Rose Levy Beranbaum's Cinnamon Raisin Loaf
Yesterday I made Rose Levy's Cinnamon Raisin Loaf from her Bread Bible. It's an enriched dough, using a sponge and lots of butter (no eggs, except one beaten as a wash for the interior of the rolled dough. It gets rolled out, an egg wash applied, sprinkled with cinnamon sugar and rolled into a loaf. It's somewhat labor intensive but the recipe produces a really good bread. However, there's a mistake in her recipe, which if you have Bread Bible, you should note. On page 261 - "Flour Mixture and Dough", she lists the ingredients: flour, dry milk, instant yeast, unsalted butter, and salt. In Step 2 she tells you "Combine the ingredients for the flour mixture and add to the sponge." She fails to tell you to reserve the salt until after the flour, which you cover the sponge with, has bubbled through and you have mixed the butter into the dough. She later tells you (Page 262, Step 3), after adding the butter and mixing it into the dough, then add the salt. So, make a note on page 261 to hold the salt out of the Flour Mixture until Step 3: "Mix The Dough".
Anyway, for the "scoring artists" out there, the crust/exterior "look" of this bread is unexciting, but it's great tasting bread. I mixed it by hand, as I have been doing each time I make a new recipe lately, and I'm going to do it again later. My "unprofessional" opinion is she over handles the dough a bit. After 1 hour in the fridge the dough gets divided, rolled out, egg washed sprinkled with cinnamon sugar, rolled up and put into baking pans. At this point (make a note in your book) the dough needs about 2- 2 1/2 hours at room temp to allow the butter to soften sufficiently so that cold butter (in the center, doesn't inhibit the oven spring/rise). So, I'm going to try making some changes to the mixing technique and final proof it longer next time and see how it works out.
Instead of using only raisins (per the recipe) I used a mixture of half golden raisins and half dried cranberries and that worked out nicely for both color and taste.
Rose Levy Beranbaum's Cinnamon Raisin Loaf: Cinnamon Raisin Loaf No. 1
Rose Levy Beranbaum's Cinnamon Raisin Loaf: Cinnamon Raisin Bread No. 2