Cinnamon-Raisin Swirl Bread

leitesculinaria.com

Homestead Recipes

I have been cooking over 50 years. I cook from scratch every day, so I am always looking for new recipes to try.

subheading: For the hot water slurry:

⅓ cup all-purpose flour

¾ cup whole milk

subheading: For the bread dough:

1 ⅓ cups all-purpose flour

1 ½ cups whole wheat flour

⅔ cup oat flour or whole wheat flour

¼ cup honey

⅓ cup malted milk powder

2 teaspoons instant dry yeast (not rapid-rise)

1 ½ teaspoons kosher salt

1 cup whole milk

¼ cup coconut oil, solid but creamy (about 70°F | 21°C)

subheading: For the cinnamon-raisin swirl:

¼ cup dark brown sugar

1 tablespoon ground cinnamon

2 teaspoons all-purpose flour

2 tablespoons unsalted butter (1 oz), melted, plus more for the pan

1 large egg, beaten

½ cup fresh raisins, you want to make sure there is moisture in them thar raisins

Directions at leitesculinaria.com

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