Packed with cinnamon sugar and raisins, this Cinnamon and Raisin Jumble Loaf is the perfect comfort bake.
I know we’ve just had the hottest July day on record in the UK, and I know it is Wimbledon, so by definition I should be baking with strawberries and cream without doubt… but I haven’t. In fact, I’ve done the opposite. I’ve made just the warming higgledy-piggledy loaf you dream of as you drive home from work in the pouring Autumnal rain. It doesn’t need the weather to be delicious though, and after having cinnamon toast for lunch at work the other day I just couldn’t resist.
So for my first real venture with strong white flour and a 7g sachet of fast-action yeast, I give to you a humble, yummy Cinnamon and Raisin Jumble Loaf. If you like the sweetness of this loaf, you’ll love my Nutella Brioche and Salted Caramel Pretzels.
The recipe is from this year’s Great British Bake Off Big Book of Baking, and I can’t fault it. The flavours are divine, and the jumbled up rolls which form the loaf mean that the cinnamon sugar I’ve been craving is laced right the way through the loaf, pretty much in every bite.
So without further ado, here’s how I got on and some tips I have for you along the way.
The recipe seemed very straight forward to begin with. I combined most of the dry ingredients, gave them a mix, melted then added the wet ingredients and brought the two together. This was even easier today as I used my beloved Kitchen Aid mixer to do all the kneading. I know it’s the cheat’s way, but it’s so quick and easy. If I could knead and knock back dough like Paul Hollywood I’d do the lot by hand, but as I spent yesterday serving ice creams I thought my arms deserved the break!
I did find that adding the raisins straight into the mixer didn’t distribute them that evenly, because by that point the mix had already formed a blob of dough. Whilst the rolling and jumbling together does help fix this, kneading them in by hand next time would probably be better.
Things stopped looking so easy when I turned the page and saw all the rolling and cutting involved. I remember making pinwheel biscuits years ago, and them looking so neat in the pictures and so not neat in reality, but it actually went surprisingly well and I have the photographs to prove it!
And, I was equally pleased with the final result! The only two things I’d change would be to make sure no raisins were on the top of the loaf when it went in the oven, as the few that were did burn a little. An alternative, to keep the raisins on the top for decoration, would be to cover the bread with foil towards the end of baking and stop it from browning that little bit too much. I’d also try to roll the dough up a bit tighter in the first place. That would mean a few extra layers of cinnamon goodness in each piece which forms the loaf, the more the yummier!
This loaf tasted so gorgeous fresh out of the oven, but as I write this I’m also tucking into a slice that’s been toasted and buttered. It’s the perfect comfort loaf, and, whatever the season, we all need one of those from time to time.
If you try your hand at one of these, or another cinnamon related creation, let me know in the comments below. I don’t think this cinnamon butter addiction is going anywhere fast!
Until this time next week,
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