cinnamon raisin bread question.
OK so here's what happened. Our 11 month old can finally eat wheat(allergies) and my wife said "you should make some cinnamon raisin bread today" and it was getting on in the day. So instead of finding a proper recipe for it I used one of Reinharts cinnamon roll recipes. Long story short, it would have turned out OK but it had to cook FOREVER in a 9.5x5" loaf pan. The crumb was OK but dry. The crust was almost bullet proof. Me being me, I just knew it would turn out better the next time, and it did but the crust was still over done. I was just wondering, I have some 12x3.5" pans I use for regular sandwich bread. Would the change in dimensions be enough for it to come out right or should I just give it up and find a proper bread recipe? The problem it's having is the center isnot cooking fast enough which is why I methinks the narrower pan would help. Is it a lost cause?
Thank you so much for your time!
and faster than loaves. If the outside is browning too fast, the oven its too warm, drop the temp a little and bake longer. Also bake the loaves lower in the oven.
Why don't you try a favourite loaf recipe and simply add a cinnamon swirl and some raisins to the dough? It doesn't have to be a sweet dough. And you already know the timing and temps of the bake. :)
I lowered the temp to 350 and it was better but I wasn't sure about going much lower. I thought about just adding cinnamon and raisins to my basic loaf dough. I would probably add butter at least. I like the sweet dough though lol.
I make A LOT of raisin bread cause of GD and kiddos next door. I use a buttermilk enriched (but no eggs) one most of the time and it cooks in loafs. See my profile pic...that is my GD holding her favorite raisin bread. We like it much better than one that uses eggs (as many cinnamon rolls recipes use).
Just wondering if his recipe has milk and eggs in it?
This recipe of his calls for milk but no eggs. I'll look to see which book it's from
It's from artisan bread every day. I'm sorry I can't paste it here as I'm at work
I have had good luck with the Buttermilk dough which you then can add the raisins and cinnamon to and never had a problem with the crust being too hard to eat as long as I used the dough within 3 days or so..BUT then I always brush my raisin breads with butter. I also use only 1 tsp of yeast for the full recipe. I do not care for cinnamon rolls made with a dough that has no eggs in it. Are you using the buttermilk dough from the Artisan Bread book perhaps you are baking it with steam. I know that the loaves in the bread pans do not need steam in this case. Dang smoke alarm went off...LOL! So much for making cinnamon toast with my raisin bread.
Good morning, the recipe I'm using is the cinnamon bun one from the start of section 5:
794g flour
14g salt
85g sugar
15.5g yeast( I use 5)
482g milk (I use almond milk due to allergy)
113g oil
1tbsp lemon extract
I just realized I never mentioned her milk allergy, just wheat. I'm sorry about that. I also add around 3tbsp of cinnamon and 7ish ounces of raisins. When I am shaping it for the pan I press it down and liberally cover it with cinnamon sugar then roll it up and put it in the pan for the final rise.
no steam when I bake this bread but I thought about adding some. Or brushing with oil. Perhaps I just need to scale the recipe back a bit to allow for more rise. Or a different size pan lol. Or just use a different recipe lol.
She just recently started eating eggs again so that opens up the option to try a different recipe too.
The Cinnamon-Raisin-Walnut bread in BBA is really wonderful.
David
Yea I do. I will check it out tonight. Thanks!
Just looked at the recipe and was wondering if using almond milk and extra shortening would get the same effect.
but coconut milk gives a nice texture. There is enough fat in coconut milk that additional fat may not be needed.
I had thought about coconut milk but was worried about it throwing the flavor off. Thanks :)
If she's not allergic to human breast milk (or any of the foods mom's eating) then you wouldn't need to add fat or sugar. Might get some interesting flavour notes depending on mom's diet. (How fast can she pump?) Just thinking outside the box here, don't get upset with me. :)
Because of allergies, I would limit the ingredients to those she's already had. Making the bread soft, sort of brings out my Grandma instincts. Why soft? Might also want to dry or toast the cut slices a bit to firm them up so they don't form a gaging dough mass when eating. Slobber is a safe way to soften up the bread. :)
The older the coconut nut meat when the coconut milk is extracted the more flavour it will have. Also the longer it sits in a container. So get products with a current fill date with a far off expiration date. Or crack open a semi-green coconut. Too much work if you don't have trees in your yard or neighbourhood.
Lol mom doesn't like pumping so that's out.
We toast her bread just a bit and let her chew on it and she absolutely loves it. I'll give the coconut milk a try this weekend since we ran out of bread today :)