So I grew up loving that raisin, cinnamon swirl bread that you could get, toasted with peanut butter it was just the best. This is just a grown up version that you can make at home. Cranberries instead of raisins and the swirl is a blend of cinnamon and cardamom. It’s new flavors mixed with old memories and it tantalizes the tongue.
6 ½ – 7 ½ Cups Flour
4 ½ Tsp Active Dry Yeast
2 Cups Milk
¼ Cup Sugar
¼ Cup Butter
2 Tsp Salt
2 Cups Dried Cranberries
½ Cup Sugar
2 Tsp Ground Cinnamon
1 Tsp Ground Cardamom
First you have to prepare the cranberries. Place the cranberries in a pot and cover with water. Bring that to a boil and then let simmer for 10-15 minutes. Once done drain and let cool.
In a large mixing bowl combine 3 cups of flour and the yeast. Stir so that they are completely combined.
In a very small pot on the stove combine the milk, sugar, butter, and salt. Over low heat bring to 120 ⁰F (49 °C) stirring constantly until everything is melted together and combined. Don’t heat the liquid to hot because the heat could kill the yeast later.
Add the melted butter mix to the flour and yeast. Mix until the flour and liquid have combined, make sure to scrap the bottom of the bowl along the way. Add in 1 cup of flour and stir again.
Add the eggs in and mix completely. After mixing in the eggs stir in the remaining flour in one cup at a time. Before adding the last cup of flour, mix in the prepared cranberries. I have a dough hook on my machine but if you don’t have one turn the dough out on a large counter and kneed the last cup of flour in by hand. Knead the dough until it is firm and elastic, it’ll take about 10 minutes.
Spray a large bowl with cooking spray, roll the dough into a ball and place that in the bottom of the bowl. Cover and place in a dark warm place to rise for 1 ¼ hours. The dough should at least double in size.
After allowing the dough to rise punch down and divide in two. Allow that to rise for another 10 minutes covered. During the second rise prepare the sugar spread. In a small bowl combine the sugar, cinnamon, and ground cardamom.
Once the sugar mix is done and the dough has risen for a second time take one ball and roll that out into a 7X15 inch rectangle. Lightly wet down the top of the dough with water edge to edge and then sprinkle ½ of the sugar mix over the top. Now this is the hardest part, the rolling. You want to roll towards yourself. You want to roll the dough so you’re rolling up the 15 inch side not the 7 inch side. Start rolling from the ends toward the middle on the first roll then roll from the center out for the remaining dough. When you get to end lightly pinch the dough into the rest of the loaf so it sticks to itself.
Lay it seam side down in greased 9 inch loaf pan. Repeat with the second ball of dough. Let the two loaves rise for a third time, this time covered for 45 minutes. It’s always a waiting game with bread, especially yeast bread but I find the wait worth it.
After the third rise it’s now time to bake the bread. Bake at 375 °F (190 °C) for 35-40 minutes, Cover with foil for the last 10-15 minutes so that the tops don’t become too brown. Once done remove from the pans and allow to cool.
Once done slice that puppy, stick it in the toaster, and slather it with butter.
Makes 2 Loaves
Serving 1 Slice
Fat 2.2 g
Sat Fat 1.2 g
Cholest. 23.6 mg
Sodium 191.9 mg
Carbs 34.7 g
Fiber 1.7 g
Sugar 12.1 g
Protein 4.8 g