Orchid - You posted a beautiful loaf of brioche dough at the beginning of December. Would you mind sharing your recipe, please? I was playing around with Cinnamon Raisin bread at the time and didn't request the recipe. (I needed to use up the raisins that the kids in my class won't eat with the mandated Breakfast in the Classroom.) There are gaps in my bread between the bread and the cinnamon filling. I read somewhere that brushing the dough with butter before spreading the cinnamon filling causes these gaps and that using an egg wash won't, but I get the same results even after rolling up the dough tightly. Any suggestions, please?
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Orchid - brioche recipe, please?/ Anyone help with Cinnamon Raisin Bread?
- Thread starter timid
- Start date
Here is the link and orchid's recipe, as well as several others
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=245810
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=245810
oh, oh...I have the answer to this, but it's at home. CI did an analysis of why
the bread opens up at the top of cinnamon bread. I think they mist the bread with water, but can't be sure. If you want, I can scan the entire article and mail/email it to you? I won't post the article here, but will provide a summary and recipe hints.
the bread opens up at the top of cinnamon bread. I think they mist the bread with water, but can't be sure. If you want, I can scan the entire article and mail/email it to you? I won't post the article here, but will provide a summary and recipe hints.
Meanwhile, this recipe makes a lovely sweet dough using a bread machine "dough" cycle and finishing
by hand.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=221111
by hand.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=221111
Oh Timid, I'm the worst person to ask about help when it comes to bread.
Seriously, go with what ever these other smart people tell you. That was the first ever success with bread but thanks Ang for the link to the recipe. I can say that it is really tasty and if I can do it then I guess it's a good recipe. Sorry that I am not any help.
Seriously, go with what ever these other smart people tell you. That was the first ever success with bread but thanks Ang for the link to the recipe. I can say that it is really tasty and if I can do it then I guess it's a good recipe. Sorry that I am not any help.
Here is CI's Cinnamon Swirl Bread...the key step is to split the filled dough
and braid it to give space for the gas to expand and disperse without causing a gap.
http://traceysculinaryadventures.com/2012/03/cinnamon-swirl-bread.html
and braid it to give space for the gas to expand and disperse without causing a gap.
http://traceysculinaryadventures.com/2012/03/cinnamon-swirl-bread.html
Thank you so much for the link and these tips.
Having gone back to class today after our 2 week break, I will look forward to trying this out this weekend. I think my Special Ed students enjoy whenever I use up their discarded fruit that comes with their breakfasts. We've had whole wheat craisin bread and banana bread a couple of times.
(Just quickly read through the ingredients and I noticed that that they spray the dough with water rather than using butter or an egg wash before adding the filling... very interesting - can't wait to try this out!)
Having gone back to class today after our 2 week break, I will look forward to trying this out this weekend. I think my Special Ed students enjoy whenever I use up their discarded fruit that comes with their breakfasts. We've had whole wheat craisin bread and banana bread a couple of times.
(Just quickly read through the ingredients and I noticed that that they spray the dough with water rather than using butter or an egg wash before adding the filling... very interesting - can't wait to try this out!)
Thank goodness someone posted the recipe because the Xerox copy
I had that the eye doctor's receptionist copied from their CI magazine is totally cropped off around the edges. So I was able to get the recipe amounts for my copy from this website.
There were three key issues that helped this bread: the dough is a Japanese version of brioche (Sukopan; light and airy >> see another recipe below); the second was misting with water to help seal the bread and using water to help rise the dough; the third was using powdered sugar for the filling instead of regular sugar.
http://food52.com/blog/11323-how-to-make-japanese-milk-bread-at-home
I had that the eye doctor's receptionist copied from their CI magazine is totally cropped off around the edges. So I was able to get the recipe amounts for my copy from this website.
There were three key issues that helped this bread: the dough is a Japanese version of brioche (Sukopan; light and airy >> see another recipe below); the second was misting with water to help seal the bread and using water to help rise the dough; the third was using powdered sugar for the filling instead of regular sugar.
http://food52.com/blog/11323-how-to-make-japanese-milk-bread-at-home
Then there is the braiding step, which is called a Russian Braid.
I've included a video to show how simple that step is. This baker makes a HUGE dough and cuts it into loaf size portions, then braids each one for its own pan.
You can jump to Minute 1.50 on video to view just the braiding step.
I've included a video to show how simple that step is. This baker makes a HUGE dough and cuts it into loaf size portions, then braids each one for its own pan.
You can jump to Minute 1.50 on video to view just the braiding step.