Raisin Swirl Bread

Baking From My Home to Yours by Dorie Greenspan page 59.

I am on the home stretch with self isolation, just 5 days to go. The last few days I have been baking daily. We were out of bread so I decided to make a loaf. This breakfast bread sounded like something we would all enjoy. I don’t have much experience with yeast breads so I enlisted my husband who is the bread maker in the family. I made one adjustment to the recipe and that was decreasing the milk by 1/4 cup. I live by the beach and my baked goods are always too wet if I don’t decrease liquids. I added all the optional ingredients in the bread (vanilla, orange rind, nutmeg) and the unsweetened cocoa in the swirl filling.

We all enjoyed this as toast the next day for breakfast, just as Dorie said. I don’t know if it will last long enough to make French toast as Dorie also suggests. I am pretty proud of my accomplishment. My husband said it was baked a little too long. If that is the only mistake I mad then I will take it. Another hit from Dorie and I am inspired me to make more bread.


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