Bake
Cinnamon-Raisin Swirl Bread
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18 Reviews
nicoletta
May 11, 2020
My raisin bread came out beautiful! The result of the recipe far exceeded my expectations. I proofed the yeast very carefully and weighed the flour, as was suggested in earlier reviews. I used bread flour. The loaf rose to a lovely height. I added chopped pecans to the swirl filling. Yes, the dough was much easier to roll after you chill it overnight. Definitely something I will make again.
Theresa E.
June 1, 2017
Do you have to let it rise in the refrigerator overnight or can you let it rise the conventional way?
Carol D.
October 23, 2016
Oh, well. Did everything to the letter, but I don't think the yeast, which was instant, proofed properly. Very little rise in the frig, the counter or the pan. Baked it up, and it was very dense and heavy.
JuJu
April 30, 2017
Carol, if you do see this thread, the culprit may be too much flour, given that you stated "dense and heavy."
If not already doing so, use an accurate kitchen scale for weighing flour, and also note the weight on the side of the flour bag, as weights may vary per manufacturer.
Yossy's thread below mentioned she uses 125g flour.
Hope this helps.
If not already doing so, use an accurate kitchen scale for weighing flour, and also note the weight on the side of the flour bag, as weights may vary per manufacturer.
Yossy's thread below mentioned she uses 125g flour.
Hope this helps.
christinajean
March 13, 2016
No issues with the recipe -- it's one of my favorite things I've baked so far! Sliced and freezed my loaf so I could eat throughout the week. It toasts beautifully.
Jessica J.
January 9, 2016
My loaf didnt rise once I had it in the loaf pan. It doubled overnight in the fridge though the night before. Any ideas?
Aaron
October 8, 2015
Yossi, my loaf "split open" along the top left edge so the top crust was in the middle and to the right. Any ideas why this would happen?
Rachel
December 23, 2015
I've made this loaf twice and had the same splitting problem both times. I'd love to know how to prevent it.
JuJu
April 30, 2017
Two factors that can contribute to a loaf splitting along the sides are under-proofing, and/or in shaping the loaf, as not sealing the seam securely.
JuJu
April 30, 2017
Two factors that can contribute to a loaf splitting along the sides are under-proofing, and/or in shaping the loaf, as not sealing the seam securely.
Asphoura
January 3, 2021
This happened to me also, I think the fault was in not dealing my dough properly.
AntoniaJames
September 17, 2015
Yossi, how much does a cup of flour weigh in your kitchen? (I ask because the Food52 test kitchen runs the gamut from 120 g per cup to 144, based on a random survey of recipes posted by Food52 editors that include both mass and volume metrics.) Thank you. ;o)
AntoniaJames
September 17, 2015
Those are good tips, Yossi. (I so appreciate headnotes full of useful information.)
I haven't made cinnamon bread in ages, but plan to try this one soon. I'll double and freeze the second for French toast when my sons are home during the holidays. Also, my family loves to snack on toasted homemade bread. This will be perfect. ;o)
I haven't made cinnamon bread in ages, but plan to try this one soon. I'll double and freeze the second for French toast when my sons are home during the holidays. Also, my family loves to snack on toasted homemade bread. This will be perfect. ;o)
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