The Artisan Bread Cookbook: Beginner's Guide to Artisanal Baking with Easy Homemade Recipes for Classic and Modern Breads, Sourdough, Pizza, and Pastries by Donnelly Kaitlyn

Author:Donnelly, Kaitlyn [Donnelly, Kaitlyn]
Language: eng
Format: epub
Published: 2020-06-15T16:00:00+00:00

Directions

Mix all of the dough ingredients in a bowl and knead it with your hands to form a soft, smooth dough. Transfer the dough into a greased container and leave for 1 hour 30 minutes – 2 hours to double in size.

Mix the cinnamon, sugar, and flour in a bowl to make the filling.

Then, deflate your dough and place onto a greased work surface. Roll and pat the dough into a 6" x 20" rectangle.

Brush it with the egg and water mixture and spread it evenly with the filling and raisins, leaving a 1" wide border off one of the short edges.

Beginning with another short end that’s covered with filling, roll your dough into a log. Seal the ends by pinching them, also pinch the long seam closed.

Place the log into greased 9" x 5" loaf pan seam – side down. Cover and leave for 1 hour until it's crested a little over the pan rim.

Preheat the oven to 350°F and bake for 15 – 20 minutes tented with foil, then remove the foil and bake for 30 – 35 minutes more. It should have a golden – brown crust.

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