Cinnamon Raisin Swirl Bread

While you were sitting in the backseat smoking a cigarette you thought was going to be your last, I was falling deep, deeply in love with you, and I never told you till just now.

a la Edward Sharpe and the Magnetic Zeros

Ain't that cute? I sure think it is. The song is so funny and blunt which is nice. There is no beating around the bush but honest love. Not that I don't love myself a good metaphor, simplicity is good.

 Speaking of simplicity, let me reintroduce my friend Mr. Kneadless Bread. He is a little different this time around. Just changing up his look you know? Jazzing himself up is no problem to me. I love his new crisp sweet ends and raisin filled middle. I'm going to stop addressing the bread as a person now. But the gist of it all is right there, it is simple and it is delicious. 

Cinnamon Raisin Bread
From Artisan Bread in Five Minutes a Day

bread

3 1/4 cup all-purpose bread

2 1/4 tsp yeast, of any kind

2 1/4 tsp sugar

2 1/4 tsp kosher salt

1/2 cup buttermilk*

1 cup lukewarm water

filling

1 egg + 1 tbsp water

1/3 cup sugar

1 1/2 tsp cinnamon

3/4 cup raisins*

For the bread, mix the yeast, sugar and salt together with the buttermilk and water. Add the flour and mix until completely combined. You may have to use your hands to get all of the flour mixed in. Cover this large bowl, but not airtight and let it rest for about two hours at room temperature. I cover it with plastic wrap but leave a bit open so its not airtight. Once it has had time to rise for about two hours, you can put in the fridge or use right away. When you choose to make this, grease a 9 x 5 pan with butter. Then sprinkle the surface of the dough with flour. Take a jagged knife and cut off about 3/4 of the dough. On a floured surface, plop the dough down. Using a rolling pin, covered in flour so it doesn't stick to the dough, roll out the dough to a 8 x 16 inch rectangle. I keep a measuring tape close by when doing this. In a little bowl, make the egg wash by mixing the egg and water together until combined. Using a pastry brush, lightly coat the dough with the egg wash. In another separate small bowl, mix the sugar and cinnamon together. Evenly sprinkle this mix over the dough until it is all covered. Next sprinkle the raisins evenly over the dough. Gently press them in. Now starting on the short, 8 inch side, start rolling the dough up like a jelly roll. Pinch the ends together. If it sticks to the counter/surface use a spatula or pastry scraper to get it off. Plop it in the greased pan with the seam side down. If the dough was from the fridge, it will need to sit for an hour and forty minutes. If it was freshly made dough, it only needs to rest for forty minutes. About ten minutes before bake time, preheat the oven to  375º so its ready to go. Bake the bread for 35 to 40 minutes. Remove from the pan and place on a wire rack to cool. Allow to cool completely and then eat!
* I plump raisins with about 2 tsp of vanilla and boiling water until they are covered, in a small bowl. Let them sit while preparing the bread. Drain and use.