Raisin Cinnamon Swirl Bread (B&P16)

Baking & Pastry Project #16 - Raisin Cinnamon Swirl Bread

I have an admission to make...I'm not my neighbor's favorite person. Actually, my neighbor isn't fond of any of us. We set her teeth on edge. We're outdoor loving, gardening, barbeque cooking, skate boarding, scootering and ball playing folks. She can't stand it. Believe it or not, she's a school teacher who believes that children should play at the play ground and not in their own yards.

And now, we're going to thrill her even more...with drums. Our son, has been taking drum lessons and is now ready for a full drum set. The set, an older one that belongs to his uncle, is coming around the end of the month. My brother got a real kick introducing our son to the drums, since he knows about our neighbor. Although, he lives in Atlanta and no where near the vocal proximity of our neighbor.

The other morning, while we were discussing what our neighbor was going to say about the noise from the drum set, we noshed on toasted slices of raisin cinnamon swirl bread and cream cheese. Well, we'll wait to see what she says. Maybe now that her kids have gone away to college, and there aren't any more situations involving friend's who need remedial driver's education, skipping school, and standardized tests, she'll be a little more charitable. One can only hope.

Recipe
Yield: 1 loaf

Protein Amounts in parenthesis
Original protein content: 17.55 g
GF protein content: 17.005 g

3 1/8 tsp/15 g brown rice flour (1.35 g)
1 3/8 Tb/20 g sweet rice flour (1.2 g)
1 3/8 Tb/20 g arrowroot starch (0.06g)
1 3/4 Tb/25 g almond meal (5 g)
1 3/8 Tb + dash/24 g millet flour (2.76 g)
1 3/4 Tb/ 25 g white bean flour (5.375 g)
1 1/4 tsp/ 6 g chia seed meal (1.26 g)
2 3/8 tsp/11 g instant dry yeast
3/8 tsp/2 g agar agar powder
1 1/2 Tb/21 g cane sugar
1 tsp/5 g sea salt
3 Tb/42 g raisins
1/3 - 1/2 cup/100-125 ml whole milk, room temperature
1 1/2 Tb/21 g butter, soft
1 1/2 Tb/21 g eggs
5/8 tsp/3 g ground cinnamon

1. In a large bowl, combine the dry ingredients, except the cinnamon. Pour in the butter, eggs and milk then stir together. As you stir, pour in the cinnamon, so that it creates a swirl through the dough. Line a 7 1/2 x 3 3/4 x 2 1/4 inch(19 x 10 x 6 cm) loaf pan with parchment paper. Pour the dough into the loaf pan. Cover and allow to rise for 1 ½ hours.


2. Preheat the oven to 375 degrees F/191 degrees C and bake for 20 minutes. Prop open the door of the oven and allow the bread to cook for 10 minutes. Remove the bread from the oven, then let the bread cool about 1 ½ hours before cutting.



Notes:

1. White Bean Flour – You can purchase white bean flour from Barry Farm or you can grind your own using a coffee grinder. Make sure to sift your bean flour before using to make sure any bits that weren’t ground are removed

2. Chia Seed Meal – You can purchase chia seeds from Barry Farm and use a coffee grinder to turn them into meal.


Other Baking & Pastry Project Posts

Baking & Pastry Project #15 - Rustic Raisin Bread
Baking & Pastry Project Week 8 - Raisins & More Raisins
Baking & Pastry Project #14 - Cheddar & Onion Mock Rye Batard
Baking & Pastry Project #13 - Prosciutto & Provolone Bread
Baking & Pastry Project Week 7 - Ham & Cheese
Baking & Pastry Project #12 - Belgian Apple Cider Bread
Baking & Pastry Project #11 - Beer & Cheese Bread
Baking & Pastry Project Week 6 - Beer, Cheese & Cider


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