This week's Tuesdays with Dorie was chosen by Susan of Food.Baby: raisin swirl bread. I adore all homemade bread, but cinnamon-raisin bread has a special place in my heart. It makes the best breakfast, toasted with just a little bit of butter! Last year I made raisin swirl bread from The Bread Baker's Apprentice and it's still my favorite homemade bread, so Dorie's recipe had some competition.
I made just a few minor changes to this week's recipe. I used instant yeast instead of active dry yeast and reduced the quantity to about 1 3/4 teaspoons. The optional vanilla and nutmeg made it into my bread as they both sounded wonderful, but I skipped the orange zest - only because I didn't have any on hand and didn't feel like going out. For the swirl, I halved the cocoa powder as I didn't want the chocolate flavor to be too prominent. I loved that Dorie's recipe was fairly simple - I enjoy working with yeast to make homemade bread, but I don't often have patience for recipes that you have to start days in advance or those that include 5 pages of instructions.
The verdict? The bread was good - I had no problem polishing the loaf off myself. I individually wrapped slices and pulled them out for breakfast many, many mornings. The swirl was yummy, lots of raisins and just a hint of chocolate to complement the cinnamon. My only problem with the bread was that it was a bit dry. I wish it had been lighter and not quite as dense. The recipe from The Bread Baker's Apprentice remains my favorite, but I still enjoyed this one a lot and felt bummed when I retrieved the final slice from the freezer.
Many thanks to Susan for hosting this week! You can find the recipe for the raisin swirl bread on her blog or on pages 59-60 of Baking: From My Home to Yours.