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Sunday, June 13, 2010

Raisin Swirl Bread

This is something new for me - I have only made a couple of yeasted bread recipes up to now. I've quite often used a bread machine for baking bread (perhaps the equivalent of a cake maker using a cake mix instead of the real thing). Now I feel rather thrilled that I have actually made real bread, using the dough hook of course, not kneading by hand. Maybe kneading will be my next progression.

This is a lovely recipe, with such clear instructions for the various stages of baking. It came out nice and soft. I made cinnamon-raisin rolls instead of the regular loaf. Only thing is they got a bit distorted and uneven in shape, maybe because they needed more room to expand (I used a 9-inch square baking pan and stuffed 12 rolls in it).

This recipe makes a light, quite plain, not really sweet loaf, ideal for eating with butter or cream cheese. I expected it to be sweeter but it was a rave in the office; the large bag of rolls vanished early in the morning.

Susan of Food.Baby picked this recipe. I will definitely make it again, probably in a regular loaf pan. Great choice. The recipe is on Susan's blog.