Wednesday, August 17, 2016

No-Knead Buttermilk Cinnamon Raisin Bread

A slice of No-Knead Buttermilk Cinnamon Bread
Here I've made 2 loaves of the bread, one with raisins and one without.  
I sliced the bread and placed it in a freezer bag.  This bread freezes well.
Makes 3 (1 ½ lb.) loaves (This recipe can be doubled or halved.)***
Recipe from Artisan Bread in Five Minutes a Day
Husband-Tested in Alice’s Kitchen

When our family comes for a 2-week visit, I like to have lots of breads around.  And, boy, do they go through it.  Making the No-Knead Buttermilk Bread dough takes all of 5 minutes.  That recipe will make 3 (1 ½ pound) loaves.  That dough makes really delicious sandwich bread.  But if you want to make bread that’s more for breakfast or a teatime treat, you can use the No-Knead Buttermilk Bread dough to make Cinnamon Raisin Bread.  ***The recipe below tells how to make just one loaf using one-third of the No-Knead Buttermilk Bread dough.

1 ½ pounds (cantaloupe-size) No-KneadButtermilk Bread dough
Unsalted butter (room temperature) or neutral-tasting oil for greasing the pan
Flour (for dusting board)
1 ½ teaspoons ground cinnamon
1/3 cup sugar
¾ cup raisins (Optional)
Egg wash (1 egg beaten with 1 Tablespoon water)

Lightly grease a 9X4X3-inch nonstick loaf pan.  Set aside.  Dust the surface of the refrigerated dough with flour and cut off a 1 ½-pound piece.  Dust the piece with more flour and quickly shape it (with floured hands) into a ball by stretching and surface of the dough around the bottom on all four sides, rotating the ball a quarter-turn as you go.
With a rolling pin, roll out the dough to an 8X16-inch rectangle about ¼-inch thick, dusting the board and the rolling pin with flour as needed.  You may need to use a metal dough scraper to loosen the rolled dough from the board as you are working with it.  Using a pastry brush, cover the surface of the dough lightly with the egg wash.  Mix together the sugar and cinnamon.  Sprinkle the mixture evenly over the dough.  Evenly distribute the raisins, if using.  Starting from the short end, roll it up jelly-roll style.  Pinch the edges and ends together, tucking the ends under.  Place the loaf seam side down in the prepared pan.  Cover with a bit of plastic or a towel.  Allow it to rest for 1 hour and 40 minutes.  Twenty minutes before baking time, preheat the oven to 375°F.  Bake for 35-40 minutes, or until golden brown.  Remove from the pan and allow it to cool before slicing.

  

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