I’m so proud of myself!! I made bread with yeast and it actually came out as a loaf of successful, delicious bread.
I’ve been scared of yeast since I started cooking years ago. I mean, yes I’ve made pizza dough and homemade pretzels. But bread? Doesn’t bread take finesse and superior culinary skillz and… well, SRC: Whole Wheat Cinnamon Raisin Swirl Breadturns out it really just takes yeast. It’s not a scary ingredient after all, and doesn’t require any more cooking knowledge than reading a recipe. Wahoo!
This month, for Secret Recipe Club, I was assigned Renee’s blog Kudos Kitchen. I was in awe over Renee’s bread recipes. She has a TON of them, but some of my favorites were the Rustic Olive Bread and Poppy & Sesame Seed Challah Bread. I’ve been eating a ton of cinnamon raisin English muffins lately, so I was totally inspired by her Buttermilk Cinnamon Sugar Raisin Bread.
Members of the Secret Recipe Club are assigned a blog each month. Who has who is a secret until reveal day (today!). The mission is to choose a recipe from the assigned blog, make it, and share it!
Renee is a wife, mom to 2 sons and 4 furbabies, and based on looking through her blog– an awesome cook! She also likes art and her blog is super cute and colorful. I couldn’t wait to try her bread recipe!
Whole Wheat Cinnamon Raisin Swirl Bread
(adapted from Kudos Kitchen)
for the bread:
- 2 packages active dry yeast (4 1/2 teaspoons)
- 1 tbsp granulated sugar
- 1/2 cup warm water (110-115 degrees)
- 3 tbsp melted butter, cooled
- 1 tbsp honey
- 1 tsp vanilla extract
- 1 cup buttermilk
- 2 cups whole wheat flour
- 2 cups all purpose flour
- 1 tsp salt
for the filling:
- 1 tbsp melted butter
- 1/2 cup granulated sugar
- 2 tsp ground cinnamon
- 1 cup raisins
In a large bowl, dissolve the yeast in the warm water. Stir in the sugar and allow the yeast to sit 10 minutes, until foamy.
Stir the cooled melted butter, honey, vanilla extract and buttermilk into the yeast mixture.
Add the flour and salt to the bowl of a stand mixer with the dough hook attached (or in a large bowl with a wooden spoon).
Slowly, on a low speed, add the yeast mixture into the flour and continue to mix (or knead by hand) until a soft smooth, non-sticky dough forms (you may need to add additional flour depending on your weather conditions). Continue mixing or kneading for about 7 minutes.
Place the dough in a well oiled bowl, cover and allow to rise 1 hour in a warm place. (I preheated the oven to 150 degrees, then turned it off, waited 10 minutes, and put the bowl in.)
Once risen, roll the dough out on a floured surface to form a 16 x 9-inch rectangle. Brush melted butter on the dough. Sprinkle sugar, cinnamon and raisins evenly over the dough.
Starting at the narrow end, carefully roll the dough to form a tight log. Place the log in a buttered loaf pan (seam-side down) and let rise an additional hour in the pan.
Preheat oven to 375 degrees.
Bake for approximately 35-40 minutes or until it is nicely golden brown and sounds hollow when tapped.
Cool on a wire rack for about 15 minutes then remove the loaf from the pan to cool completely before slicing.
The bread came out great and has inspired me to try some other yeast breads too. I always thought you needed a breadmaker or something fancy… but nope. Just an oven! Thanks, Renee!