I was reading the P & Q section, and I was surprised by how many people are intimidated by baking with yeast. Maybe it's because I've been baking for so many years, but yeast doesn't phase me at all. I use this yeast, and it's never failed me. It doesn't require proofing, which is one of the steps that may mess with people.
This was an easy recipe to put together. Thank you Kitchen Aid stand mixer. I used mostly skim milk instead of whole. I used nutmeg and vanilla. I also used this - Sweet Dough Flavor. I love the stuff. It smells like bakery and adds just the right "something" to sweet doughs. I did my first rise on Sunday night and refrigerated the dough overnight.
I was a bit concerned this morning because it had begun to rise again in the fridge. I was worried that the yeast was running out of steam for what would be essentially a third rise. The cold dough was so easy to roll out. I spread the butter and sprinkled on the cinnamon mix as well as the raisins. A quick roll up and into the pan for a rise. It did take longer than 45 minutes to crown over the top of the pan, but crown it did. It also took longer to bake than the recipe states. I baked for an extra 16 minutes. My handy Thermapen told me that it was only 155 degrees after the initial 45 minutes. That would have given me a gooey center. At 61 minutes, it was 195 degrees. Perfect.
Mmmmm. Golden brown and delicious!
The kids were clambering for me to cut into the loaf, but it needed to cool. Finally, we were able to slice. What a wonderful loaf! I love the swirls. There was a little air room at the top of the loaf, but it didn't matter. The flavor was slightly sweet and the pockets of raisins were perfect. I like the touch that the cocoa added. It wasn't overtly chocolate, it just added an extra taste. I'm pretty sure I'll be making this one again.
Just look at that swirl!
The boy really enjoyed this one!
Thanks, Susan of Food.Baby for picking this one!