Yesterday marked the sixth anniversary of our daughter, Kelly's passing; a day that is etched into my heart. Today, feeling rather drained, I decided to go into the kitchen and bake (yesterday I worked in the garden thinking of all the times I worked with Kelly in hers.) Baking, for me, relieves stress because I am transformed back into my mother's kitchen helping her. I needed to bake. Going through some recipes, I came up with a Cinnamon Swirl Bread that sounded wonderful and it brought back the memory of peanut butter sandwiches on that bread that were special treats my mother would make for us.
This bread, a recipe by King Arthur Flour, has an unique streusel topping that I was intrigued to try. Most of the Cinnamon Breads I've made have had raisins in them, however, I used the smaller currant. You could easily substitute dried cranberries and make it more festive if you don't like either raisins or currants.
Cinnamon Swirl Bread
3 cups King Arthur all-purpose flour
1/4 cup potato flour
1/4 cup Baker's Special Dry Milk
1 1/4 tsp. salt
1/2 tsp. cinnamon
3 T granulated sugar
2 1/2 tsp. instant yeast
4 T unsalted butter, at room temperature (+additional butter for the bowl and loaf pan)
1 cup lukewarm water
1/4 cup sugar
1/4 cup raisins or currants
2 tsp. King Arthur all-purpose flour
1 large egg beaten with 1 T water
2 T unsalted butter, at room temperature
2 T sugar
1/4 tsp. cinnamon
1/4 cup King Arthur all-purpose flour
I "proofed" the yeast in 1/2 cup of lukewarm water, adding about 1/4 tsp. granulated sugar. I like to make sure my yeast is active and becomes foamy. In a stand mixer, using the dough hook, add the remaining ingredients (except the remaining 1/2 cup of water). Mix a few minutes to combine the ingredients. Add the foamy yeast and start the mixer on Setting2. Slowly add the remaining 1/2 cup of lukewarm water; the dough should come together in a ball. If you need to add more water, do 1 tablespoon at a time.
Turn the dough out onto a bread board,
Place the smooth ball into a bowl that has been brushed with melted butter. Place dough, right side down in the bowl, then turn it over. Cover the bowl with plastic wrap and set in a warm place to rise, 1 to 1 1/2 hours. Make the filling and streusel while the dough is rising.
I will say it made a lovely peanut butter sandwich to go along with my yogurt for dinner. I had dental surgery this past week and I'm still taking it easy. Enjoy!