Craisin Cinnamon Swirl Bread
 
 
Makes 1 9"x5" loaf
Ingredients
Dough:
  • ½ cup craisins (dried cranberries)
  • 1½ teaspoons active dry yeast
  • ½ cup milk
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon salt
  • 2¾ cups all-purpose flour
Filling and finish:
  • ¼ cup granulated sugar
  • 2¼ teaspoons ground cinnamon
  • 1 egg beaten with 1 teaspoon water
  • Demerara sugar (optional)
Instructions
Make the dough:
  1. Put the craisins in a small bowl and cover them with hot water; let them plump for at least 10 minutes. Drain, reserving ½ cup soaking liquid.
  2. Pour reserved soaking liquid into a large bowl. Add the yeast and whisk together until thoroughly combined. Let sit until foamy, about 10 minutes.
  3. Meanwhile, heat milk until warm - about 30 seconds in the microwave should do. Add the warmed milk, butter, salt and flour to the yeast mixture, stirring everything until it comes together to form a shaggy ball. Then knead the dough by hand (or with a dough hook attachment) until it’s smooth and elastic - this will take about 10 minutes (or less if using a stand mixer).
  4. Toss the plumped craisins with 1 tablespoon flour to absorb any residual moisture.
  5. Roll out dough to a 10"x8" rectangle. Sprinkle half of the craisins in the center third of the rectangle. Fold one short edge of the dough over the craisins to cover them and pat down firmly. Sprinkle the remaining craisins on top of the folded-over dough. Fold the other short edge of the dough over the craisins to cover them and pat down firmly. Knead the dough by hand for a few minutes to evenly distribute the craisins.
  6. Shape dough into a ball and place in a lightly oiled bowl, cover and let it rise until doubled in size, 1-2 hours.
Make the filling:
  1. In a small bowl, combine the sugar and cinnamon. Set aside.
Shape and bake the loaf:
  1. Grease a 9"x5" loaf pan.
  2. After the dough has risen, turn it out onto a lightly floured work surface. Roll out dough to a 16"x12" rectangle.
  3. Brush the entire surface with egg wash, leaving a 1" border around the edges. Sprinkle filling in an even layer over the top of the dough. Roll the dough up lengthwise into a long log and pinch seam to seal. Bring the ends together, forming a teardrop-shaped loop, and gently twist. Carefully transfer the twisted dough to the prepared pan.
  4. Cover loaf with a clean kitchen towel and let rise until doubled in size, about 1 hour.
  5. About 15 minutes before dough has finished rising, preheat oven to 375 degrees. Brush top of loaf with egg wash and sprinkle with the Demerara sugar, if desired.
  6. Bake for 40-45 minutes until golden brown. If the top of the loaf gets too brown before it is done baking, cover loosely with foil.
  7. Remove pan from the oven and let cool for 5 minutes. Then turn out bread onto a wire rack to finish cooling.
Recipe by Two of a Kind at http://www.twoofakindcooks.com/craisin-cinnamon-swirl-bread/