Cinnamon Chocolate Raisin Swirl Bread

I have not been getting a lot of sleep lately. Sickness has taken over and it doesn't help that Conan believes that two in the morning is time to play. Apparently they do not get tired from running around all day. However, my little boy has to go in and get neutered and shots and all that tomorrow so he is forgiven. For now. 

 

I have made this bread before, minus the chocolate, and it was very good. As I felt like switching up the old cookie routine that I have been stuck lately, bread seemed like a nice way out. Whipped out the handy book and found myself drooling over the same recipe as before. But instead of fighting myself about not trying something new, I added something to make it new-ish. Chocolate.

Madness I tell you. Sitting there, it dawned on me that I love cinnamon and raisin toast with peanut butter and with peanut butter I love chocolate. It melted right in and it is good. Toasted with peanut butter? Amazing. Then it hit me, with honey and bacon too? But that is for next time.

Cinnamon Chocolate Raisin Swirl Bread

Adapted from Artisan Bread in Five Minutes

bread

2 cups lukewarm water
1 cup buttermilk
1 1/2 tbsp/ 2 packets yeast (any kind)
1 1/2 tbsp kosher salt
2 tbsp sugar
6 1/2 cups all purpose flour

filling

1 egg + 1 tbsp water

1 cup sugar

2 tbsp cinnamon

1 heaping cup raisins*
1 heaping cup chopped milk chocolate

For the bread, mix the yeast, sugar and salt together. Add the buttermilk and water. Add the flour and mix until completely combined, but do not knead. 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 three 9 x 5 pan with butter. Then sprinkle the surface of the dough with flour. Take a jagged knife and cut off about 1/3 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 an 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. There will be lots of left over 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. There will also be a fair amount of cinnamon sugar leftover. Next sprinkle the raisins evenly over the dough., then the chocolate. 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.