

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.
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

Looks like it turned out wonderful! What a cute pan... perfect bread shape.
ReplyDeleteIt looks so good! I have the book but STILL have not used it. Sigh.
ReplyDeleteThat looks wonderful! I made the Bittman fast no-knead bread today and it's marvelous. I love this method.
ReplyDeleteI thought BYOB stood for 'Bring your own booze'. :-)
ReplyDeleteI keep hearing great things about this cookbook. I love that people are making homemade breads everyday. You did a great job!!
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).
ReplyDeleteLL
What a gorgeous loaf! This book really sounds interesting!
ReplyDeleteCheers,
Rosa
yay! More buttermilk - it's such a versatile, interesting ingredient isn't it?
ReplyDeleteWow! Buttermilk, Cinnamon and Raisins! I can smell the aroma from here. May I please have a piece. Please:)
ReplyDeleteSooner or later I am going to have to get my hands on this book. Those loaves look amazing.
ReplyDeleteCourtney, gorgeous! What a fantastic rise you got with this. Naturally, I want that pan. Great job!!
ReplyDelete~Sandy
My admiration Courtney!!!! It looks lovely :D.
ReplyDeleteI 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!
Fabulous bread!!!!! The bread is so huge and well leavened, wow! You are quite a pro, Courtney!
ReplyDeleteMy "leftover buttermilk" standby that I now plan for is Irish Soda Bread. The loaf you made looks luscious!!
ReplyDeleteWow that bread looks delicious! I'll have to see about getting that book!
ReplyDeleteI'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. :)
ReplyDeleteI feel like having some of your bread right now.
ReplyDeletePaz ;-)
Stunning bread Coco!! I like the sound of adding buttermilk to bread. I must look this book up!
ReplyDeleteGreat to be back viewing your creations after my absence due to illness.
Rosie x
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.
ReplyDeletewow. You make your own bread? This something I have never tried.
ReplyDeleteLooks delicious.
I have been craving some good homemade bread, and I'm sure this would hit the spot!
ReplyDeleteAnother ringing endorsement for this book. I'm going to enjoy baking this weekend.
ReplyDeleteNice looking bread!
ReplyDeleteThe 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 :)
ReplyDeleteThis 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..
ReplyDeleteLooks gorgeous -gorgeous!
ReplyDeletexo