I’ve had so much fun with the Daring Bakers challenges that I’ve decided to participate in another monthly foodie event – The Master Bakers. The rules of this one are simpler, and allow for more creativity on my part. Nikki picks an ingredient, and we’re allowed to make any baked good we desire using that ingredient. This month’s ingredient is cinnamon.

As it happens, making Julia Child’s French bread set me on a bread-baking frenzy. I bought myself a couple of books on the subject: Beard On Bread by James Beard and The Bread Bible by Rose Levy Beranbaum. The following recipe is loosely based on the basic white bread from Beard’s book.

I’m thrilled with the way it turned out. The crust had a lovely, deep golden color as a result of all the milk and butter, and the inside was rich and soft. I’m making a second loaf right now to bring to my in-laws. We’re visiting them for my father-in-law’s birthday tomorrow. I hope he likes raisins!

Ingredients:

For the dough:
1 package active dry yeast
1 1/2 cups lukewarm milk (~100°F)
1/4 cup plus 1 teaspoon sugar
3 3/4 to 4 cups unbleached all-purpose flour
2 teaspoons salt
2 tablespoons softened unsalted butter
additional softened butter for greasing bowl and pan

For the swirl:
1 tablespoon melted butter
1/2 cup raisins, soaked overnight
1/2 teaspoon cinnamon
2 tablespoons brown sugar

For the topping:
1/4 cup brown sugar
1/4 cup flour
1 1/2 tablespoons butter

Directions:

Stir the yeast and 1 teaspoon of sugar in 1/4 cup of the warm milk. Let proof (foam) as you measure out the dry ingredients.

Combine the remaining sugar with 3 3/4 cups flour, salt and 2 tablespoons butter in a mixing bowl. Stir in the yeast mixture and remaining milk using a wooden spoon or your hands. Continue to stir until the dough forms a ball. If the dough is too sticky, add additional flour.

Transfer the dough to a lightly floured surface to rest a few minutes. If kneading the dough with a dough hook, wash and dry mixing bowl before placing the dough back in the bowl.

Knead the dough by hand or on the lowest setting of your mixer until the dough takes on a silky quality, about 4 minutes. If the dough is too sticky, add additional flour. Test that the dough has been kneaded enough by making an indentation with two fingers. If the dough springs back it has been kneaded enough. Let rest for several minutes.

Butter the inside of a clean, dry bowl (the mixing bowl is fine, or use a dough doubler). Place the dough in the bowl, and roll around to butter the dough. This will prevent drying out as it rises. Cover the bowl with buttered plastic wrap and a towel. Place the bowl in a warm (~70°F), draft-free place. I usually place mine in a cool oven with the light on. Let dough rise until doubled in size, about 1 to 2 hours.

When the dough has risen enough (an indentation made with your fingers will NOT spring back) punch it down and transfer it to a lightly floured surface. Knead for 2 or 3 minutes, adding additional flour if necessary.

Roll the dough out into a rectangle about 8 by 16 inches. If the dough tends to pull back too much, I find tossing it (think pizzeria) helps it to elongate.

Drain the raisins and pat dry. Brush the dough with melted butter (saving the excess for the final step). Sprinkle with cinnamon, sugar and raisins.

Starting at a short end, roll the dough up tightly and tuck the ends under. Place in a butter 9x5x3 inch pan, seam side down. Covered with buttered plastic wrap and a towel and let rise until the dough rises above the edge of the pan, about 40 minutes to 1 1/4 hours. The dough has risen enough when an indentation made with your fingers will fills back in slowly.

Meanwhile, stir together flour and brown sugar. Using a pastry blender, cut the butter till mixture resembles coarse crumbs.

Brush the risen loaf with melted butter and slash down the middle. Sprinkle with the crumb mixture, pressing in if necessary. Place in preheated 400°F oven for 45 minutes, or until rapping the bottom of the loaf produces a hollow sound.

Remove from pan and let cook on a wire rack for at least 2 hours before cutting.

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