Cinnamon Pinwheel Raisin Bread

By chelyc13

The starting point for this loaf is a batch of the county fair white bread dough. Prepare it exactly as directed in the original recipe up to the point it is to go into a loaf pan to rise. Don't forget to add the butter, milk powder, and egg as instructed before proceeding with the following directions.

Ingredients

• 1 recipe county fair white bread dough, ready for the second rise
• 3/4 to 1 cup dark raisins, rinsed under hot water, drained well, and patted dry.
• Corn oil or other flavorless vegetable oil or oil spray for coating dough top and baking pan
• Unbleached white bread flour or all purpose white flour for dusting
• 1 large egg, at room temperature and beaten with a fork
• Generous 1/3 cup granulated sugar combined with 1 tablespoon ground cinnamon, divided
• 1 tablespoon cool and firm unsalted butter, cut into fine bits

Preparation

Step 1

1. Once all the second rise ingredients have been added to the dough as directed on page 61, vigorously stir in the raisins until fully and evenly incorporated. Instead of turning out the dough into a baking pan as directed in the original recipe, set it in the refrigerator to rest for 10 minutes.

2. Coat a 16 inch long sheet of baking parchment with nonstick spray. Generously dust the parchment with flour. turn out the dough onto the center of the parchmnet. Evnely dust with flour, then shape it into a rough rectangle with flour dusted fingertips. Dusting with more flour as needed to prevent sticking, press out the dough into a 9x14 inch evenly thick rectangle. Brush some of the beaten egg evenly over the dough to within 1/8 inch of the edge all around. (Reserve the remaining egg for garnishing the loaf.) Sprinkle all but 1/2 tablespoon of the cinnamon sugar mixture evenly over the dough to within 1/4 inch of the edge all around; reserve the 1/2 tablespoon cinnamon sugar for garnish. Sprinkle the bits of butter over the sugar.

Tightly roll up the dough from a 9inch wide side to form a pinwheel log, using flour dusted hands and lifting up the parchment to assist the rolling as you work. Pinch the seam together tightly all along the length of the log, then lay seam side down. Firmly tuck the ends of the log underneath. transfer the loaf, seam side down, to a well greased 9x5 inch baking pan. brush or spray the top with oil. Cover the pan with nonstick spray coated plastic wrap.

3. For a 1 1/2 to 2 1/2 hour regular rise, let stand at warm room temperature; for a 1 to 2 hour accelerated rise, let stand in a turned off microwave along with 1 cup of boiling hot water; or for an extended rise, refirgerate for 4 to 48 hours, then set out at rooom temperature. Continue the rise until the dough nears the plastic. remove it and continue until the dough rises 1/2 inch above the pan rim.

4. 15 minutes before baking time, place a rack in the lower third of the oven; preheat to 350. Evenly brush the dough top with the reserved beated egg. wipte away any egg that pools around the pan edges, as it will cause the odugh to stick to the pan. Evenly sprinkle the remaining 1/2 tablespoon cinnamon sugar over top.

5. bake on the lower rack for 25 to 30 minutes, or until the loaf is nicely browned. Cover with foil and continue baking for 25 to 35 minutes longer, occasionally testing until a skewer inserted in the thickest part comes out with just a few particles on the end (or until the center registers 207 to 209 on an instant read thermometer). Then, bake for 10 to 15 minutes more to make sure the center is done. Cool in the pan on a wire rack for 10 minutes. turn the loaf onto the rack; cool thoroughly.

6. Serve warm, or cool, or toasted; the bread sliced best when cool. Cool thoroughly before storing in plastic or foil. Keeps at room temperature for 2 to 3 days. May be frozen, airtight, for up to 2 months.