cover and let rise for another 30 minutes.
Bake for 50 minutes or until an inserted toothpick comes out clean. Since this dough contains agave, the top might brown too fast. To prevent this, cover the loaf with a piece of aluminium foil. Let cool completely before slicing.
This entry was submitted to yeastspotting.