Streusel will continue to fall off as you maneuver the bread - we've never figured out how they make that stuff adhere so nicely on the store-bought loaves! - but you'll still be left with some nice, sweet topping. Let the dough rise at room temperature until it has just about doubled in size. Do one round of stretching and folding, or another form of gluten development. Press or roll the dough into a 16×8-inch rectangle. Turn the dough out onto a lightly floured surface. Some of the streusel will fall off, but you can alleviate this by first loosening all around the edges of the loaf with a knife, then turning the pan on its side and gently pulling it away from the loaf. Mix the flours, water, levain, brown sugar, oil, salt, and 1 tsp of the cinnamon in a medium bowl. Make the filling: In a small bowl, stir together brown sugar, cinnamon, and flour. Remove the loaf from the oven, and after about 5 minutes, gently remove it from the pan. If you're using a mini processor, watch carefully streusel will go from crumbly to a cohesive mass in just a second or so.īrush the loaf with some (or all) of the remaining beaten egg, and add the streusel, using your fingers to gently apply it to the dough, being careful not to deflate the loaf.īake the bread for about 45 minutes, tenting the loaf lightly with aluminum foil for the final 15 minutes or so if it appears to be browning too quickly. In a small bowl or mini processor, combine the streusel ingredients, cutting in the butter until the mixture is crumbly. Add enough of the remaining flour to make a soft dough. In a saucepan combine the milk, sugar, butter, and salt cool to lukewarm. Towards the end of the rising time, preheat the oven to 350☏. directions In a small bowl soften and proof the yeast in the warm water. Pinch the side seam and ends closed (to keep the filling from bubbling out), and place the log in a lightly greased 8 1/2" x 4 1/2" loaf pan.Ĭover the pan with lightly greased plastic wrap, and allow the bread to rise for about 1 hour at room temperature, or until it's crowned about 1" over the rim of the pan. Beginning with a short edge, roll the dough into a log. To make the filling, combine the sugar, cinnamon, raisins or currants, and flour in a food processor (mini preferred) or blender, processing until the fruit is chopped.īrush the dough with some of the egg/water, and pat the filling onto the dough. Transfer the dough to a lightly oiled work surface, and shape it into a long, thin rectangle, about 16" x 8".
Blog 5 ways to reduce the gap in cinnamon swirl bread
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