This week’s Tuesdays with Dorie was chosen by Susan of Food.Baby: raisin swirl bread. I adore all homemade bread, but cinnamon-raisin bread has a special place in my heart. It makes the best breakfast, toasted with just a little bit of butter! Last year I made raisin swirl bread from The Bread Baker’s Apprentice and it’s still my favorite homemade bread, so Dorie’s recipe had some competition.
I made just a few minor changes to this week’s recipe. I used instant yeast instead of active dry yeast and reduced the quantity to about 1 3/4 teaspoons. The optional vanilla and nutmeg made it into my bread as they both sounded wonderful, but I skipped the orange zest – only because I didn’t have any on hand and didn’t feel like going out. For the swirl, I halved the cocoa powder as I didn’t want the chocolate flavor to be too prominent. I loved that Dorie’s recipe was fairly simple – I enjoy working with yeast to make homemade bread, but I don’t often have patience for recipes that you have to start days in advance or those that include 5 pages of instructions.
The verdict? The bread was good – I had no problem polishing the loaf off myself. I individually wrapped slices and pulled them out for breakfast many, many mornings. The swirl was yummy, lots of raisins and just a hint of chocolate to complement the cinnamon. My only problem with the bread was that it was a bit dry. I wish it had been lighter and not quite as dense. The recipe from The Bread Baker’s Apprentice remains my favorite, but I still enjoyed this one a lot and felt bummed when I retrieved the final slice from the freezer.