Coco Cooks has moved!

You should be automatically redirected in 5 seconds.

If not, please visit and update your bookmarks and RSS feed.


BYOB: Buttermilk Bread to Cinnamon - Raisin Bread

This weekend I was looking for a bread I could make with Buttermilk . I always have left over Buttermilk from a recipe and wanted to find a practical use for it while keeping my commitment to BYOB. I chose a pretty easy recipe from Artisan Bread In Five Minutes A Day, which most of you know is a great book and the talk of the blogosphere.Jeff Hertzerg and Zoe Francois have revolutionized home bread baking in a simple , time friendly method that allows the busy home cook /baker to always have fresh bread for their family. If you don't have this book, I suggest you get it. For those of you who are scared of yeast, this is the perfect foray into Bread Baking for you.

I selected the Buttermilk Bread from the Enriched Bread and Pastry section. If you like a chewy , spongy, white bread, with a soft crust,then try this. The Buttermilk bread made plain is a great sandwich bread. As with all the Basic recipes in Artisan Bread in Five Minutes a Day, you can then use the basic for other recipes. Judy's Board of Directors Cinnamon- Raisin Bread called out to me. This is fantastic Cinnamon bread that's easy to make once you make the basic dough.
Judy's Board Of Directors' Cinnamon- Raisin Bread adapted from Artisan Bread in Five Minutes A Day, by Jeff Hertzberg and Zoe Francois

2 cups lukewarm water
1 cup buttermilk
1 1/2 tablespoons yeast
1 1/2 tablespoons salt
1 1/2 tablespoons sugar
6 1/2 cups unbleached all purpose flour
Butter or vegetable oil for greasing the pan

For Swirl:
1 1/2 teaspoons ground cinnamon
1/3 cup sugar
3/4 cup raisins
1 egg beaten with 1 tablespoon water for egg wash

To mix Buttermilk Bread Dough:
Mix the yeast , salt, and sugar with liquids( water and buttermilk) in the bowl of your stand mixer.
Add in flour gradually with the dough hook attachment. Do not knead, but mix until all is incorporated.
Cover loosely( the authors advise that it not be airtight) and allow let it rest at Room Temperature until dough rises and collapses ( approx 2 hours) .
Dough can used immediately or put , covered in anon airtight container in the refrigerator. The dough can be stored for up to 7 days and easier to handle when cold.

To Bake:
Grease your loaf pan. On a lightly floured surface roll out a piece of dough into a 8x 16 inch rectangle. I used half of the dough for my baking pan. Brush the dough with egg wash. Sprinkle sugar, cinnamon, and raisins evenly . From the short side up roll in jelly roll fashion and place in greased pan seam side down. Allow to rise/rest in pan 40 minutes ( if dough is used unrefrigerated) or 1 hour and 40 minutes if used refrigerated.
Preheat oven to 375F and bake for 35-40 minutes or until golden Brown. * I used some of the remaining egg wash on top of the dough to give the crust a gloss.A lame was used to slash the bread. I also placed my pan on a baking stone to aid in baking.
Remove from pan and allow to cool on wire rack for a few hours before slicing.

Here is the Authors of Artisan Bread In Five Minutes A Day Pictorial and recipe for Cinnamon Raisin Bread and toast

Stumble Upon Toolbar


RecipeGirl said...

Looks like it turned out wonderful! What a cute pan... perfect bread shape.

marye said...

It looks so good! I have the book but STILL have not used it. Sigh.

Jen of A2eatwrite said...

That looks wonderful! I made the Bittman fast no-knead bread today and it's marvelous. I love this method.

Anonymous said...

I thought BYOB stood for 'Bring your own booze'. :-)

I keep hearing great things about this cookbook. I love that people are making homemade breads everyday. You did a great job!!

Lori Lynn said...

Such a sweet shape. And a darling post and recipe. Pour me a cup of black coffee (oh and pass me a little pat of butter for my cinnamon bread).

Rosa's Yummy Yums said...

What a gorgeous loaf! This book really sounds interesting!



The Caked Crusader said...

yay! More buttermilk - it's such a versatile, interesting ingredient isn't it?

~~louise~~ said...

Wow! Buttermilk, Cinnamon and Raisins! I can smell the aroma from here. May I please have a piece. Please:)

joanne at frutto della passione said...

Sooner or later I am going to have to get my hands on this book. Those loaves look amazing.

Sandy Smith said...

Courtney, gorgeous! What a fantastic rise you got with this. Naturally, I want that pan. Great job!!

Núria said...

My admiration Courtney!!!! It looks lovely :D.
I still have to start baking my first bread... one of these days... I'm a bit scared to fail.
Thanks for the book reccomendation, that helps!

Nina Timm said...

Fabulous bread!!!!! The bread is so huge and well leavened, wow! You are quite a pro, Courtney!

Anonymous said...

My "leftover buttermilk" standby that I now plan for is Irish Soda Bread. The loaf you made looks luscious!!

Mary said...

Wow that bread looks delicious! I'll have to see about getting that book!

Megan said...

I'm so going to go buy this book. And I have some buttermilk that needs to be used up and this looks perfect! Beautiful bread. :)

Anonymous said...

I feel like having some of your bread right now.

Paz ;-)

Rosie said...

Stunning bread Coco!! I like the sound of adding buttermilk to bread. I must look this book up!

Great to be back viewing your creations after my absence due to illness.

Rosie x

Amanda at Little Foodies said...

Respect! My husband is the bread maker, I think you've either got it or you haven't. You've obviously got it and I very rarely have it.

nyc/caribbean ragazza said...

wow. You make your own bread? This something I have never tried.

Looks delicious.

Deborah said...

I have been craving some good homemade bread, and I'm sure this would hit the spot!

Peter M said...

Another ringing endorsement for this book. I'm going to enjoy baking this weekend.

Kevin said...

Nice looking bread!

Jeanne said...

The people who are scared of bakign with yeast? That would be me then! You do such a great job of making this wonderful loaf sound perfectly achievable though :)

Laurie said...

This is a beautiful bread Courtney! Now I know what to do with that buttermilk in the fridge! :) And thanks for posting the link to the pictorial..

Gabi said...

Looks gorgeous -gorgeous!