Made a milk and egg modified 68 % white flour dough with 5% sugar and 3% melted butter 2% salt. After the first rise I put the dough into a refrigerator over night. Today I dumped the cold dough out and on a well floured table rolled it to 1/8 inch thick. I dusted generously with cinnamon and sugar and rolled it into jelly roll shapes and cut it with dental floss. Baked at 350 for 20 minutes.
cinnamon and sugar
Yesterday I made the Cinnamon Raisin Walnut Swirl Bread from Peter Reinharts The Bread Baker's Apprentice. I have to say, that was the best bread I have ever tasted. It was so packed with raisins and nuts! I'm definitily going to make this again. Both loaves were gone before the end of the night and my family still wanted more. I feel bad for my sister who only got 2 slices....I think I had 5!
Me, dividing the dough: