I know, it isn’t Tuesday anymore but I’m going to pretend it is while writing this post. I actually went through the effort of making this recipe not once, not twice, but three times over the weekend. I probably should have written my post over the weekend as well (someday I will get in that habit, or so I keep telling myself), but I didn’t and Tuesday found me feeling too far under the weather to sit in front of a computer (or go to work or do much of anything). But enough with the excuses, right, you just want to see the goods…
This week Susan of Food.Baby picked Raisin Swirl Bread on pages 59 and 60. I was really excited to try this recipe; I’ve recently discovered that my 9 month old son loves raisin toast so this would be something to share not only with “Prince Charming” and my co-workers, but also with the “Little Prince.” After reading over the recipe I got even more excited, this was something I could play with and try out some variations.
Of course I made the original recipe with the raisins and cinnamon. I opted to add the raisins directly to the dough so they would be less likely to fall out when cutting the bread later. I also rolled the dough a bit thinner than recommended and increased the filling a bit to compensate for the increased surface area. The “Little Prince” took one bite of this and then dove in with both fists – success! I think I will make this a regular part of my weekend baking instead of buying the stuff from the grocery store bakery for him.
I also made a cranberry version with an orange spice swirl. I rubbed about a tsp or so of orange zest into the sugar for the filling before mixing in cinnamon and some nutmeg. I left the cocoa out of the filling on this version. “Prince Charming” and I really enjoyed this version. I let the “Little Prince” give it a try, but he seems to prefer the raisin version.
My final variation was a chocolate cinnamon bread with a bittersweet chocolate cinnamon swirl. I used a very soft ganache instead of butter as the “glue” for the filling and upped the cocoa a touch in the filling. The flavor on this one was very intense, after just one small bite “Prince Charming’s” response was simply “wow!” I really did enjoy the flavor and even the texture of this one (it was a bit more dense and heavy than the other two), but I’m afraid I can’t count it a success – it simply didn’t survive being sliced. I managed to salvage 4 or 5 slices from the crumbled mess, but let’s just say they weren’t exactly photogenic.
So there you have my adventures in bread making this week. I definitely recommend giving this one a whirl yourself – check out Susan’s site or Dorie’s book for the recipe.